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SITXFSA005 Student Pack V10.0_converted Flipbook PDF
SITXFSA005 Student Pack V10.0_converted
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Student Pack What is the purpose of this document? The Student Pack is the document you, the student, needs to complete to demonstrate competency. This document includes the context and conditions of your assessment, the tasks to be completed by you and an outline of the evidence to be gathered. The information includes the following: • • •
Information related to the unit of competency Guidelines and instructions to complete each task and activity A student evaluation form
Student Evaluation Form These documents are designed after conducting thorough industry consultation. Students are encouraged to evaluate this document and provide constructive feedback to their training organisation if they feel that this document can be improved.
Link to other unit documents • • •
The Student Pack is a document for students to complete to demonstrate their competency. This document includes context and conditions of assessment, tasks to be administered to the student, and an outline of the evidence to be gathered from the student. The Unit Mapping is a document that contains information and comprehensive mapping with the training package requirements. The Unit Requirements is a document that contains information related to the unit of competency for the Training Organisation staff and students.
Document Usage CAQA Resources https://caqaresources.com.au/ Student Pack © 2022 CAQA Resources, CAQA and RTO Training Resources This template and all its including associated content is a copyrighted work under Australian and other copyright laws. Do not submit copies or modifications of this template to any website or any third parties. Please review the following license agreement to learn how you may or may not use this template. License Agreement: Copyright protects this material. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher to use for a specific intended purpose. The only exception is brief quotations embodied in critical reviews and certain other noncommercial uses permitted by Copyright Act 1968 (Cth). For permission requests, write to the publisher, addressed “Attention: Permissions Coordinator,” at the address below. If you believe that information of any kind in this publication is an infringement of copyright, in the material in which you either own the copyright or are authorised to exercise the rights of a copyright owner, and then please advise us by contacting CAQA, Career Calling International Pty. Ltd. 2/10 Lawn Court, Craigieburn, Victoria 3064.
Version Number: 10 (Review date: 01/06/2025)
Unit Code: SITXFSA005
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Student Pack
1. Student and trainer details Student details Full name: Student ID: Contact number: Email address: Trainer details Full name:
2. Qualification and unit of competency Qualification/Course/Program Details Code: Name: Unit of competency Code:
SITXFSA005
Name:
Use hygienic practices for food safety
Releases:
1.0
Release date:
10/Jun/2022
3. Assessment Submission Method ☐
By hand to trainer/assessor ☐
☐
Online submission via Learning Management System (LMS)
☐
Any other method _________________________________________________
By email to trainer/assessor
(Please describe here)
4. Student declaration • •
• •
I have read and understood the information in the Unit Requirements prior to commencing this Student Pack 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; For the purposes of assessment, I give the trainer/assessor permission to: o o
Reproduce this assessment and provide a copy to another member of staff; and 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: ____/_____/______________
Version Number: 10 (Review date: 01/06/2025)
Unit Code: SITXFSA005
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Student Pack
5. Assessment Plan The student must be assessed as satisfactory in each of the following assessment methods in order to demonstrate competence in a variety of ways. Evidence number/ Assessment method/ Type of evidence/ Sufficient evidence Task number Task name recorded/Outcome Assessment task 1 Knowledge Test (KT) S / NS (First Attempt) S / NS (Second Attempt) Assessment task 2
Skills Test (ST)
S / NS (First Attempt) S / NS (Second Attempt)
Outcome
C ☐ NYC ☐
Date assessed:
Trainer signature:
6. Completion of the Assessment Plan Your trainer is required to fill out the Assessment Plan Outcome records above, when: • • • •
You have completed and submitted all the requirements for the assessment tasks for this cluster or unit of competency. Your work has been reviewed and assessed by your trainer/assessor. You have been assessed as either satisfactory or unsatisfactory for each assessment task within the unit of competency. You have been provided with relevant and detailed feedback.
Every assessment has a “Feedback to Student” section used to record the following information. Your trainer/assessor must also ensure that all sections are filled in appropriately, such as: • • • •
Result of Assessment (satisfactory or unsatisfactory) Student name, signature and date Assessor name, signature and date Relevant and detailed feedback
7. Unit Requirements You, the student, must read and understand all of the information in the Unit Requirements before completing the Student Pack. If you have any questions regarding the information, see your trainer/assessor for further information and clarification.
