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SITXFSA005 Use hygienic practices for food safety



SITXFSA005 Use hygienic practices for food safety:

SITXFSA005 Use hygienic practices for food safety

Precision RTO Resources Level 13, 269 Wickham St, Fortitude Valley 4006 Email: info@precisiongroup.com.au Website: www.precisionrtoresources.com.au   © 2022 Precision RTO Resources   SITXFSA005 – Use hygienic practices for food safety (Release 1)     Version Control & Document History Date Summary of modifications Version 19 July 2022 Version 1 final produced following assessment validation. 1.0    Copyright Notice No part of this resource may be reproduced in any form or by any means, electronic or mechanical, including photocopying or recording, or by an information retrieval system without written permission from Precision RTO Resources. Legal action may be taken against any person who infringes their copyright through unauthorised copying. These terms are subject to the conditions prescribed under the Australian Copyright Act 1968.         Copying for Educational Purposes The Australian Copyright Act 1968 allows 10% of this resource to be copied by any educational institute for educational purposes, provided that the institute (or the body that administers it) has given a remuneration notice to the Copyright Agency Limited (CAL) under the Act. For more information, visit www.copyright.com.au.Disclaimer Precision RTO Resources has made a great effort to ensure that this material is free from error or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this document. Precision RTO Resources is not responsible for any injury, loss or damage as a result of resource included or omitted from this material. Information in this course material is current at the time of publication. 

Table of Contents

Assessment Delivery. 4

Learner Information. 5

Steps for Learners. 6

Reasonable Adjustment. 7

Resources Required for Assessment. 8

Accessing Intranet Pages and External Links. 9

Assessment Tasks. 10

Knowledge Assessment. 11

Practical Assessment. 26

Practical Assessment. 27

Assessment Overview.. 27

Task 1: Use Hygienic Food Handling Practices. 28

Task 2: Report Hygiene Hazards. 30

Assessment Workbook Checklist. 33

Assessment Workbook Checklist. 34

Learner Assessment Pack

Assessment Delivery

Learner Information

This Learner Assessment Pack is designed for you to complete the assessment for SITXFSA005 – Use hygienic practices for food safety (Release 1). It may refer to your own workplace/organisation, or to a simulated business provided by your assessor.

The assessment tasks include Knowledge Assessment where you need to demonstrate your knowledge and understanding of the unit, and the Practical Assessment, where you need to demonstrate your skills required in the unit. It is recommended that you complete the Practical Assessments in your own workplace/organisation. If you don’t have access to a real workplace, you can complete the assessment in a simulated environment where resources and conditions similar to a workplace must be accessed. Ensure to discuss this with your assessor prior to commencing with the assessment.

Each Learner Assessment Pack is made up of these parts:

Assessment Delivery

Learner Information

Steps for Learner

Assessment Agreement

Assessment Tasks

Assessment Tasks, including:

Knowledge Assessment

Practical Assessment

Assessment Workbook Checklist

Assessment Workbook Checklist

Before you commence your assessment, ensure that you have a good knowledge of the subject, have thoroughly read your Learner Resource, and clearly understand the assessment requirements and the expectations of the industry to which the assessment is related.

Assessments are designed to be completed using your industry/organisation, but your Registered Training Organisation (RTO) may assist you by contextualising the unit to be completed in a simulated workplace environment.

You will be required to demonstrate knowledge and skills which must be observed directly by your assessor. Where the observation task may be difficult for the assessor to directly observed, a video recording of the practical observation task must be submitted as supplementary evidence. Verification from at least one third-party signatory, and preferably two or more witnesses is required to confirm your demonstration of these practical knowledge and skills. These witnesses would usually be your current or recent supervisors, or your assessor.

The practical assessment tasks may be completed using your own workplace, a simulated environment, or a mix of both, as instructed by your assessor. To contextualise this assessment to your industry/organisation, you may be asked by your assessor to provide additional information based on your industry/organisation.

Instructions are given for each task. If you have questions, or unclear how to proceed, consult with your assessor.

Records of all aspects of the assessment must be kept in your Learner Assessment Pack

Steps for Learners

Your Learner Assessment Pack:

Upon receiving your Learner Assessment Pack, discuss with your assessor the expectations and requirements of this assessment. You may also need to supply contact details of one or two work referees who can confirm your skills in the industry.

Discuss with your assessor if you intend to undertake the practical assessment tasks based on your employing organisation, in a simulated business, or in a mix of both.

Your Learner Assessment Pack is where you will get the task information. Complete each task as instructed using either your own workplace, or using a simulated business, as discussed with your assessor.

After you complete your assessment, gather and submit your evidence documents as detailed in the task(s) in the timeframe agreed with your assessor.

Your assessor will advise you if there are any further steps for you to take to satisfactorily complete this assessment.

