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SITXFSA002 – Participate in safe food handling practices.

Student Assessment Guide

Australian Academy of Higher Learning Pty Ltd T/A Technical Institute of Victoria (TIV) (RTO No:21994 CRICOS CODE 02924F) Page 1 of 68

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	Responsibility: RTO Manager	Date Implemented: July 2020

NOTE: 1. 2.	This form must be stapled on top of the Assessment Workbook upon submission. This Assessment Receipt Form must be dated and signed in.

================================= Tear Here ===========================

Signature:
…………………………...……...……...…………..…...

Student ID:
.................................................................

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SITXFSA002 Student Assessment Guide
		Date Implemented: July 2020

SITXFSA002 – Participate in safe food handling practices.

Student’s ID:
Student’s Name:
Assessor’s Name:		Date of completion:
Qualification Code and Title
Unit of Competency	SITXFSA002 – Participate in safe food handling practices.

Satisfactory(S)

Not Yet
Satisfactory (NYS)



Comments:

Note: student is required be marked satisfactory in all assessment methods to be deemed competent in this unit.

			Not Yet Competent

Is re-assessment required:

Assessor’s Signature:

Page 5 of 68

SITXFSA002 – Participate in safe food handling practices.

		Date Created: July 2017
Last Reviewed: March 2020

If you do not understand any part of this booklet, please inform your assessor/trainer.

The Student Guide contains two (2) parts:
PART 1: Assessments information:
This part contains information on assessments for this unit of competency and how assessment will be conducted throughout unit to achieve the competency. It includes:

	Administration, recording and reporting the requirements including special adjustments, appeals, reasonable adjustments and assessors’ intervention.

PART 2: Assessment Methods and Tasks:
This part contains the information to successfully undertake the assessment Method. In each assessment method, students will find the following information:

		Date Created: July 2017
Last Reviewed: March 2020

Assessment Information

Page 8 of 68

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 the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.

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

Pre-requisite Unit
Nil

4.Provide safe single use items.

5.Maintain a clean environment.

		Date Created: July 2017
Last Reviewed: March 2020

Reading skills to:


Planning and organising skills to:	• coordinate different food handling tasks to take account of

SITXFSA002 Student Assessment Guide	Version: 2.2

• •	-
	-	conditions for development of microbiological contamination
	-	environmental conditions and, temperature controls, for storage
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	-
	-
	-	chemical tests
	-	monitoring and recording food temperatures using a temperature measuring

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	-

	-	packaging control:
	➢using packaging materials suited to foods ➢monitoring of packaging damage
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	-
	-
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	-	providing separate serving utensils for each dish
	safe food handling practices for the following different food types:
	-
	-
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	-	fruit and vegetables
	-	meat and fish

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• TIV will conduct the assessment to gather performance evidences for this unit in simulated Commercial Kitchen environments located at No 3, Miller St, Prahran, Vic 3181 or Unit 2/578, Plummer St, Port Melbourne, Vic 3207.

• Students must demonstrate adequate skills and knowledge evidence by providing a satisfactory outcome for each assessment task. Assessors will refer to the model answers in the trainer and assessor guide to compare with the student responses for each question.

TIV kitchens have access to range equipment’s used in commercial industry Kitchens. In addition will have the Food Safety Plan, which students are required to maintain under the supervision of the Trainer/Assessor.

Knowledge assessments for this unit will be conducted in TIV Classrooms at Unit 1 /252 Lygon Street, Carlton VIC 3053
TIV assessors who are assessing this unit will satisfy the requirements specified in Clauses

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SITXFSA002 Student Assessment Guide
		Date Implemented: July 2020

	Assessment description	Due date
Assessment Method -1 Knowledge Test
Assessment Method -2 Practical Demonstration	This is Practical Demonstration in TIV kitchens and students must demonstrate the skills and knowledge required to use food handling practices in food handling work tasks.

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 Method -2 Practical
Demonstration

• • • • • •	Satisfactorily completed food safety program templates Completed and sign the cover sheet for assessment task Observation check lists which assessor have marked Completed and signed the cover sheet Photos of demonstrating food handling practices Observation check lists which assessor have marked

Assessment Method -3 Case Study

Administration, recording and reporting requirements:

You must read and follow this information carefully while completing assessments for this unit of competency and if you are unsure of any instruction, please contact your assessor to clarify.

• Your assessor will mark the submitted assessment, provide feedback to you and complete the comments section against each task, where applicable.

• •

your assessor/trainer. However, you need to provide genuine documents as evidence when seeking an extension to due date (e.g. extensions due to illness will require a medical certificate.

Once the assessments have been completed, the assessor will record the assessment results on the competency assessment record sheets

Assessors will check that you have completed the student declaration prior to filling out the assessment cover sheet.

Assessment outcomes:

For unit of competency:
There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent You will be awarded C = Competent on completion of the unit when the assessor is satisfied that you have completed all assessments and have provided the appropriate evidence required to meet all criteria in line with the Rules of Evidence. If you fail to meet this requirement, you will receive the result NYC = Not Yet Competent and will be eligible to be re-assessed in accordance with the TIV Re-Assessment Policy and TIV Course Progress Policy.


Last Reviewed: March 2020	Responsibility: RTO Manager

On the individual assessment cover sheet for assessment method you will be marked Satisfactory, if you have completed the task successfully, submitted all evidence and satisfied the assessment criteria. if you have not completed the task, the evidence is not sufficient or does not meet the requirements of the assessment criteria, you will be marked as Not Satisfactory.

Re-assessment:

You may seek clarification about the assessment information and the instructions and tasks from the assessor. You may have to agree to a timeframe with assessor if you need t meet out of your scheduled classes.

Reasonable adjustments and special learning needs:

Any adjustments made must:

a.Be discussed, agreed and documented in the assessment record b.Benefit the student.

c.Asking questions in a relevant practical context.

d.Using large print material.

Assessor intervention:

Assessors will defer the assessment, if assessor identifies that you are not ready for the assessment. Feedback will be given to you once assessor mark the assessment. (approximately within 14 days of completing the assessment. If the assessor feels the assessment activities that might impact on your safety or that of others, the assessor will stop the assessment immediately.

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SITXFSA002 Student Assessment Guide
		Date Implemented: July 2020

SITXFSA002 – Participate in safe food handling practices.

• I have taken proper care and effort to ensure my work has not been copied by another person.

• I have retained a copy of this assessment for my own records in the event I have to reproduce my work.

PART 2

Assessment Task


Last Reviewed: March 2020	Responsibility: RTO Manager

Student Name:

Group No:

Assessment Details

Due Date

Date of Submission

Assessment Outcome

Feedback

Student

Check for Authenticity  Yes No

Date: ..............................................................

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	Version: 2.2	Date Created: July 2017