SITXFSA005 Assessment Task 2 V
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School
Greenwich English College *
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Course
SITXFSA005
Subject
Health Science
Date
Apr 27, 2024
Type
docx
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17
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SITXFSA005 - Use hygienic practices for food safety | Assessment Task 2
| V1.2.3_2024
Assessment Task 2
SITXFSA005
Use hygienic
practices for food
safety
© 2022 CAQA Resources, CAQA, and RTO Training Resources, covered by the license agreement
Student declaration
Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 1
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SITXFSA005 - Use hygienic practices for food safety | Assessment Task 2
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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
Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 2
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SITXFSA005 - Use hygienic practices for food safety | Assessment Task 2
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Assessment method-based instructions and guidelines: Knowledge
Assessment type:
●
Practical
Instructions provided to the student:
Assessment task description:
●
This is the 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 Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 3
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SITXFSA005 - Use hygienic practices for food safety | Assessment Task 2
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unit's elements and performance criteria. Please refer to the Unit Application Page.
Assessment Task 2: Practical
Provide your response to each question in the box below.
Practical activities- an overview
This assessment task requires you to use personal hygiene practices to prevent food
contamination that might cause food-borne illnesses. It requires the ability to follow
predetermined organisational procedures and to identify and control food hazards. This
includes:
You will work in an industry-realistic simulated environment in our training kitchen. The kitchen reflects realistic operational workplace conditions.
The trainer/assessor will play the role of the Supervisor in the simulated work environment.
Your trainer/assessor will supervise/observe your work and allocate the tasks,
activities, and responsibilities you will be required to complete these assessments.
The trainer/assessor will evaluate how you demonstrate the required skills and
complete an observation report based on the observation where required.
You can access the organisational procedures, industry standards, equipment
specifications, and operations manuals in the Student Resources
Follow the instructions provided in this document and by the trainer/assessor
You must complete the activities as specified
You must clarify the operation and task requirements through verbal briefing with the
trainer and assessor
You will need to arrange and wear appropriate personal protective equipment
relevant, including clothing and footwear. Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 4
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Follow hygiene procedures and identify food hazards
Report any personal health issues
Prevent food contamination
SITXFSA005 - Use hygienic practices for food safety | Assessment Task 2
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Workplace scenario and job specifications: At the commercial kitchen, you are required to demonstrate the skills and knowledge
required to comply with personal hygiene, maintain food safety, contribute to the
cleanliness of food handling areas and dispose of food. This includes:
Washing hands by following correct handwashing procedures for four (4)
appropriate
times
Cleaning and tidying up work areas three (3)
times to avoid contamination and pests
Follow disposing procedures to dispose of three (3)
food items
Identify, correct, and report on three (3)
processes or practices that are not consistent with the food safety program and hygienic food services
Appropriate use of uniform and personal protective equipment for three (3) occasions
Using procedures to report unsafe hygiene practices on one (1)
occasion To demonstrate the skills and knowledge required to comply with personal hygiene,
maintain food safety, contribute to the cleanliness of food handling areas and dispose of
food, you must:
Follow predetermined policies and procedures as outlined in a food safety program.
(This "
Food safety program
" is provided along with the assessment). Please refer
to the Student Resources
.
Comply with the requirements contained within the Australia New Zealand Food Standards Code. Please refer to the following link to download the file. (
https://www.foodstandards.gov.au/code/Pages/default.aspx
)
Comply with "Personal Hygiene Standards"
This document is provided within your
RESOURCES for SITXFSA005 underneath your Food Safety Program.
You must complete the following subtasks
:
Subtask 1
: Handle food
Subtask 2
: Store food
Subtask 3
: Prepare food for cooking and clean the area
Scenario: The kitchen is receiving delivery items from the supplier. The food items include:
Vegetables
Fruits
Grains, Beans and Nuts
Meat and Poultry
Fish and Seafood
Sachets: sugar, spreads, Jam, tomato sauce, coffee and tea. Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 5
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SITXFSA005 - Use hygienic practices for food safety | Assessment Task 2
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Dairy Foods
Frozen products Your Supervisor has asked you to take these deliveries, handle and store food. You have an infected sore. Subtask 1: Handle food Subtask 1 - Part A
In this subtask, you are required to handle food. The food has to be handled in accordance with the following:
Organisational food safety program.
Policies and procedures in the food safety program
Personal Hygiene Standards in the food safety program
Note
: you must wash your hands four (4)
times when completing this subtask. You must ensure that you wash your hands:
before handling food;
between handling raw food and food that is ready to eat, such as cooked food and salads;
after using the toilet;
after smoking, coughing, sneezing, blowing the nose, eating or drinking;
after touching hair, scalp, mouth, nose or ear canal; and
after handling the rubbish and other waste. Before handling food
, you must:
Report to the Supervisor that you have an infected sore.
Ensure appropriate use of uniform and personal protective equipment
Follow organisation procedures for continuing participation in food services.
Follow organisation requirements for wearing bandages and dressings: o
Completely cover the infected sore with a bandage and clothing or with a waterproof covering if on an area of bare skin. o
Use medication to dry up discharges.
Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 6
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