Unit Skills Assessment

SITXFSA002 Participate in safe food handling
practices
Learner Assessment Pack
V3.1_June 2019

Evidence recorded	Evidence Type/ Method of assessment	Evidence Submitted
Unit Assessment 1	Unit Knowledge Assessment (UKA)	Yes / No
Unit Assessment 2	Unit Skills Assessment (USA)	Yes / No

AssignmentTutorOnline

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CONTENTS
UNIT OVERVIEW ……………………………………………………………………………………………………………………………………… 3
Unit Description ……………………………………………………………………………………………………………………………………… 3
ASSESSMENT EVIDENCE……………………………………………………………………………………………………………………………. 4
PERFORMANCE EVIDENCE ………………………………………………………………………………………………………………………………….. 4
KNOWLEDGE EVIDENCE …………………………………………………………………………………………………………………………………….. 4
ASSESSMENT CONDITIONS …………………………………………………………………………………………………………………………………. 6
AQF SPECIFICATIONS FOR ASSESSMENTS ………………………………………………………………………………………………………………… 6
Knowledge……………………………………………………………………………………………………………………………………………… 6
Skills ……………………………………………………………………………………………………………………………………………………… 6
Application …………………………………………………………………………………………………………………………………………….. 7
ACSF SPECIFICATIONS AND FOUNDATION SKILLS……………………………………………………………………………………………………….. 7
SUBMITTING ASSESSMENTS………………………………………………………………………………………………………………………………… 7
TRAINING RESOURCES……………………………………………………………………………………………………………………………………….. 7
UNIT ASSESSMENT PLAN ………………………………………………………………………………………………………………………….. 8
UNIT ASSESSMENT 1………………………………………………………………………………………………………………………………… 9
UNIT KNOWLEDGE ASSESSMENT (UKA) ………………………………………………………………………………………………………. 9
STUDENT TO COMPLETE AND SUBMIT………………………………………………………………………………………………………… 9
STUDENT INSTRUCTIONS:…………………………………………………………………………………………………………………………………. 10
UNIT ASSESSMENT 2………………………………………………………………………………………………………………………………..14
UNIT SKILLS ASSESSMENT (USA) ………………………………………………………………………………………………………………..14
STUDENT TO COMPLETE AND SUBMIT………………………………………………………………………………………………………..14
OBSERVATION…………………………………………………………………………………………………………………………………………… 15
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UNIT OVERVIEW
SITXFSA002 Participate in safe food handling practices
UNIT DESCRIPTION
This unit describes the performance outcomes, skills and knowledge required to handle food
safely during the storage, preparation, display, service and disposal of food. It requires the ability
to follow predetermined procedures as outlined in a food safety program.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller
food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators;
attractions; function, event, exhibition and conference catering; educational institutions; aged
care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and
fast food outlets; residential catering; in-flight and other transport catering.
Safe food handling practices are based on an organisation’s individual food safety program. The
program would normally be based on the hazard analysis and critical control points (HACCP)
method, but this unit can apply to other food safety systems.
It applies to food handlers who directly handle food during the course of their daily work
activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.
Food handlers must comply with the requirements contained within the Australia New Zealand
Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who
is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing
training to support this unit must consult the relevant state or territory food safety authority to
determine any accreditation arrangements for courses, trainers and assessors.
No licensing, legislative or certification requirements apply to this unit at the time of publication.

Element	Performance Criteria
1. Follow food safety program.	1.1.Access and use relevant information from organisational food safety program.
1.2.Follow policies and procedures in food safety program.
1.3.Control food hazards at critical control points.
1.4.Complete food safety monitoring processes and complete documents as required.
1.5.Identify and report non-conforming practices.
1.6.Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled.
2.Store food safely.	2.1.Select food storage conditions for specific food type.

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2.2.Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
2.3.Store food at controlled temperatures and ensure that frozen items remain frozen during storage.
3.Prepare food safely.	3.1.Use cooling and heating processes that support microbiological safety of food.
3.2.Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.
3.3.Ensure safety of food prepared, served and sold to customers.
4.Provide safe single use items.	4.1.Store, display and provide single use items so they are protected from damage and contamination.
4.2.Follow instructions for items intended for single use.
5.Maintain a clean environment.	5.1.Clean and sanitise equipment, surfaces and utensils.
5.2.Use appropriate containers and prevent accumulation of garbage and recycled matter.
5.3.Identify and report cleaning, sanitising and maintenance requirements.
5.4.Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils.
5.5.Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.
6.Dispose of food safely.	6.1.Mark and separate from other foodstuffs any food identified for disposal until disposal is complete.
6.2.Dispose of food promptly to avoid cross-contamination.

