Assessment Task 2 (SITXFSA001) Australian College of the Professions RTO No XXXXXXXXXXCRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT2 Page 1 of 9 SITXFSA001 Use hygienic practices for food safety...

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Assessment Task 2 (SITXFSA001) Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT2 Page 1 of 9 SITXFSA001 Use hygienic practices for food safety LEARNER WORKBOOK Assessment Task -2 SIT40516 Certificate IV in Commercial Cookery Student ID: ACP2019____________________________________ Student Name: _______________________________________ Assessor Name: Morshed Student Signature:_______________________________________ Date:_____ / ____11_ / ___2019_____ OFFICE USE ONLY Received by - Date: / /2019 Assessment Attempt  Initial Attempt Second Attempt /Reassessment Completion Status Complete Incomplete RESULTS COMPETENT NOT YET COMPETENT Completion Date: 25 /11/2019 Assessed by: Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT2 Page 2 of 9 Assessment Task 2 Research and activity questions Learner instructions Answer the following questions and write your answers clearly in the spaces provided. All questions must be answered, and you must provide enough detail to demonstrate your knowledge. If you require more space to record your response, attach a page clearly marked with your name and the unit title. Complete all parts of the assessment with supporting documentation as required. Submit the assessment task in the required format and within the timeframe agreed with your assessor. Required resources For this assessment, learners will need access to: ● the internet ● your state or territory Food Act and Regulations ● Australia New Zealand Food Standards code (FSANZ) ● current organisational policies and procedures relating to Food Safety Program including safe hygienic practices for the production and sale of safe food products. Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT2 Page 3 of 9 Questions 1. Personal protective equipment: Complete the table below by describing the tasks and reasons for using the pictured examples of personal protective equipment (PPE). PPE Example task Reason for using PPE 2. Answer the following questions regarding HACCP. a. What do the letters HACCP stand for? Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT2 Page 4 of 9 b. Name the seven principles of HACCP and explain how each principle contributes to the safety and hygiene of food. Principle Name of principle Meaning of principle Principle 1 Principle 2 Principle 3 Principle 4 Principle 5 Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT2 Page 5 of 9 Principle Name of principle Meaning of principle Principle 6 Principle 7 3. Visit http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/ foodsafetyfactsheets/foodsafetystandardst857.aspx and answer the following questions. a. Why must businesses comply with temperature controls? b. How are these temperatures controlled? http://www.foodstandards.gov.au/Pages/PageNotFoundError.aspx?requestUrl=http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/%20foodsafetyfactsheets/foodsafetystandardst857.aspx http://www.foodstandards.gov.au/Pages/PageNotFoundError.aspx?requestUrl=http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/%20foodsafetyfactsheets/foodsafetystandardst857.aspx Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT2 Page 6 of 9 c. What are potentially hazardous foods according to Food Standards Australia New Zealand? d. Explain why the above foods are considered potentially hazardous. 4. Number the steps for handwashing in the correct order, from 1 to 7. Step Number Apply soap and develop a thick lather by rubbing your hands together. Rinse the soap with warm or hot running water. Wash palms, fingers, thumb, wrist and fingernails. Use a nail brush if necessary. Use the designated handwashing sink, not the preparation sink in the kitchen or bar. Dry your hands with single use paper towels or hot air dryer. Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap. Scrub your hands for at least 20 seconds. Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT2 Page 7 of 9 5. Answer the following questions about Food Safety Programs. Use the link: http://www.foodstandards.gov.au/industry/safetystandards/documents/Guide%20321 %20FoodSafetyPrograms-WEB.pdf. a. Briefly describe what a Food Safety Program is: b. A food safety program must include specific content. List the 6 legal requirements that must be included in a Food Safety Program. c. List 6 supporting documents of a Food Safety program and explain the purpose of each one. Document Purpose http://www.foodstandards.gov.au/industry/safetystandards/documents/Guide%20321%20FoodSafetyPrograms-WEB.pdf http://www.foodstandards.gov.au/industry/safetystandards/documents/Guide%20321%20FoodSafetyPrograms-WEB.pdf Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT2 Page 8 of 9 Document Purpose 6. Interpret organisational documents or diagrams: Look at the images in the table below and explain their meanings. Image Meaning Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT2 Page 9 of 9 7. Follow the link to access