Assessment Task 1

SITXFSA005
Use hygienic practices for
food safety

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Student declaration

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• I have read and understood the information in the Unit Application information prior to
commencing this assessment.
• I declare that this task and any attached document related to the task is all my own work and I
have not cheated or plagiarised the work or colluded with any other student(s)
• I certify that the work submitted for this assessment pack is my own. I have clearly referenced
any sources used in my submission. I understand that a false declaration is a form of
malpractice.
• I have kept a copy of this Student Pack and all relevant notes, attachments, and reference
material that I used in the production of this Student Pack.
• I understand the rights to re-assessment.

• For the purposes of assessment, I give the trainer/assessor permission to:

o Reproduce this assessment and provide a copy to another member of staff; and

o Take steps to authenticate the assessment, including communicating a copy of this

assessment to a plagiarism-checking service (which may retain a copy of the assessment on
its database for future plagiarism checking).

Student signature:

Date:
____/_____/______

------OFFICE USE ONLY-----

For Trainer and Assessor to complete:

◻ Student requested reasonable adjustment for the assessment

Assessment method-based instructions and guidelines: Knowledge

Assessment type:

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● Written Questions

Instructions provided to the student:

Assessment task description:

● This is the first (1) assessment task you must successfully complete to be deemed competent in this unit of competency.

● The Knowledge task is comprised of written questions.

● You must respond to all questions and submit them to your Trainer/Assessor following the assessment submission instructions in
the LMS.
● You must answer all questions to the required level, e.g., provide an answer within the required word limit, to be deemed
satisfactory in this task.

Applicable conditions:

● All knowledge tasks are untimed and are conducted as open-book assessments; further research is also advisable.

● You must read and respond to all questions.

● You must complete the task independently.

● No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Yet Satisfactory.

Resubmissions and reattempts:

● Please refer to the reassessment policies form.

● Resubmission attempts will be allowed where your answers are deemed not yet satisfactory before the due date.

● Please speak to your trainer/assessor if you have any difficulty in completing this task and require reasonable adjustments.

Instructions for answering the written questions:

● You will be required to answer all the questions correctly.

● Do not start answering questions without understanding what is required. Read the questions carefully and critically analyse
them for a few seconds; this will help you to identify what information is needed in the answer.
● Be concise and write answers within the word limit given to each question. Do not provide irrelevant information. Remember,
quantity is not quality.
● You must write your responses in your own words.

● Use non-discriminatory language. The language should not devalue, demean, or exclude individuals or groups based on gender,
disability, culture, race, religion, sexual preference or age. Gender-inclusive language should be used.
● When quoting, paraphrasing, summarising or copying information from other sources to write your answers or research your
work, always acknowledge the source.

Purpose of the assessment:

Demonstrate the knowledge evidence required to complete the tasks outlined in this unit's elements and performance criteria.
Please refer to the Unit Application Page.

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Assessment Task 1: Knowledge Questions

Provide your response to each question in the box below.

Satisfactory
response
Q1: Answer the following questions related to the basic aspects of the commonwealth,
state or territory food safety laws, standards and codes as follows: Yes No

1. Meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New
Zealand Food Standards Code

2. Employee and employer responsibility to participate in hygienic practices

3. Role of local government regulators

4. Ramifications of failure to observe food safety law and organisational policies and procedures

Satisfactory
response
Q2: Answer the following questions related to the health issues likely to cause a
hygiene risk relevant to food safety: Yes No

2.1. Identify five (5) organisational hygiene procedures that any organisation must use to safeguard against
airborne, food-borne, and infectious diseases.

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2.2. Write down four (4) unsafe practices that can cause food contamination and food-borne illnesses.

2.3 Provide three (3) examples of ready-to-eat foods and three (3) ways to prepare or serve foods without
bare hand contact.

Satisfactory
response
Q3: Answer the following questions related to the hygiene actions that must be
adhered to in order to avoid food-borne illnesses Yes No

3.1. What are six (6) actions that can be taken to remove or minimise hygiene hazards?

3.2. List four (4) hygiene actions that must be adhered to avoid food-borne illnesses.

3.3. What are three (3) consequences of not following these actions?

3.4. What is cleaning and sanitising?

Satisfactory
Q4: Answer the following questions related to the effective hand-washing response

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Yes No
procedures

4.1. How should you properly wash your hands before handling food? Write five (5) steps.

4.2. Write four (4) appropriate times for food handlers to wash their hands.

4.3. Check the appropriate box on the list to indicate whether hand-washing is required in the following
scenarios.
Hand washing is required Yes No

You are a waitress working in a restaurant. You have just finished taking some
plates to the dishwashing area and need to return to the dining room.

You are a chef in a busy restaurant kitchen. You have been preparing food all
morning and your hands are covered in food residue, grease, and sweat.

● handling raw food

● handling money

● smoking, coughing, sneezing or blowing the nose

● eating or drinking

● touching the hair, scalp or any wound

● using the toilet

● using cleaning products or chemicals

● using point-of-sale terminals

Satisfactory
response
Q5: Answer the following questions related to effective personal health and hygiene
practices in the following areas:
Yes No

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How can food handlers ensure that their skin is clean and free from body odour? Answer using 25-50
words.

What is the maximum acceptable amount of makeup that a food handler can wear? Answer using 25-50
words.

How should food handlers tie back their hair or cover it with a hair net? Answer using 15-30 words.

What is the maximum acceptable length for a food handler's nails? Answer using 15-30 words.

Should food handlers be clean-shaven or trim their beards? Answer using 15-30 words.

What type of clothing and footwear should food handlers wear? Answer using 15-30 words.

Should food handlers remove or cover their piercings? Answer using 15-30 words.

When should food handlers use appropriate food grade bandages? Answer using 15-30 words.

Satisfactory
response
Q6:
Answer the following questions for specific industry sector and organisation:
Yes No

6.1. What are some of the major hygiene-related causes of food contamination and food-borne illnesses?
Answer using 15-30 words.

6.2. What are some of the workplace hygiene hazards when handling food and food contact surfaces?
Answer using 15-30 words.

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6.3. What are the contents of organisational hygiene and food safety procedures? Answer using 15-30
words.

6.4. What are some of the hygienic work practices for individual job roles and responsibilities? Answer
using 20-40 words.

6.5. What are the procedures for reporting hygiene risks and unsafe work practices, including personal
health issues? Answer using 20-40 words.

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