Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITXFSA006 Participate in safe food handling
practices
Stream/Cluster Monday Online
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date

1 of 12
Assessment Guidelines
What will be assessed
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 relating to the following aspects:
 key features of commonwealth, state or territory and local food safety compliance requirements as they impact
workers at an operational level:
o contents of national codes and standards that underpin regulatory requirements
o reasons for food safety programs and what they must contain
o local government food safety regulations and inspection regimes
o consequences of failure to observe food safety policies and procedures
o meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New
Zealand Food Standards Code
 hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and
processes as they apply to particular operations and different food types:
o critical control points for the specific food production system and the predetermined methods of control,
especially time and temperature controls used in the receiving, storing, preparing, processing, displaying,
serving, packaging, transporting and disposing of food
o main types of safety hazards and contamination
o conditions for development of microbiological contamination
o environmental conditions and, temperature controls, for storage
o temperature danger zone and the two-hour and four-hour rule
 contents of organisational food safety program, especially procedures, associated requirements, and monitoring
documents
 food safety monitoring techniques
 methods to ensure the safety of food served and sold to customers
 safe food handling practices for the following different food types:
o dairy
o dried goods
o eggs
o frozen goods
o fruit and vegetables
o meat and fish
 equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to
identify faults
 choice and application of cleaning, sanitising and pest control equipment and materials
 cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
o cleaning
o sanitising
o maintenance
 high risk customer groups
Place/Location where assessment will be conducted

Resource Requirements
Pen, Paper, internet access

Instructions for assessment including WHS requirements

2 of 12
You are required to address all questions to achieve competence. Your trainer will provide you with
instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer
will provide you with feedback and the result you have achieved.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: 04 / 04 /2023

This assessment: First Attempt 2nd Attempt Extension – Date: / /

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

This was a very good assessment. Answers were well expanded as well as being well
presented .Keep up the good work.
Regards,Ron Chapman, Trainer/Assessor.4/4/23

Assessor(s) Signature(s): Date:

Student Signature Date: / /

3 of 12
Assessment 1
Your task:

You have been appointed as chef de partie in the prestigious Futura Beach Hotel which will open its doors to
the public late next month.

In order to conform to the latest requirements for food safety you are required to write a set of Standard
Operating Procedures (SOPs) to meet all requirements outlined in the current legislation. You will also need
to provide a reference manual for all relevant staff.

These will need to include:

1. A reference to the current legislation. Where can this be accessed and what are the key
requirements relating to (access this information on the website for specific details):

The general food safety standards in Australia can be find:

http://www.foodstandards.gov.au/consumer/safety/faqsafety/Pages/default.aspx

For state of Queensland, please go to:

https://www.health.qld.gov.au/public-health/industry-environment/food-
safety/default.asp

a. Food safety standards

There are 5 food safety standards in Australia:

 3.1.1 Interpretation and Application
 3.2.1 Food Safety Programs
 3.2.2 Food Safety Practices and General Requirements
 3.2.3 Premises and Equipment
 3.3.1 Food Safety Programs for Food Service

b. Food safety plan

1. Examine all food handling operations systemically to identify the potential hazard
may reasonably occurred;
2. Develop and implement a food safety program to control the hazard(s) identified;
3. Set out a procedure monitor the controls for correct implementation systematically;
4. Provide corrective actions for a hazard has not been controlled, or the control has
not been implemented correctly or is not controlling the hazard as expected;
5. Review the program at least annually to ensure its adequacy and to take into
account any new processes or changes to the food premises or products being
handled;
6. Set out the food safety program in a written document and stored properly; and
7. Comply with the food safety program.

4 of 12
c. Documentation

 Record of Goods Received (records the details of suppliers who have been
approved by the business and meet HACCP requirements)
 Product Monitoring Sheet (cleaning schedule, temperature variations of
foodstuffs during preparation and production, inspection of vehicles used to
transport foodstuffs, frequency and type of testing carried out on various products,
etc.)
 Approved Food Suppliers (filled out by suppliers so that their HACCP procedures
can be verified and so they can become an approved supplier)
 Freezer Temperature Record (for monitoring and maintenance regime)
 Coolroom Temperature Record (for monitoring and maintenance regime)
 Cooling/Heating /Holding Log
 Temperature Calibration Record
 Staff Sickness Register (incidences of staff sickness and whether food handling
was involved)

d. Danger Zone

Bacteria can multiply rapidly and reach dangerous levels in the temperature between
5ºC and 60ºC which called danger zone. Thus, food must be cooked or refrigerated
under 5 º C or according to it’s requirement within 2 hours and throw away if after 4
hours. If food has been cooked, it should be cooled from 60°C to 21°C within 2 hours
and from 21°C to 5°C within 4 hours by using a blast chiller or freezer. The internal
temperature of the cooked food should be measured instead of external temperature.
When reheating food, ensure it reaches 60°C or more rapidly.