the Food Standards Australia New Zealand Code definitions: https://www.foodstandards.gov.au/publications/documents/Glossary.pdf. a. In your own words, what does contaminant mean? b. In your own words, what does contamination mean? https://www.foodstandards.gov.au/publications/documents/Glossary.pdf http://www.123rf.com/photo_4590189_personal-protective-equipment--safety-glasses-and-latex-free-gloves.html http://www.123rf.com/photo_14626700_apron-with-a-shoulder-strap-a-belt-and-pockets.html?term=apron Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT2 Page 10 of 9 Comments, declaration and signature Assessor comments Assessor name Assessor declaration I declare that all requirements in Assessment Task 2 have been satisfactorily completed and verbally authenticated if required. Assessor signature Date Learner name Learner declaration I declare that I have been informed of and accept the results of this part of my assessment. Learner signature Date Assessment Task 2 Research and activity questions Learner instructions Required resources Questions Comments, declaration and signature Assessment Task 1 (SITXFSA001) Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT1 Page 1 of 13 SITXFSA001 Use hygienic practices for food safety LEARNER WORKBOOK Assessment Task -1 SIT40516 Certificate IV in Commercial Cookery Student ID: ACP2019____________________________________ Student Name: _______________________________________ Assessor Name:_________________________________________ Student Signature:_______________________________________ Date:_____ / _____ / ________ OFFICE USE ONLY Received by - Date: Assessment Attempt  Initial Attempt Second Attempt /Reassessment Completion Status Complete Incomplete RESULTS COMPETENT NOT YET COMPETENT Completion Date: Assessed by: Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT1 Page 2 of 13 Assessment Task 1 Knowledge questions Learner instructions Answer the following questions and write your answers clearly in the spaces provided. All questions must be answered correctly, and you must provide enough detail to demonstrate your knowledge. If you require more space to record your response, attach a page clearly marked with your name and the unit title. Your responses should be submitted in written format (or in another format as agreed with your assessor) and must be in your own words. Your assessor will ensure that you have been provided with all relevant documentation. Required resources For this assessment, learners will need access to: ● the internet ● your state or territory Food Act and Regulations ● Australia New Zealand Food Standards code (FSANZ) ● current organisational policies and procedures relating to the Food Safety Program including safe hygienic practices for the production and sale of safe food products. Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT1 Page 3 of 13 Questions 1. What is the legislation that governs the preparation and sale of food in your state or territory? 2. Each Food Safety Program must comply with state or territory legislation. Describe 2 procedures a food business must implement according to the legislation of your state or territory. Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT1 Page 4 of 13 3. Indicate whether the following statements are true or false. Statement True False The state government sends officers to inspect local food premises. The local council enforces food safety in a food premises. Local government councillors are personally responsible for inspecting food premises. The Environmental Health Officer (EHO) is responsible for inspecting a food business and enforcing legislative requirements. All businesses preparing and selling food need a Food Safety Program. Staff skills and knowledge must include food safety and food hygiene matters. 4. Multiple choice question: What does an Environmental Health Officer do? (Circle one answer). a. Inspect businesses for health and safety, food hygiene and food standards. b. Write food safety plans for businesses. c. Make staff inspections. d. Enforce industrial relations laws. 5. Describe 3 possible consequences to a food business if food safety requirements are not met. Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT1 Page 5 of 13 6. Describe 3 possible consequences for employees or food handlers if food safety and hygiene requirements are not met. 7. What are food safety procedures? 8. Multiple choice question: Who is responsible for food safety in a food service business? (Circle one answer). a. the local council b. the supplier c. everyone who works with food d. the cleaning staff. Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT1 Page 6 of 13 9. What specific responsibilities do you and your fellow workers have in relation to food safety? Identify 4 different responsibilities or obligations. 10. What specific responsibilities does your employer have in relation to food safety? List 3 of these responsibilities. 11. Provide 3 examples of organisational food hygiene procedures you must follow as a food handler. Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITXFSA001 V1.2019 – LW AT1 Page 7 of 13 12. Multiple choice