It’s a cookery diploma assignment
Microsoft Word - Learner_BSBSUS201 Participate in EnvirSustainable WPractices ASSESSMENT2-SITXFSA001 Use hygienic practices for food safety Learner ID Learner Name Leaner Contact Detail (email) Unit Code and Name SITXFSA001 Use hygienic practices for food safety Assessment Title Written Task-Demonstrate Knowledge Trainer Ivan Torres Assessor Soosanna Lee Note: Plagiarism/Cheating is a serious offence. If a learner is found plagiarising/cheating, it may result in a penalty of suspension/cancellation of learner’s enrolment. In submitting their work, learners must be aware of college’s Plagiarism and Academic Misconduct Policy available in student handbook, college’s website, and administration. Declaration of Originality By submitting this assignment for assessment, I acknowledge and agree that: · This assessment task/work is submitted in accordance with the college’s Plagiarism and Academic Misconduct Policy. I also understand the serious nature of academic dishonesty (such as plagiarism) and the penalties attached to being found guilty of committing such offence. · No part of this assessment task/work has been copied from any other source without acknowledgement of the source. · No part of this assessment task/work has been written by any other person, except to the extent of team and/or group work as defined in the unit/assessment task. · A copy of the original assessment task/work is retained by me and that I may be required to submit the original assignment to the trainer/assessor upon request. · The trainer/assessor may, for the purpose of assessing this assessment task/work: · Provide a copy of this assignment to another member of the faculty for review and feedback; and/or · Submit a copy of this assignment to a plagiarism checking service. I acknowledge that a plagiarism checking service provider may then retain a copy of this assessment task/work on its database for the purpose of future plagiarism checking. Late submission: Late submission without a prior approval of the trainer/assessor will not be accepted and may delay the assessment outcome. You may also need to resubmit work as per college’s Reassessment Policy. Learner’s Signature: Date of completion: **By signing here, I declare that this assessment is my own work and read and understand the information provided above. Assessment Task: Written Assessment Due Date: Refer to Timetable Outcomes Assessed: Performance Criteria: 1.1, 1.3, 2.4, 3.1, 3.2, 3.3, 3.4, 3.5 Performance Evidence, Knowledge Evidence, Foundation Skills Addresses some elements of required skills and knowledge as shown in the Assessment Matrix Description: This assessment requires you to do the following. · You must answer all questions satisfactorily to achieve competency in the unit. · You are to provide answers to each of the questions in MS Word or similar word processing tools. Your document should be professionally formatted with question retyped and answered. · Re-assessment: If you do not achieve the required standard, you will be given the opportunity to be reassessed by our Assessor. Arrangements will be made on an individual basis. If you are deemed to be NS (Not Satisfactory), your assessor will either ask specie questions orally, and record them with you using the supplementary evidence sheet or you will be asked to resubmit your responses in full. · Your trainer will observe your/your team’s performance and will record outcome in Record of UNIT Outcome. · While your analysis will be drawn from the case, straight copy and paste from Learner Guide or WEB will not be acceptable. A good analysis should be based on your understanding on the context of the case, underlying issues and exploration of these issues supported by factual information. · Analysis/answer for each question must be descriptive and detailed with at least a paragraph (5‐6 lines) as a minimum covering each issue/discussion. One‐line answers will not be sufficient. Ensure that you demonstrate your understanding of the case and provide supporting discussion and your own thoughts/understanding of the issues/questions. Note: If you submit any incorrect answers, the answer section will be highlighted, and you will see the comments on the next incorrect answers. You must resubmit the assessment with rectified answers as requested by your trainer. Submission Guidelines · Completed this assessment 2- Written Assessment. · Ensure that the task/work is submitted along with an “Assignment Cover Sheet”! 1. Describe the Meaning of contaminant, contamination and hazard as defined by the FSANZ-Australia/New Zealand Food Standards Code http://www.foodstandards.gov.au/publications/Pages/safefoodaustralia3rd16.aspx Learner Guide 2. Refer to explain Employee, Supervisor, employer responsibility to participate in hygienic practices according to FSANZ? https://www.foodsafety.com.au/resources/articles/who-is-responsible-for-the-food-safety-of-a-business Employer Supervisor Employee 3. Explain the Role of local government regulators and state and territory authorities for the Food Safety of a Business? https://www.foodsafety.com.au/resources/articles/who-is-responsible-for-the-food-safety-of-a-business State and territory authorities Local Government 4. What are the Reasons for food safety programs and what they must contain? https://www.foodauthority.nsw.gov.au/industry/audits-and-compliance/food-safety-programs-haccp Learner Guide Explain Food safety programs Areas for consideration under a HACCP programme may include 5. Food safety, enforcement, and penalties. Food businesses must comply