e. Critical Limits and Time Frames

Food must be stored according to their requirements. When the food placed under
the temperature between 5 º C and 60 º C, bacteria can multiply rapidly and reach
dangerous levels. Thus, food must be cooked or refrigerated under 6 º C within 2
hours and throw away if after 4 hours.
If food has been cooked, it should be cooled from 60°C to 21°C within 2 hours and
from 21 ° C to 5 ° C within 4 hours by using a blast chiller or freezer. The internal
temperature of the cooked food should be measured instead of external temperature.
When reheating food, ensure it reaches 60°C or more rapidly.

f. The provisions for legislation and provisions at local government level

We have the Environmental Health Officer that come from the local government.
They have the right to enter food premises at any time for inspection during normal
operating hours at any and all areas. They can take food samples from any area for
the purposes of testing for bacteria.

g. The implications for failing to comply with legislation

5 of 12
 Failure to comply with food legislation can result in breach notices, fines and
prosecution. A business found to be in serious breach of food safety laws can be
closed down, either temporarily or permanently.

2. The meaning of HACCP, the seven principles and the required procedures for each principle.

Hazard Analysis of Critical Control Points (HACCP) is a system that originated to

prevent food poisoning of astronauts whilst in space in USA . It is an ideal process for
serving large amounts of food or preparing cook-chill food. This is carried out by
analysing possible points of contamination and identifying the hazard, then
implementing systems and procedures to minimise the risk of food poisoning.
The 7 principles are:
1. Hazard Analysis - identifying and assessing the likelihood and seriousness of
hazard occurring.
2. Critical Control Points - a point, step or procedure at which control can be applied
to prevent, eliminated or reduced the hazard to an acceptable level.
3. Critical Limits - maximum or minimum levels which ensure safety of the product.
4. Monitoring and Sampling - the system and procedures used must be monitored to
make sure they are being followed; the samples are taken at each step to see
whether the critical limits have been breached.
5. Corrective Action - the processes and procedures must be adjusted to prevent it
happening again if the monitoring and sampling indicates an unacceptable level.
6. Verification - make sure the procedures are working correctly.
7. Record Keeping - all testing, monitoring and verification must be recorded and
stored to prove the procedures meet the requirements.

3. Hygiene Standards for:

a. Persons who handle and prepare foodstuffs

Persons who handle and prepare foodstuffs should maintain a good personal
hygiene, such as washing hands before start work, when handling different kinds of
food, after go to the toilet, after eating, drinking, handling money, sneezing, smoking,
coughing, blowing nose, handling rubbish, touching hair, face or body openings.
Don’t brush hair in a food area and during work, don’t wear make up, nail polish or
jewellery in the kitchen. Tie back long hair or cover it with a hairnet or hat. Cover cuts,
abrasions and sores by the brightly coloured waterproof dressings and wear gloves
as added protection.

b. Premises

Having a cleaning plan or schedule to keep the kitchen or service area in a tidy and
hygienic state and sanitised them for reduce the number of bacteria present on those
surface by using chemical, heat or a combination of both after cleaning.

c. Equipment

6 of 12
 Besides the cleaning plan or schedule, report and identify any maintenance or
equipment cleaning needs the cannot handle by myself immediately. If the
equipment is broken or does not meet the food safety requirements, it must be taken
out of use and repaired as quickly as possible.

d. Cross-contamination risks in the 3 areas mentioned in a,b,c:

People may cause cross-contamination by handling food without washing hands

after touching money in a.
Cross-contamination may be caused by storing cooked and uncooked food together
due to poor training of employee for the premise in b.
In c, using the same utensils for preparing raw food then cooked food without
washing between tasks will results in cross-contamination.

4. Provisions for cleaning regimes including cleaning procedures, sanitation and suitable chemicals or
mechanical procedures (for example a dishwasher).

