Sitxfsa 002 Assessment Tool PDF

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SITXFSA002 Participate in safe food handling practices

Student Assessment

SITXFSA002 Participate in safe food handling practices

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KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J

SITXFSA002 Participate in safe food handling practices

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KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J

SITXFSA002 Participate in safe food handling practices ASSESSMENT RECEIPT FORM STUDENT NAME: STUDENT ID: COURSE CODE: COURSE TITLE: TRAINER’S/ASSESSOR’S NAME: DUE DATE UNIT CODE AND DESCRIPTION

SITXFSA002 Participate in safe food handling practices

NOTE: 1. This form must be stapled on top of the Assessment Workbook upon submission. 2. This Assessment Receipt Form must be dated and signed in. DECLARATION 1. I am aware that penalties exist for plagiarism and academic dishonesty. 2. I am aware of the requirements set by my Trainer/Assessor. 3. I have retained a copy of my Assessment.

Student Signature:

Date:

ASSESSMENT RECEIVED BY AIE Staff Name: Date: Signature: ================================= Tear Here =========================== Students must retain this as a Record of Submission. Unit Code & Description: SITXFSA002 Participate in safe food handling practices AIE Assessment Received by

Student

AIE Staff Name:

Student ID:

Signature:

Student Signature:

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KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J

SITXFSA002 Participate in safe food handling practices

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KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J

SITXFSA002 Participate in safe food handling practices INTRODUCTION This assessment booklet and tools has been designed for students undertaking face to face mode of study to provide information before students take assessments and contains assessment tools to assess the skills and knowledge required from students to be deemed competent in this unit. This booklet might not be suitable for students taking other modes of study e.g. online or work based. Please read all the information given to you by the assessor and when you receive this assessment booklet. If you do not understand any part of this booklet, please inform your assessor/trainer. 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 pre-determined 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 centers; hospitals; defense 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 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.

Purpose of assessment The purpose of assessment is to determine competency in the unit SITXFSA002 – Participate in safe food handling practices.

Elements 1. 2. 3. 4. 5. 6.

Follow food safety program. Store food safely. Prepare food safely. Provide safe single use items. Maintain a clean environment. Dispose of food safely.

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KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J

SITXFSA002 Participate in safe food handling practices Performance evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  demonstrate use of safe food handling practices in food handling work functions on at least three occasions  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

Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  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 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

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KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J

SITXFSA002 Participate in safe food handling practices  • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

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 choice and application of cleaning, sanitising and pest control equipment and materials cleaning, sanitising and maintenance requirements relevant to food preparation and storage: cleaning: dirt food waste grease pest waste removal sanitising: eating and drinking utensils 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

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KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J

SITXFSA002 Participate in safe food handling practices Assessment Conditions To comply with the assessment condition of this unit:  AIE will conduct practical assessment for this unit in its Commercial Kitchen.  You will have access to suitable facilities, equipment and resources, including template documentations e.g. food safety program.  Kitchen has access to wide range of ingredients, access to equipment and documents as required for this assessment.  Knowledge assessment for this unit will be conducted at AIE classroom at location identified at timetable.  All AIE assessors those are assessing this unit will satisfy the requirements specified in Standards for Registered Training Organisations’ requirements for assessors.

Competency Requirements  

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To be judged competent in this unit, you will be required to demonstrate all indicators which are shown in the Marking Guide (assessor’s document). You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent (NYC). Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence (authentic, current, sufficient and valid) prior to entering results into the competency record sheet. Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be given two additional opportunities for reassessment. If the student is still deemed Not Yet Competent (NYC) after two reassessments in a unit of competency student will be required to re-enrol in the unit of competency as per the scheduled delivery of the course. For further details, refer to AIE Training and assessment policy and procedure.

Outline of evidence to be collected 

You must submit the following evidence to be marked competent for this unit. Your assessor will ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient, current and authentic.

Assessment 1 – Assignment Assessment 2 – Multiple Questions Assessment 3 – Practical Observation

 Completed assignment questions answered and submit to your assessor electronically or paper based.  Complete and sign the cover sheet for assessment task  Answer all questions correctly in the Multiple Questions and submit to your assessor electronically or paper based.  Complete and sign the cover sheet for assessment task  This is Practical Demonstration in AIE kitchen, demonstrating safe food handling practices. You are required to demonstrate use of safe food handling practices in line with AIE kitchen food safety program, on at least three occasions during these sessions and you are also required to identify and control food at various critical control points in catering control cycle from receiving till disposing.