Reasonable Adjustment

Adapted Reasonable Adjustment in teaching, learning and assessment for Learners with a disability – November 2010 – Prepared by – Queensland VET Development Centre

Reasonable adjustment in VET is the term applied to modifying the learning environment or making changes to the training delivered to assist a Learner with a disability. A reasonable adjustment can be as simple as changing classrooms to be closer to amenities or installing a particular type of software on a computer for a person with vision impairment.

Why make a reasonable adjustment?

We make reasonable adjustments in VET to make sure that Learners with a disability have:

The same learning opportunities as Learners without a disability, and

The same opportunity to perform and complete assessments as those without a disability.

Reasonable adjustment applied to participation in teaching, learning and assessment activities can include:

Customising resources and assessment activities within the training package or accredited course

Modifying the presentation medium

Learner support

Use of assistive/adaptive technologies

Making information accessible both before enrolment and during the course

Monitoring the adjustments to ensure Learners needs continue to be met

Assistive/Adaptive Technologies

Assistive/Adaptive technology means ‘software or hardware that has been specifically designed to assist people with disabilities in carrying out daily activities’ (World Wide Web Consortium – W3C). It includes screen readers, magnifiers, voice recognition software, alternative keyboards, devices for grasping, visual alert systems, digital note-takers.


Reasonable adjustment made for collecting Learner assessment evidence must not impact on the standard expected by the workplace, as expressed by the relevant unit(s) of competency. For example, if the assessment were gathering evidence of the Learner’s competency in writing, allowing the Learner to complete the assessment verbally would not be a valid assessment method. The method of assessment used by any reasonable adjustment must still meet the competency requirements.

Resources Required for Assessment

To complete the Knowledge Assessment, you will require access to:

Australia New Zealand Food Standards Code

Current plain English regulatory documents distributed by the commonwealth, state/territory or local government food safety authorities

Organisational policies and procedures for hygiene and food safety.

To complete the Practical Assessment tasks, you will require access to:

Computer with internet and email access, and a working web browser

Installed software: Word, Adobe Acrobat Reader

An operational food preparation or service environment. This can be an industry workplace or an industry-realistic simulated environment that will allow you access to:Organisational policies and procedures relevant to:Hygiene and food safetyReporting identified hygiene hazardsCopy of job description for Practical Assessment Task 1Food handler glovesReceptacles for storage and display purposesServing utensilsAppropriate changing facilitiesPersonal protective equipment relevant to job roleAppropriate facilities for handwashingDesignated hand washing sinkAntiseptic liquid soapSingle use towelsWarm running waterFirst aid kitReady to eat food items

People, including at least one relevant personnel to report hygiene hazards identified in Practical Assessment Task 2.

Accessing Intranet Pages and External Links

Some assessment tasks may require you to access specific pages from the simulated business, The Continent Hotel and/or external webpages. Links to these pages are formatted in Blue Text.

To access these, hold the Ctrl key for Windows users while clicking on these links. For Mac users, directly click the link.

The simulated business, The Continent Hotel, can be accessed by going to https://thecontinenthotel.precisiongroup.com.au

Login to The Continent Hotel using these details:

Username: trinityinstitutelearner

Password: trinityinstitute@123

Learner Assessment Pack

Assessment Tasks

Knowledge Assessment

Question 1Access the Australia New Zealand Food Standards Code in the link below. Australia New Zealand Food Standards Code https://www.foodstandards.gov.au/code/Pages/default.aspx Where possible, refer to a current plain English version of this code. Answer the following questions about food safety based on the food standards code accessed. Answers must be based on Chapter 3: Food safety standards (Australia Only). In your own words, define each of the following terms relevant to food safety below. Include at least one example of each item in your response.Term Relevant to Food SafetyDefinition of TermContaminant Access Standards 3.1.1. Interpretation and application     Contamination Access Standards 3.1.1. Interpretation and application     Potentially Hazardous Food Access Standards 3.2.2. Food safety practices and general requirements     In our own words, identify the four conditions when food is considered unsuitable. Access Standards 3.1.1. Interpretation and Application                    Access Standards 3.2.2. Food safety practices and general requirements to answer Knowledge Assessment Questions 1c-g.In your own words, outline the seven main responsibilities of food businesses in relation to food safety.                                   Identify the two types of persons food businesses should not allow to participate in food handling activities.          Identify when food businesses can permit a previously excluded person to resume food handling activities.     In your own words, list the seven main responsibilities of food handlers in relation to food safety.                                   Identify the six instances when food handlers must wash their hands                              

Preliminary Task Questions 2 and 3 of this Knowledge Assessment require you to refer to state/territory specific requirements relevant to demonstrating hygienic practices for food safety. These requirements include food safety laws, regulation, and local government regulators. For your assessor’s reference, indicate below which state/territory you are currently based or located in by ticking the box that corresponds to your answer. When answering Questions 2 and 3, you must refer to the food safety laws, regulation and local government regulators relevant to using hygienic practices for food safety in your state/territory below. The state/territory where your workplace/organisation is based or located in.☐Australian Capital Territory☐South Australia☐New South Wales☐Tasmania☐Northern Territory☐Victoria☐Queensland☐Western Australia