The dishwasher can wash all kitchen utensils at the correct temperature.
All cutlery, crockery and glasses need to be cleaned and polished. Double checked
that there is no food residue, airborne dust or lipstick left on the items. Never blow
into the glass when polishing and never put fingers on the rim.
Also need to clean or replace every couple of years, especially in hard to reach
places. Items like blenders, fridge seals, slicing machines and mincers can develop
mould or bacteria if not cleaned properly.

7 of 12
5. Each step of the catering cycle from ordering to distribution of foods, with the requirements and
monitoring processes at each step clearly outlined, with applied examples.
(For example it is insufficient to state “measure temperature” – you will need to explain how
temperatures are measured; what the specific temperature must be according to the
commodity you are inspecting; and what your corrective actions will need to include in case of
any discrepancy – apply these at all steps.)

Ordering. Ensure the order have a clear product specifications and good standards
for quality, as well as delivery and hygiene procedures.
Receiving. Ensure the deliveries are systematically checked on arrival. The food
should not have any sign of poor quality and no obvious contamination. The
packaging must be intact and in good condition.
Storing. Ensure the food stored according to relevant requirements and separately
according to the food group to prevent cross-contamination, such as cold food stored
below 5ºC, frozen food stored below -18ºC, dry food stored in a cool, dry location, on
shelves and goof ventilation.
Preparing. Keep preparation of difference food items separately, clean and sanitise
tools between each steps to prevent using same tools for different tasks. Wash, peel
and rewash fruits and vegetables in clean running water.
Processing, Packaging and Holding. Only take small amounts out of the fridge or
freezer and return prepared goods to the correct storage conditions immediately and
ensure the internal temperature of food reached appropriately when cooking.Keep
storage containers sealed and prevent any physical contamination prior to adding
food. When cooling food ensure that the internal temperature is reduced from 60°C to
21°C in a maximum of 2 hours and from 21°C to 5°C within a further maximum period
of 4 hours.
Transporting. Ensure food storing at the correct temperature and use dataloger to
record the temperature during transport ,and don’t cause any damage tominimise any
adverse effects on food.
Selling and Displaying. Adhere to two-hour and four-hour rule under correct
temperature and prevent any cross-contamination to minimise waste and
contamination.
Disposing. Items for disposal or return must be segregated and clearly labelled,
stored under appropriate temperature conditions and must not be resold to customers.

6. The meaning of hazardous foods, especially as described by local legislation and national food codes
including typical examples for potentially hazardous foods across all food groups.

Hazardous foods are high in moisture, protein and fat which might contain the types
of food-poisoning bacteria that need to multiply to large numbers to cause food
poisoning; and allow the food-poisoning bacteria to multiply. Typical examples are
raw and raw and cooked meat or foods containing raw or cooked meat, smallgoods,
dairy products, seafood , processed fruits and vegetables, cooked rice and pasta,
foods containing eggs, beans, nuts or other protein-rich foods.

8 of 12
7. Instructions for the use, sanitation and calibration of food thermometers including the legally
permitted tolerances for probe thermometers.

Push the probe thermometer into the food to take the internal temperature,wait for
the reading to stabilise. Take the readings from at least 2 parts of the item to ensure
that the entire item is at the appropriate temperature.
Use detergent to clean and an appropriate sanitiser to sanitise the themometer then
rinse or air-dry (depending on the thermometer and sanitiser used).
The thermometer must be accurate within 1°C. The thermometer should be
calibrated regularly by following the manufacturer's instructions. Its accuracy can be
measured by placing it in a container of barely-melted ice or a rolling boil water. The
thermometer should read between -1°C and +1°C or 99.0°C and 101.0°C.

8. The requirements for ensuring food safety for single use items.

Store, display and package the single-use items appropriately to ensure that they
must mot be reused or touched again and torn or damaged items must never be
given out.

9. The requirements for handling and disposing of damaged items, food that has been recalled, waste
removal and vermin control.