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KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J

SITXFSA002 Participate in safe food handling practices Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s)

SITXFSA002 Participate in safe food handling practices

Trainer/Assessor Assessment for this Unit of Competency

Details

Assessment 1

Assignment

Assessment 2

Multiple Questions

Assessment 3

Practical observation

Reasonable Adjustment AIE works to ensure that students with recognized disadvantages can access and participate in education and training on the same basis as other students. Disadvantages may be based, for example, upon age, cultural background, physical disability, limited or non-current industry experience, language, numeracy or digital literacy issues. Where identified, that a student may require special support or where, after enrolment, it is made apparent that the student requires special support, reasonable adjustments will be made to the learning environment, training delivery, learning resources and/or assessment tasks to accommodate the particular needs of the student. An adjustment is reasonable if it can accommodate the student’s particular needs, while also taking into account factors such as the student’s views, the potential effect of the adjustment on the student and others and the costs and benefits of making the adjustment. Any adjustments made must: a. Be discussed, agreed and documented in the assessment record b. Benefit the student. c. Maintain the integrity of the competency standards and course requirements as stipulated in the training package. d. Be reasonable to expect in a workplace. Reasonable adjustment may consist of: a. b. c. d. e. f.

Providing additional time for students to complete learning and assessment tasks. Presenting questions orally for students with literacy issues. Asking questions in a relevant practical context. Using large print material. Extending the course duration. Presenting work instructions in diagrammatic or pictorial form instead of words and sentences.

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KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J

SITXFSA002 Participate in safe food handling practices 1. Has reasonable adjustment been applied to this assessment? No Yes

No further information required Go to 2.

Provide details for the requirements and provisions for adjustment of assessment:

Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature

Date

2. Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature

Date

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KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J

SITXFSA002 Participate in safe food handling practices Assessment Guidelines What will be assessed Assessment 1 & 2 The 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:  key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level: o o o o o 

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 o main types of safety hazards and contamination o conditions for development of microbiological contamination o environmental conditions and, temperature controls, for storage o 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 methods to ensure the safety of food served and sold to customers safe food handling practices for the following different food types:

o

   

o o o o o o   

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 choice and application of cleaning, sanitising and pest control equipment and materials cleaning, sanitising and maintenance requirements relevant to food preparation and storage: o cleaning o sanitising o maintenance

high risk customer groups Assessment 3

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KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J

SITXFSA002 Participate in safe food handling practices 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 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. Place/Location where assessment will be conducted  Level 11, 474 Flinders Street Melbourne VIC 3000  Mark Street, North Melbourne VIC (AIE Commercial Kitchen) Resource Requirements  Pen, Paper, internet access  Refer to the Assessment conditions above (Page 6) also additional details are detailed in the Mapping Document. Instructions for assessment including WHS requirements  You 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.  ALL tasks must be completed in legible English. It is preferred that the tasks submitted for assessments are typed and if written that they are legible and clear, if handwritten.  You must submit all assessments on or before the due date specified by the assessor as per the training plan.  Extensions for individual assessment tasks may be negotiated in specific circumstances with your assessor/trainer. However, you need to provide genuine evidence documents when seeking an extension to due date (e.g. extensions due to illness will require a medical certificate). To arrange an extension, you must speak to your assessor prior to the due date. Extensions must be confirmed by the trainer in writing.  You are permitted to use dictionaries and to seek support (as required) unless it puts in jeopardy the integrity of the assessment, your assessor will let you know if this is the case.  Unless the assessment task specifically allows pair work or group activities such as brainstorming, you must submit your own original work and must not copy the work of other students. Plagiarism is unacceptable in AIE.  You can submit your assessment tasks through the learning management system (if applicable) or hand in hard copies in the classroom. 

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KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999J

SITXFSA002 Participate in safe food handling practices Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The 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 assessment Student Signature:

Assessment Re-attempts: (if any)

Date:

1st Re-attempt
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