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Unit Code: SITXFSA005
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Student Pack
Pre-Assessment Checklist: Task 1 - Knowledge Test The purpose of this checklist The pre-assessment checklist helps students determine if they are ready for assessment. The trainer/assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the trainer/assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it. Section 1: Information for Students ☐ Make sure you have completed the necessary prior learning before attempting this assessment. ☐ Make sure your trainer/assessor clearly explained the assessment process and tasks to be completed. ☐ Make sure you understand what evidence is required to be collected and how. ☐ Make sure you know your rights and the Complaints and Appeal process. ☐ Make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix - Appendix A and negotiate these with your trainer/assessor). ☐ Make sure that you have access to a computer and the internet (if you prefer to type the answers). ☐ Make sure that you have all the required resources needed to complete this assessment task. ☐ The due date of this assessment task is in accordance with your timetable. ☐ In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the trainer/assessor. Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work. ☐ The request for an extension to submit your assessment work must be made before the due date. Section 2: Reasonable adjustments I confirm that I have reviewed the Reasonable Adjustments guidelines and criteria as provided in Appendix A and attached relevant evidence as required and select the correct checkbox. ☐ I do require reasonable adjustment ☐ I do not require reasonable adjustment Declaration (Student to complete) ☐ I confirm that the purpose and procedure of this assessment task has been clearly explained to me. ☐ I confirm that I have been consulted about any special needs I might have in relation to the assessment process. ☐ I confirm that the criteria used for this assessment has been discussed with me, as have the consequences and possible outcomes of this assessment. ☐ I confirm I have accessed and understand the assessment information as provided in the Training Organisation’s Student Handbook. ☐ I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment. ☐ I confirm that I am ready for assessment. Student Name: ______________________________________ Student Signature: ___________________________________
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Unit Code: SITXFSA005
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Student Pack
Assessment method-based instructions and guidelines: Knowledge Test Assessment type •
Written Questions
Instructions provided to the student: Assessment task description: • • • • •
This is the first (1) assessment task you must successfully complete to be deemed competent in this unit of competency. The Knowledge Test is comprised of six (6) written questions You must respond to all questions and submit them to your Trainer/Assessor. 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 You will receive your feedback within two (2) weeks, and you will be notified by your Trainer/Assessor when your results are available.
Applicable conditions: • • • • • •
All knowledge tests are untimed and are conducted as open book assessment (this means you can refer to your textbook during the test). You must read and respond to all questions. You may handwrite/use a computer to answer the 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 Satisfactory. As you complete this assessment task, you are predominately demonstrating your written skills and knowledge to your trainer/assessor.
Resubmissions and reattempts: • • •
Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. The student may speak to their trainer/assessor if they have any difficulty in completing this task and require reasonable adjustments. For more information, please refer to the Training Organisation’s Student Handbook.
Location: •
This assessment task may be completed in: a classroom learning management system (i.e. Moodle), ☐ workplace, ☐ or an independent learning environment. ☐ ☐
•
Your trainer/assessor will provide you with further information regarding the location for completing this assessment task.
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Unit Code: SITXFSA005
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Student Pack Instructions for answering the written questions: • • • • • • • •
Complete a written assessment consisting of a series of 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. Your answers must demonstrate an understanding and application of the relevant concepts and critical thinking. Be concise, to the point 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 used should not devalue, demean, or exclude individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual preference or age. Gender-inclusive language should be used. When you quote, paraphrase, summarise or copy information from other sources to write your answers or research your work, always acknowledge the source.
Purpose of the assessment This assessment task is designed to evaluate student’s knowledge essential to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses in a range of contexts and industry settings and knowledge regarding the following: •
•
• • •
•
Knowledge of basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows: o meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code o employee and employer responsibility to participate in hygienic practices o role of local government regulators o ramifications of failure to observe food safety law and organisational policies and procedures Knowledge of health issues likely to cause a hygiene risk relevant to food safety: o airborne diseases o food-borne diseases o infectious diseases Knowledge of hygiene actions that must be adhered to in order to avoid food-borne illnesses effective hand washing procedures Knowledge of hand-washing: o upon entering a food service area o before commencing or recommencing work with food o immediately after: ▪ handling raw food ▪ handling money ▪ smoking, coughing, sneezing or blowing the nose ▪ eating or drinking ▪ touching the hair, scalp or any wound ▪ using the toilet ▪ using cleaning products or chemicals ▪ using point of sale terminals Knowledge of effective personal health and hygiene practices: o skin clean and no body odour o non-excessive make-up o hair clean and long hair tied back or in hair net o nails clean and appropriate length o clean-shaven or beard trimmed o clean uniform or clothing and enclosed shoes
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Unit Code: SITXFSA005
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Student Pack
•
o piercings removed or covered o use of appropriate food-grade bandages where required Knowledge of specific industry sector and organisation: o major hygiene-related causes of food contamination and food-borne illnesses o workplace hygiene hazards when handling food and food contact surfaces o contents of organisational hygiene and food safety procedures o hygienic work practices for individual job roles and responsibilities o procedures for reporting hygiene risks and unsafe work practices, including personal health issues.
Task instructions • • •
This is an individual assessment. To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. To be assessed as Satisfactory in this assessment task, all questions must be answered correctly.
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Unit Code: SITXFSA005
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Student Pack
Assessment Task 1: Knowledge Test Provide your response to each question in the box below. Q1:
Answer the following questions related to the basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows: •
• • •
Satisfactory response Yes ☐
meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code employee and employer responsibility to participate in hygienic practices role of local government regulators ramifications of failure to observe food safety law and organisational policies and procedures
1.1. What is the meaning of "contaminant" as defined by the Australia New Zealand Food Standards Code? 1.2. What is the meaning of "contamination" as defined by the Australia New Zealand Food Standards Code? 1.3. What is the meaning of "potentially hazardous food" as defined by the Australia New Zealand Food Standards Code? 1.4. What are the responsibilities of employees with respect to hygienic practices? Answer using 20-40 words. 1.5. What are the responsibilities of employers with respect to hygienic practices? Answer using 20-40 words. 1.6. What is the role of local government regulators in relation to food safety? Answer using 20-40 words. 1.7. What are the ramifications of failure to observe food safety law and organisational policies and procedures? Answer using 20-40 words.
