SITXFSA001 - Student Pack (3) (2) 1

ASSESSMENT COVER SHEET
This form is to be completed by the assessor and used as a final record of student competency. All
student submissions including any associated checklists are to be attached to this cover sheet
before placing on the students file. Student results are not to be entered onto the Student Database
unless all relevant paperwork is completed and attached to this form.
Student Akashdeep singh StudentID 14257781
Name
Assessor Saurav chattoraj Completi 9 June 2023
Name on
Date
Course Certificate III in Commercial Cookery Course SIT30816
Name Code
Unit Name Use hygienic practices for food safety Unit Code SITXFSA001
FIRST ATTEMPT: ❑SECOND ATTEMPT: ❑
Please attach the following student evidence to this form Result
S = Satisfactory
NS = Not Yet
Satisfactory
DNS = Did Not
Submit
Assessment 1 ❑ Written Assessment S | NYS | DNS
Assessment 2 ❑ Practical Observation S | NYS | DNS
Assessment 3 ❑ Written Quiz S | NYS | DNS
Final Assessment Result for this unit C / NYC
C = Competent / NYC = Not Yet Competent
Student Declaration: I acknowledge the Assessor Feedback:
assessment process has been explained and
agree to undertake assessment. I am aware of
NIT’s appeals process, should the need arise. I
also understand that I must be assessed as
‘satisfactory’ in all parts of the assessment to

Assessor Signature:
gain a competent result for this unit of
Date:
competency. I declare that the work contained
/ /
in this assessment is my own, except where
acknowledgement of sources is made. I
understand that a person found responsible for
academic misconduct will be subject to
disciplinary action (refer to Enrolment
Acceptance
Agreement).
I give permission for a copy of my marked
work to be retained and reproduced for
the purpose of review and validation.
Student Signature: akashdeep
singh Date:
_09 / 06 /2023
Administrative use only
Entered onto Student Management Database ❑ Initials
Date
ASSESSMENT COVER SHEET Nova Institute of Technology SITXFSA001 Use hygienic practices
for food safety RTOID: 21984 CRICOS: 02856B
SITXFSA001 – QUIZ
1. The Danger Zone refers to the temperature zone where bacteria multiply rapidly. It rangesfrom:
(Please Tick the correct answer)
A. -4°C to +2°C
B. +3°C to +65°C
C. +5°C to +60°C ✓
D. +10°C to +88°C
2. Workplace hygiene procedures encompass: (Please Tick the correct answers)
Personal Hygiene ✓
ISO Certification
Food Safety ✓
Staff Debriefs
Cleaning ✓
Training ✓
HACCP Qualifications
3. The authority governing correct food handling processes in Australia and New Zealand is: (PleaseTick the
correct answer)
A. Food Standards New ZealandAustralia ✓
B. OZ Food Standards
C. Food Standards Australia New
Zealand
D. Commonwealth Food
Standards
4. The following statements are: (Tick the correct box indicating true or false)
Tru Fal
e se
The food acts outline basic hygiene and temperature requirements forfood ✓
handling.
FSANZ details the role of Environmental Health Officers (EHOs) in ✓
Australia.
Each state and territory in Australia has its own legislation which ✓
governs food safety.
An EHO has the right to enter food premises at any time duringoperating ✓
hours.
An EHO can only inspect food production and storage areas of a ✓
business.
5. An Environmental Health Officer has the right to take food samples from any area on premises for the
purposes of testing for bacteria. (Tick the correct box indicating true or false)
Tru ✓
Fals
e
6. The following sources could provide you with information relating to food safety, legislation andcommon
procedures in the workplace: (Please Tick the correct answers)
The FSANZ website ✓
The Food Standards website ✓
Your local council ✓
Major Newspapers
Unions
Department of Industrial Relations ✓
Standard Operating Procedures ✓
Food legislation at state levels ✓
7. Identify the hygiene hazards: (Please Tick the correct answers)
SITXFSA001 Use hygienic practices for food safety
© Nova Institute of Technology 1 | P a g e
Contaminated food ✓
The presence of vermin or pests ✓
Any airborne dust ✓
Contaminated linen ✓
Dirty equipment and utensils ✓

Full rubbish receptacles ✓
Untrained staff ✓
Excessive sanitising
8. The following factors are examples of poor organisational hygiene practices: (Tick the correct boxindicating
true or false)
Tru Fals
e e
1. Failure of staff to use perfume. ✓
2. Unsatisfactory practices that lead to contamination of food, e.g. hairclips, ✓
bandaids, chemicals.
3. Unsafe food handling that may lead or has led to cross-contamination. ✓
4. Incorrect cleaning practices that are not in line with your organisation’sfood ✓
safety program.
5. Updating practices to keep them consistent with current requirements. ✓
9. It is an employee’s responsibility to take immediate action to remove or minimise any hazard in
accordance with organisational and legal obligations. (Tick the correct box indicating true or
false)
Tru ✓
e
Fals
10. Failure to comply with food legislation can result in breach notices, fines and prosecution.(Tick the
correct box indicating true or false)
Tru ✓
Fals
11. Food businesses cannot be closed down, no matter how serious a food safety law breach is orhow many
there are. (Tick the correct box indicating true or false)
Tru
Fals ✓
12. Effective personal hygiene would require that you: (Please Tick the correct answers)
Shower daily ✓
Shave (if required) and wash your ✓
hair
Undergo a periodic health check-up
Do not touch your hair during work ✓
Tie back long hair ✓
In kitchens, cover hair with a ✓
hairnet or hat
Have regular dental check-ups
Do not wear jewellery in the ✓
kitchen
Do not wear makeup in the kitchen ✓
Keep your nails short and clean ✓
13. Tick the correct box indicating true or false
Tru Fal
e se
1. Cuts or wounds on hands or fingers do not need to becovered with a ✓
bandaid, provided you are careful.

2. Bandaids on hands or fingers must be covered with a glove,where ✓
direct contact with food is likely.
3. Gloves will ensure that no cross-contamination occurs. ✓
4. Bacteria from food could enter wounds and cause infections. ✓
5. Bandaids in food preparation areas are coloured to aiddetection ✓
in foods if a bandaid is accidentally lost.
14. A food handler who has a symptom that indicates the handler may be suffering from a foodborne
disease, or knows he or she is suffering from a food-borne disease, must, if at work – (Tick the correct
box indicating true or false)
Tru Fal
e se
1. Report that he or she is or may be suffering from thedisease, ✓
to his or her supervisor.
2. Not engage in any handling of food where there is a reasonable ✓
likelihood of food contamination as a result of the disease.
3. Immediately book a medical examination including bloodtests. ✓
4. Report any incidents of or potential food contaminationas a ✓
result of the disease to their supervisor.
5. Take all practicable measures to prevent food from being ✓
contaminated as a result of the disease.

15. Common causes of cross-contamination would include: (Tick the correct box indicating true orfalse)
Tru Fal
e se
1. Using the same utensils for preparing raw food, thencooked ✓
food without washing between tasks.
2. Defrosting meat on a high shelf without a drip tray so thatthe ✓
juices drip onto cooked food.
3. Washing hands when changing tasks. ✓
4. Storing washed and unwashed foods together. ✓
5. Separating cooked and raw food in storage. ✓
16. Food can be contaminated in 3 ways. Select the correct forms of contamination: (Please Tick thecorrect
answers)
Biomechanical
Chemical ✓
Psychological
Physical ✓
Commercial
Biological ✓
17. Pathogenic bacteria in the danger zone will double every: (Please Tick the correct answer)
A. 5 minutes
B. 20 minutes ✓
C. 40 minutes
D. hour
18. Which of the following are catering cycle steps where correct food handling applies? (PleaseTick the
correct answers)
1. Writing a menu
2. Yield testing the
ingredients
3. Receiving the foods ✓
4. Costing the menu
5. Preparing the dishes ✓

6. Holding and serving ✓
meals
Tru Fal
e se
1. Food can become contaminated through contact with clothingsuch as ✓
an apron or parts of the chef’s jacket.
2. If a food handler washes their hands in the toilet facilities they do not ✓
need to wash their hands again when they return to the kitchen.
3. Raw vegetables from a coolroom must be washed beforeplacing ✓
them on any food preparation areas.
4. Hand washing facilities need to include bar soap, ✓
deodorant, cloth towels and a hairbrush.
5. Pest control is part of a maintenance regime andinspections ✓
should be done annually.
Tru Fal
e se
Screens, cracks, holes and damp spots are not important for ✓
keeping vermin out of premises, providing you spray
pesticide regularly.
Access for pests and lack of sanitation in garbage storage ✓
areas are the major contributors to pest problems.
21. Most food poisoning cases are the result of mishandling food – storing it at the wrong temperature,
cross-contamination and incorrect reheating. (Tick the correct box indicating true or false)
Tru ✓
Fals
22. Some viruses are transmitted when workers do not wash their hands properly after going tothe toilet.
(Tick the correct box indicating true or false)
Tru ✓
Fals
23. Match the correct definitions

Cleanin means that heat and/or
g a chemical sanitisation
product is applied to
kill/reduce the amount
of bacteria (Sanitation)
Sanitati is the act of removing of dirt,
on food particles, grease,
grime, scum, etc. from a
surface (Cleaning )
24. Which of the following can cause food-borne illnesses? (Please Tick the correct answers)
Bacteria ✓
Parasites ✓
Moulds and Toxins ✓
Allergens ✓
Mishandled eggs ✓
Surface disinfectants
25. Food allergies occur when someone reacts badly to a particular type of food. The following aspects
must be considered to ensure that the correct foods are prepared and served to persons with allergies:
(Please Tick the correct answers)
1. Allergens and associated with this customer ✓
requirements for foods are a serious matter as
an allergic reaction mayresult in death.
2. Always listen carefully to customers and fully ✓
understand what they can and can’tconsume.
3. If you are unsure of what would constitute a
“safe” menu choice you must refuse to cater for a
customer.
4. Many customers with health issues may have ✓
a list that specifies what ingredients they can
and cannot have.
5. It is essential that a chef does not dismiss ✓
customers’ dietary requests as the customer may
face serious consequences if the recipe contains
incorrect ingredients.
26. The Food Safety Standard 1.2.3 requires foods which contain or may potentially contain any allergens
to be clearly labelled. If a business is involved in the production or sale of foods that could cause
problems, it is essential to implement procedures for avoiding cross- contamination: (Tick the correct
box indicating true or false)

Tru Fal
e se
1. Use separate utensils wherever possible. ✓
2. Ensure all cooking surfaces and equipment are thoroughly ✓
cleaned and clear of breadcrumbs, crusted residue, nut residue,
etc.
3. Utensils must not be shared between dishes. ✓
4. Do not use serving utensils for more than 1 item. ✓
5. Ensure grillers, sandwich, waffle and focaccia makers areclean ✓
before using with gluten-free breads and other foods.
6. The use of gloves will ensure no cross contamination canoccur. ✓
27. Which of the following food and beverage categories are at risk from contamination due to theuse of
eggs? (Tick the correct box indicating true or false)
Tru Fal
e se
1. Egg dressings, sauces and spreads (e.g. mayonnaise, aioli, ✓
hollandaise, egg butter).
2. Desserts made without an effective cooking step (e.g.tiramisu, ✓
mousse, fried ice cream).
3. Drinks containing raw eggs (e.g. eggnog, egg flip, raw egg high ✓
protein smoothies).
4. Egg dishes usually prepared for breakfast or brunch (e.g. ✓
omelettes, scrambled eggs).
28. Because of the severe consequences of mishandling eggs, it is essential to ensure excellent
hygiene and prevent cross contamination. To maintain safety of eggs you should do the following:
1. Use an egg separator when separating eggs ✓
2. Acidify raw egg products below pH 4.2 with lemon juice or vinegar ✓
3. Keep raw egg products below 5°C ✓
4. Store eggs in their original packaging in a dry store below 20°C ✓
5. Make raw egg products fresh every day and discard within 24 hours ✓
6. Wash and dry your hands before and after handling eggs
7. Clean and sanitise equipment and surfaces before and after usingwith
eggs
8. Use separate containers for each batch.