Question 2Access and review the food safety law applicable to your state/territory. Where possible, refer to a current plain English version of the food safety law. Answer the questions that follow. Identify the food safety law applicable to your state/territory.     Outline the purpose of your state/territory food safety law.     Identify the penalty for persons handling food in an unsafe way.     Identify the penalty for persons selling unsafe food.     Outline the requirements of the food standards code to be followed in your state/territory.     Identify the penalty for persons who do not comply with the requirements of the food standards code.     

Question 3Complete the table below about local government regulators for food safety applicable to your state/territory. List at least two food safety government regulators in your state/territory Outline ALL the roles of each government regulator identified in relation to food safety Food Safety Government RegulatorsRoles of Each Government Regulator                    

Preliminary Task Questions 4-7 of this Knowledge Assessment require you to refer to your own workplace, its industry sector, and your work role. For your assessor’s reference, identify the information required in the spaces below. When answering Questions 4-7 you must refer to the information you provided below Marking GuideWorkplace/organisation name:      Industry Sector:      Your work role:      

Question 4Access your organisational policies and procedures on food safety. Identify at least two consequences your organisation will face if food safety procedures are not followed. The consequences identified must be applicable to your workplace identified in the preliminary task.           

Question 5Answer the following questions related to hygiene and food safety applicable to your workplace. List at least two causes of food contamination due to poor hygiene in your workplace.          List at least two examples of hygiene-related causes of food-borne illnesses in your workplace.          List at least two examples of hygiene hazards related to food handling that commonly occur in your workplace.          List at least two examples of hygiene hazards related to food contact surfaces that commonly occurs in your workplace.          

Question 6  Complete the table below on roles and responsibilities of food handlers in your workplace. Identify at least two job roles related to food handling in your workplace. Briefly describe the responsibility of each job role identified in relation to food handling. Briefly describe how each job role must demonstrate hygienic practices based on their identified responsibility.

Job RolesResponsibility of Each Job Role in Relation to Food HandlingHow Each Job Role Demonstrates Hygienic Practices Based on Responsibility                              

Question 7Access your organisational policies and procedures on hygiene and food safety. Outline the specific procedures to follow for each aspect of hygiene and food safety policies listed below. Responses must be based on the policies and procedures accessed. The specific procedures identified must be applicable to your workplace identified in the preliminary taskAspect of Hygiene and Food Safety PoliciesSpecific Procedures for Each Aspect of Hygiene and Food Safety PoliciesFood Handling Activities     Health of Food Handlers     Hygiene of Food Handlers     Cleaning Procedures     Sanitising Procedures     

Question 8Complete the table below on health issues that may cause hygiene risks for food safety. In your own words, define each health issue listed below. List at least two examples of diseases for each health issue. Health IssueDefinition of Health IssueExamples of DiseasesAirborne diseases               Food-borne diseases               Infectious diseases               

Question 9Outline the five hygiene best practices to follow to prevent food-borne illnesses.                          

Question 10Outline the seven steps to follow for effective hand washing                                    SITXFSA005 Use hygienic practices for food safety

Question 11Answer the following questions about instances when handwashing is required. Read the case study scenario below and answer the questions that follow. Bret works as a sous chef in La Bellissima, a restaurant in The Continent Hotel. La Bellissima ensures that all food handlers follow hygiene protocols by asking all food handlers to wash their hands at appropriate times for food safety. Following their protocols, Bret ensures to wash his hands during the following instances: Upon entering the kitchen.Before starting food handling activities (e.g., preparing, cooking, plating).Before recommencing food handling activities. Bret ensures to consistently follow these protocols to minimise the risk of food contamination to food served at La Bellissima.Identify the three instances Bret washes his hands.               List the ten instances when a food handler must immediately wash their hands.                                                  

Question 12Briefly describe how to demonstrate effective hygiene practices in the workplace for the following factors listed below. These hygiene practices must be applicable to your work role identified in the preliminary taskHygiene FactorsHow to Demonstrate Effective Hygiene Practices in the WorkplaceSkin     Make up     Body Odour     Hair Your response must include hygienic practices relevant to ALL of the following: Cleanliness of the hairManaging long hair     Nails Your response must include hygienic practices relevant to ALL of the following: Length of nailsCleanliness of nailsAccessories on nails     Beard     Uniform or clothing     Shoes     Piercings     Food-grade bandages Your response must include hygienic practices relevant to ALL of the following: Instances when wearing of bandages is requiredTypes of bandages to use     SITXFSA005 Use hygienic practices for food safety


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