Cleaning them and returning safe food totheir correct storage areas

SITXFSA002 – Assessment

SITXFSA002 Participate in safe food handling practices

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Student name:

SITXFSA002 – Assessment

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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
predetermined 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.

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	Briefly define the word ‘contaminant’.

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	Briefly define the term ‘potentially (high-risk) hazardous foods’.

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multiply?

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Satisfactory ☐ Unsatisfactory ☐

Q6: Some customer groups are more susceptible to food poisoning than others. List four (4) groups who




4.

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3.

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Q10:

Q12: What are four examples of types of food safety policies and procedures you must follow in your

workplace?

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Q13: What are three (3) sources of contamination?

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SITXFSA002 – Assessment

Q14: Give one example of a method you can use to control food hazards at critical control points at each of the eight stages of production. Consider the methods of control used in your workplace or training environment, or those you have observed in other food businesses.

Name: SITXFSA002 – Assessment

Q15: What observation evaluation techniques can you use to monitor food hazards? List three (3)

techniques.

Q16:	List the three (3) basic steps followed to take a temperature reading using a probe thermometer.

Q17:

		Last Reviewed: January 2019

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procedures or using unhygienic practices?

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Q20: Temperature control is an important method of controlling food hazards when storing food. Why is

controlling the temperature of perishable foods important?

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	Raw meat

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Q25: What are three (3) techniques you can use to cool food quickly?

Q26:

Name: SITXFSA002 – Assessment	Version: V.2019.1

1.
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SECTION 4: PROVIDE SAFE SINGLE USE ITEMS

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SITXFSA002 – Assessment



3.

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Q35: How can you prevent the accumulation of garbage and recycled materials in your work area?

Q36:	What are three (3) techniques you can use to control pests in a food business?

ware. What are two (2) methods you could use to clean and sanitise them? How does this method sanitise

the items?

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Q39: What should you do if you notice crockery or glassware is cracked or chipped?

Q40:

Q41:	How can you reduce the risk of cross-contamination when disposing of food?

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SITXFSA002 – Assessment

This assessment requires you to handle food safely during the storage, preparation, display, service and disposal of

food.

	Version: V.2019.1	Last Reviewed: January 2019

Task 1: How could this have happened?
Read the case study and answer the questions.

Q1: The food poisoning outbreak could have occurred due to a loss of control of a food safety hazard at one or more stages of the chicken’s food production process. Identify one potential food safety issue at each stage that could have contributed to the food poisoning outbreak.

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 Processing



	Packaging

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Q2:
period of		time prior to selling it is one potential cause of the microbiological contamination. Why the
temperature and

Q3:

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Q4:	How and when should the temperature of the chicken and prepared rolls be monitored?

Q6: One of the other issues identified by the EHO was staff were not changing their disposable gloves

Satisfactory ☐ Unsatisfactory ☐

Q9:	When should you dispose of the potentially contaminated food?


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(2) work practices you can use to handle these foods safely and prevent contamination?

SITXFSA002 – Assessment 1.

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	Version: V.2019.1	Last Reviewed: January 2019