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Unit Code: SITXFSA005
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No ☐
Student Pack
Q2:
Answer the following questions related to the health issues likely to cause a hygiene risk relevant to food safety:
Satisfactory response Yes ☐
2.1. Identify any five (5) organisational hygiene procedures that any organisation must use to safeguard against airborne, food-borne, and infectious diseases. 2.2. Write down any four (4) unsafe practices that can cause food contamination and food-borne illnesses.
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Unit Code: SITXFSA005
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No ☐
Student Pack Q3:
Answer the following questions related to the hygiene actions that must be adhered to in order to avoid food-borne illnesses
Satisfactory response Yes ☐
3.1. What are six (6) actions that can be taken to remove or minimise hygiene hazard? 3.2. List any four (4) hygiene actions that must be adhered to avoid foodborne illnesses. 3.2. What are three (3) consequences of not following these actions?
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No ☐
Student Pack Q4:
Answer the following questions related to the effective hand washing procedures
Satisfactory response Yes ☐
4.1. How should you properly wash your hands before handling food? Write five (5) steps. 4.2. Write any four (4) appropriate times for food handlers to wash hands. 4.3. Check the appropriate box on the list to indicate whether handwashing is required in the following scenarios. Handwashing is required?
Yes
No
upon entering a food service area •
You are a waitress working in a restaurant. You have just finished taking some plates to the dishwashing area and need to return to the dining room.
before commencing or recommencing work with food •
You are a chef in a busy restaurant kitchen. You have been preparing food all morning and your hands are covered in food residue, grease and sweat.
immediately after: • •
handling food handling money
raw
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Unit Code: SITXFSA005
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No ☐
Student Pack •
• •
• •
•
smoking, coughing, sneezing or blowing the nose eating or drinking touching the hair, scalp or any wound using the toilet using cleaning products or chemicals using point of sale terminals
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Student Pack Q5:
Answer the following questions related to effective personal health and hygiene practices: • • • • • • • • a. b. c. d. e. f. g. h.
Satisfactory response Yes ☐
skin clean and no body odour non-excessive make-up hair clean and long hair tied back or in hair net nails clean and appropriate length clean-shaven or beard trimmed clean uniform or clothing and enclosed shoes piercings removed or covered use of appropriate food-grade bandages where required How can food handlers ensure that their skin is clean and free from body odour? Answer using 25-50 words. What is the maximum acceptable amount of make-up that a food handler can wear? Answer using 25-50 words. How should food handlers tie back their hair or cover it with a hair net? Answer using 15-30 words. What is the maximum acceptable length for a food handler's nails? Answer using 15-30 words. Should food handlers be clean-shaven or trim their beards? Answer using 15-30 words. What type of clothing and footwear should food handlers wear? Answer using 15-30 words. Should food handlers remove or cover their piercings? Answer using 15-30 words. When should food handlers use appropriate food-grade bandages? Answer using 15-30 words.
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Unit Code: SITXFSA005
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No ☐
Student Pack
Q6:
Answer the following organisation: • • • • •
questions
for
specific industry
sector and
major hygiene-related causes of food contamination and foodborne illnesses workplace hygiene hazards when handling food and food contact surfaces contents of organisational hygiene and food safety procedures hygienic work practices for individual job roles and responsibilities procedures for reporting hygiene risks and unsafe work practices, including personal health issues.
Satisfactory response Yes ☐
6.1. What are some of the major hygiene-related causes of food contamination and food-borne illnesses? Answer using 15-30 words. 6.2. What are some of the workplace hygiene hazards when handling food and food contact surfaces? Answer using 15-30 words. 6.3. What are the contents of organisational hygiene and food safety procedures? Answer using 15-30 words. 6.4. What are some of the hygienic work practices for individual job roles and responsibilities? Answer using 20-40 words. 6.5. What are the procedures for reporting hygiene risks and unsafe work practices, including personal health issues? Answer using 20-40 words.
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Unit Code: SITXFSA005
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No ☐
Student Pack
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Unit Code: SITXFSA005
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Student Pack
Assessment Results Sheet Outcome
First attempt: Outcome (make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ _______(year) Feedback:
Second attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ _______(year) Feedback:
Student Declaration
•
• •
•
•
I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and/or links to my sources. I have kept a copy of all relevant notes and reference material that I used as part of my submission. I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that the work I submit may be subject to verification to establish that it is my own. I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed. All appeal options have been explained to me.
