SITXFSA005

use hygienic practices for

food safety
First published 2022

Version 1.0

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Contents
Introduction 4
Assessment for this unit 4
Assessment Task 1: Knowledge questions 5
Information for students 5
Questions 6
Assessment Task 1: Checklist 12
Assessment Task 2: Safe food handling observations 13
Information for students 13
Activities 14
Assessment Task 2: Checklist 16
Final results record 19
Introduction
Welcome to the Student Assessment Tasks for SITXFSA005 Use hygienic practices for food safety. These
tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your
course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the
advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important
information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

 Assessment Task 1: Knowledge questions – You must answer all questions correctly.

 Assessment Task 2: Safe food handling – You are required to demonstrate safe food handling practices
on three occasions when preparing food.

Kitchen time required

You will require time in the kitchen to complete Assessment Task 2. You will find more information
about the requirements for training/commercial kitchens in the Hospitality Works Student User
Guide.
Assessment Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during
the learning phase of this unit. Ensure that you:

 review the advice to students regarding answering knowledge questions in the Hospitality Works Student
User Guide

 comply with the due date for assessment which your assessor will provide

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

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

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open book.

Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.
Questions
Provide answers to all of the questions below.

1. Write the definition of the following words as outlined in the Food Safety Standards:

 Contaminant

Contaminant refers to any substance that can cause food to become impure for consumption. Any
substance that make the food unsuitable or unfit for human consumption defined as food contaminant. There
are mainly three types of food contamination biological contaminant , physical contaminant and chemical
contaminant.

 Contamination

The presence or occurrence of a contaminant in the food . In other words if any physical, biological
or chemical contaminant present in the food is called food contamination.

 Potentially hazardous foods

Potentially hazardous foods also known as high-risk foods that have the potential to support the
growth of harmful microorganism particularly bacteria when they are not handled, storage or cooked
properly.
Example of potentially hazardous food includes;
1 Dairy products,
2 Egg and egg products
3 Fish or seafood
4 Any cooked grain.

2. List three responsibilities an employer has in relation to food safety.

1 Chemicals are stored and handled in safe place.
2 Ensure that business comply the food standard code.(PPE)
3 Ensure all the employees or food handlers are properly trained or knowledgeable.

3. List three responsibilities that you have as an employee in relation to food safety.

1 Regularly wash the hands and dry with the paper towel.
2 Inform to the supervisor or managers if any illness such as flu, fever or cough.
3 Personally take all the responsibility that keep the customers and food safe.

4. List three consequences of unsafe food handling practices for a business.

1 Reputation damage
2 Heavy fines and penalties
 3 Loss of customers.

5. List three powers that Environmental Health Officers (Health Inspectors) have.
1 Inspecting businesses to check they meet health and hygiene standards.
2 Rating businesses and establishment in accordance to food hygiene rating scheme.
3 Investigating workplace accidents and implementing disease control measurements in the workplace

6. . Complete the table by providing an example of how each of the following hygiene hazards can be a risk
and a way the risk can be controlled.
.

Hygiene hazard Example of hazard Control

Airborne disease Chickenpox, influenza, Wearing a mask is one of the best

smallpox. methods to control it. Another one is
always Keeping Airborne Diseases at
Bay
Some of the most effective and
straightforward precaution is Cough
or sneeze into your elbow or into a
handkerchief.

Foodborne Fever, headache, nausea, Wash hands with warm water and
disease vomiting, abdominal pain and soap and dry with the towel paper or
diarrhoea. clean hand cloth. Always wash
countertops after preparing each
food item.

Infectious disease Harmful microorganisms such Regularly wash hand, cover the
as bacteria, viruses, that can cough or sneeze and quarantine
be transmitted from one themselves if possible.
surface to another. Common
cold and fever are some
examples of this type of
disease.

7. List ten occasions that you need to wash your hands.

1 Any time that food is prepared, both before and after.

2 The immediate aftermath of contact with raw meat, poultry, seafood, flour, or eggs.
3 To prevent bacteria from spreading to your hands and food, wear gloves both before and after handling
food.
4 Before to a meal.
 5 After dealing with rubbish.
6 After wiping off workstations or cleaning other surfaces with chemicals.
7 After handling pets, pet food, or pet treats.
8 Immediately after a sneeze, cough, or nose blow.
9 After using gloves.
10 During food making.

