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:
 The material I have submitted is my own work;
Authenticity
 I have given references for all sources of information that are
Declaration:
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

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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.
Re-assessment of Result & Academic Appeal procedures:

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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

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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

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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.

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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.

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Questions
1. Explain the purpose of the Food Standards Code and a sentence or two about what it
includes.
Answer:
According to the findings, food producers and manufacturers have a number of

duties. Those that produce, manufacture, distribute, or serve foods are all subject to
the Food Standard Code of the United States. One of its primary functions, as
previously noted, is defense. All areas of implementation, administration,
improvement, and inquiry are covered under the Food Standard Code standards.
2. Summarise the requirements of the Food Safety Standards.
Answer:
The requirements of the Food Safety Standards are as follows:
- Health and safety hazards at work, as well as the substance of health, safety, and
security measures, should be considered.
- Documenting dangers, events, and fatalities; and the usage of test papers for this
purpose
- Employees in contract positions face extra safety and health regulations.
- Methods for establishing WHS governance structures.
3. List two reasons for having a food safety program.
Answer:
There are 2 explanations to have a program:
- Certain restaurants are required by law to provide this service.
- The public's health is safeguarded, since tainted or aged food is less likely to
cause illness.
4. List the six key areas of a food safety program.

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Answer:
The six key areas for the food safety program are as follows:
 Analysis
 Observation
 disciplinary action
 Risk assessment,
 emergency response
 and records management
5. Explain the role a local council has in enforcing food safety.
Answer:
Local governments at the community level are responsible for registering and
inspecting food companies in compliance with local rules. A wide range of subjects,
from education to regulation to gathering food, are all essential.
6. List three consequences of failing to follow food safety policies and procedures.
Answer:
The three consequences of failing to follow food safety policies and procedures are
as follows:
- Loss of business
- Fines
- Litigation
7. Explain the terms:
 Contaminant
 Contamination
 Potentially hazardous foods
Answer:
Contaminant: Contamination is a legal term used to denote an unplanned,
unwanted, or even another component that may undermine the safety or acceptability
of food.

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Contamination: Pathogens are referred to as “bacteriological agents,” “foreign
compounds,” and “other components” by the Health and Safety Standards Code.
Food contamination is defined as "injection or presence in food" according to the
medical lexicon.
Potentially hazardous foods: In order to prevent the proliferation of nutrition
bacteria or the production of toxins, New Zealand's Food Standards Code mandates
that potentially hazardous foods be stored under standard conditions.
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 you

arrive at a new location. Refrigerate fresh
produce after removing it from its
packaging, particularly clamshells.
Storing Keep the temperature at or below 5°C at

all times. Keep both raw and cooked food
in the fridge.
Preparing and processing You should clean your tools after each use
in a safe area, but do it often. Make care
to clean and disinfect every utensils after
each use.
Displaying Temperatures should be kept above 60

degrees Celsius and below 5 degrees
Celsius while presenting food for public
viewing.
Serving A thorough cleaning and sterilization of all

utensils is required.

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Critical control point Control method examples
Packaging Use only sanitary packaging containers.
Transporting It has to be delivered in a pest-free

environment.
Disposing A pest-free atmosphere must be

maintained throughout travel.
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 Examples of naturally occurring organisms

present in the environment include
antibiotics and diseases.
Chemical Contaminants Air pollution may cause food to become

tainted. These are the places where food
is produced, processed, or stored that
seem to be the most vulnerable to
contamination.
Physical Contaminants Items may enter into and mix with food
during the manufacturing, processing, or
preparation process.
10. Describe two conditions which can mean microbiological contamination occurs.
Answer:
The conditions for microbiological contaminations are:

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 Food may be tainted long beyond its expiration date if it is kept improperly (e.g. at
the wrong temperature, with too much moisture, or even after its expiration date
has passed).
 For example, if precooked meat (containing blood) was handled with unclean
knives or chop boards.
11. List two conditions that should be in place for the storage of dry foods.
Answer:
The two conditions that should be in place for the storage of dry foods are as follows:
 Keeping the food storage area clean and well-maintained is essential.
 There must be a well-ventilated and refrigerated storage area for vermin.
12. Explain the temperature danger zone.
Answer: Foodborne illness-causing microorganisms must be maintained at these

concentrations in order to avoid the spread of harmful strains. Between 5°C and
60°C, microorganisms thrive in the environmental risk zone.
13. Explain what the two-hour and four-hour rule means.
Answer:
 In other words, if food has been out of the fridge for two or four hours, the
2-hour/4-hour rule says it is safe.
 When food is exposed to breezes that range from 5oC to 60oC, an experimentally
verified control is based on how rapidly germs grow into the food.
 For restaurants, following the two-hour/four-hour rule may help keep food safe
after it's been taken out of the refrigerator.
14. Answer the following questions about food safety monitoring techniques:
 How is a bacterial swab and count used to monitor food safety?
They are especially effective in instances when the person is extremely

vulnerable, eating processes produce vulnerabilities, and cleaning or sanitizing is
required, such as after lengthy periods of non-use during the holidays.
Refrigerators and freezers, as well as areas where people often wash their

