Practical observation | My Assignment Tutor

Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s)SITXFSA001 use hygienic practices for food safetyStream/Cluster Trainer/Assessor  Assessment for this Unit of Competency/ClusterDetailsAssessment 1Short Answer QuestionsAssessment 2Practical observationAssessment 3 Assessment conducted in this instance: Assessment 1      2      3  Reasonable AdjustmentHas reasonable adjustment been applied to this assessment?No         No further information required   Yes        Complete 2.Provide details for the requirements and provisions for adjustment of assessment:       Student to completeMy assessor has discussed the adjustments with meI agree to the adjustments applied to this assessment Signature Date  2nd Assessor to completeI agree the adjustments applied to this assessment are reasonable Name     Signature Date  Assessment Guidelines What will be assessedThe purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects: basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Codeemployee and employer responsibility to participate in hygienic practices reasons for food safety programs and what they must containrole of local government regulatorsramifications of failure to observe food safety law and organisational policies and procedureshealth issues likely to cause a hygiene risk relevant to food safety:airborne diseasesfood-borne diseasesinfectious diseaseshygiene actions that must be adhered to in order to avoid food-borne illnesseshand washing practicesbasic aspects of hazard analysis and critical control points (HACCP) method of controlling food safetyspecific industry sector and organisation:major causes of food contamination and food-borne illnessessources and effects of microbiological contamination of foodworkplace hygiene hazards when handling food and food contact surfacesbasic content of organisational food safety programscontents of organisational hygiene and food safety procedureshygienic work practices for individual job roles and responsibilities.Place/Location where assessment will be conducted       Resource RequirementsPen, Paper, internet access or a copy of “Australia New Zealand Food Standards Code – Standard 3.2.1 – Food Safety Programs (Australia Only)” or an organisational food safety plan as set out in the TP.    Instructions for assessment including WHS requirementsYou are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment. Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved.     Statement of Authenticity   I acknowledge that I understand the requirements to complete the assessment tasksThe assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes  I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessmentStudent Signature:                                                                                                             Date:     /      /201 This assessment:First Attempt 2nd Attempt Extension  – Date:     /    /   RESULT OF ASSESSMENTSatisfactory               Not Yet Satisfactory    Feedback to Student:          Assessor(s) Signature(s): Date:   /    /     Student Signature Date:   /    /      Assessment 2 Your task: There is legislation governing correct food handling processes in Australia and New Zealand through Food Standards Australia New Zealand (FSANZ). Who is in charge at the local government level and what powers does this authority have?                                                    Local authority in charge of food safetyExecuting person and their powers under the Health Act   Working in the TH&E industry requires that staff follow good personal hygiene to prevent contamination in accommodation, food and beverage areas and meet industry expectations for presentation. Provide 5 examples of good personal hygiene practices:              Examples of good personal hygiene                    You have cut your finger during work. What do you need to do to prevent any potential contamination of food, or other items like linen in accommodation or food service areas? Why?     Measure to prevent contamination        Number the steps for the Hand washing procedure in correct order:  Step Action Dry hands thoroughly using single use paper towels Lather hands with an anti-bacterial liquid soap Scrub hands thoroughly including between the fingers, the wrists, up to the elbows and under nails (use a brush to assist) Apply a sanitiser Rinse off hands under hot running water1Wet your hands under hot running water (don’t burn yourself!) List 4 requirements for hand washing facilities to meet the legal requirements:  Requirements/Provisions                    Provide 5 examples of instances which would require that you wash your hands: Examples of InstancesHands need to be washed after:                     Food can become contaminated in 3 ways. Connect the correct cause for contamination to the relevant type of contamination: ContaminationCaused throughBiological ContaminationFood contains foreign matter such as glass, scourer shavings, wood or porcelain pieces.Physical ContaminationFood being in contact with pesticides, toxic material or chemicals, which may be either naturally occurring or manmade.Chemical ContaminationArises from disease-causing microorganisms such as bacteria, moulds, yeasts, viruses or fungi. Provide 5 examples of common sources of food contamination relevant to your area of training (for example food and beverage, cookery or accommodation services): Source of contaminationExample:                       Provide 4 examples of common causes of cross-contamination relevant to your area of training (for example food and beverage, cookery or accommodation services) Source of cross-contaminationExample: handling cooked food after touching raw foods without washing hands                       On your rostered day off at Futura restaurant you suffered from diarrhoea and vomiting. In the morning you feel better and you decide to go work. What are your responsibilities under the Food Act?                                                                                                                                                      Responsibilities (What do you need to do when you arrive at work)                  List 2 examples of ramifications of poor hygiene standards in an establishment: Ramifications          Most food poisoning occurs through improper food safety practices. How could the following factors affect food safety? Factors affecting food safetyHow does this affect food safety?Not washing fruit and vegetables     Improper temperature control   Cross-contamination     Pests     Improper cleaning      To ensure that all staff follow correct hygiene procedures, workplaces commonly have policies in place which need to be observed. Provide 1 example of what each policy and procedure for the following aspects should contain: AspectPolicies and proceduresPersonal hygiene     Food safety     Cleaning     Training      Provide 5 examples of foods which are considered potentially hazardous according to Food Safety Standard 3.2.2: Examples for hazardous foods      Which of the following occurrences would you need to report to a supervisor? Indicate true or false         OccurrenceTrue/FalseUnsatisfactory personal hygiene standards of employees Unsatisfactory practices that lead to contamination of food, e.g. hairclips, bandaids, chemicals Unsafe food handling that may lead or has led to cross-contamination Incorrect cleaning practices that are not in line with your organisation’s food safety program Outdated practices that are not consistent with current requirements         Staff tasting and adjusting seasoning of food before service  List 5 hygiene requirements you must follow when handling raw egg or egg products to prevent cross contamination: Hygiene procedures to prevent cross contamination when handling eggs      You are required to separate eggs for food preparation (for example sauce Mayonnaise, chocolate mousse or similar). What tool do you need to use to prevent cross contamination? Response:   A customer orders a meal and tells you that they suffer from gluten intolerance. List 5 aspects which must be considered when preparing the customer’s meal to prevent contamination with or through other foods? Aspects to consider to ensure safe food for special diet for allergies      List 1 example of how each of the following health issues could cause a hygiene risk for food safety: Health IssueExample – Hygiene risk relevant to food safetyairborne diseases food-borne diseases infectious diseases  List 8 hygienic work practices which apply for your job role (for example as an apprentice chef, waiter, housekeeper) Hygienic work practices and responsibilities for food safety which must be followed in your job role         List the basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety. Basic Aspects of HACCP method of controlling food safety  Go to https://www.legislation.gov.au/Details/F2011C00551 Scroll down to “5 – Content of food safety programs”. In your own words, explain what a food safety program must address: A food safety program must – Example: (a) systematically identify the potential hazards that may be reasonably expected to occur in all food handling operations of the food business   Your example could include: Monitoring of temperatures of food exposed to the Danger zone; temperatures for re-heating foods or food on hold; temperature check of e.g. fresh meat on delivery from a butcher or supplier                              

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