29. A food safety program acts as a preventative measure for health and safety, by setting out the
processes that staff must follow. According the Food Safety Standard 3.2.1 a food business must:
a) Systematically examine all of its food handling ✓
operations in order to identify the potential hazards
that may reasonably be expected to occur;
b) If one or more hazards are identified in accordance with ✓
paragraph (a), develop and implement a food safety
program to control the hazard or hazards;
c) If one or more hazards are identified in accordance with
paragraph (a), close the business until all hazards are
rectified;
d) Set out the food safety program in a written document and ✓
retain that document at the food premises;
e) Comply with the food safety program; ✓
f) Conduct a review of the food safety program atleast ✓
annually to ensure its adequacy
30. As part of HACCP at each step of the food handling cycle, it is important to identify and remove
potential causes of contamination. Match the general, preventative action with the relevant step of
the catering cycle:
Ordering Par-cooking, precooking and cook-chill.(5)

Receiving Minimise any adverse effects on food.(7)
Storing Minimise waste and contamination.(6)
Preparing Separate and store appropriately.(4)
Processing, Ensure that you have clear product specifications and good
packaging and standards for quality, as well as delivery and hygiene
holding procedures.(1)
Transporting Ensure that deliveries are systematically checked on
arrival.(2)
Selling and Ensure that food is stored according to
displaying requirements.(3)
Disposing Separate food items and avoid the danger zonewherever
possible.(8)
Assessment Task 1
Written Test
Assessment Submission details:

1. Please include following details on the top of your assessment:
• Your Name Akashdeep singh
• Your Student Id 14257781
• Your Trainer’s name saurav chattoraj
• Title of your Assessment use hygienic practices for food safety
• Assessment Due Date 10 June 2023
• Actual Submission Date 9 June 2023
Please Note: Any changes in the assessment due date must be approved by your trainer.
2. This assessment can be hand written or in Microsoft word format. Following settingsshould be
made for this assignment to keep consistency among all the assessments:
Body text Page setup
• Font: Times New Roman • Top: 2.54 cm
• Font size: 12 point • Bottom: 2.54 cm
• Line spacing: Double • Left: 3.17 cm
• Text style: Normal • Right: 3.17 cm
• Header: 1.25 cm
• Footer: 1.25 cm
3. If hand written assessments are submitted, hand writing needs to be clear and
legible. 4. Do not forget to attach the Cover Sheet at the front of the assessment.
5. Make sure you have signed the Cover sheet to declare this is your own work.
6. You can e-mail this assessment to your trainer’s e-mail address with
following details: In ‘subject’ mention your ‘student Id – Your name’.

Achieving Competence:
To be deemed competent in this assessment you must:
• Correctly address all of the assessment requirements as described in this task
• Correctly address all of the submission instructions
• Successfully complete the Assessment Questions
• Submit assessment on or before the due date with an assessment cover sheet
Assessment Activity 1 1 | P a g e SITXFSA001 Use hygienic practices for food safety
© Nova Institute of Technology V1.0 July 20
Performance objective:
You need answer all the questions using information given to you from class and fromyour
course material. Assessment description:
You must provide a response to all questions in assessment Questions section.
Assessment Questions:
Checkpoint
1
Question 1: What are the ramifications of failure to observe hygiene policies and procedures?
Failure to follow hygiene rules and regulations can have serious and far-reaching effects. Theymay
consist of:
● Foodborne disease: The most detrimental effect of improper hygiene habits is this.
Numerous symptoms, including nausea, vomiting, diarrhea, and fever, can be broughton by
foodborne illness. Foodborne disease can sometimes be lethal.
● Lawsuits and penalties: Businesses must abide by rules enacted by the local, state, and
federal governments regarding food safety. Fines or even legal action may be imposedfor
breaking these regulations.
● Negative effects on the company's reputation: A company with a bad reputation for
cleanliness procedures is likely to lose clients. Sales and earnings may suffer as a resultof this.
● Employee health issues: People who work in filthy environments are more likely to
experience respiratory illnesses and skin infections.
● Poor hygiene habits can attract pests and rodents, which can taint food and spread disease. This
increases the risk of pests and rodents.
Businesses must create and maintain strong cleanliness rules and procedures and take food safety
seriously. By doing this, they may contribute to the protection of their reputation, customers, and staff.
Question 2: How does hygiene affect the image of a business, the service areas and staff ingeneral?
A business's image is greatly influenced by hygiene. Customers and clients get a favorable first
impression of a business that is clean and well-maintained. It demonstrates the professionalism and
consideration of the company for its clients. On the other side, a messy or untidy business may convey the
impression that it is unprofessional and doesn't care about itsclients.
Additionally crucial to hygiene are the service sections of a firm. For the health and safety of
both customers and employees, a clean and sanitary service area is crucial. Additionally, it promotes a
welcoming environment for clients. Customers may feel uneasy and frightened in a messy or cluttered
service area.
Finally, a business's employees need to practice good hygiene. Customers and clients are impressed by
employees who are tidy and well-groomed. They also contribute to the development of a productive and
expert workplace. Customers may feel uneasy and the reputation of the company may suffer if employees
are messy or untidy.
Question 3: Explain how improper food safety practices pose a potential risk for foodpoisoning for the
following areas?
1. Fruit and Vegetables:
● Avoid extensive fruit and vegetable washing E. coli, Salmonella, and Listeria are just a few of
the dangerous germs that can contaminate fruit and vegetables. If the fruit and vegetables are
not washed before eating, these bacteria may cause food poisoning.
● Refusing to peel fruits and vegetables Cucumbers and cantaloupes are two examples of
products with thick skin that may contain hazardous microorganisms. When a fruit or vegetable
is chopped, these bacteria can be transported to the meat, which can result infood poisoning.
● Improperly storing fruits and vegetables To stop the development of hazardous
bacteria, produce should be stored at the right temperature. For instance, tomatoes should be
kept at room temperature whereas leafy greens should be kept in the refrigerator.
2. Temperature Control:
● Not cooking food to the recommended temperature: In order to destroy hazardous bacteria, food
must be cooked to the recommended temperature. As an illustration, beef must be cooked to an
internal temperature of 145 degrees Fahrenheit and chicken must be cooked to a minimum of 165
degrees Fahrenheit.
● Food that has been prepared and then reheated needs to be heated to a temperature high enough
to kill any potentially hazardous germs that may have formed. For instance, the internal
temperature of leftovers should be raised to 165 degrees Fahrenheit.
● food not being kept at the correct temperature: To stop hazardous bacteria from
growing on food, it is important to preserve it at the right temperature. For instance, perishable
foods should be kept in the freezer or refrigerator.
3. Cross Contamination:
● utilizing the same cutting board for produce and raw meat, poultry, and seafood: If the same
cutting board is used for both products and raw meat, poultry, or shellfish, harmful
bacteria from those sources can spread to the latter. The result could be food poisoning.
● using dirty utensils after handling fresh chicken, seafood, or meat If utensils are not
cleaned after handling raw meat, poultry, or shellfish, harmful bacteria might spread to other
foods. The result could be food poisoning.
● Using unwashed hands after handling raw poultry, seafood, or meat: If hands aren't
cleansed after handling raw meat, poultry, or shellfish, harmful bacteria from those meals can
spread to other foods. The result could be food poisoning.
4. Pests:
● Allowing vermin and insects, such as rats, to access the area where food is prepared: Food
poisoning can result from hazardous microorganisms that pests can introduce into food.
● Improper food waste disposal Pests drawn to food waste can contaminate food and
spread disease.
5. Cleaning Procedures:
● Not adequately cleaning the surfaces, tools, and utensils used in food preparation:
Harmful germs can live on surfaces, tools, and utensils used for food preparation. These
surfaces, pieces of equipment and eating implements can contaminate food and cause food
poisoning if they are not cleaned thoroughly.
● Not adequately cleaning the space where food is prepared: Bacteria that are dangerous
to humans can be found in the kitchen. Food contamination and food poisoning can result from
improperly cleaned food preparation areas.
Question 4: Which legislation governs correct food handling processes in Australia andNew
Zealand and how can you access information related to this legislation?
The Food Standards Australia New Zealand (FSANZ) organization oversees food safety in Australia and
New Zealand. FSANZ is a statutory organization that creates food safety regulations and standards for
Australia and New Zealand.
The primary law governing food safety in Australia and New Zealand is the Australia-New Zealand
Food Standards Code (the Code). The Code specifies the standards for food labeling, composition,
handling, safety, and primary production in Australia. In Victoria, the Food Act of 1984 governs the
application and enforcement of the Code.
The public can access the Code on the FSANZ website. By selecting the "Food Standards" tab and the
"Food Standards Code" link, anyone can access the Code.
Question 5: What do the food acts outline and how is this governed at state and territory
and local government levels?

The Food Act spells out the guidelines and specifications for food production, sales, and distribution in
Australia. State and territorial governments are in charge of these acts, and they differ from one state to
the next. A few provisions are present in all Food Acts, though, and are common to all of them. These
typical clauses include:
● Food safety requirements: The requirements that food must follow in order to be safe
for human consumption are outlined in the Food Acts. These requirements cover thingslike food
composition, handling, and storage procedures, as well as food labeling.
● Enforcement of food safety regulations: The Food Acts allow state and territorial
governments the authority to impose food safety regulations. This includes the authority to
examine food establishments, impose warnings and fines, and bring legal action against
organizations that break the law.
● Food safety instruction: This is another provision of the Food Act. For corporations and
the general population, this includes creating educational programs on food safety.
Checkpoint 2
Question 6: Workplace hygiene procedures encompass four main areas. What are the key
requirements for the following aspects to meet typical requirements in an organisation?
1. Personal hygiene
● Hand washing: Before and after handling meals, using the restroom, and changing diapers, staff
members should thoroughly wash their hands with soap and water for at least 20 seconds.
● Employees are expected to maintain clean, debris-free hair, nails, and clothing.
● Sickness: If an employee is sick, they should not come to work.
2. Food safety
● Food handling: Staff members should handle food in a safe manner by abiding by the
rules, such as washing their hands, using gloves, and using clean utensils.
● Food preservation: To stop the formation of microorganisms, food must be preservedcorrectly
at the appropriate temperatures.
● Food preparation: Food should be properly prepared by using the correct cooking timesand
temperatures.
3. Cleaning
● Work surfaces: To stop the growth of bacteria, work surfaces should be cleaned andsanitized
often.
● Equipment: To stop the transmission of bacteria, equipment needs to be cleaned andsanitized
frequently.
● Waste: To stop the spread of bacteria, waste needs to be properly disposed of.
4. Training
● Employees need to receive proper hygiene training. Topics including personal hygiene, food
safety, cleaning, and trash disposal ought to be covered in this training.
● There should be regular training sessions. This will make sure that workers are knowledgeable
about the most recent hygiene practices.
● Training needs to be customized to the organization's unique requirements. This will make sure
that workers are properly trained in the precise processes needed for their job.