8. Mark the correct sequence for effective handwashing.

 Rub palms together for 20-30 seconds

 Apply soap/detergent

Interlace fingers and include under the nails and the back of the hands

 Dry hands with a paper towel

Wet hands under running water

 Rinse soap from hands under running water

9. List five personal hygiene and grooming practices you need to follow when working with food.

1 Wear clean clothing and aprons

2 Do not eat, spit, smoke, sneeze, blow, or cough over food or surfaces that touch food.

3 Wash your hands properly

4 Turn off taps using a paper towel or elbow

5 Thoroughly dry your hands with a single-use towel.

10. List the seven categories of potentially hazardous foods.

1 All kinds of meat (beef ,pork) raw or cooked.
2 Poultry (chicken or turkey)
3 Eggs
4 Milk products
5 Cooked rice or pasta or any other grain
6 Seafood or fish
7 Processed or cut fruits and vegetables.
11. List four common symptoms of food poisoning.

1 Abdominal pain.
2 Bloating, diarrhoea, or indigestion.
3 Fever
4 Head

12. Complete the table by filling in the three main types of food contaminants, how they occur and the result
of contamination.

Type of contaminant How can it occur? How can it make you ill?

Physical contaminant When any physical object such as
(hair, fingernails, piece of broken
glass)enter in the food while
making or producing it cause
physical contamination.
It can lead to abdominal pain
lump throat, or even can
damage the intestinal walls.

Chemical contaminant It occurs when food comes to
contact with the toxic chemicals
like contact with cleaning
products, pesticides, or
preservatives.
Because chemicals are highly
toxic can affect the liver and
kidney.

Biological contaminant Biological contamination occurs Biological contamination

when food becomes
contaminated by living organism.
Bacteria , fungi and toxins are
some type of biological
contaminant.
causes food poisoning or
food borne illness that leads
to bloating, vomiting, or
severe abdominal pain.

13. List five food storing principles.

1 Regularly clean the storage areas.
2 Store raw food like meat and seafood separately and below ready to eat foods to avoid contamination.
3 Always store food away from the chemicals pr cleaning equipments.
4 Avoid store food in direct sunlight or humid areas because it could spoil the food.
5 Do not store food in opened cans.
14. Complete the table by providing a description of the problem and the correct procedure.
Scenario
A pizza is reheated to 70°C
Raw chicken was stored in
the fridge above the cooked
meat stored in a container
Lasagne has been in the
hotbox for five hours
The bins are overflowing so
someone place rubbish in
an open box next to the
bins
The same knife to cut the
raw chicken is used to cut
the cooked chicken breast
in half
Someone has the flu and
has come to work
Someone is drying their
hands on a kitchen cloth
What is the problem?
At a very low temperature,
the pizza is reheated.
Storing raw chicken
above cooked food
increases chances of
contamination
The lasagne is kept for
longtime in hot box.
The rubbish should not
overflow from the
dustbin.it increased the
chances of bacteria or
germs.
It can lead to cross
contamination if we use
same knife to cut cook
and raw chicken breast.
The other persons in the
workplace can catch the
flue and also can lead to
the food contamination.
The cloth become catch
bacteria and while using it
in kitchen it can cause
food contamination.
What should have been done?
The pizza should be reheated at
least 200degree Celsius.
Always store the prepared food
on top of the raw ingredients.
Additionally, it must be well
contained.
The lasagna should not be left in
a hotbox for too long. Either
serve it or store it in the freezer.
Keep eye on bins regularly and
emptied before it overflows.
Always use different knifes .
Always wear mask while
working or better to take the
leave untill the flu is gone.
Always use separate cloth for
kitchen and hand drying.
15. Briefly describe what the procedure would be for the following situations.

Situation Procedure

You observe a hygiene risk or I will inform the supervisor or manager , along with other
an unsafe work practice staff members who working with me about the potential
risks.

You are sick (personal illness) I will inform to the upper staff or manager about my illness
and you have a shift and come to work fully carefully if it is emergency .
Otherwise I will take the sick leave.
Assessment Task 1: Checklist
Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the
Yes No
following? Comments

Question 1 yes

Question 2 yes

Question 3 yes

Question 4 yes

Question 5 yes

Question 6 yes

Question 7 yes

Question 8 yes

Question 9 yes

Question 10 yes

Question 11 yes

Question 12 yes

Question 13 yes

Question 14 yes

Question 15 yes

Question 16 yes

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:
Assessment Task 2: Safe food handling observations
Information for students

Tasks required for this unit

This unit of competency requires that you:

 use hygienic food handling practices in line with organisational procedures, including each of
the following on at least three occasions:

o correct hand-washing procedures o effective personal health and hygiene

practices
o appropriate use of uniform and
personal protective equipment o hygienic food service.

 use procedures to:

o report unsafe hygiene practices.