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Unit Code: SITXFSA005
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Student Pack Student Signature Date Trainer/Assessor Name Trainer/Assessor Declaration
I hold: ☐ ☐ ☐ ☐
Vocational competencies at least to the level being delivered Current relevant industry skills Current knowledge and skills in VET, and undertake Ongoing professional development in VET
I declare that I have conducted an assessment of this student’s submission. The assessment tasks were deemed current, sufficient, valid and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the student. Trainer/Assessor Signature Date Office Use Only
The outcome of this assessment has been entered into the Student Management System on _________________ (insert date) by (insert Name) __________________________________
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Student Pack
Pre-Assessment Checklist: Task 2 - Skills Test The purpose of this checklist The pre-assessment checklist helps students determine if they are ready for assessment. The trainer/assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the trainer/assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it. Section 1: Information for Students ☐ Make sure you have completed the necessary prior learning before attempting this assessment. ☐ Make sure your trainer/assessor clearly explained the assessment process and tasks to be completed. ☐ Make sure you understand what evidence is required to be collected and how. ☐ Make sure you know your rights and the Complaints and Appeal process. ☐ Make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your trainer/assessor). ☐ Make sure that you have access to a computer and the internet (if you prefer to type the answers). ☐ Make sure that you have all the required resources needed to complete this Assessment Task (AT). ☐ The due date of this assessment task is in accordance with your timetable. ☐ In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the trainer/assessor. Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work. ☐ The request for an extension to submit your assessment work must be made before the due date. Section 2: Reasonable adjustments I confirm that I have reviewed the Reasonable Adjustments guidelines and criteria as provided in Appendix A and attached relevant evidence as required and select the correct checkbox. ☐ I do require reasonable adjustment ☐ I do not require reasonable adjustment Declaration (Student to complete) ☐ I confirm that the purpose and procedures of this assessment task has been clearly explained to me. ☐ I confirm that I have been consulted about any special needs I might have in relation to the assessment process. ☐ I confirm that the criteria used for this assessment has been discussed with me, as have the consequences and possible outcomes of this assessment. ☐ I confirm I have accessed and understand the assessment information as provided in the Training Organisation’s Student Handbook. ☐ I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment. ☐ I confirm that I am ready for assessment. Student Name: ______________________________________ Student Signature: ___________________________________
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Unit Code: SITXFSA005
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Student Pack
Assessment method-based instructions and guidelines: Skills Test Assessment type •
Skills Test - Use food preparation equipment
Instructions provided to the student: Assessment task description: • • • • •
This is the second (2) assessment task you must successfully complete to be deemed competent in this unit of competency. This assessment task is a Skills Test. You are required to use hygienic practices for food safety in this assessment task. You will receive your feedback within two (2) weeks, and you will be notified by your trainer/assessor when your results are available. You must attempt all activities of the project for your trainer/assessor to assess your competence in this assessment task.
Applicable conditions: • • • • •
This skill test is untimed and is conducted as an open book assessment (this means you are able to refer to your textbook or other learner materials during the test). You will be assessed independently on this assessment task. No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory. As you complete this assessment task, you are predominately demonstrating your skills, techniques and knowledge to your trainer/assessor. Your trainer/assessor may ask you relevant questions during this assessment task
Resubmissions and reattempts: • • •
Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. The student may speak to their trainer/assessor if they have any difficulty in completing this task and require reasonable adjustments. For more information, please refer to the Training Organisation’s Student Handbook.
Location: •
This assessment task may be completed in: a classroom learning management system (i.e. Moodle), ☐ workplace, ☐ or an independent learning environment. ☐ ☐
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Student Pack •
Your Trainer/Assessor will provide you with further information regarding the location for completing this assessment task.
Purpose of the assessment The purpose of this assessment task is to assess the student’s knowledge and skills essential to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. •
•
Skill to use hygienic food handling practices in line with organisational procedures, including each of the following on at least three occasions: o correct hand-washing procedures o appropriate use of uniform and personal protective equipment o effective personal health and hygiene practices o hygienic food service Skill to use procedures to: o report unsafe hygiene practices.
Task instructions • • • • •
•
• • • • • •
This is an individual assessment. To ensure your responses are satisfactory you should consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. You must read the Food Safety Program thoroughly. The food safety program will be provided along with this unit. This assessment task requires you to assume/ take on the role of a Food Handler. You must: o Follow predetermined procedures as outlined in a food safety program. o Comply with the requirements contained within the Australia New Zealand Food Standards Code. o Comply with “Personal Hygiene Standards”. This document is provided along with the assessment. Trainer/assessor must provide the resources to this unit; o Food Safety Program o Personal Hygiene Standards You must use the templates provided to document their response. Information regarding time-limits to complete each sub-task will be provided by the trainer/assessor. Trainer/assessor must assess the performance as per the performance criteria and checklist provided. Your writing must be concise, to the point, not provide irrelevant information and according to the word limit given. You must write your responses in your own words. You will be required to complete all parts of this assessment task.