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hands, benefit greatly from their usage. Hopefully, there's some equipment on
hand.
 What is a chemical test and when might it be used in the food business industry?
Small samples are obtained and studied by sampling when a product is

investigated using organic solvents. It is suitable to utilize this kind of sample
since current food service has scientists who can analyze the health and
nutritional quality of items as well as find new or faster cooking techniques or
services. .
15. List two ways that a thermometer can be used to monitor and record food temperatures.
Answer:
The two ways that a thermometer can be used to monitor and record food
temperature are as follows:
 It's possible to use a thermometer to monitor the temperature of a walk-in freezer

or the inside of a saucepan.
 In addition, the Thermo's stickers indicate when the food has been thawed and
exposed to the prescribed temperature for an extended period of time.
16. What temperature should dry goods be stored at?
Answer: Store the dry goods at a temperature of 50 to 70 degrees Fahrenheit,

preferably much lower, in a dry, cool, and well-ventilated location.
17. What temperature should chilled goods be stored at?
Answer: Keep refrigerated items between 4°C and 0°C in order to preserve their
freshness.
18. Why is it important to examine frozen goods before they go into the freezer.
Answer:
The taste of the prepared meals will be influenced by the food's composition when it
is frozen. Nothing can ever become better in the freezer, no matter how long it's been
there. Unlike canning, melting food does not disinfect it in the same manner. Food
quality may be degraded or decayed when the growth of microbes and the creation of
color reactions is slowed.
19. List one way you can make sure food is displayed/served in a safe way.
Answer: First, we need to guarantee that the meal is at a safe temperature.

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20. Complete the table by giving an appropriate packaging type for each food item.
Food item Packaging
Salad Recyclable plastic bags
Smoothie Disposable glass or containers
Meat slices Vacuum bags or meat over wrappers
Muffin Cupcake boxes or paper bags
21. Explain why it is important to check for packaging damage.
Answer:
The composition of the food at the time of freezing will have an impact on the taste of
the canned meals. Nothing can ever become better in the freezer, no matter how long
it's been there. Unlike canning, melting food does not disinfect it in the same manner.
Microorganisms that decrease nutritional value or cause rotting are slowed down by
utilizing this product.
22. List a method for protecting displayed food.
Answer: In order to ensure your presentation equipment is readily available, you

should take advantage of the times and temperatures at which food will be shown.
23. Explain how potentially hazardous food should be displayed to ensure food safety.
Answer: To avoid the development of hazardous bacteria or the creation of poisons,

particularly deadly foods must be cooked. According to these rules, food should be
presented at 5°C below or even 60°C above this temperature.
24. Explain why customer should not be allowed to access food displays.
Answer: The most efficient way to feed a large number of people at one time is to
provide self-serve meals. As a result, infected foods are more likely to be served. A
person's level of personal cleanliness is often linked to health issues. Examples of
filthy surgical instruments used in food preparation include touching or breathing on
the meal while it is still warm, or combining one kind of food with another.
25. Explain two ways to control utensils so they are hygienic.

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Answer: The two ways to ensure that the utensils are clean and hygienic are as
follows:
 As a first step, use soap and detergent to clean the utensils after each use and to
avoid the build up of germs on them.
 In order to avoid food spoilage, it is important to thoroughly dry the utensils before
using them.
26. Complete the table by giving an example of a safe food practice for each food type.
Food type Safe food handling practice
Dairy It is essential that dairy products be

transported and stored at or below 5°C,
and that they are properly packaged prior
to transportation.
Dried goods A temperature range of 50°F to 70°F is

necessary for a cold and well-ventilated
storage.
Eggs To ensure their safety, eggs must be

stored at or below 5°C and in cartoons.
Frozen goods To avoid deterioration, the frozen food

must be maintained at a temperature of no
more than 5°C and securely covered.
Fruit and vegetables To keep their freshness, produce should

be kept in a cool, dry environment.
Meat and fish To keep it fresh for three days in the

fridge, it must be stored at a temperature
of 5°C and well wrapped.
27. Answer the following questions in relation to thermometers:
 Explain how to calibrate and clean a temperature probe.
Answer: Steps to clean a temperature probe includes:
 Rinse the device with hot soapy water to get rid of any oil or food residue.
 Use alcohol cloths or extremely hot steam to disinfect the apparatus.

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 If required, wash the bleach off.
 Let it air dry entirely or use a disposable handkerchief to dry it.
 How should a thermometer be used correctly when cooking meat?
The steps to calibrate a temperature probe are:
 Decide which thermometer you will use. iii
 Care must be used while placing the thermometers.
 Keep a close check on the steak's water supply during the cooking process,
especially at the beginning.
 Check the accuracy of your thermometers.
 After that, your thermometer will need to be calibrated.
 How do you know if the thermometer is not working correctly or has a fault?
The correct step of using thermometer are as:
 Choosing the proper thermometer is essential.