Question 7: What do the food acts outline and how is this governed at state and territory andlocal
government levels?
The Food Act spells out the guidelines and specifications for food production, sales, and distribution in
Australia. State and territorial governments are in charge of these acts, and they differ from one state to
the next. A few provisions are present in all Food Acts, though, and arecommon to all of them.
These typical clauses include:
● Standards for food safety: The Food Acts outline the requirements that food must follow in order
to be safe for eating by humans. These requirements cover things like food composition,
handling, and storage procedures, as well as food labeling.
● Enforcement of food safety regulations: The Food Acts allow state and territorial
governments the authority to impose food safety regulations. This includes the authority to
examine food establishments, impose warnings and fines, and bring legal action against
organizations that break the law.
● Food safety instruction: This is another provision of the Food Act. For corporations and
the general population, this includes creating educational programs on food safety.
Question 8: Provide five (5) examples for poor organisational hygiene practices?
Following are five instances of subpar organizational hygiene procedures:
● improper training of those who handle food. Food handlers need to receive training in safe food
handling techniques, such as handwashing, preventing cross-contamination, and maintaining
food safety temperatures.
● Poor cleaning and sanitation techniques. To stop the spread of bacteria, food contact
surfaces, tools, and utensils should be cleaned and sanitized often.
● storing food incorrectly. To stop bacteria from growing on food, it should be stored at the right
temperature.
● Cross-contamination. Cross-contamination happens when one food that is contaminated with
bacteria comes into touch with another food. This may occur if food is not handled properly or if
tools and utensils are not cleaned thoroughly.
● invasion by pests. Rodents and insects, two types of pests, can contaminate food and
spread bacteria. To avoid pest infestation, food enterprises should have a pest management
program in place.
Question 9: List three (3) Actions you must take once you have identified a hygiene hazard?
Once a hygiene hazard has been found, you must perform the following three steps:
● Eliminate or remedy the danger. This can entail disinfecting the area, getting rid of
contaminated food, or fixing broken equipment.
● To your manager or supervisor, report the hazard. This will make it easier to guarantee that the
risk is removed and that other employees are informed about the possibility of contracting a
foodborne illness.
● Take action to stop the danger from occurring again. This can entail creating new
processes, imparting knowledge to staff members, or introducing new tools.
Question 10: List three (3) hygiene hazards which typically could occur in Tourism and
Hospitality?
Here are three potential hygiene risks that could happen in the tourism and hospitalityindustries:
● Cross-contamination: This happens when one food touches another that has come into
contact with bacteria. This may occur if food is not handled properly or if tools andutensils
are not cleaned thoroughly.
● Improper food storage: To stop bacteria from growing, food should be kept at the right
temperature. Food poisoning can result from improperly stored food that has become
infected with microorganisms.
● An infestation of pests can contaminate food and transmit bacteria. Examples of pests include
insects and rats. To avoid pest infestation, food enterprises should have a pest management
program in place.
Checkpoint 3
Question 11: List six (6) examples for personal hygiene requirements?
Here are six instances of criteria for personal hygiene:
● Frequently washing your hands. The most crucial action to take to stop the spread of bacteria is
this. Particularly after using the restroom, before consuming food, and after touching animals or
their excrement, wash your hands with soap and water for at least 20 seconds.
● Twice-daily tooth brushing. Plaque and bacteria on your teeth can cause cavities and
gum disease; this helps to remove them. Use a soft-bristled toothbrush and fluoride toothpaste to
brush your teeth for two minutes.
● Everyday showering or bathing. This aids in cleaning your skin by removing sweat, dirt,
and bacteria. Spend at least five minutes in a bath or shower with soap and water.
● Consistently trim your nails. By doing this, you can avoid having dirt and bacteria collect under
your nails. Use a tidy pair of clippers to trim your nails.

● Frequently washing your hair. This aids in cleaning your hair of debris, oil, and product
buildup. Every two to three days, wash your hair with shampoo and conditioner.
● Putting on clean clothing. This lessens the likelihood of bacteria and body odorspreading.
Wear clean clothes every day and wash your clothes frequently.
Question 12: What are the reporting requirements for food handling staffs who sufferfrom
illnesses such flu, diarrhoea or vomiting?
Requirements for reporting sick food handlers
When food handlers experience vomiting, diarrhea, or other signs of a communicable disease, they
should notify their manager or supervisor right away. Additionally, they must skip work until they have
been clear of symptoms for at least 24 hours.
These reporting regulations are in place to stop the spread of foodborne illnesses. When a person
handling food is ill, their vomit, diarrhea, or other bodily fluids may contaminate the food. This may
make those who consume the food ill.
Food handlers can contribute to preserving the health of their clients and coworkers by reporting their
illnesses and taking the day off.
Question 13: List the three (3) ways of contamination and provide three (3) examples for eachtype?
The three basic methods of food contamination are shown below, along with three illustrationsfor each:
1. Biological contamination: This happens when noxious bacteria, viruses, or parasites comeinto touch
with food. Biological pollutants include, for instance:
● Salmonella is a type of bacteria that can result in food poisoning, which can cause
symptoms like nausea, vomiting, diarrhea, and fever.

● Listeria: This bacteria can result in listeriosis, a serious infection that is particularly dangerous
for expectant mothers, babies, and persons with compromised immune systems.
● E. coli: This bacteria can result in E. coli infections, which can cause symptoms like
vomiting, diarrhea, and cramps.
2. Chemical contamination: This happens when poisonous chemicals come into touch withfood.
Chemical pollutants include, for instance:
● Pesticides: These substances are used to get rid of vermin like rodents and insects.
Pesticide contamination in food can cause illness in humans.
● Heavy metals: Through soil, water, and air pollution, heavy metals like lead and mercury can
contaminate food. Eating food that contains heavy metal contamination can result in health
issues like cancer and neurological impairment.
● Cleaning supplies: Food might become contaminated if it comes into contact with
cleaning supplies. For this reason, it's crucial to keep cleaning supplies away from food and to
properly wash your hands after using them.
3. Physical contamination: This happens when food comes into contact with items like glass, hair, or
dirt that are not food-related. Physical pollutants include, for instance:
● Hair: Either from human or animal heads, hair can fall into meals.
● Dirt: This can enter food through the hands of humans or the environment.
● Glass: If food is being prepared in a glass bowl or container, it is very likely to break into the
food.
It is critical to understand the various methods by which food can be contaminated and to take
precautions against it. You may assist to protect yourself and your family from foodborne disease by
adhering to good food safety procedures.
Question 14: List five (5) common causes for cross-contamination?

Following are five typical reasons for cross-contamination:
● preparing dishes both raw and cooked on the same chopping board. As a result, cooked food may
become contaminated with bacteria from the raw food, rendering it dangerous to consume.
● failing to fully wash your hands both before and after handling food. Additionally, this
can contaminate the food with bacteria from your hands, making it dangerous toconsume.
● failing to cook meals to the correct temperature. This could make the food unhealthy to
eat by allowing dangerous bacteria to live in it.
● improper food storage. As a result, food may become contaminated with bacteria andbecome
dangerous to eat.
● animal contamination that spreads. If food comes into contact with animal waste orother
animal products, this may occur.
Checkpoint
4
Question 15: What is food poisoning? What are its common causes?
Eating contaminated food is a common cause of food poisoning. The symptoms, which can be minor to
severe, frequently include nausea, vomiting, diarrhea, and cramps in the abdomen. Many different
bacteria, viruses, and parasites have the potential to cause food poisoning.
The following are the most typical causes of food poisoning:
● Salmonella: Raw meat, poultry, eggs, and dairy products can all contain the bacteria
salmonella. Juice and unpasteurized milk both contain it.
● Animals, water, and soil all contain the bacteria known as listeria. Additionally, it can be
discovered in processed foods such as deli meats and soft cheeses.
● E. coli: In the intestines of animals, you can find the bacteria E. coli. Meat, poultry, anddairy
products may get contaminated.
● The virus known as norovirus can be found in tainted food and drink. This virus, whichcan also
induce vomiting and diarrhea, is extremely contagious.
● Campylobacter: Raw meat, poultry, and unpasteurized milk are all sources of thisbacteria. It
may result in fever, cramping in the abdomen, and diarrhea.
Question 16: Name 5 different causes for food-borne illnesses”?
The following list includes 5 causes of food-borne illnesses:
● The most frequent source of foodborne disease is bacteria. Raw meat, poultry, seafood, eggs, and
dairy products all contain them. Additionally, they are present in produce that has been tainted by
soil or water.
● Another typical source of foodborne disease is viruses. They are present in tainted
water and food. One of the viruses most frequently responsible for food poisoning is thenorovirus.
● Despite being less prevalent than bacteria and viruses, parasites can nonetheless result
in food-borne diseases. Raw meat, poultry, seafood, and produce all contain them.
● Chemicals: Chemicals are another factor that can taint food and result in food-borne disease.
Chemicals that can contaminate food include heavy metals, pesticides, and cleaning agents.
● Physical dangers: Physical dangers can contaminate food and lead to food-borneillnesses,
like hair, glass, and metal.
Question 17: Food allergies occur when someone reacts badly to a particular type of food. List 3
aspects which must be considered to ensure that the correct foods are prepared and served to persons
with allergies and describe what could potentially happen if a customer has an allergic reaction?
When the body's immune system overreacts to a specific food, food allergies develop. From mild to
severe, this can result in a variety of symptoms, including hives, itching, swelling, breathing difficulties,
and anaphylaxis. The following 3 factors must be taken into account to guarantee that the proper foods
are made and provided to those with allergies:
● The importance of communicating with clients about their sensitivities cannot be
overstated. Find out what they are allergic to and the extent of their allergies by askingthem.
● Cross-contamination: When food that is safe for allergy sufferers comes into contact
with food that contains allergens, cross-contamination occurs. This may occur if food is prepared
alongside allergen-containing food on the same surfaces, with the same tools,or in the same oil.
● Food that is prepared for allergic individuals should be clearly labeled. As a result,
customers will be less likely to unintentionally consume allergen-containing products.
It's critical to take rapid action if a customer experiences an adverse response. The actions listed below
ought to be taken:
● Call 911. Anaphylaxis is a medical emergency that needs to be treated right away.
● administer an EpiPen or other epinephrine auto-injector. A drug called epinephrine canassist to
stop an allergic reaction.
● Keep an eye on the client. Keep an eye on the client until assistance arrives.
Question 18: The Food Safety Standard 1.2.3 requires foods which contain or may potentially
contain any allergens to be clearly labelled. List 4 procedures which should be implemented if a
business is involved in the production or sale of foods that could cause problems?
If a company produces or sells goods that could be problematic, the following 4 proceduresshould be
put in place:
● List every possible allergy. This applies to any ingredient that may be produced at a
facility that also processes allergens, as well as any substance that is known to causeallergies.
● All foods with allergies should be marked. Any allergens should be explicitly identified
on the label, which should be prominently displayed on the front of the packaging.
● Stop contaminants from spreading. To do this, separate utensils, tools, and storagespaces
can be used for foods containing allergies.