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Student Pack
Assessment Task 2 - Skills Test Skills Test: This task is to be completed in a commercial kitchen. The RTO will either arrange a simulated commercial kitchen for you or take you to a workplace where you will have access to a commercial kitchen. At the commercial kitchen, your RTO will provide you with the following facilities, equipment and resources: •
Foodservice and food safety program policies and procedures (Provided along with this unit)
•
Foodservice facilities, equipment and utensils for handling, storing and disposing of food and beverages o
Receptacles for storage and display purposes
o
Serving utensils
•
Personal protective clothing including food handler gloves and wound dressings
•
Food and beverages o
Ready to eat food items
•
Cleaning equipment
•
Hand washing facilities and equipment o
appropriate facilities for handwashing: ▪
designated hand washing sink
▪
antiseptic liquid soap
▪
single use towels
▪
warm running water
•
Appropriate changing facilities
•
First aid kit
•
Current plain English regulatory documents distributed by the commonwealth, state, territory or local government food safety authority
•
Australia New Zealand Food Standards Code
You will need to arrange and wear appropriate clothing and footwear. 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:
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Student Pack •
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, correcting and reporting 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).
•
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 along with the assessment.
You must complete the following subtasks. Subtasks: Scenario: The kitchen in 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.
•
Dairy Foods
•
Frozen products
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Student Pack Your Supervisor has asked you to take these deliveries, handle and store food. You have an infected sore. Subtask 1: Handle food 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.
Note: (Student must wash their hands four (4) times when completing this subtask). The student must ensure that they wash their 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 by a bandage and clothing or by a waterproof covering if on an area of bare skin.
o
Use medication to dry up discharges.
•
Wear appropriate clothing, personal protective clothing and footwear.
•
Follow personal hygiene procedures and maintain cleanliness to avoid contamination.
When handling food, you must:
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Student Pack •
Follow food safety program, i.e. you must take all practicable measures to ensure that the received food is safe and suitable for human consumption. This means that you must make ensure that: •
Food is not contaminated with bacteria, chemicals or other things that should not be in food.
•
Identify appropriate times for handwashing and follow correct handwashing procedures. (As given in Personal Hygiene Standards document)
•
Is at the correct temperature when it arrives and identifies if it is potentially hazardous.
•
o
if it is chilled – at a temperature of 5°C or below;
o
if it is hot – at a temperature of 60°C or above;
o
if it is frozen – frozen hard and not partly thawed;
Complete food safety monitoring processes. Complete the checklist given below.
Checks
Yes
Check that the temperature of potentially hazardous foods received from all suppliers is 5°C or below for cold food and 60°C or above for hot food;
Check that frozen food is received frozen hard (not partially thawed);
Check that packaging isn’t damaged, and that food has no immediate signs of contamination;
Check that all products are within their ‘best before’ or ‘use by’ date;
Store single-use items appropriately to avoid damage and contamination.
Store, use and dispose of single-use items appropriately to avoid damage and contamination
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Unit Code: SITXFSA005
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No
Student Pack •
Use the template provided and document: o
Food hazards.
o
Non-conforming practices.
o
Controls implemented
o
Corrective actions for incidents where food hazards are not controlled.
Template: Hazard identification Hazards
Non-conforming practices
Version Number: 10 (Review date: 01/06/2025)
Controls
Unit Code: SITXFSA005
Corrective actions
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Student Pack
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Unit Code: SITXFSA005
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Student Pack Part B: During the last leg of the task of food handling, you have noticed that blood is coming out of the bandage and could lead to food contamination. Therefore, you are required to do the following: •
Isolate the last handle food item and cease participation in food handling activities.
•
Report the incident of food contamination which has resulted from a personal health issue to your supervisor.
•
Fill the given incident report in line with organisation procedures.
Using procedures to report unsafe hygience practices on one (1) occasion. Incident Report Template
REPORTED BY: TITLE ROLE:
DATE REPORT:
OF
/ INCIDENT NO.:
INCIDENT INFORMATION INCIDENT TYPE:
DATE INCIDENT:
OF
LOCATION:
CITY:
STATE:
ZIP CODE:
SPECIFIC AREA OF LOCATION (if applicable):
INCIDENT DESCRIPTION
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Unit Code: SITXFSA005
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Student Pack NAME / ROLE / CONTACT OF PARTIES INVOLVED 1. 2. 3.
NAME / ROLE / CONTACT OF WITNESSES 1. 2. 3.
POLICE FILED?
REPORT
REPORTING OFFICER:
PRECINCT: PHONE:
FOLLOW-UP ACTION
SUPERVISOR NAME:
SUPERVISOR SIGNATURE:
DATE:
_____________________________________________________________________
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Unit Code: SITXFSA005
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Student Pack Subtask 2: Store food Subtask 2.1. Scenario: After receiving the delivery, the supervisor wants you to: •
Store the food items.
•
Clean and tidy the storage area after the items are stored.
When storing the food items, he wants you to follow the following workplace measures to prevent pests from entering food premises: •
Never store foodstuff on the floor.
•
Make sure all holes and cracks are sealed.
•
Make sure waste is regularly disposed of.
In this subtask, you are required to store food. The food has to be stored in accordance with the following: •
Use safe food handling practices and correct methods of controlling food hazards when storing food (Use relevant information from organisational food safety program).
•
Follow policies and procedures in the food safety program.
•
Follow Personal Hygiene Standards.