Instructions for how you will complete these requirements are included below.
Activities
Complete the following activities.

This task is to be completed in the kitchen environment. Your assessor will ensure
you have access to all the relevant equipment and resources. You are required, on
three different occasions to demonstrate that you can use safe food handling
practices and follow the kitchen’s policies and procedures and their food safety
program. Therefore, you will repeat these tasks three times.

What do I need to demonstrate?

During your practical assessment you are required to use hygienic food handling
practices in line with organisational procedures, including each of the following on
at least three occasions:

 hazard identification

 correct hand-washing procedures

 appropriate use of uniform and personal protective equipment

 effective personal health and hygiene practices

 hygienic food service.

1. Follow hygiene procedures.

In line with your assessor’s instructions you are to complete a food preparation task
such as making a sandwich or preparing ready-made food for serving.
Prior to commencing the task, review the kitchen’s hygiene procedures. You will be
required to follow these procedures throughout the task and you will be assessed
on this. You must also demonstrate that you can work safely and hygienically at all
times in accordance with kitchen procedures.
For each of the three food preparation activities you are required to:

 Identify hazards in the food preparation area and either remove or minimise
these hazards. Explain to your assessor what the hazards are and
demonstrate their removal or minimisation.

 Apply the correct hand washing procedure prior to commencing the food
preparation task.

 Ensure personal presentation and grooming is in line with kitchen procedures.

 Wear the correct PPE.

 Clean and sanitise benchtops, items and utensils prior to commencing the
food preparation task.

 Prepare/dish up the food items using correct implements, plates and serving
utensils.
  Clean and tidy up after food preparation.

Apply correct handwashing procedures and remove PPE.

2. Report unsafe hygiene practices.

Immediately after your observations, your assessor will provide you with two
scenarios and you will need to demonstrate the correct procedures to respond to
these. This will be done verbally and forms part of your assessment. Tell and show
your assessor the correct procedures.
Assessment Task 2: Checklist
Student’s name:

Completed
successfully?

Did the student: Yes No Comments

Occasion 1

Follow organisational hygiene procedures when preparing food:

Identify food hazards, remove or yes

minimise them and report to assessor?

Follow correct hand washing procedure? yes

Wash hands at all required times? yes

Ensure personal presentation and yes

grooming is in line with procedures?

Wear correct PPE? yes

Clean and sanitise benchtops, items and yes

utensils?

Prepare/dish up the food items using yes

correct implements, plates and serving
utensils?

Work safely and hygienically at all yes

times?

Clean and tidy up after food preparation? yes

Occasion 2

Follow organisational hygiene procedures when preparing food:

Identify food hazards, remove or yes

minimise them and report to assessor?

Follow correct hand washing procedure? yes

Wash hands at all required times? yes

Ensure personal presentation and yes
grooming is in line with procedures?

Wear correct PPE? yes

Clean and sanitise benchtops, items and yes

utensils?

Prepare/dish up the food items using yes

correct implements, plates and serving
utensils?

Work safely and hygienically at all yes

times?

Clean and tidy up after food preparation? yes

Occasion 3

Follow organisational hygiene procedures when preparing food:

Identify food hazards, remove or yes

minimise them and report to assessor?

Follow correct hand washing procedure? yes

Wash hands at all required times? yes

Ensure personal presentation and yes

grooming is in line with procedures?

Wear correct PPE? yes

Clean and sanitise benchtops, items and yes

utensils?

Prepare/dish up the food items using yes

correct implements, plates and serving
utensils?

Work safely and hygienically at all yes

times?

Clean and tidy up after food preparation? yes

Activity 2

Demonstrate the correct procedures for yes

reporting own illness and the risk of food
contamination from own illness?

Demonstrate the correct procedure for yes

reporting hygiene hazards and unsafe
practices?

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:
Final results record
Student name: Gurmukh Singh

Assessor name: Suman

Date: 14/8/2023

Unit name: SITXFSA005 Use hygienic practices for food safety

Qualification name: Certificate ||| in commercial cookery

Student ID : 13944664

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge Questions S U DNS

Safe Food Handling

Assessment Task 2 S U DNS
Observations

Overall unit results C NYC

Feedback

 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.

Student signature:

1. Gurmukh singh___________________________Date: 14\8\23

 I hereby certify that this student has been assessed by me and that the assessment has been carried out
according to the required assessment procedures.

Assessor signature: _______________________________________ Date: _________________