● teach employees about food sensitivities. Food allergies should be recognized andmanaged
by all staff members who handle food.
Question 19: List 3 examples for food and beverage categories which are potentially at riskfrom
contamination due to the use of eggs?
Following are 3 examples of food and beverage categories that could be contaminated as aresult of
the use of eggs:
● Eggs are frequently used as an emulsifier in mayonnaise, which is an emulsion of oil
and vinegar. Mayonnaise can become toxic to eat if eggs are tainted with dangerousbacteria,
which then proliferate in the mayonnaise.
● Eggs are frequently used in ice cream as a thickener. If the eggs contain dangerous
bacteria, such bacteria can grow in the ice cream and render it unsafe to consume.
● Homemade sauces: Sauces like hollandaise and béarnaise sauce frequently employ eggs as a
thickening. When sauces are contaminated with eggs that have hazardous bacteria in them, the
sauces become unsafe to eat.
Question 20: Because of the severe consequences of mishandling eggs, it is essential to ensure
excellent hygiene and prevent cross-contamination. List 6 actions which you must follow to maintain
the safety of eggs when handling and preparing eggs and dishes containing raw egg products?
The following six procedures must be followed while handling and cooking eggs and dishesthat contain
raw egg products in order to maintain the safety of eggs:
● Before and after handling eggs, properly wash your hands with soap and water. The key
stage in stopping the spread of microorganisms is this one.
● For raw and cooked eggs, use different cutting surfaces and tools. By doing this, cross-
contamination will be reduced.
● Eggs should be well cooked. The internal temperature of eggs should be 160 degrees
Fahrenheit.
● Refrigerate eggs right away. In the first two hours after being laid or purchased, eggsshould
be refrigerated.
● Cracked or soiled eggs should be thrown away. Bacteria are more likely to be present infilthy or
cracked eggs.
● Eggs should be kept in the original carton. They will remain fresh and won't pick up
additional flavors as a result.
Checkpoint
5
Question 21: A food safety program acts as a preventative measure for health and safety, by setting
out the processes that staff must follow. What are the requirements for a food business thereto
according to the Food Safety Standard 3.2.1?

A written food safety program must be in place for food operations to comply with Food SafetyStandard
3.2.1. The following should be included in the program:
● A hazard analysis is a procedure for locating and evaluating any potential risks
connected to the company's food handling operations.
● Critical control points (CCPs) are areas in the process of handling food where risks canbe
reduced.
● Critical limits are the highest or lowest levels that must be achieved for a physical,
chemical, or biological property in order to control a hazard.
● Monitoring procedures: These are the steps used to make sure crucial boundaries arenot
crossed.
● When critical limits are surpassed, corrective measures are done.
● Keeping track of all food safety activities is known as recordkeeping.
Question 22: What is the purpose of a Hazard Analysis of Critical Control Points (HACCP)system?
Where does HACCP originate from?
A methodical approach to food safety known as Hazard Analysis of Critical Control Points (HACCP)
analyzes and manages potential risks in the food production process. The following seven principles
form the foundation of the HACCP system:
● Risk assessment Determine and evaluate any risk that can emerge throughout any
phase of the food manufacturing process.
● Determine the critical control points (CCPs) in the food manufacturing process wherehazards
can be managed.
● Establish critical limit(s) for each CCP to guarantee that the hazard is under control.
● Establishing methods for monitoring each CCP will help to guarantee that the criticallimits
are not exceeded.
● Establish processes to follow when a critical limit is exceeded to implement correctiveaction.
● Establish methods for ensuring that the HACCP system is operating efficiently.
● Keeping records: Keep track of all HACCP operations.
A proactive strategy for ensuring food safety is the HACCP system. The HACCP system can aid in
preventing food poisoning by detecting and containing possible hazards.
When the US National Aeronautics and Space Administration (NASA) and Pillsbury collaborated to
create a system to guarantee the safety of food for astronauts in space in the 1960s, the HACCP system
was born. Since its introduction into the food industry in the 1970s, the HACCP system has grown to
become the accepted global standard for food safety.
Question 23: As part of HACCP at each step of the food handling cycle, it is important to identify
and remove potential causes of contamination. List a general preventative action which could be
applied for each of the following steps of the catering cycle?
1. Ordering
● Purchase from reliable vendors.
● Check the supplier's procedures for food safety.
● Insist on seeing the supplier's documentation of their food safety procedures.
2. Receiving
● Examine each delivery for evidence of contamination.
● Any deliveries that are damaged should be returned.
● Food should be kept in a hygienic, dry, and cool atmosphere.
3. Storing
● Food should be kept at the proper temperature.
● Separate raw and cooked food.
● Use different cutting boards and cutlery for raw and cooked food.
4. Preparing
● Hands should be thoroughly washed both before and after handling food.
● Utilize spotless cutting boards and utensils.
● Prepare meals at the proper temperature.
5. Processing, packaging, and holding
● Observe proper food handling techniques.
● Use packaging that is spotless and clearly labeled.
● Food should be kept at the proper temperature.
6. Transporting
● Food should be transported in a spotless, well-refrigerated vehicle.
● To avoid infection, cover food.
7. Selling and displaying
● Maintain the proper temperature for your food.
● Adequate food labeling.
● Food that has passed its expiration date should not be sold or displayed.
8. Disposing of
● Make proper disposal of food waste.
● Food waste that might be contaminated with pathogens shouldn't be composted.
Question 24: List 5 examples for general, personal and equipment hygienerequirements during
food preparation.
Here are five instances of general, individual, and tool hygiene needs during food preparation:General
Hygiene
● Keep the places where food is prepared spotless and free of pests, debris, and filth.
● Before and after handling food, thoroughly wash your hands with soap and water.
● For each food item, use clean cutting boards and cutlery.
● Prepare meals at the proper temperature.
● Please instantly refrigerate leftovers.
Personal Hygiene
● When working in a kitchen, put on a pair of clean, closed-toe shoes.
● Put long hair in a bun.
● Take off any jewelry and other objects from your person that might come in contactwith food.
● Clean bandages should be applied to any cuts or wounds.
● When working in an area where food is being prepared, do not smoke, chew gum, or eat.
Equipment Hygiene
● Before and after each usage, all kitchen equipment should be cleaned and sanitized.
● Apply the right cleaning and sanitizing techniques.
● Equipment should be kept in a tidy, dry area.

Question 25: List seven instances, upon which you must wash your hands before engaging inany tasks?
The following seven situations necessitate washing your hands before performing any tasks:
● before working with food. The most crucial moment to wash your hands is now since doing so
can assist to stop the transfer of dangerous bacteria from your hands to food.
● following a bathroom visit. Another crucial moment to wash your hands is now, as doing so can
assist to get rid of any potentially hazardous bacteria that may have gotten on them from your
body.
● after a diaper change. This is particularly crucial if the diaper is soiled since it can stop
hazardous bacteria from the diaper from spreading to your hands and other surfaces.
● following a cough, sneeze, or nose blow. This is crucial because it might aid in getting rid of
dangerous bacteria on your hands that may have gotten there from your mouth ornose.
● following contact with raw meat, poultry, or seafood. This is crucial because, if you don't
thoroughly wash your hands after handling these meals, hazardous bacteria could get onto your
hands and into other foods.
● following contact with pet food or pet feces. This is crucial because, if you don't
thoroughly wash your hands, hazardous bacteria from pet food and excrement can findtheir way
onto your hands and into other meals.
● after coming into contact with a sick or recently ill person. This is crucial because, if you
don't properly wash your hands after using the restroom, you risk picking up deadly
bacteria from the ill individual and spreading them to other people.
Question 26: Explain the essential steps for correctly washing your hands?
The key actions for properly washing your hands are listed below:
● Wash your hands under warm or cold, running water.
● Apply soap to your hands, then rub them together to make a lather.
● Spend at least 20 seconds cleaning your hands. Remember to scrub your hands' backs,the spaces
in between your fingers, and the area under your nails.
● Wash your hands thoroughly with running water that is clean.
● Dry your hands with a fresh towel or let them air dry.
You should wash your hands for at least 20 seconds, according to the Centers for Disease Control and
Prevention (CDC). The song "Happy Birthday" may be sung twice from beginning to end in this period of
time.
It's crucial to wash your hands with soap and water as well. The oils on your hands that can host
bacteria are broken down by soap. Water aids in rinsing the soap and germs away.
You can use an alcohol-based hand sanitizer with at least 60% alcohol if soap and water are not
accessible. However, soap and water are always preferred over hand sanitizer since they work more
effectively.

Question 27: List four (4) requirements for an appropriate hand washing facility. What mustthis
include?
The following four specifications must be present in a suitable hand-washing area:
● Running water: Either hot or cold running water must be available at the site.
● Soap: Soap must be accessible in the facility for hand washing.
● Hand dryer: The facility must have a mechanism to dry hands after washing them, suchas towels
or an air dryer.
● Signage: The establishment must have signage reminding visitors to wash their hands.
Checkpoint 6
Question 28: What are evident signs of vermin? How can these be controlled?
Small animals known as vermin can be both an annoyance and a health risk. They can
contaminate food and spread infections. Typical indications of vermin include:
● Vermin excretions are frequently tiny and black. They can be found in places like food
storage spaces, kitchens, and restrooms where there have been vermin infestations.
● Vermin frequently chew on wood, plastic, and other objects, leaving behind chewingmarks.
These marks can be seen in places where there have been vermin infestations.
● Nests: In isolated, gloomy places, vermin frequently construct their nests. Attics,basements, and
other places may contain these nests.
● Vermin can emit a powerful, offensive stench. In locations where vermin have beenactive,
this odor can be recognized.
It is crucial to take action to control the vermin if you see any of these symptoms. Vermin can
be managed in a variety of methods, including:
● Exclusion: This entails plugging up any gaps or cracks in your house that could let pestsin.
● Setting traps to collect and kill pests is known as trapping.
● Pest control: This entails contracting with a specialized pest management business tokeep the
pests under control.
Question 29: What are the legal requirements for a food business according to the FoodSafety
Standard 3.2.2 –Food Safety Practices?
The following are a few of the most significant legal requirements for food businesses:
● Getting a license for a food business: In the majority of nations, a license from the local
government is necessary before a food business can function. This license guarantees that the
restaurant has adhered to a set minimum level of food safety.
● Using proper hygiene techniques: To stop the spread of foodborne illnesses, food
enterprises must adhere to good cleanliness standards. Frequent hand washing, clean and
organized food storage, and correct food handling skills are some of these behaviors.
● Utilizing secure food ingredients: Food establishments are required to employ secure
food ingredients in their goods. This implies that the ingredients must be clean, as wellas
carefully stored and handled.
● Correct food product labeling: Food firms are required to properly label their products.
The ingredients, nutritional facts, and expiration date must all be listed.
● Food goods may need to be recalled if necessary: If a food company learns that a food product is
contaminated, it must remove the product from sale. This is carried out to stop individuals from
becoming ill after consuming tainted food.

Question 30: List the basic rules for effectively maintaining rubbish areas?
The following are the fundamental guidelines for keeping trash areas clean:
● Set aside a distinct location for trash. This will assist in keeping the trash contained and stop it
from luring bugs.
● Make sure there are enough trash cans. The quantity of trash produced will determine the
number and size of the trash cans.
● Keep the trash cans periodically emptied. This will aid with odor management and prevent
garbage from overflowing.
● Regularly clean and disinfect the trash cans. The propagation of germs will be decreased as a
result.
● To stop them from being knocked over or vandalized, secure the trash cans. This will assist in
keeping the trash contained and stop it from being dispersed.
● The type of trash that is to be disposed of in each waste container should be indicated on its
label. By doing this, contamination will be decreased and appropriate trash disposal will be
made simpler for everyone.
● Don't forget to light up the garbage area. Pests will be discouraged and it will be simpler
for people to see the trash cans as a result.
● Place notices reminding visitors to maintain the area tidy and free of trash there. This will
support the advancement of ethical environmental behavior.