Before storing the food, you must: •
Wear appropriate clothing/uniform, personal protective clothing and footwear to ensure the following: o
Prevent food contamination from clothing and other items worn
o
Prevent unnecessary direct contact with ready to eat food
o
Hygienic personal contact with food and food contact surfaces
•
Follow personal hygiene procedures and maintain cleanliness to avoid contamination.
•
Identify appropriate times for handwashing and follow correct handwashing procedures. (As given in Personal Hygiene Standards document).
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Unit Code: SITXFSA005
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Student Pack When storing the food, you must: •
•
Select food storage conditions for specific food type. Store food in accordance with the manufacturer’s instructions. Check if the food requires: o
Dry storage
o
Cold storage
o
Frozen storage
Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance. o
Check the food storage area for contamination. Contamination can be the result of pests (cockroaches, rats, flies, weevils, etc.); cleaning chemicals stored above or next to foods; or from excessive humidity.
•
Store food at controlled temperatures considering the type and ensure that frozen items remain frozen during storage
•
Identify and report processes and practices that not consistent with the food safety program. o
Note: Trainer/assessor must ensure that some food containers are placed on the floor.
•
Document ‘corrective actions’ taken
•
Store single-use items appropriately to avoid damage and contamination.
•
Clean and tidy work areas to avoid contamination and pests.
•
Complete the templates provided below: o
Food storage sheet.
o
Hazard identification form.
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Unit Code: SITXFSA005
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Student Pack Food storage sheet template Food and its category
Storage type
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Storage temperature
Unit Code: SITXFSA005
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Student Pack Food identification form Hazards
Checks implemented
Version Number: 10 (Review date: 01/06/2025)
Controls monitoring
and
Unit Code: SITXFSA005
Corrective actions
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Student Pack Subtask 2.2. Scenario: The supervisor has asked you to store the food items. When storing the food items, you have identified a strong smell of ammonia (rodent urine) and some small black droppings about the size of rice grains.
In this subtask, you are required to identify the indicators of pest presence in the storeroom and report it to the supervisor. You must communicate the following to the supervisor (trainer/assessor): •
Indicators of pest.
•
Type of pest based on the indicators
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Unit Code: SITXFSA005
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Student Pack Subtask 3: Prepare food for cooking and clean the area Subtask 3.1. Prepare food for cooking In this subtask, you are required to use safe food handling practices and correct methods of controlling food to prepare food for cooking. The information about the cooking dish will be explained by the trainer/assessor. When preparing food, you must: •
Wear appropriate clothing/uniform, personal protective clothing and footwear.
•
Follow personal hygiene procedures and maintain cleanliness to avoid contamination.
•
Identify appropriate times for handwashing and follow correct handwashing procedures. (As given in Personal Hygiene Standards document).
•
Ensure that the following hazards are prevented:
•
o
Biological - in the right conditions, bacteria will multiply;
o
Physical - caused by things that should not be in food, like dirt, hair, glass or stones;
o
Chemical - caused by chemicals, such as cleaning agents, detergents and fly sprays.
Use cooling and heating processes that support the microbiological safety of food. o
Use 2-hour/4-hour rule: Use time and temperature control to keep food safe during preparation.
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Unit Code: SITXFSA005
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Student Pack
•
Monitor food temperature during preparation using a thermometer to achieve microbiological safety.
•
Complete the temperature control template provided.
•
Identify at least two (2) food items for disposal and follow food disposal procedures given in the food safety program.
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Unit Code: SITXFSA005
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Student Pack Temperature control template Probe Thermometer Type
Calibration Method, i.e. Ice or Boiling Water
Probe Unit Temperature
Version Number: 10 (Review date: 01/06/2025)
Temperature Difference +/-
Unit Code: SITXFSA005
Legal Tolerance 1°C Met (Y/N)
Corrective Action
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Student Pack Subtask 3.2. Clear the work area After preparing the food for cooking, you are required to clean the work area to avoid contamination and pests. To do so, you need to: •
Ensure that all items that come into contact with food must be effectively cleaned and sanitised. This is a 4-step process that removes food waste, dirt, grease and destroys food-borne disease pathogens. o
o
o
o
Step 1 – Preparation ▪
Remove loose dirt and food particles.
▪
Rinse with warm, potable water.
Step 2 – Cleaning ▪
Wash with hot water (60 °C) and detergent.
▪
Rinse with clean potable water.
Step 3 – Sanitising (bacteria-killing stage) ▪
Treat with very hot, clean, potable water (75 °C) for at least 2 minutes.
▪
Apply sanitiser as directed on the label.
Step 4 – Air drying ▪
Leave benches, counters and equipment to air dry. The most hygienic way to dry equipment is in a draining rack.
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Unit Code: SITXFSA005
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Student Pack
Performance Criteria/Performance Checklist Your task must address the following performance criteria/ performance checklist.
To be assessed as satisfactory (S) in this assessment task the participant needs to demonstrate competency in the following critical aspects of evidence
S
N/S
hygiene
❑ ❑
b) Report unsafe practices that breach hygiene procedures promptly
❑ ❑
c) Identify food hazards that may affect the health and safety of customers, colleagues and self
❑ ❑
d) Removed or minimise the hygiene hazard and report as appropriate for follow-up.
