Work tick the correct answers that she may suffering from the disease

Question 1:
The following factors are examples of poor organizational hygiene practices:

Factors
		V
	V
Unsafe food handling that may lead or has led to cross-contamination.	V
Incorrect cleaning practices that are not in line with your organisation’s food safety program.	V
	V

SITXFSA001 Use hygienic practices for food safety Version 1.0 (Futura) Page 8

Question 4:
The following statements are:

	V
2.Always listen carefully to customers and fully understand what they can and can’t consume.	V
3.If you are unsure of what would constitute a “safe” menu choice you must refuse to cater for a customer.
	V
	V

Circle the correct answer: True or false

Question 7:
Effective personal hygiene would require that you:
(Tick the correct answers)

SITXFSA001 Use hygienic practices for food safety Version 1.0 (Futura) Page 8

Question 8:
Identify the hygiene hazards:
(Tick the correct answers)

	V
	V
	V
	V
Dirty equipment and utensils	V
Full rubbish receptacles
	V

Question 10:
The following sources could provide you with information relating to food safety, legislation and common procedures in the workplace:
(Tick the correct answers)

4. Scrub hands, fingers, wrists, elbows and nails thoroughly (use a brush to assist)
5. Apply a sanitiser

6. Repeat this process throughout the day

Circle the correct answer: True or false

SITXFSA001 Use hygienic practices for food safety Version 1.0 (Futura) Page 8


Cuts or wounds on hands or fingers do not need to be covered with a bandaid, provided you are careful.		V
Bandaids on hands or fingers must be covered with a glove, where direct contact with food is likely.	V
		V
	V
	V

Question 16:
Workplace hygiene procedures encompass:
(Tick the correct answers)

Personal Hygiene


Staff Debriefs
Cleaning

SITXFSA001 Use hygienic practices for food safety Version 1.0 (Futura) Page 8

Question 17:
Pathogenic bacteria in the danger zone will double every: (Circle the correct answer)

(Tick the correct answers)

Writing a menu

	V

	V
Holding and serving meals	V

Question 19:
Common causes of cross-contamination would include:

Statement	True
	V
		V
	V
Hand washing facilities need to include bar soap, deodorant, cloth towels and a hairbrush.	V
Pest control is part of a maintenance regime and should be done annually.		V

Screens, cracks, holes and damp spots are not important for keeping vermin out of premises, providing you spray pesticide regularly. __FALSE____
Access for pests and lack of sanitation in garbage storage areas are the major contributors to pest problems. ____TRUE___

SITXFSA001 Use hygienic practices for food safety Version 1.0 (Futura) Page 8


Chemical	V
Psychological
	V

	V

Circle the correct answer: True or false

SITXFSA001 Use hygienic practices for food safety Version 1.0 (Futura) Page 8

on arrival.

8.Disposing
8.Disposing

Question 28:
Draw a line to connect the type of technique to the correct explanation:
Cleaning is the act of removing of dirt, food particles, grease, grime, scum, etc. from a surface.


1.Use separate utensils wherever possible.	V
2.Ensure all cooking surfaces and equipment are thoroughly cleaned and clear of breadcrumbs, crusted residue, nut residue, etc.	V
	V
	V
	V
		V

Question 30:
A food safety program acts as a preventative measure for health and safety, by setting out the processes that staff must follow. According the Food Safety Standard 3.2.1 a food business must:
(Tick the correct answers)

SITXFSA001 Use hygienic practices for food safety Version 1.0 (Futura) Page 8


	V
2.Desserts made without an effective cooking step (e.g. tiramisu, mousse, fried ice cream).	V
3.Drinks containing raw eggs (e.g. eggnog, egg flip, raw egg high protein smoothies).	V
		V

	Satisfactory  Not Yet Satisfactory 
Feedback to student


	Satisfactory  Not Yet Satisfactory 



Date

12/05/2020



My assessor has discussed the adjustments with me



Page 8