Question 31: What are the hygiene requirements for handling linen in order to prevent cross
contamination?
To avoid cross-contamination, handling linen must adhere to the following hygiene standards:
● Before and after handling linen, properly wash your hands with soap and water.
● When handling filthy linen, wear gloves.
● Soiled linen should be properly bagged or contained to avoid cross-contamination.
● Carry dirty linen to a specified spot so it may be cleaned.
● All areas where linen is handled should be regularly cleaned and disinfected.
Question 32: Explain the processes of cleaning and sanitizing?
1. Cleaning
Cleaning is the process of eliminating visible pollutants like dirt and debris from a surface. Reducing
the number of dangerous bacteria on a surface to safe levels is the process of sanitizing. Sanitizing and
cleaning are both crucial measures in stopping the spread of bacteriaand germs.
The steps involved in cleaning are as follows:
● Take out any loose dirt and trash. Vacuuming, sweeping, or dusting can be used to accomplish
this.
● Spray clean water onto the surface.
● Use a cleaning agent. The cleaning agent needs to be suitable for the surface being cleaned.
● Use a brush or sponge to scrub the surface.
● Use fresh water to rinse the surface.
● Use a fresh cloth to dry the surface.
2. Sanitation
The steps in sanitizing are as follows:
● the surface as previously mentioned.
● Use a sanitizing agent. The sanitizing solution needs to be suitable for the kind ofsurface
that needs to be cleaned.
● Spend the time recommended on the product label letting the sanitizing solution settleon the
surface.
● Use fresh water to rinse the surface.
● Use a fresh cloth to dry the surface.
It's crucial to understand that sanitizing and cleaning are two different processes. Cleaning gets rid of
dirt and junk, but it doesn't always get rid of bacteria and germs. While sanitizing eliminates germs and
bacteria, it does not always get rid of dirt and debris.
It's crucial to periodically clean and sterilize surfaces for the greatest outcomes. The type of surface and
the amount of use it receives will determine how frequently it needs to be cleaned and sanitized. Surfaces
at a home office might only require cleaning and sanitizing once a week, whereas surfaces used in food
preparation should be cleaned and sterilized more frequently.
Question 33: List the six steps required for effective cleaning?
The six steps needed for efficient cleaning are as follows:
● Pre-cleaning: Clear the surface of any food, debris, or loose dirt. Brooms, dustpans, vacuum
cleaners, or wet mops can all be used for this.
● Cleaning: Make sure the cleaning solution you use is suitable for the kind of surface you're
cleaning. Use a brush or sponge to apply the cleaning solution to the surface and scrub it. Clean a
clean cloth to dry the area after rinsing it with clean water.
● Use a sanitizing solution that is suitable for the kind of surface you are disinfecting. The
surface should be treated with the sanitizing solution, which should be left on for the time period
recommended on the product label. Clean a clean cloth to dry the area after rinsing it with clean
water.
● Disposal: Properly get rid of any contaminated cleaning supplies. They might need to be
put in a biohazard bag or container to accomplish this.
● Verify that the surface is clean and sanitized by doing an inspection. Repeat the cleaning and
sanitizing procedures in any locations that are still filthy or polluted.
● Documentation: Take notes while you clean and sanitize. In order to do this, a record of the
cleaning and sanitizing supplies used, the surfaces cleaned, and the cleaning time may need to be
kept.
Question 34: What is a cleaning schedule? What should be specified in a cleaning schedule?
A cleaning schedule is a strategy that specifies how frequently and when to clean particular spaces in
your house or place of work. It can be tailored to meet your unique requirements and can be as
straightforward or sophisticated as you require. You should include the following details in your
cleaning schedule:
● Which portions of your house or place of business require cleaning? Depending on the
size and nature of your home or place of business, this will change. A large house might require
daily cleaning, whereas a tiny apartment might only require cleaning once a week.
● Depending on how frequently an area is used, we should also consider how frequently
we should clean each space. For instance, cleaning the kitchen and bathroom more frequently
than the living room or bedroom.
● Depending on the type of surface and how much dirt and debris accumulate, different
chores will need to be completed in each location. For instance, it could be necessary toclean the
bathroom, sweep or vacuum the floors, and wipe down the kitchen.
● Who is in charge of keeping each space clean: This could be you, a member of your
family, or a cleaning company.
● What resources are required for each task: This may include cleaning supplies,equipment,
and tools.
Assessment Task 2
Assessment Submission details:
1. Please include following details on the top of your assessment:
• Your Name Akashdeep singh
• Your Student Id 14257781
• Your Trainer’s name saurav chattoraj
• Title of your Assessment use hygienic practices for food safety
• Assessment Due Date 10 June 2023
• Actual Submission Date 9 June 2023
Please Note: Any changes in the assessment due date must be approved by your trainer.
1. This assessment can be hand written or in Microsoft word format. Following settingsshould be
made for this assignment to keep consistency among all the assessments:
Body text Page setup
• Font: Times New Roman • Top: 2.54 cm
• Font size: 12 point • Bottom: 2.54 cm
• Line spacing: Double • Left: 3.17 cm
• Text style: Normal • Right: 3.17 cm
• Header: 1.25 cm
• Footer: 1.25 cm
2. If hand written assessments are submitted, hand writing needs to be clear and
legible. 3. Do not forget to attach the Cover Sheet at the front of the assessment.
4. Make sure you have signed the Cover sheet to declare this is your own work.
5. You can e-mail this assessment to your trainer’s e-mail address with
following details: In ‘subject’ mention your ‘student Id – Your name’.
Achieving Competence:
To be deemed competent in this assessment you must:
• Correctly address all of the assessment requirements as described in this task
• Correctly address all of the submission instructions
• Successfully complete the Assessment Questions
• Submit assessment on or before the due date with an assessment cover sheet
1|Page
Assessment Activity 2
© Nova Institute of technology V1.0 July 20
Performance objective:
The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined
in the elements and performance criteria for this unit of competency 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: o
identify food hazards
o report unsafe practices
o report incidents of food contamination
Assessment description:
You are required to complete Part A and Part B of assessment question section.Assessment
Questions:
Part A
You are required to address all questions to achieve competence. Your trainer will provide youwith
instructions for time frames and dates to complete this assessment.

Question 1: There is legislation governing correct food handling processes in Australia and New
Zealand through Food Standards Australia New Zealand (FSANZ). Who is in charge at the local
government level and what powers does this authority have?
Local authority in charge of food safety Executing person and their powers under the
Health Act
In Australia, the local authority in charge of food The executing person in charge of food safety under
safety at the local government level varies the Health Act typically has the power to inspect and
depending on the state or territory. Generally, it is monitor food premises, enforce compliance with
the local government council or municipality that food safety standards, issue licenses and permits,
oversees and enforces food safety regulations. conduct investigations, and impose penalties or fines
for violations.
2|Page
Question 2: Working in the TH&E industry requires that staff follow good personal hygiene to
prevent contamination in accommodation, food and beverage areas and meet industry expectations
for presentation. Provide 5 examples of good personal hygiene practices?

Examples of good personal hygiene:
1. Regular handwashing with soap and water.
2. Proper grooming, including clean and neat appearance.
3. Wearing clean and appropriate uniforms or attire.
4. Using personal protective equipment (PPE) such as gloves and hairnets when necessary.
5. Maintaining clean and trimmed nails.
Question 3: You have cut your finger during work. What do you need to do to prevent any
potential contamination of food, or other items like linen in accommodation or food
service areas? Why?
Measure to prevent contamination: To prevent contamination of food or other items in accommodation
or food service areas after cutting a finger, the following measures should be taken:
● Immediately stop working and inform the supervisor or manager.
● Apply pressure to the wound with a clean cloth or bandage to stop bleeding.
● Wash hands thoroughly with soap and water.
● Cover the cut with a clean, waterproof bandage or glove.
● Avoid touching any food, utensils, or surfaces directly.
● Use disposable gloves when handling food or items in the area.
● Inform coworkers about the injury to ensure they are aware and can take necessary precautions.
These measures are crucial to prevent potential contamination of food or other items because an open
wound can introduce harmful bacteria or pathogens. By following these steps, the risk of transferring
contaminants to surfaces, food, or other items is minimized, ensuring the safety

and hygiene of the environment.
Question 4: Number the steps for the Hand washing procedure in the correct order.
Step Action
5 Dry hands thoroughly using single-use paper towels
2 Lather hands with an anti-bacterial liquid soap
3 Scrub hands thoroughly including between the fingers, the wrists, up to theelbows
and under nails (use a brush to assist)
6 Apply a sanitizer
4 Rinse off hands under hot running water
1 Wet your hands under hot running water (don’t burn yourself!)
3|Page

Question 5: List 4 requirements for hand washing facilities to meet the legal requirements?
Requirements/Provisions:
1. Sufficient clean running water should be available for handwashing.
2. Handwashing facilities should have soap or detergent provided.
3. The facilities should have a way to dry hands, such as paper towels or air dryers.
4. Adequate signage or instructions should be displayed to promote proper handwashing
techniques.
Question 6: Provide 5 examples of instances which would require that you wash your hands?
Hands need to be washed after:
1. Using the restroom or changing diapers.
2. Handling raw meat, poultry, or fish.
3. Coughing, sneezing, or blowing your nose.
4. Touching garbage or waste materials.
5. Before and after preparing or eating food.

4|Page
Question 7: Food can become contaminated in 3 ways. Connect the correct cause forcontamination
to therelevant type of contamination?
Contamination Caused through
Biological Contamination Food contains foreign matter such as glass,
scourer shavings, and wood or porcelain
pieces.
Physical Contamination Food being in contact with pesticides, toxic
material or chemicals, which may be either
naturally occurring or manmade.
Chemical Contamination Arises from disease-causing
microorganisms such as bacteria, moulds,
yeasts, viruses or fungi.
Question 8: Provide 5 examples of common sources of food contamination relevant to yourarea of
training (for example food and beverage, cookery or accommodation services)?

● Cross-contamination between raw and cooked foods.
● Improper storage temperatures lead to bacterial growth.
● Poor personal hygiene practices of food handlers.
● Contaminated water used in food preparation.
● Inadequate cleaning and sanitation of food preparation surfaces and equipment.
5|Page
Question 9: Provide 4 examples of common causes of cross-contamination relevant to your area
of training (for example food and beverage, cookery or accommodationservices)?

Source of cross-contamination
Example: Handling cooked food after touching raw foods without washing hands
1. Using the same cutting board or utensils for both raw and cooked foods without propercleaning
in between.
2. Failing to separate raw and cooked foods in storage or during preparation, leads to thetransfer
of pathogens.
3. Not properly sanitizing food preparation surfaces, equipment, or utensils after handlingraw
foods.
4. Improperly storing and handling cleaning chemicals in the same area as foodpreparation,
risking contamination through spills or aerosolization.
Question 10: On your rostered day off at Futura restaurant you suffered from diarrhea and
vomiting. In the morning you feel better and you decide to go to work. What are your
responsibilities under the Food Act?
Responsibilities (What do you need to do when you arrive at work)
As an employee under the Food Act, if you have suffered from diarrhea and vomiting, your
responsibilities when arriving at work are
1. Not to handle food or engage in food preparation.
2. Inform your supervisor or manager about your illness.
3. Follow any guidelines or protocols set by the restaurant or health authorities regarding
returning to work after illness.
Question 11: List 2 examples of ramifications of poor hygiene standards in an establishment.