❑ ❑
e) Reported personal health issues are likely to cause a hygiene risk
❑ ❑
f)
Reported incidents of food contamination resulting from personal health issues
❑ ❑
g) Ceased participation in food handling activities where own health issue may cause food contamination
❑ ❑
h) Maintained clean clothes, wear required personal protective clothing, and only use organisation-approved bandages and dressings.
❑ ❑
a) Follow organisational procedures
Version Number: 10 (Review date: 01/06/2025)
Trainer/Assessor to complete (Comment and feedback to students)
Unit Code: SITXFSA005
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Student Pack i)
Prevent food contamination clothing and other items worn.
from
❑ ❑
j)
Prevent unnecessary direct contact with ready to eat food.
❑ ❑
k) Ensure hygienic personal contact with food and food contact surfaces.
❑ ❑
l)
Use hygienic cleaning practices that prevent food-borne illnesses.
❑ ❑
m) Washed hands at appropriate times and follow handwashing procedures consistently.
❑ ❑
n) Washed hands facilities.
appropriate
❑ ❑
o) Successfully detected and reported non-conforming practices as well as accomplish food safety monitoring processes and documents.
❑ ❑
p) Comply with the requirements contained within the Australia New Zealand Food Standards Code.
❑ ❑
q) Illustrated skills to follow instructions for items intended for single-use as well as store and use single-use items so that they are protected from damage and contamination.
❑ ❑
using
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Student Pack r) Explained equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faults as well as high-risk customer groups.
❑ ❑
s) Demonstrated skills to find incidents where food hazards are not controlled and took corrective actions over there and for specific food types choose food storage conditions.
❑ ❑
t) Successfully utilised suitable containers and avoided the accumulation of garbage and recycled matter as well as reported or disposed of chipped, broken or cracked eating, drinking or food-handling utensils.
❑ ❑
u) Followed predetermined policies and procedures as outlined in a food safety program.
❑ ❑
v) Illustrated skills to store food in environmental conditions and controlled the temperature to avoid contamination to maximise freshness, quality appearance as well as certifies that frozen items remain frozen. w) Demonstrated skills to disposal food.
❑ ❑
x) Successfully achieved microbiological safety by using required temperature measuring devices to monitor food temperature during preparation.
❑ ❑
y) Demonstrated skills to report incidents of animal or pest infestation and take measures within the scope of responsibility to certify food handling areas are free from animals and pests.
❑ ❑
Version Number: 10 (Review date: 01/06/2025)
❑ ❑
Unit Code: SITXFSA005
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Student Pack z) Identified, corrected and reported processes or practices that were not consistent with the food safety program.
Version Number: 10 (Review date: 01/06/2025)
❑ ❑
Unit Code: SITXFSA005
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Student Pack
Assessment Results Sheet Outcome
First attempt: Outcome (make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year) Feedback:
Second attempt: Outcome (make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year) Feedback:
Student Declaration
•
• •
•
•
I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources. I have kept a copy of all relevant notes and reference material that I used as part of my submission. I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that the work I submit may be subject to verification to establish that it is my own. I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed. All appeal options have been explained to me.
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Student Pack Student Signature Date Trainer/Assessor Name Trainer/Assessor Declaration
I hold: ☐ ☐ ☐ ☐
Vocational competencies at least to the level being delivered Current relevant industry skills Current knowledge and skills in VET, and undertake Ongoing professional development in VET
I declare that I have conducted an assessment of this student’s submission. The assessment tasks were deemed current, sufficient, valid and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the student. Trainer/Assessor Signature Date Office Use Only
The outcome of the assessment has been entered into the Student Management System on _________________ (insert date) by (insert Name) __________________________________
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Unit Code: SITXFSA005
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Student Pack
Appendix A: Reasonable Adjustments Write (task name and number) where reasonable adjustments have been applied:
Reasonable Adjustments Students with carer responsibilities, cultural or religious obligations, English as an additional language, disability etc. can request for reasonable adjustments. • Please note, academic standards of the unit/course will not be lowered to accommodate the needs of any student, but there is a requirement to be flexible about the way in which it is delivered or assessed. • The Disability Standards for Education requires institutions to take reasonable steps to enable the student with a disability to participate in education on the same basis as a student without a disability. • The trainer/assessor must complete the section below “Reasonable Adjustment Strategies Matrix” to ensure the explanation and correct strategy have been recorded and implemented. • The trainer/assessor must notify the administration/compliance and quality assurance department for any reasonable adjustments made. • All evidence and supplementary documentation must be submitted with the assessment pack to the administration/compliance and quality assurance department. Reasonable Adjustment Strategies Matrix (Trainer/Assessor to complete) •
Category
Possible Issue
LLN
NonEnglish Speaking Background
Speaking Reading Writing Cultural background Confidence
Speaking Reading Writing Confidence