with the Act’s food safety laws. Councils have a range of enforcement options, including the ability to issue infringement notices for certain food safety or hygiene offences. Describe Infringement Notices and Penalties and provide examples. https://www2.health.vic.gov.au/public-health/food-safety/food-businesses/food-safety-enforcement-and-penalties Offences Enforcement options · ‘On the spot’ fines Penalties 6. Put the appropriate word in the match and the definition sentence in the question. Refer to https://aspire-solidus-production.s3-ap-southeast-2.amazonaws.com/assets/HXFSA001/samples/HXFSA001C-sample.pdf Choose answers from · Airborne disease · Foodborne disease · Potentially hazardous food · Infectious diseases These are spread when droplets of saliva travel through the air due to coughing, sneezing or talking. The Australia New Zealand Food Standards Code defines this as food that must be kept at certain temperatures to minimise multiplication of any food-poisoning bacteria that may be present in the food or to prevent the formation of toxins in the food. A toxin is a harmful matter caused by bacteria in food. Viruses and bacteria can become airborne and infect another person, and Examples of viruses include meningitis and influenza (flu). This can occur from natural contaminants in food from high-risk food groups It is important not to work when you are ill, especially if you handle food. This can spread in small drops of saliva when coughing or talking. Contamination can also occur from direct contact such as shaking hands, touching a doorknob or a dirty tea towel. You can take simple measures to prevent disease transmission, like washing your hands and wearing gloves. Bacteria and viruses can be spread and infect another person when an infected person: • breathes on food • coughs or sneezes on a surface • makes direct contact with another person. This must be kept at 5°C or colder, or at 60°C or hotter. This is to minimise the growth of bacteria that could cause food poisoning and to stop toxins from growing. Some of these foods contain bacteria such as salmonella or listeria. They should be cooked thoroughly and stored correctly. This is caused by microorganisms, such as bacteria, viruses, parasites, and fungi. They can spread. from one person to another either directly or indirectly. Examples of this include influenza(flu), shingles, measles, whooping cough, staph infections and gastroenteritis. 7. What are HACCP standards, and 7 Principles? HACCP standards HACCP 7 Principles 8. Explain each of Specific industry sector and organisation: Major causes of food-borne illnesses https://www.foodsafety.com.au/blog/what-causes-foodborne-illness Major causes of food contamination Sources of microbiological contamination of food Effects of microbiological contamination of food Contents of organisational food safety procedures Contents of organizational Hygiene procedures Refer to Learner Guide Which ‘Food safety Program’ can you use to find the information which includes of ‘Clean clothes, PPE, approved bandages and dressings’; indicated in Performance Criteria 3.1? https://www.foodstandards.gov.au/publications/documents/3_2_2.pdf Assessment Criteria Student work will be assessed based on the following criteria. Students have also been provided with the assessment criteria in the “Learner’s Guide” to ensure that they cover all the task requirements. The same criteria are used in the checklists in “Assessment Summary from Outcome Records” to record assessment outcome. The following criteria must be addressed for this part: 1. Demonstrated how to follow organisational hygiene procedures. 2. Explained how to identify food hazards that may affect the health and safety of customers, colleagues, and self and to remove or minimise the hygiene hazard and report as appropriate for follow-up. 3. Explained where to find information from Food safety program regarding how to maintain clean clothes, wear required personal protective clothing, and only use organisation-approved bandages and dressings. 4. Demonstrated the knowledge of how to Prevent unnecessary direct contact with ready to eat food. 5. Explained how to prevent unnecessary direct contact with ready to eat food and ensure hygienic personal contact with food and food contact surfaces. 6. Demonstrated how to use hygienic cleaning practices that prevent food-borne illnesses. 7. Able to demonstrate how to use safe food handling practices in food handling work functions in line with organisational hygiene procedures. 8. Understood the Meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia/New Zealand Food Standards Code 9. Explained Employee, supervisor, local government, and employer responsibility to participate in hygienic practices. 10. Explained the Reasons for food safety programs and what they must contain. 11. Understood the consequences of failing to observe a food safety policy. 12. Demonstrated the Health issues likely to cause a hygiene risk relevant to food safety such as Airborne diseases/Food-borne diseases/Infectious diseases. 13. Described the Basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety. 14. Demonstrated the Major causes of food contamination and food-borne illnesses. 15. Explained the Sources and effects of microbiological contamination of food. 16. Understood the Basic content of organisational food safety programs. 17. Explained the Contents of organisational hygiene and food safety procedures. SIT30816 Certificate III in Commercial Cookery | SITXFSA001 Use hygienic practices for food safety Assessment 2 | V 3.0 | Oct 2020