When handling disposing of damaged items, destroy it before dumping it to prevent it

from being taken from dump and used.
When handling food that has been recalled, store appropriately until it is returned.
Rubbish should be placed in designated bins with cover to prevent flies and other
vermin from feeding on the scraps, with tight-fitting lids lined with a plastic bag.
Remove rubbish regularly and to store it in containers in a cool area as far away
from building entrances as possible, ready for collection by a garbage contractor.
UV lights, flyscreens and plastic curtains help to keep out adult insects. Physical
barriers or traps can be used for mice or rats. Kick boards and sealants can be used
to close hard to get to areas. Don’t use fly strips, fly spray and aerosols in food
production areas. Pets are never allowed in food establishment as they also are
carriers of bacteria. Birds need to be prevented from entering premises. Scheduled
maintenance of premises and equipment, appropriate provisions for screens and
elimination of cracks, holes and damp spots can help to keep vermin out or premises.

9 of 12
10. A list of examples for highly perishable foods from each food group, the specific storing
requirements and special requirements for hygienic handling.

Highly perishable foods are more susceptible to spoilage than others which provide a
more suitable environment, moisture, warmth, correct pH, for microorganisms to
grow. Therefore they need to be handled and stored correctly.

Food Item Storage temperature

Frozen goods -18°C to -24°C
Fresh seafood 0°C to 2°C
Fresh poultry 1°C to 4°C
Fresh meat 1°C to 4°C
Fresh juices 1°C to 4°C
Fresh dairy 2°C to 4°C
Dry goods 14°C to 20°C
Fresh fruit and vegetables 6°C to 8°C

11. A cleaning and sanitising procedure for a mincer, blender and coolroom or fridge. The cleaning
procedure must take into account the critical areas of these pieces of equipment which could create
potential breeding grounds for bacteria and how this can be effectively avoided.

The removal of unwanted dirt, grease, food waste, pest waste and other elements
and reduce the number of bacteria present on these surfaces through the use of
chemicals, heat, or a combination of both on a regular basis to ensure proper
hygiene.
Food grade plastic containers can be used for containing and separating different
food group but must be cleaned and sanitised between uses to prevent cross-
contamination to be occurred.
Every shelves, walls and the door of the coolroom have to be really clean and
sanitised.

12. An outline of all potential high risk customer groups and the implications of poor food standards for
these groups.

People who are generally higher at risk including elderly, pregnant women, children
or babies, people with immune deficiency, people with food allergies and people who
are already unwell.

10 of 12
 13. A general overview of common allergens and what needs to be considered in terms of:

Diet Considerations
Gluten No wheat, no rye, no barley and beware of hidden gluten
MSG Is part of many stock powders and flavourings
Nuts Traces can be found in many products – read labels carefully
Eggs Dried egg can be used in convenience products, e.g. pavlova powder
Lactose Convenience products can contain milk powder, etc.
Salicylates Preparation steps required and recipe modification, e.g. spice substitutes
Histamine Recipe modification to exclude any products containing histamine
Sulphites Dried fruit and potato, pickled radish and wine often contain sulphite
Fish and shellfish Consider hidden seafood, e.g. anchovy paste, fish sauce

a. Ensuring suitable ingredients are selected

Always listen to customers carefully and fully understand what they can and can’ t
consume. Always consult with a dietitian of other dietary expert when there are
uncertainties of what would constitute a “safe” menu choice. Many customers with
health issues may have a list that specifies what ingredients they can and cannot
consume.

b. Provisions to prevent any cross-contamination and hygiene issues

To avoid cross-contamination and hygiene issues:

 Use separate utensils wherever possible;
 Ensure all cooking surfaces and equipment are thoroughly cleaned and clear of
breadcrumbs, crusted residue, nut residue, etc.;
 Utensils must not be shared between dishes;
 Do not use serving utensils for more than 1 item;
 Ensure grillers, sandwich, waffle and focaccia makers are clean before using with
gluten-free breads and other foods; and
 Use gloves and change them between preparation tasks.

14. The provisions to ensure egg safety in an establishment, relevant to:

a. Hygiene Requirements for handling, processing and storage

Wash and dry hands before and after handling eggs. Clean and sanitise equipment
and surfaces between each use also before and after using with eggs. Use separate
containers for each batch.

11 of 12
b. 4 examples of dishes using eggs that are considered high risk and how these risks can be avoided
or reduced

Egg dressings, sauces and spreads like mayonnaise, aioli, hollandaise, egg butter;
drinks containing raw eggs such as raw egg high protein smoothies.
Use an egg separator when separating eggs to avoid cross-confrontation and
hygiene issue. Acidify raw egg products below ph 4.2 with lemon juice or vinegar.
Make raw egg products fresh every day and discard within 24 hours and keep raw
egg products below 5°C.

12 of 12