ASSESSMENT EVIDENCE
To achieve competency in this unit a student must demonstrate their ability to complete tasks
outlined in elements and performance criteria of this unit in the context of the job role, and:
PERFORMANCE EVIDENCE
Evidence of the ability to:
demonstrate the correct methods of controlling food hazards at each of the following critical
control points:
• receiving
• storing
• preparing
• processing
• displaying and/or serving
• packaging
• transporting
disposing.
Note: If a specific volume or frequency is not stated, then evidence must be provided at least
once
KNOWLEDGE EVIDENCE
To complete the unit requirements safely and effectively, the individual must:
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key features of commonwealth, state or territory and local food safety compliance requirements
as they impact workers at an operational level:
• contents of national codes and standards that underpin regulatory requirements
• reasons for food safety programs and what they must contain
• local government food safety regulations and inspection regimes
• consequences of failure to observe food safety policies and procedures
• 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:
• 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
• main types of safety hazards and contamination
• conditions for development of microbiological contamination
• environmental conditions and, temperature controls, for storage
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:
• bacterial swabs and counts
• checking and recording that food is stored in appropriate timeframes
• chemical tests
• monitoring and recording food temperatures using a temperature measuring device
accurate to plus or minus one degree Celsius
• monitoring and recording temperature of cold and hot storage equipment
visually examining food for quality review
methods to ensure the safety of food served and sold to customers:
packaging control:
• using packaging materials suited to foods
• monitoring of packaging damage
• protective barriers
• temperature control
• supervision of food displays
• utensil control
providing separate serving utensils for each dish
safe food handling practices for the following different food types:
• dairy
• dried goods
• eggs
• frozen goods
• fruit and vegetables
• meat and fish
equipment operating procedures, especially how to calibrate, use and clean a temperature
probe and how to identify faults
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choice and application of cleaning, sanitising and pest control equipment and materials
cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
cleaning:
o dirt
o food waste
o grease
o pest waste removal
sanitising:
o eating and drinking utensils
o food contact surfaces
maintenance:
recalibrating measurement and temperature controls
minor faults
high risk customer groups:
• children or babies
• pregnant women
• aged persons
• people with immune deficiencies or allergies
• unwell persons.
ASSESSMENT CONDITIONS
Assessment must be conducted in a safe environment where evidence gathered demonstrates
consistent performance of typical activities experienced in the management and leadership
project management field of work and include access to:
Skills must be demonstrated in an operational commercial kitchen. This can be:
•an industry workplace
•a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to listed equipment and materials
AQF SPECIFICATIONS FOR ASSESSMENTS
This assessment is set in accordance with the criteria for AQF Level 4. As stated in the
AQF specification for the Diploma qualifications must be designed and accredited to
enable graduates to demonstrate the learning outcomes expressed as knowledge, skills
and the application of knowledge and skills specified in the level 5 criteria and the Diploma
descriptor.
Students at this level will have specialised knowledge and skills for skilled/paraprofessional work and/or further learning.
KNOWLEDGE
Students at this level will have technical and theoretical knowledge in a specific area or a
broad field of work and learning.
SKILLS
Students at this level will have a broad range of cognitive, technical and communication
skills to select and apply methods and technologies to:
• analyse information to complete a range of activities
• provide and transmit solutions to sometimes complex problems
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• transmit information and skills to others
APPLICATION
Students at this level will apply knowledge and skills to demonstrate autonomy, judgement
and defined knowledge responsibility in known or changing contexts and within broad but
established parameters
ACSF SPECIFICATIONS AND FOUNDATION SKILLS
The term ‘Foundation Skills’ is currently used to include the core skills defined in the
Australian Core Skills Framework (ACSF) as well as the employability skills identified by
employers as critical for effective performance in the workplace. The core skills of the
ACSF include reading, writing, oral communication, numeracy and learning.
Foundation skills encompass the core skills of reading, writing, oral communication,
numeracy and learning as described by the Australian Core Skills Framework (ACSF), and
the Employability Skills/Core Skills for Work. They exist on a continuum from very basic
skills to highly-developed and specialist skills. The foundation skills have been addressed
in the assessment as part of the performance criteria for this unit.
Should the student still be deemed ‘Not Competent’, the student should be offered the
opportunity to undertake a supplementary assessment or appeal the result.
SUBMITTING ASSESSMENTS
Students should submit assessment tasks with the provided cover sheet.
Assessments should be submitted on or before their due date. Extensions for individual
assessment tasks may be negotiated in specific circumstances. Consultation on this must
occur prior to the due date and extensions due to illness will require a medical certificate.
Extensions must be confirmed by the Academic Manager in writing.
TRAINING RESOURCES
The student will have access to the following:
• AIE Student Workbook
• PowerPoint presentation
• Learner Assessment Pack (LAP)
• Access to a computer, the Internet and word-processing system such as MS Word.
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UNIT ASSESSMENT PLAN
To demonstrate competence in this unit, you must be assessed as satisfactory in each of
the following assessment part.