 It's time to put the thermometer where it should be.
 Because of this, the meat's temperature has to be checked more often and sooner.
The steps to calibrate a temperature probe are as follows:
 Fill a dish with ice cubes and warm water to create a bath of ice cubes and warm
water.
 Allow the mixture to cool for at least three minutes before serving.
 After a last swirl, insert your thermometers into the glasses without touching the
rims.
 The optimal temperature for this circumstance is 32 degrees Fahrenheit (0
degrees Celsius). The thermometers should be adjusted in accordance with the
shift, which should be noted.
28. Complete the table by providing the cleaning material or equipment and an action that you
would take to clean the item listed.
Item Cleaning material or Action

equipment

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- Cloth
Dirt Use a transparent paper
- Wet cloth
towel to remove any dried
- Chemical solvents
or clumpy dirt. Remove any
remaining filth with a clean,
wet cloth after using a
dehydrating agent.
- Brush
Food waste Dumping large amounts of
- Scraper
waste after it has been
- Grabber
- Sponge greased and then washed
- Chemical solvent clean Remove sticky things
from surfaces using a
brush. Remove any
remaining redness with a
cleaner.
- Dry cloth
Grease Use a clean cloth to
- Sponge
remove any excess oil from
- Chemical solvent
the surface. Using a liquid
and repeating the
procedure as many times
as necessary will readily
remove any leftover
grease.
Pest waste removal - Bucket For large-scale garbage

- Wipes disposal, disposable goods
- Brooms are a better option. To keep
- Sponges food safe, use only
- Other treatment commercial cleansers.
equipment Prior to going on, things
that have been exposed to
pest waste should be
cleaned and disinfected.
29. Complete the table by providing an action that you would take to sanitise the item listed.
Item Action
Cutlery - Cleaning with bleach and 45° water

is recommended.
- For 2 minutes at 77°C, sterilize
with hot water or a synthetic

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antibacterial wipe.
Glass or cup - Clean the products with detergent,

then rinse them in lukewarm water.
- Once you've cleaned your hands,

you may either disinfect them with
a chemical sanitizer or sterilize
them for two minutes in 77°C hot
water.
Kitchen bench - Give it a vigorous scrape to

remove any apparent dirt or
grease.
- To restore its luster, use a

chemical to clean it.
- Use a fresh towel to wipe it down.
- Clean it in line with your company's

standards. Afterwards, thoroughly
rinse the towel you used, ensuring
sure it is fully dry.
30. Complete the table below about maintenance and recalibrating measurement and temperature
controls and minor faults.
Maintenance item Action
Broken mop In order to begin the process, a new mop

that is both safe and hygienic must be
fitted.
Frayed cord To prevent any problems, replace the

cable in a secure way.
Recalibrating thermometer The digital thermometer's reset or

calibration button necessitates a manual
recalibration.
31. Review the table below. Which groups are at higher risk of safe food handling practices?
Customer group At higher risk. Indicate yes or no.

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Children or babies Yes
Pregnant women Yes
Women No
People with immune deficiencies or allergies Yes
Unwell persons. Yes
Athletes No
The elderly Yes
African people no

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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

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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:

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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.

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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.

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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

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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.
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
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.

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You will be required to transport at least one of the dishes you have prepared either
using a trolley or tray as appropriate.

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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
 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.

@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

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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

Assessor Feedback to Students

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.

Re-assessment of Result & Academic Appeal procedures:

SITXFSA002 Assessment V1.0 3

SITXFSA002 Assessment V1.0 4

Task Due Date Student Trainer Comments

SITXFSA002 Assessment V1.0 5

Assessment for this unit

Preparing for assessment

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

SITXFSA002 Assessment V1.0 6

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 7

According to the findings, food producers and manufacturers have a number of

2. Summarise the requirements of the Food Safety Standards.

- Employees in contract positions face extra safety and health regulations.

- Methods for establishing WHS governance structures.

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

- Certain restaurants are required by law to provide this service.

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

SITXFSA002 Assessment V1.0 8

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

7. Explain the terms:

 Potentially hazardous foods

SITXFSA002 Assessment V1.0 9

Critical control point Control method examples

Receiving Always check the weather before you

Storing Keep the temperature at or below 5°C at

Displaying Temperatures should be kept above 60

Serving A thorough cleaning and sterilization of all

SITXFSA002 Assessment V1.0 10

Critical control point Control method examples

Packaging Use only sanitary packaging containers.

Transporting It has to be delivered in a pest-free

Disposing A pest-free atmosphere must be

Type of contaminant How can it occur?

Microbiological contaminants Examples of naturally occurring organisms

Chemical Contaminants Air pollution may cause food to become

SITXFSA002 Assessment V1.0 11

 Keeping the food storage area clean and well-maintained is essential.