Ramifications:
1. Spread of infectious diseases: Poor hygiene standards in an establishment can lead to the spread of
various infectious diseases, such as foodborne illnesses, respiratory infections, and gastrointestinal
infections. This can result in increased illness among employees and customers, leading to a negative
impact on business reputation and potential legal consequences.
2. Decreased customer satisfaction: Poor hygiene standards can significantly affect customer
satisfaction. Unsanitary conditions, such as dirty restrooms or unclean food preparation areas, can
create a negative impression on customers, leading to a loss of trust and potential loss of business.
Customers are more likely to patronize establishments that prioritize cleanliness and hygiene.
Question 12: Most food poisoning occurs through improper food safety practices. Howcould the
following factors affect food safety?
Factors affecting food safety How does this affect food safety?
Not washing fruit and vegetables Not washing fruit and vegetables: Increases the risk of
consuming harmful bacteria or pesticides present on
the surface of produce.
Improper temperature control Improper temperature control: Allows bacteria to
multiply rapidly in perishable foods, leading to
foodborne illnesses.
Cross-contamination Cross-contamination: Spreads bacteria from one food
item to another, increasing the chances of consuming
harmful pathogens.
6|Page
Pests Pests: Can contaminate food with their droppings, hair,
or body parts, introducing harmful pathogens.
Improper cleaning Improper cleaning: Leaves behind bacteria and other
contaminants, increasing the risk of foodborne
illnesses.
Question 13: To ensure that all staff follow correct hygiene procedures, workplaces commonly have
policies in place which need to be observed? Provide 1 example of what each policy and procedure
for the following aspects should contain?
Aspect Policies and Procedures
Personal hygiene Policies and procedures should include requirements
such as regular handwashing, maintaining clean and tidy
uniforms, and proper grooming practices.
Food safety Policy and procedures should include guidelines for
safe food handling, storage, and preparation,

including temperature control, avoiding cross-
contamination, and following proper hygiene when
handling food.
The cleaning Policy and procedure should outline the frequency and
methods for cleaning and sanitizing different areas and
surfaces in the workplace, including the use of
appropriate cleaning agents and equipment.
Training Policy and procedure should cover the requirements for
initial and ongoing training of staff on hygiene practices,
including the topics to be covered, training methods, and
documentation of training completion.
Question 14: Provide 5 examples of foods which are considered potentially hazardousaccording
to Food Safety Standard 3.2.2?
Examples for hazardous foods:
1. Raw Meat and Poultry
2. Seafood
3. Eggs
4. Dairy Products
5. Cut Fruits and Vegetables

7|Page
Question 15: Which of the following occurrences would you need to report to asupervisor? Indicate
true or false?
Occurrence True/False
Unsatisfactory personal hygiene standards of employees True
Unsatisfactory practices that lead to contamination of food, e.g. hairclips,bandaids, True
chemicals
Unsafe food handling that may lead or has led to cross-contamination True
Incorrect cleaning practices that are not in line with your organisation’s foodsafety True
program
Outdated practices that are not consistent with current requirements True
Staff tasting and adjusting seasoning of food before service True
Question 16: List 5 hygiene requirements you must follow when handling raw egg or eggproducts to
prevent cross contamination:

Hygiene procedures to prevent cross contamination when handling eggs:
1. Handwashing.
2. Separate Utensils.
3. Clean Surfaces.
4. Storage.
5. Cooking and Temperature Control.
Question 17: You are required to separate eggs for food preparation (for example sauce Mayonnaise,
chocolate mousse or similar). What tool do you need to use to prevent cross contamination?
Response: When separating eggs for food preparation, one should use an egg separator tool to avoid
cross-contamination. By minimizing contact between raw eggs and other materials or utensils and
separating the egg whites from the yolks, this equipment lowers the danger ofcross-contamination.
8|Page

Question 18: A customer orders a meal and tells you that they suffer from gluten intolerance. List 5
aspects which must be considered when preparing the customer’s meal to prevent contamination with
or through other foods?
Aspects to consider to ensure safe food for a special diet for allergies
1. Separate Workspace and Equipment:Utilise a separate workspace, cutting boards, and
equipment for preparing gluten-free meals that have been cleaned and sanitized.
2. Ingredient Sourcing: Make sure that every component of the customer's meal is gluten- free.
Verify gluten-free certifications, read labels carefully, and steer clear of substances like wheat, barley,
rye, and anything made from those grains.
3. Avoiding Cross-Contact: When preparing food, take steps to avoid cross-contact. This entails using
distinct, clean tools for each component as well as avoiding shared containers or bulk ingredients that
might have come into touch with gluten-containing products.
4. Communication with Staff: Make sure the kitchen staff is aware of the specific dietary needs and
that gluten-free food must be prepared.
5. Allergen Separation: In the pantry, refrigerator, and storage spaces, keep gluten-free ingredients
separate from gluten-containing ingredients. To prevent confusion and unintentional contamination,
gluten-free items must have clear labels.
Question 19: List 1 example of how each of the following health issues could cause ahygiene risk for
food safety?
Health Issue Example – Hygiene risk relevant to food safety

• airborne diseases An illustration of this is when someone sneezes or coughs without covering
their mouth. This causes respiratory droplets containing germs to be released
into the air, where they can settle on food and contaminate it.
• food-borne It is possible to spread foodborne germs by handling raw meat carelessly and
diseases allowing it to contact surfaces, utensils, or ready-to-eatitems.
• infectious Working with food while suffering from an active infection, like
diseases gastroenteritis, can result in the direct transfer of pathogens to the food,
endangering the health of the consumer.
Question 20: List 8 hygienic work practices which apply for your job role (for example asan
apprentice chef, waiter, and housekeeper)?
Hygienic work practices and responsibilities for food safety must be followed inyour job role
1. Waste Management.
2. Regular Handwashing.
3. Personal Protective Equipment.
4. Sanitizing Surfaces.
5. Safe Food Handling.
6. Allergen awareness.
7. Proper Food Storage.
8. Personal hygiene.
Question 21: List the basic aspects of the hazard analysis and critical control points(HACCP)
method of controlling food safety?
Basic Aspects of HACCP method of controlling food safety
The Hazard Analysis and Critical Control Points (HACCP) method for regulating food safety's
fundamental components are: recognizing and evaluating potential risks, figuring out critical control
points, establishing critical limits, monitoring and documenting control measures, putting corrective
actions into place, confirming their efficacy, and keeping records for future use and continuous
improvement.
9|Page
Question 22: Go to https://www.legislation.gov.au/Details/F2011C00551
Scroll down to “5 – Content of food safety programs”.
In your own words, explain what a food safety program must address:
A food safety program must –
Example: (a) systematically identify the potential hazards that may be reasonably expectedto occur in
all food handling operations of the food business
Your example could include: Monitoring of temperatures of food exposed to the Danger
zone; temperatures for re-heating foods or food on hold; temperature check of e.g. fresh
meat on delivery from a butcher or supplier
a) Deliberately recognizing potential risks that may sensibly happen in the food taking care of activities
of the business. This entails conducting a comprehensive evaluation of the entire food manufacturing
process.
b) putting control measures into place to reduce, eliminate, or prevent known dangers. The
management of allergens, the prevention of cross-contamination, cleaning and sanitation protocols,
and proper temperature control are all examples of this.
c) Laying out the methodology to routinely screen basic control focuses (CCPs) inside the food taking
care of activities. Ensure that safety standards are adhered to, this may entail monitoring temperatures,
pH levels, visual inspections, or other relevant parameters.
d) describing the next steps to take in the event that a deviation or non-compliance is discovered
during monitoring. This may necessitate immediate corrective measures to resolve the issue and
eliminate any potential threats to food safety.
e) Keeping comprehensive records of the food safety program, including training records, corrective
action records, and monitoring records. These records provide a reference for future assessments and
serve as evidence of compliance.
Part B
You are required to demonstrate use of safe food handling practices in food handling work functions in
line with organisational hygiene procedures on at least three instances and procedures to identify food
hazards, report unsafe practices & report incidents of food contamination in a training Kitchen
environment.
During 3 practical service instances in your training kitchen relevant to your area of training, your
trainer will observe you performing your typical workplace tasks and determine if you are adhering to
hygienic food safe practices under your trainer supervision and guidance.
10 | P a g e
SITXFSA001 Use Hygienic Practices for food safety
Assessment Tasks and Instructions
Assessment 2
Your task:
During 3 practical service instances on-the-job or in your training facilities relevant to your
area of training (food and beverage, housekeeping, commercial cookery), your trainer will
observe you performing your typical workplace tasks and determine if you are adhering to
hygienic food safe practices.
1. You are required to perform the following tasks outlined below for each of the 3service
instances.
2. The checklist below provides a guideline for aspects which will be included foreach
observation instance.
© Nova Institute of technology 1 | P a g e SITXFSA001 Use hygienic practices for food safety
Assessment Activity 2 - Template
Instance
1:
Location Date Duration from ... to...
Kitchen 26-06-2023 11:00 am – 2:00pm
Assessment Criteria
Write down at least one procedure which shows you have a good working knowledge of
personal hygiene standards and their application while working in the kitchen. Examples can
be Hand washing procedures, Touching skin, Grooming, Uniform etc.
Examples Actions
Hand Washing Wash hands with cleanser and warm water for somewhere around
20 seconds, particularly prior to taking care of food, in the wake of
utilizing the latrine, and subsequent to taking care of crude meat or
poultry. Dry hands with a spotless towel or air dryer.

Identify at least 3 equipment/area in the kitchen and choose correct cleaning andsanitizing
materials according to cleaning instance or requirement
Equipment/Area Cleaning Equipment & PPE used Chemicals used
Cutting Board Scrub Brush, gloves, apron Cleanser and water, blanch
arrangement (1 tbsp. blanch
per gallonof water)
Oven Gloves, goggles, cover Stove cleaner splash,
scrubber, wire brush
Refrigerator Gloves, cover, sanitizer wipes Multi-surface cleaner,
sanitizer splash
Demonstrate acceptable level of food hygiene practices
Example Hygiene Practices demonstrated
Hand Washing Washed hands with cleanser and warm water for no less than
20 seconds prior to taking care of food, subsequent to utilizing the
latrine, and in the wake of dealing with crude meat or poultry. Dry
hands with a perfect towel or hair dryer.
PPE Kit Wore gloves, covers, and hairnets as important to forestall cross-
tainting and guarantee sanitation. Changed gloves as often as
possible and took out PPE while leaving the food arrangement
region
Appropriate capacity Put away food appropriately to forestall defilement and named all
and naming food things with the date and season of readiness. Followed FIFO
(earliest in, earliest out) techniques to guarantee that more
established food was utilized first.
Cleaning and Cleaned and disinfected all kitchen surfaces, utensils, and gear
sanitizing routinely to forestall the development and spread of unsafe
microorganisms. Utilized proper cleaning and disinfecting items
and adhered to producer guidelines.
Temperature Control Observed and recorded food temperatures consistently to guarantee
that food was put away and cooked at the right temperatures.
Disposed of food that was beyond the protected temperature range.