Evidence recorded	Evidence Type/ Method of assessment	Evidence Submitted
Unit Assessment 1	Unit Knowledge Assessment (UKA)	Yes / No
Unit Assessment 2	Unit Skills Assessment (USA)	Yes / No

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UNIT ASSESSMENT 1
UNIT KNOWLEDGE ASSESSMENT (UKA)
STUDENT TO COMPLETE AND SUBMIT
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STUDENT INSTRUCTIONS:
You are required to demonstrate the knowledge you have gained from undertaking
SITXFSA002 Participate in safe food handling practices unit of competency.
• All questions must be answered correctly to be completed satisfactorily.
• All knowledge assessments are untimed and are conducted as open book (this means
student can refer to textbooks or any resources).
• Student may handwrite/use computers to answer the questions.
• This assessment task may be completed in a classroom, at home, learning
management system (i.e. Moodle), or independent learning environment.
• You must complete all questions unassisted by the assessor or other personnel but
may refer to reference material as needed.
Submission details
• The Assessment Task is due on the date specified by your trainer. Any variations
to this arrangement must be approved in writing by your trainer.
• Fill out and attach the Assessment Submission form to the documents you are
submitting to be marked.
• Please answer each question on a separate page provided and clearly indicate the
question number at the top of the page.
• The Trainer/Assessor may further prompt and question in order to receive
answers of appropriate quality or if further clarification is required and to
validate authenticity of your submitted work.
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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):
a. Food safety standards
b. Food safety plan (30 – 40 words)
c. Documentation (at least 6 – 7)
d. Danger Zone (30 – 40 words)
e. Critical Limits and Time Frames (30 – 40 words)
f. The provisions for legislation and provisions at local government level (30 – 40
words)
g. The implications for failing to comply with legislation (10 – 15 words)
2. The meaning of HACCP, the seven principles and the required procedures for each
principle. (50 – 90 words)
3. Hygiene Standards for:
a. Persons who handle and prepare foodstuffs (30 – 50 words)
b. Premises (30 – 50 words)
c. Equipment (30 – 50 words)
d. Cross-contamination risks in the 3 areas mentioned in a,b,c (40 – 60 words)
4. Provisions for cleaning regimes including cleaning procedures, sanitation and suitable
chemicals or mechanical procedures (for example a dishwasher). (30 – 50 words)
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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. (80 – 120 words)
(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.)
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. . (60 – 100 words)
7. Instructions for the use, sanitation and calibration of food thermometers including the
legally permitted tolerances for probe thermometers. (50 – 70 words)
8. The requirements for ensuring food safety for single use items. (20 – 40 words)
9. The requirements for handling and disposing of damaged items, food that has been
recalled, waste removal and vermin control. (80 – 120 words)
10. A list of examples for highly perishable foods from each food group, the specific storing
requirements and special requirements for hygienic handling. (50 – 70 words)
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. (40 – 70 words)
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12. An outline of all potential high risk customer groups and the implications of poor food
standards for these groups. ( 30 – 50 words)
13. A general overview of common allergens and what needs to be considered in terms of:
(30 – 40 words each)
a. Ensuring suitable ingredients are selected
b. Provisions to prevent any cross-contamination and hygiene issues
14. The provisions to ensure egg safety in an establishment, relevant to:
(30 – 40 words each)
a. Hygiene Requirements for handling, processing and storage
b. 4 examples of dishes using eggs that are considered high risk and how these
risks can be avoided or reduced
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UNIT ASSESSMENT 2
UNIT SKILLS ASSESSMENT (USA)
STUDENT TO COMPLETE AND SUBMIT
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OBSERVATION
The purpose of this assessment is to assess your ability to:
• demonstrate use of safe food handling practices in food handling work functions on at
least three (3) occasions
• demonstrate the correct methods of controlling food hazards at each of the following
critical control points:
o receiving
o storing
o preparing
o processing
o displaying and/or serving
o packaging
o transporting
o disposing.
• calibrate and use a thermometer
• coordinate different food handling tasks to take account of food safety issues
• complete documentation for monitoring food safety.
Before your assessment, you must:
• Come in regulation chef’s uniform and with a complete set of well-maintained tools.
• Follow instructions given by your assessor to ensure that you understand the
requirements of the assessment
Instructions
• Your personal presentation must reflect the standards typically expected and acceptable