Reasonable Adjustment Strategy (select as applicable) Verbal assessment Presentations Demonstration of a skill Use of diagrams Use of supporting documents such as wordlists Discuss with the student and supervisor (if applicable) whether language, literacy and numeracy are likely to impact on the assessment process Use methods that do not require a higher level of language or literacy than is required to perform the job role Use short sentences that do not contain large amounts of information Clarify information by rephrasing, confirm understanding Read any printed information to the student Use graphics, pictures and colour coding instead of, or to support, text Offer to write down, or have someone else write, oral responses given by the student Ensure that the time available to complete the assessment, while meeting enterprise requirements, takes account of the student’s needs
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Unit Code: SITXFSA005
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Student Pack Reasonable Adjustment Strategies Matrix (Trainer/Assessor to complete) Indigenous
Age
Educational background
Disability
Knowledge and understanding Flexibility Services Inappropriate training and assessment Educational background Limited study skills
Reading Writing Numeracy Limited study skills and/or learning strategies Speaking Reading Writing Numeracy Limited study skills and/or learning strategies
Culturally appropriate training Explore understanding of concepts and practical application through oral assessment Flexible delivery Using group rather than individual assessments Assessment through completion of practical tasks in the field after demonstration of skills and knowledge. Make sure font size is not too small Trainer/Assessor should refer to the student’s experience Ensure that the time available to complete the assessment takes account of the student’s needs Provision of information or course materials in an accessible format. Changes in teaching practices, e.g. wearing an FM microphone to enable a student to hear lectures Supply of specialised equipment or services, e.g. a note-taker for a student who cannot write Changes in lecture schedules and arrangements, e.g. relocating classes to an accessible venue Changes to course design, e.g. substituting an assessment task Modifications to the physical environment, e.g. installing lever taps, building ramps, installing a lift Discuss with the Student previous learning experience Ensure learning and assessment methods meet the student’s individual need
Identify the issues Create a climate of support Ensure access to support that the student has agreed to Appropriately structure the assessment Provide information or course materials in an accessible format, e.g. a textbook in braille Changes in teaching practices, e.g. wearing an FM microphone to enable a student to hear lectures Supply of specialised equipment or services, e.g. a note-taker for a student who cannot write Changes in lecture schedules and arrangements, e.g. relocating classes to an accessible venue Changes to course design, e.g. substituting an assessment task Modifications to the physical environment, e.g. installing lever taps, building ramps, installing a lift
Version Number: 10 (Review date: 01/06/2025)
Unit Code: SITXFSA005
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Student Pack Explanation of reasonable adjustments strategy used
Trainer/Assessor Name Trainer/Assessor Declaration
I declare that I have attached all relevant evidence to provide reasonable adjustment. The training package guidelines and criteria have not been compromised in the process of providing reasonable adjustment to the student. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided explanation of reasonable adjustments strategy used, as required.
Trainer/Assessor Signature Date
Version Number: 10 (Review date: 01/06/2025)
Unit Code: SITXFSA005
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Student Pack
Appendix B: Learner Evaluation Form Please complete this evaluation form as thoroughly as you can, in order for us to continuously improve our training quality. The purpose of the evaluation form is to evaluate the areas below: • • • •
logistics and support facilitation training material assessment
Dates of Training
Employer/Work site (if applicable)
Date of Evaluation
Logistics and Support Evaluation Criteria/Question
1
The communication regarding the required attendance and time to study to pass this unit was correct The staff were efficient and helpful. The training equipment and material used was effective and prepared. The training venue was conducive to learning (set-up for convenience of students, comfortable in terms of temperature, etc.)
Strongly Disagree
A No.
2 3 4
Additional Comments on Logistics and Support
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Unit Code: SITXFSA005
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Strongly Agree
Student Name (Optional)
Agree
Trainer/Assessor Name
Neutral
Unit of Competency Name
Disagree
Your honest and detailed input is therefore, of great value to us, and we appreciate your assistance in completing this evaluation form!
1 2 3 4 5 6 7
Additional Comments on Training
Version Number: 10 (Review date: 01/06/2025)
Unit Code: SITXFSA005
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Strongly Agree
Trainer/Assessor Evaluation The trainer/assessor was prepared and knowledgeable on the subject of the program The trainer/assessor encouraged student participation and input The trainer/assessor made use of a variety of methods, exercises, activities and discussions The trainer/assessor used the material in a structured and effective manner The trainer/assessor was approachable and respectful of the learners The trainer/assessor was punctual and kept to the schedule The trainer/assessor was easy to understand and used the correct language
Agree
B
Neutral
Criteria/Question
Strongly Disagree
No.
Disagree
Student Pack
C
Learning Evaluation The learning outcomes of the unit are relevant and suitable. 2 The content of the unit was relevant and suitable for the target group. 3 The length of the training was suitable for the unit. 4 The learning material assisted in the learning of new knowledge and skills to apply in a practical manner. 5 The learning material was free from spelling and grammar errors 6 Handouts and exercises were clear, concise and relevant to the outcomes and content. 7 Learning material was generally of a high standard, and user-friendly Additional Comments on Learning Evaluation 1
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Unit Code: SITXFSA005
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Strongl y Agree
Agree
Criteria/Question
Strongl y Disagre e Disagre e
No.
Neutral
Student Pack