Cross-pollution Kept crude and cooked food varieties independently and
avoidance utilized separate cutting sheets, utensils, and planning
regions to forestall cross-tainting. Washed hands and
changed gloves much of the time while dealing with various
kinds of food.
© Nova Institute of technology 2 | P a g e SITXFSA001 Use hygienic practices forfood
safety
Identify actions and processes which may result in cross-contamination and takesappropriate
actions:
Example Action taken
Involving similar There is a high risk of harmful bacteria being spread and
cutting board for cross-contaminated, so use separate cutting boards for
various kinds of food different types of food and thoroughly clean them in between.
(for example
vegetables and
crude meat)
Using bare hands to Use gloves or utensils when handling food that is ready to eat
touch food that is because there is a high risk of bacteria being transferred from hands
ready to eat to food.
Involving similar High potential for cross-defilement and spread of destructive
utensils for various microbes utilize separate utensils for various kinds of food and
kinds of food (for clean in the middle between
example involving a
similar utensils for
crude and prepared
food)
Neglecting to wash High potential for move of microorganisms from hands to food
hands prior to dealing Completely wash hands with cleanser and warm water for
with food or something like 20 seconds prior to taking care of food and
subsequent to taking subsequent to dealing with crude meat
care of crude meat
appropriately
Putting away crude High potential for trickles and spills from crude meat to defile
meat above prepared to-eat food store crude meat on the base rack of the cooler
prepared to-eat food in and keep it covered to forestall dribbles and spills
the fridge
Identifies food hygiene hazards relevant to the area of training and report these:
Hazard identified Action taken/reported
Cross-defilement Revealed the risk to the manager and involved separate

from involving cutting sheets for various kinds of food
similar cutting board
for various kinds of
food
Lacking capacity of Detailed the peril to the boss and appropriately named andput
food things, away food things in suitable holders and areas
prompting
deterioration or
pollution
Ill-advised treatment of Announced the danger to the boss and utilized gloves and separate
crude meat, prompting utensils while taking care of crude meat, washed hands completely
possibleexchange of when dealing with crude meat, and put away crude meat on the
destructive microbes base rack of the fridge
Demonstrates knowledge of acceptable hygiene standards for premises. Choose one of the
followings and elaborate it. Equipment Hygiene, Correct storage of cleaned equipment, Pest
control, Cleaning Standards, Rubbish Removal.
Hardware Hardware cleanliness alludes to the act of cleaning and disinfecting
Cleanliness gear to forestall the spread of hurtful microscopic organisms and
elaboration different microorganisms. This is fundamental in forestalling
foodborne ailments and guaranteeing the

security of clients. Adequate cleanliness principles for
hardware include:
Standard cleaning and disinfecting of hardware, including surfaces
that come into contact with food like cutting sheets, utensils, and
machines. Cleaning ought to be done following use to forestall the
development of microscopic organisms.
Utilizing suitable cleaning and cleaning specialists, like heatedwater
and cleanser, or food-safe sanitizers.
Ensuring gear is completely dry prior to putting away toforestall
the development of microbes and form.
Customary investigation of gear for indications of mileage, and fix
or substitution of harmed hardware depending on the situation.
Appropriate capacity of hardware to forestall pollution, for
example, putting away utensils and dishes topsyturvy to keep residue
and garbage from choosing them.
Appropriate naming and stockpiling of cleaning specialists tokeep
them from coming into contact with food or gear.
How the clothing/uniform, does helps us for safe work practices in avoiding crosscontamination. Give at
least one example of a clothing.
Clothing/Uniform Wearing suitable dress or a uniform can assist with
for Safe Work forestalling cross-tainting and advance safe work rehearses in
Practices a food administration climate. Dress and outfits ought to be

elaboration spotless, all around kept up with, and intended to safeguard both the
laborer and the food being ready or served. An instance of attire
that can be utilized for safe work rehearses is:
Expendable gloves, which can be worn while taking care of
prepared to-eat food to keep hands from coming into contact with the
food and possibly moving unsafe microorganisms. Gloves ought to
be changed much of the time and hands ought to be washed
completely when glove use. Furthermore, gloves ought not be worn
as a substitute for legitimate hand washing and ought not be worn
while dealing with crude meator other possibly risky food sources.
Covers or frocks, which can be worn to safeguard clothing from
spills and splatters while planning or serving food. Covers ought to
be washed routinely and changed when they become dirty.
Hairnets or caps, which can be worn to keep hair from falling into
food and possibly debasing it with hurtful microbes. Hair ought to
constantly be tied back or canvassed while working in a food
administration climate.
Shut toe shoes, which can forestall slips, excursions, and falls in the
kitchen and can safeguard feet from spills and hot fluids. Shoes
ought to be slip-safe and simple to clean.
Identify at least one issue which demonstrates you have knowledge about the
provisions for reporting of personal health issues and the associated requirements.
Health issue Action taken
Allergic Reaction As a food administration laborer, it is critical to know about the
arrangements for revealing individual medical problems like
unfavorably susceptible responses and the related prerequisites. An
illustration of an issue that exhibits such information is Fostering an
unfavorably susceptible response to a food thing, like shellfish or
peanuts, and detailing it to the boss or chief right away. The laborer
ought to likewise look for clinical consideration if vital and give
documentation from their medical care supplier with respect to the
sensitivity. The boss or chief ought to find fitting ways to guarantee
that the laborer isn't presented to the allergen in the work
environment, for example, giving elective errands or gear, and ought
to likewise impart the aversion to other staff individuals to forestall
cross-pollution. Also, the laborer ought to know about any
arrangements or techniques connected with detailing medical
problems and follow them likewise.
safety
Handles linen safely and identifies the potential contamination issues and requiredprocedures to
avoid injury and/or contamination
Type of linen Provisions to dispose of or to prevent cross contamination
handled
Utilized Sheet Arrangements for Removal or to Forestall Cross-Pollution: Utilized
material or Towels sheet material or towels ought to be put in an assigned clothing
sack or compartment and shipped to a clothing office for washing
and disinfecting. Laborers ought to wear gloves while taking care
of utilized sheet material or towels to forestall contact with natural
liquids or different pollutants. Utilized sheet material or towels
ought to be put away independently from clean cloth to forestall
cross- defilement.
Decorative spreads Arrangements for Removal or to Forestall Cross-Pollution:
or Napkins Decorative spreads or napkins that have come into contact with
food or drink ought to be set in an assigned clothing pack or holder
and moved to a clothing office for washing and cleaning. Laborers
ought to wear gloves while taking care of ruined decorative spreads
or napkins to forestall contact with food or drink deposits. Ruined
decorative spreads or napkins ought to be put away independently
from clean
material to forestall cross-defilement.
Cleaning Clothes or Arrangements for Removal or to Forestall Cross-Tainting: Cleaning
Wipes clothes or wipes that have come into contact with cleaning synthetic
compounds or different impurities ought to be discarded in an
assigned waste compartment. Laborers ought to wear gloves while
taking care of ruined clothes or cleans to forestall contact with
synthetic compounds or different impurities. Clean clothes or wipes
ought to be put away independently from dirtied ones to forestall
cross- defilement
safety
Instance 2:
Kitchen 06-07-2023 10:00am – 1:00pm

Assessment Criteria
Examples Actions
Attach back lengthy hair and eliminate adornments to forestall

Grooming
pollution in the kitchen. Wear perfect and fitting outfits or defensive
attire.
Identify at least 3 equipment/area in the kitchen and choose correct cleaning and sanitizing

Dishware and Gloves, cover, clean brush Dish cleanser, boiling
utensils water, disinfecting
arrangement (quaternary
alkali or chlorine)
Floors Mop, pail, gloves, cover Floor cleaner, sanitizer
arrangement (quaternary
alkali or chlorine)
Refrigerator Gloves, cover, sanitizer wipes Multi-surface cleaner,
sanitizer splash
20 seconds prior to taking care of food, subsequent to utilizing the
latrine, and in the wake of dealing with crude meat or poultry. Dry
hands with a perfect towel or hair dryer.
region.
Appropriate capacity Put away food appropriately to forestall defilement and

and naming named all food things with the date and season of readiness.
Followed FIFO (earliest in, earliest out) techniques to guarantee
that more established food was utilized first.
Cross-pollution Kept crude and cooked food varieties independently and utilized
avoidance separate cutting sheets, utensils, and planning regions to forestall
cross-tainting. Washed hands and changed gloves much of the time
while dealing with various kinds of food.
safety

Identify actions and processes which may result in cross-contamination and takesappropriate
actions:
Involving similar There is a high risk of harmful bacteria being spread and cross-
cutting board for contaminated, so use separate cutting boards for different types of
various kinds of food food and thoroughly clean them in between.
(for example
vegetables and
crude meat)
example involving a
crude and prepared
food)

Cross-defilement from Revealed the risk to the manager and involved separatecutting
involving sheets for various kinds of food
food
prompting
deterioration or
pollution
Hardware Hardware cleanliness alludes to the act of cleaning and disinfecting
Cleanliness gear to forestall the spread of hurtful microscopic organisms and
elaboration different microorganisms. This is fundamental

in forestalling foodborne ailments and guaranteeing the security of
clients. Adequate cleanliness principles for hardware include:
Standard cleaning and disinfecting of hardware, including surfaces
that come into contact with food like cutting sheets, utensils, and
machines. Cleaning ought to be done following use to forestall the
development of microscopic organisms.
Utilizing suitable cleaning and cleaning specialists, like heatedwater
and cleanser, or food-safe sanitizers.
Ensuring gear is completely dry prior to putting away toforestall
the development of microbes and form.
Customary investigation of gear for indications of mileage, and fix
or substitution of harmed hardware depending on the situation.
Appropriate capacity of hardware to forestall pollution, for
example, putting away utensils and dishes topsyturvy to keep residue
and garbage from choosing them.
Appropriate naming and stockpiling of cleaning specialists tokeep
them from coming into contact with food or gear.
Clothing/Uniform Wearing suitable dress or a uniform can assist with
for Safe Work forestalling cross-tainting and advance safe work rehearses in
Practices elaboration a food administration climate. Dress and outfits ought to be
spotless, all around kept up with, and intended to safeguard both the
prepared to-eat food to keep hands from coming into contact with the
food and possibly moving unsafe microorganisms. Gloves ought to
be changed much of the time and hands ought to be washed
completely when glove use. Furthermore, gloves ought not be worn
as a substitute for legitimate hand washing and ought not be worn
while dealing with crude meator other possibly risky food sources.
spills and splatters while planning or serving food. Covers ought to
be washed routinely and changed when they become dirty.
Hairnets or caps, which can be worn to keep hair from falling into
food and possibly debasing it with hurtful microbes. Hair ought to
constantly be tied back or canvassed while working in a food
administration climate.
Shut toe shoes, which can forestall slips, excursions, and falls in the
kitchen and can safeguard feet from spills and hot fluids. Shoes
ought to be slip-safe and simple to clean.

Identify at least one issue which demonstrates you have knowledge about theprovisions for
reporting of personal health issues and the associated requirements.
Allergic Reaction As a food administration laborer, it is critical to know about the
arrangements for revealing individual medical problems like
unfavorably susceptible responses and the related prerequisites. An
illustration of an issue that exhibits such information is Fostering an
unfavorably susceptible response to a food thing, like shellfish or
peanuts, and detailing it to the boss or chief right away. The laborer
ought to likewise look for clinical consideration if vital and give
documentation from their medical care supplier with respect to the
sensitivity. The boss or chief ought to find fitting ways to guarantee
that the laborer isn't presented to the allergen in the work
environment, for example, giving elective errands or gear, and ought
to likewise impart the aversion to other staff individuals to forestall
cross-pollution. Also, the laborer ought to know about any
safety

handled
of utilized sheet material or towels to forestall contact with natural
liquids or different pollutants. Utilized sheet material or towels
ought to be put away independently from clean cloth to forestall
cross- defilement.
from clean material to forestall cross-defilement.