in the hospitality industry.
• You will be observed on three (3) separate occasions undertaking a variety of tasks
relevant to the training.
• You are encouraged to clarify any tasks, requirements or questions you may have with
your trainer/assessor.
• During the three (3) practical service instances in the training kitchen, your assessor will
observe you coordinating and performing your typical workplace tasks. You will be
observed incorporating the use of safe food handling practices, and using the correct
methods of controlling food hazards at each of the critical control point of the catering
cycle as listed in the instructions.
• You are required to perform the following tasks outlined below for each of the three (3)
service instances.
• The checklist below provides a guideline for aspects, which will be included for each
observation instance.
• You must participate in ALL practical instances and demonstrate satisfactory
performance (see checklists below) to achieve satisfactory result for this assessment.
• Any misbehaviour by students during practicals will not be tolerated and students will be
asked to leave the kitchen immediately. You will also be deemed “Not Satisfactory” for
the assessment as a result and may also be refused to participate in further kitchen
practicals.
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Resources
• Fully equipped commercial kitchen with appropriate facilities for handwashing
• Food ingredients and ready to eat food items
• Current plain English regulatory documents distributed by the commonwealth, state,
territory or local government food safety authority
• Australia New Zealand Food Standards Code
• Food safety programs, policies and procedures used for managing food safety.
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SITXFSA002 Participate in safe food handling practices Observation Checklist
Student ID: Student Name:
Assessment Criteria	Instances 1	Instance 2	Instance 3
S	NYS	S	NYS	S	NYS
Task 1 Uses the correct methods to calibrate thermometer according to instructions
Task 1 The variance of the temperature readings are correctly identified
Task 2 Receiving Procedures Commodities received and actions taken to receive or reject
Task 2 Storage Goods received and stored FIFO
Task 2 Food Preparation	S	NYS	S	NYS	S	NYS
Dish or Menu item 1 for instance 1 What is prepared:________________________________________ Dish or Menu item 1 for instance 2 What is prepared:________________________________________ Dish or Menu item 1 for instance 3 What is prepared:________________________________________
Workplace and equipment are clean and sanitised
Storage vessels for product, trimming and waste are prepared
Raw and cooked items are segregated in prep processes
No cross-contamination between tasks on equipment and utensils
Any fruit and vegetable prepared on cutting board is washed before prep.
WPRW (Wash-Peel-Rewash) used for all vegetables prepared
Workspace and equipment are cleaned and sanitised between different tasks.
Food during preparation is left less than 1 hour in Danger zone
Dish or Menu item 2 for instance 1 What is prepared:________________________________________ Dish or Menu item 2 for instance 2 What is prepared:________________________________________ Dish or Menu item 2 for instance 3 What is prepared:________________________________________
Workplace and equipment are clean and sanitised
Storage vessels for product, trimming and waste are prepared
Raw and cooked items are segregated in prep processes
No cross-contamination between tasks on equipment and utensils
Any fruit and vegetable prepared on cutting board is washed before prep.
WPRW (Wash-Peel-Rewash) used for all vegetables prepared
Workspace and equipment are cleaned and sanitised between different tasks.
Food during preparation is left less than 1 hour in Danger zone

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Task 2 Processing, Displaying, Packaging, Holding	S	NYS	S	NYS	S	NYS
Items for processing are handled in manageable quantities to limit exposure
Foods are tasted using a utensil; no tasting with fingers
Items cooked for future mise en place are cooled using 2/4 hour rule
Packaged, processed food is sealed in sterile packaging
Correct labels and details are used
Temperature for food held is above 65°C
Temperature of food held is monitored
Task 2 Transporting	S	NYS	S	NYS	S	NYS
Food vessels are clean and sterile
Gloves are worn where food needs to be touched
Separate, sanitised utensils are used for each food type
Temperatures are below 4°C for cold and above 65°C for hot food
Temperatures are monitored en route
A data logger is used
Task 2 Disposing	S	NYS	S	NYS	S	NYS
Items for disposal are segregated and labelled
Items for disposal is packaged and sealed and disposed through garbage
Area in contact with food for disposal is cleaned and sanitised
Hands are washed after handling food for disposal
Hands are washed after tasks, toilet etc.
Hands do not touch skin or hair during any tasks
Hands are not wiped on uniform, torchon or apron
Issues or maintenance requirements are recognised and reported as these arise
Feedback
Assessor Name: Assessor Signature: Date:

 

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