Sitxfsa101 Assessment 1 4h5z60
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Events, Tourism, Hospitality and Languages Portfolio SIT30713 Certificate III and SIT40713 Certificate IV in Hospitality
SITXFSA101 Use hygienic practices for food safety
Assessment 1 Assessment Method / Conditions: Please provide short answers to the questions in this assessment. Assessment Venue: Online, Blackboard assignment Due Date: Thursday 23 July 2015 Which part of the unit is being assessed? All elements Assessment Instructions: and save a copy of this assessment. As you work through the required knowledge theory, answer the questions appropriately All questions must be answered correctly in order to meet assessment requirements; Results and Appeals: Please refer to the Central Institute of Technology website for information about the assessment process. The information can be found at www.central.wa.edu.au. The path is; Current Students Student Portal: Your Student Handbook - Your Studies, Assessments page 19.
Academic Quality Assured May, 2015 F04A25 This document complies with Standard 1 Standards for RTOs 2015
© Central Institute of Technology 2015 Page 1 of 6
SITXFSA101 Use hygienic practices for food safety Name:
Date:
Class:
Assessment 1 Theory Test
Short answer questions
1. 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 safety
Executing person and their powers under the Health Act
2. Working in the tourism and hospitality industry requires that staff follow good personal hygiene to prevent contamination in accommodation food and beverage areas and to meet industry expectations for presentation. Provide 5 examples for good personal hygiene practices: Examples of good personal hygiene 1. 2. 3. 4. 5.
3. 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
/var/www/apps/conversion/tmp/scratch_2/318798088.doc Institute of Technology 2015 This document complies with Standard 1, Standards for RTOs 2015
© Central Page 2 of 6
4. Number the steps for the Hand washing procedure in correct order: 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 water 1
Wet your hands under hot running water (don’t burn yourself!)
5. List 4 requirements for hand washing facilities to meet the legal requirements: Requirements/Provisions
1. 2. 3. 4. 5.
6. Provide 5 examples for instances which would require that you wash your hands: Examples of Instances Hands need to be washed after: 1. 2. 3. 4. 5.
7. Food can become contaminated in 3 ways. Connect the correct cause for contamination to the relevant type of contamination: Contamination Biological Contamination
Caused through Food contains foreign matter such as glass, scourer shavings, wood or
/var/www/apps/conversion/tmp/scratch_2/318798088.doc Institute of Technology 2015 This document complies with Standard 1, Standards for RTOs 2015
© Central Page 3 of 6
Physical Contamination
Chemical Contamination
porcelain pieces. Food being in with pesticides, toxic material or chemicals, which may be either naturally occurring or manmade. Arises from disease-causing microorganisms such as bacteria, moulds, yeasts, viruses or fungi.
8. Provide 5 examples of common sources of contamination relevant to your area of training (for example food and beverage, cookery or accommodation services) Source of contamination Example: Storing food in the dry storage area 1. 2. 3. 4. 5.
9. 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-contamination Example: handling cooked food after touching raw foods without washing hands 1. 2. 3. 4. 5.
10. 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)
/var/www/apps/conversion/tmp/scratch_2/318798088.doc Institute of Technology 2015 This document complies with Standard 1, Standards for RTOs 2015
© Central Page 4 of 6
1. 2. 3.
11. Provide 2 examples for ramifications of poor hygiene standards in an establishment Ramifications 1. 2.
12. Most food poisoning occurs through improper food safety practices. How could the following factors affect food safety? Factors affecting food safety
Reason how or why this could occur
Not washing fruit and vegetables Improper temperature control Cross-contamination Pests Improper cleaning
/var/www/apps/conversion/tmp/scratch_2/318798088.doc Institute of Technology 2015 This document complies with Standard 1, Standards for RTOs 2015
© Central Page 5 of 6
13. To ensure that all staff follows correct hygiene procedures workplaces commonly have policies in place which need to be observed by staff. Which provisions would this typically include for the following aspects? Aspect Personal hygiene –
Policies and procedures
Food safety Cleaning Training
14. Provide 5 examples for foods which are considered as potentially hazardous according to Food Safety Standard 3.2.2: Examples for hazardous foods 1. 2. 3. 4. 5.