cross- defilement.
Instance
3:
kitchen 13-07-2023 2:00pm -6:00pm
Assessment Criteria
Examples Actions
Touch Skin Try not to contact skin, hair, or other body parts while dealing with
food. Utilize clean utensils, gloves, or other defensive obstructions
when fundamental.
Identify at least 3 equipment/area in the kitchen and choose correct cleaning andsanitizing
Cutting Board Scrub Brush, gloves, apron Cleanser and water, blanch
arrangement (1 tbsp.
blanch per gallon of
water)
Countertops Clean fabrics, gloves, cover Multi-surface cleaner,
sanitizer arrangement
(quaternary smelling salts
or chlorine)
Oven Gloves, goggles, cover Stove cleaner splash,
scrubber, wire brush
safety
20 seconds prior to taking care of food, subsequent toutilizing the
latrine, and in the wake of dealing with crude

meat or poultry. Dry hands with a perfect towel or hair dryer.
region.
Appropriate capacity Put away food appropriately to forestall defilement and named all
and naming food things with the date and season of readiness. Followed FIFO
(earliest in, earliest out) techniques to guarantee that more
established food was utilized first.
Cross-pollution Kept crude and cooked food varieties independently and utilized
avoidance separate cutting sheets, utensils, and planning regions to forestall
cross-tainting. Washed hands and changed gloves much of the time
while dealing with various kinds of food.
Identify actions and processes which may result in cross-contamination and takes
appropriate actions:
Involving similar There is a high risk of harmful bacteria being spread and cross-
cutting board for contaminated, so use separate cutting boards for different types of
various kinds of food food and thoroughly clean them in between.
(for example
vegetables and
crude meat)
example involving a
crude and prepared
food)
Neglecting to wash High potential for move of microorganisms from hands to food
hands prior to dealing Completely wash hands with cleanser and warm water for
with food or something like 20 seconds prior to taking care of food and
subsequent to taking subsequent to dealing with crude meat
care of crude meat
appropriately
Putting away crude High potential for trickles and spills from crude meat to defile
meat above prepared to-eat food store crude meat on the base rack of thecooler
prepared to-eat food in and keep it covered to forestall dribbles and spills
the fridge
Cross-defilement from Revealed the risk to the manager and involved separatecutting
involving sheets for various kinds of food
food
prompting
deterioration or
pollution

Hardware Cleanliness Hardware cleanliness alludes to the act of cleaning and
elaboration disinfecting gear to forestall the spread of hurtful
microscopic organisms and different
microorganisms. This is fundamental in forestalling
foodborne ailments and guaranteeing the security of
clients. Adequate cleanliness principles for hardware
include:
Standard cleaning and disinfecting of hardware, including
surfaces that come into contact with food like cutting
sheets, utensils, and machines. Cleaning ought to be done
following use to forestall the development of microscopic
organisms.
Utilizing suitable cleaning and cleaning specialists, like
heated water and cleanser, or food-safe sanitizers.
Ensuring gear is completely dry prior to putting awayto
forestall the development of microbes and form.
Customary investigation of gear for indications of mileage,
and fix or substitution of harmed hardware depending on
the situation.
Appropriate capacity of hardware to forestall

pollution, for example, putting away utensils and dishes
topsyturvy to keep residue and garbage from choosing
them.
Appropriate naming and stockpiling of cleaning specialists
to keep them from coming into contact with food or gear.
Clothing/Uniform for Safe Wearing suitable dress or a uniform can assist with forestalling
Work Practices cross-tainting and advance safe work rehearses in a food
elaboration administration climate. Dress and outfits ought to be spotless,
all around kept up with, and intended to safeguard both the
prepared to-eat food to keep hands from coming into contact
with the food and possibly moving unsafe microorganisms.
Gloves ought to be changed much of the time and hands ought to
be washed completely when glove use. Furthermore, gloves
ought not be worn as a substitute for legitimate hand washing
and ought not be worn while dealing with crude meat or other
possibly riskyfood sources.

spills and splatters while planning or serving food. Covers ought
to be washed routinely and changed when they become dirty.
Hairnets or caps, which can be worn to keep hair from falling
into food and possibly debasing it with hurtful microbes. Hair
ought to constantly be tied back or canvassed while working in a
food administration climate.
Shut toe shoes, which can forestall slips, excursions, and falls in
the kitchen and can safeguard feet from spills and hot fluids.
Shoes ought to be slip-safe and simple to clean.
safety
Identify at least one issue which demonstrates you have knowledge about theprovisions for
reporting of personal health issues and the associated requirements.
Allergic Reaction As a food administration laborer, it is critical to know aboutthe
arrangements for revealing individual medical problems

like unfavorably susceptible responses and the related prerequisites.
An illustration of an issue that exhibits such information is
Fostering an unfavorably susceptible response to a food thing, like
shellfish or peanuts, and detailing it to the boss or chief right away.
The laborer ought to likewise look for clinical consideration if vital
and give documentation from their medical care supplier with
respect to the sensitivity. The boss or chief ought to find fitting ways
to guarantee that the laborer isn't presented to the allergen in the
work environment, for example, giving elective errands or gear, and
ought to likewise impart the aversion to other staff individuals to
forestall cross-pollution. Also, the laborer ought to know about any
handled
of utilized sheet material or

towels to forestall contact with natural liquids or different
pollutants. Utilized sheet material or towels ought to be put away
independently from clean cloth to forestall cross- defilement.
from clean material to forestall cross-defilement.
cross- defilement.
© Nova Institute of technology 9 | P a g e SITXFSA001 Use hygienic practices for

food safety
Assessment Evaluation Tool
Unit Code & Unit SITXFSA001 Use hygienic practices for food safety
Name
Assessment Type Written task & Quiz
Assessment Name AT 1
Student’s name & ID Akashdeep singh 14257781
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, Yes No
1.3, 1.4, 2.1, 2.2, 2.3, 3.1, 3.2, 3.3, 3.4, 3.5, 4.1, 4.2]
(1.1) Follow organisational hygiene procedures.
(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.
(2.1) 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 issuemay cause
food contamination.
(3.1) Maintain clean clothes, wear required personal protective clothing, and onlyuse
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.
(4.1) Wash hands at appropriate times and follow hand washing procedures
consistently.
(4.2) Wash hands using appropriate facilities.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6] Yes No
(1) Basic aspects of commonwealth, state or territory food safety laws,standards and
codes as follows:
• meaning of contaminant, contamination and potentially hazardous foods asdefined
by theAustralia 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
(2) Health issues likely to cause a hygiene risk relevant to food safety:
• airborne diseases
• food-borne diseases
• infectious diseases
Assessment Evaluation Tool AT 1 1 | P a g e SITFSA001 Use Hygienic practices for foodsafety
(3) Hygiene actions that must be adhered to in order to avoid food-borne illnesses
(4) 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
(5) Basic aspects of hazard analysis and critical control points (HACCP) method of
controlling food safety
(6) 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
Assessor name: Assessment
date:
Assessor
signature
Assessment Evaluation Tool AT 1 2 | P a g e SITFSA001 Use Hygienic practices forfood
safety
Assessment Evaluation Tool
Unit Code & Unit SITXFSA001 Use hygienic practices for food safety
Name
Assessment Short answer questions & Practical observation

Type
Assessment AT
Name 2
Student’s name & Akashdeep singh

ID 14257781
Is Student able to demonstrate the following: Performance Evidence Ye

[1,2]
N
o
(1) Demonstrate use of safe food handling practices in food handling work
functions in line with organisational hygiene procedures on at least three
occasions
(2) Demonstrate procedures to:
• identify food hazards
• report unsafe practices
• report incidents of food contamination
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 1.4, Ye
2.1,
N
2.2, 2.3, 3.1, 3.2, 3.3, 3.4, 3.5, 4.1, 4.2]
o
(1.1) Follow organisational hygiene procedures.
(1.2) Report unsafe practices that breach hygiene procedures promptly.
(1.3) Identify food hazards that may affect the health and safety of customers, colleaguesand self.
(1.4) Remove or minimise the hygiene hazard and report as appropriate for follow-up.
(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.
(3.1) Maintain clean clothes, wear required personal protective clothing, and onlyuse
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.
(4.1) Wash hands at appropriate times and follow hand washing procedures consistently.
(4.2) Wash hands using appropriate facilities.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6] Ye
N
o
(1) 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 andprocedures
Assessment Evaluation Tool AT 2 1 | P a g e SITXFSA001 Use hygienic practices for foodsafety
(2) Health issues likely to cause a hygiene risk relevant to food safety:
• airborne diseases
• food-borne diseases
• infectious diseases
(3) Hygiene actions that must be adhered to in order to avoid food-borne illnesses
(4) 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
(5) Basic aspects of hazard analysis and critical control points (HACCP) method ofcontrolling food
safety
(6) 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
Instance Location Date Duration from ... to... Tasks to be
Number completed What will
be observed?
2
3
Assessment Criteria Instance Instance Instance
1 2 3
Shows good working knowledge of personal hygiene standards
and their application in the relevant hospitality environment
Identifies and chooses correct cleaning and sanitisingmaterials
according to cleaning instance or requirement
Uses cleaning equipment according to manufacturer’sinstructions
and application requirements
Demonstrates acceptable level of food hygiene practices
Can identify actions and processes which may result
in cross contamination and takes appropriate actions:
Identifies food hygiene hazards relevant to the area of trainingand
reports
Demonstrates knowledge of acceptable hygiene standardsfor
premises
Demonstrates safe work practices to avoid cross
contamination through clothing/uniform
Demonstrates awareness of employee’s obligations
regarding food safety
Demonstrates knowledge about the provisions for

reporting of personal health issues and the associated
requirements
Handles linen safely and identifies the potential contamination
issues and required procedures to avoid injury and/or
contamination
Assessor name: Assessment
date:
Assessor
signature
Assessment Evaluation Tool AT 2 2 | P a g e SITXFSA001 Use hygienic practices for foodsafety

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ASSESSMENT COVER SHEET

unless all relevant paperwork is completed and attached to this form.

Student Akashdeep singh StudentID 14257781

Assessor Saurav chattoraj Completi 9 June 2023

Course Certificate III in Commercial Cookery Course SIT30816

FIRST ATTEMPT: ❑SECOND ATTEMPT: ❑

Please attach the following student evidence to this form Result

DNS = Did Not

Assessment 1 ❑ Written Assessment S | NYS | DNS

Assessment 2 ❑ Practical Observation S | NYS | DNS

Assessment 3 ❑ Written Quiz S | NYS | DNS

Final Assessment Result for this unit C / NYC

C = Competent / NYC = Not Yet Competent

Student Declaration: I acknowledge the Assessor Feedback:

assessment process has been explained and

agree to undertake assessment. I am aware of

NIT’s appeals process, should the need arise. I

also understand that I must be assessed as

‘satisfactory’ in all parts of the assessment to

acknowledgement of sources is made. I

understand that a person found responsible for

academic misconduct will be subject to

disciplinary action (refer to Enrolment

I give permission for a copy of my marked

work to be retained and reproduced for

the purpose of review and validation.

Student Signature: akashdeep

Administrative use only

Entered onto Student Management Database ❑ Initials

for food safety RTOID: 21984 CRICOS: 02856B

(Please Tick the correct answer)

2. Workplace hygiene procedures encompass: (Please Tick the correct answers)

A. Food Standards New ZealandAustralia ✓

C. Food Standards Australia New

FSANZ details the role of Environmental Health Officers (EHOs) in ✓

governs food safety.

An EHO can only inspect food production and storage areas of a ✓

procedures in the workplace: (Please Tick the correct answers)

The FSANZ website ✓

The Food Standards website ✓

Your local council ✓

Department of Industrial Relations ✓

Standard Operating Procedures ✓

Food legislation at state levels ✓

7. Identify the hygiene hazards: (Please Tick the correct answers)

SITXFSA001 Use hygienic practices for food safety

© Nova Institute of Technology 1 | P a g e

The presence of vermin or pests ✓

Any airborne dust ✓

Dirty equipment and utensils ✓

1. Failure of staff to use perfume. ✓

2. Unsatisfactory practices that lead to contamination of food, e.g. hairclips, ✓

3. Unsafe food handling that may lead or has led to cross-contamination. ✓

5. Updating practices to keep them consistent with current requirements. ✓

9. It is an employee’s responsibility to take immediate action to remove or minimise any hazard in

correct box indicating true or false)

there are. (Tick the correct box indicating true or false)

Shave (if required) and wash your ✓

Do not touch your hair during work ✓

Tie back long hair ✓

In kitchens, cover hair with a ✓

Have regular dental check-ups

Do not wear jewellery in the ✓