SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY
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|General Information for this assessment: Read the instructions for each question very carefully.Be sure to PRINT your FIRST name & LAST name in every place that is provided.Short questions must be answered in the spaces provided.For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts. All activities must be addressed correctly in order to obtain a competence for the unit of competency.If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment. Re-submission of assessment after the term will incur additional fees.|
|Re-assessment of Result& Academic Appeal procedures:|
|If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term. Re-assessment Process: An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal. Academic Manager will delegate another member to review the assessment.The student will be advised of the review result done by another assessor.If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an external assessor.The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject. The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.
Academic Appeals: · If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email: [email protected] The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process. If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit. In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate. The decision of Chief Executive Officer will be final.Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.
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|Assessment Task 1: Written questions|
You must answer all questions below correctly.
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Student instructions for Task 1
Written answer question guidance
Refer to the Safe Food Australia: A Guide to the Food Safety Standards document and write down the definitions of the following terms:
- Potentially hazardous foods
Explain what a food safety program is, and what is included in one.
- List the food safety hazards that are reasonably expected and outlined in the food safety program.
- For each hazard, describe the solution for controlling the hazard, as outlined in the Food safety program.
- List the records that are kept to measure and observe each of the controls.
- How often is the food safety program reviewed?
Think about your workplace/industry and answer the following questions:
- List three major causes of food contamination and food-borne illnesses.
- What hygiene hazards can be identified when handling food and placing food on food contact surfaces?
- Describe your workplace’s policies and procedures related to hygiene and food safety
- Describe the things you must do in your job role to work hygienically and ensure food safety.
|Submission requirements for Task 1:|
|Assessment Record Checklist|
|Assessment Task 1: Written questions|
|Did the student answer all questions correctly? (Please note which questions were answered incorrectly, if applicable.)|
|1. Refer to the Safe Food Australia: A Guide to the Food Safety Standards document and write down the definitions of the following terms: a) Contaminant b) Contamination c) Potentially hazardous foods|
|2. List three hygiene actions a business must take to ensure food-borne illnesses are avoided.|
|3. Explain what a food safety program is, and what is included in one.|
|4. Describe three reasons why it is important to have a food safety program?|
|5. Eric runs a fruit stall that sells cut fruit. By law, does he need a food safety program? Explain your answer.|
|6. Access a copy of your workplace or training kitchen’s Food Safety Program and answer the following questions: a) List the food safety hazards that are reasonably expected and outlined in the food safety program. b) For each hazard, describe the solution for controlling the hazard, as outlined in the Food safety program. c) List the records that are kept to measure and observe each of the controls. d) How often is the food safety program reviewed?|
|7. List three responsibilities you have as an employee in regards to hygienic food practices.|
|8. Explain the role of local councils regarding food safety in food businesses.|
|9. What is the penalty unit for infringements related to food safety?|
|10. Research the Internet and find the Guidelines on infringement notices under the Food Act 1984 (Vic). Write down the penalty units for each of the offence.|
|11. What is HACCP? List the principles of HACCP.|
|12. Think about your workplace/industry and answer the following questions: a) List three major causes of food contamination and food-borne illnesses. b) What hygiene hazards can be identified when handling food and placing food on food contact surfaces? c) Describe your workplace’s policies and procedures related to hygiene and food safety d) Describe the things you must do in your job role to work hygienically and ensure food safety.|
|13. List three unsafe hygiene practices that you must report.|
|14. List three types of food hazards that could affect the health and safety of customers.|
|15. List three items you might wear that could cause contamination of food.|
|16. What types of bandages or dressings should be used while handling food? What is the reason for them to be brightly coloured?|
|17. List all the things that may occur in the workplace that would require you to wash your hands immediately.|
|18. Describe the correct step-by-step procedure for effective hand washing.|
|If ‘no’ to the above, did you identify gaps in the student’s understanding and knowledge?|
|If ‘yes’ to the above, have arrangements been made for reassessment?|
|Please note any reasonable adjustments for this task below.|
|Where any items above are marked ‘No’, please provide comments and outline the gaps below. Ensure feedback is provided to the student on their Assessment Task Cover Sheet. Note actions that will be taken to correct the gaps.|
|Assessment Task 1 outcome: Satisfactory ¨ Not Satisfactory ¨|
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