15. Which of the following occurrences would you need to report to a supervisor? Occurrence Unsatisfactory 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 crosscontamination 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
/var/www/apps/conversion/tmp/scratch_2/318798088.doc Institute of Technology 2015 This document complies with Standard 1, Standards for RTOs 2015
True T T
Fals e F F
T
F
T
F
T
F
T
F
© Central Page 6 of 6
SITXFSA101 Use hygienic practices for food safety
Assessment 1 Assessment Method / Conditions: Please provide short answers to the questions in this assessment. Assessment Venue: Online, Blackboard assignment Due Date: Thursday 23 July 2015 Which part of the unit is being assessed? All elements Assessment Instructions: and save a copy of this assessment. As you work through the required knowledge theory, answer the questions appropriately All questions must be answered correctly in order to meet assessment requirements; Results and Appeals: Please refer to the Central Institute of Technology website for information about the assessment process. The information can be found at www.central.wa.edu.au. The path is; Current Students Student Portal: Your Student Handbook - Your Studies, Assessments page 19.
Academic Quality Assured May, 2015 F04A25 This document complies with Standard 1 Standards for RTOs 2015
© Central Institute of Technology 2015 Page 1 of 6
SITXFSA101 Use hygienic practices for food safety Name:
Date:
Class:
Assessment 1 Theory Test
Short answer questions
1. 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 safety
Executing person and their powers under the Health Act
2. Working in the tourism and hospitality industry requires that staff follow good personal hygiene to prevent contamination in accommodation food and beverage areas and to meet industry expectations for presentation. Provide 5 examples for good personal hygiene practices: Examples of good personal hygiene 1. 2. 3. 4. 5.
3. 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
/var/www/apps/conversion/tmp/scratch_2/318798088.doc Institute of Technology 2015 This document complies with Standard 1, Standards for RTOs 2015
© Central Page 2 of 6
4. Number the steps for the Hand washing procedure in correct order: 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 water 1
Wet your hands under hot running water (don’t burn yourself!)
5. List 4 requirements for hand washing facilities to meet the legal requirements: Requirements/Provisions
1. 2. 3. 4. 5.
6. Provide 5 examples for instances which would require that you wash your hands: Examples of Instances Hands need to be washed after: 1. 2. 3. 4. 5.
7. Food can become contaminated in 3 ways. Connect the correct cause for contamination to the relevant type of contamination: Contamination Biological Contamination
Caused through Food contains foreign matter such as glass, scourer shavings, wood or
/var/www/apps/conversion/tmp/scratch_2/318798088.doc Institute of Technology 2015 This document complies with Standard 1, Standards for RTOs 2015
© Central Page 3 of 6
Physical Contamination
Chemical Contamination
porcelain pieces. Food being in with pesticides, toxic material or chemicals, which may be either naturally occurring or manmade. Arises from disease-causing microorganisms such as bacteria, moulds, yeasts, viruses or fungi.
8. Provide 5 examples of common sources of contamination relevant to your area of training (for example food and beverage, cookery or accommodation services) Source of contamination Example: Storing food in the dry storage area 1. 2. 3. 4. 5.
9. 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-contamination Example: handling cooked food after touching raw foods without washing hands 1. 2. 3. 4. 5.
10. 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)
/var/www/apps/conversion/tmp/scratch_2/318798088.doc Institute of Technology 2015 This document complies with Standard 1, Standards for RTOs 2015
© Central Page 4 of 6
1. 2. 3.
11. Provide 2 examples for ramifications of poor hygiene standards in an establishment Ramifications 1. 2.
12. Most food poisoning occurs through improper food safety practices. How could the following factors affect food safety? Factors affecting food safety
Reason how or why this could occur
Not washing fruit and vegetables Improper temperature control Cross-contamination Pests Improper cleaning
/var/www/apps/conversion/tmp/scratch_2/318798088.doc Institute of Technology 2015 This document complies with Standard 1, Standards for RTOs 2015
© Central Page 5 of 6
13. To ensure that all staff follows correct hygiene procedures workplaces commonly have policies in place which need to be observed by staff. Which provisions would this typically include for the following aspects? Aspect Personal hygiene –
Policies and procedures
Food safety Cleaning Training
14. Provide 5 examples for foods which are considered as potentially hazardous according to Food Safety Standard 3.2.2: Examples for hazardous foods 1. 2. 3. 4. 5.
15. Which of the following occurrences would you need to report to a supervisor? Occurrence Unsatisfactory 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 crosscontamination 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
/var/www/apps/conversion/tmp/scratch_2/318798088.doc Institute of Technology 2015 This document complies with Standard 1, Standards for RTOs 2015
True T T
Fals e F F
T
F
T
F
T
F
T
F
© Central Page 6 of 6
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