Student
Signature
HAZIM ALKDERAT
ASSESSMENT COVERSHEET
Date
HAZIM ALKDERAT
Student name:
Assessor name:
27/04/2021
Student
number:
Date
submitted:
SIMON
AIC21010
27/04/2021
Qualification:
SIT40516 Certificate IV in Commercial Cookery
Unit of competency:
SITXFSA001 - Use hygienic practices for food safety
The following questions are to be completed by the assessor:
Has the student completed adequate training?
Yes
No
Has the assessment process been explained?
Yes
No
Does the student understand which evidence is to be collected and how?
Yes
No
Have the student’s rights and the appeal system been fully explained?
Yes
No
Have you discussed any special needs to be considered during assessment?
Yes
No
The following documents may be completed and attached:
Comments:
☒ Written Assessment
The student will answer a range of multiple choice,
short answer and/or extended response questions.
S
NYS
S
NYS
☐ Practical Observation / Demonstration
The student will demonstrate a range of skills and
the assessor will observe where appropriate to the
unit. The Observation Checklist will be completed by
the assessor.
STUDENT DECLARATION
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I acknowledge that I understand the requirements to complete the assessment tasks.
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The assessment process including the provisions for re-submitting and academic appeals were explained to
me and I understand these processes.
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I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged
or referenced all sources of information I have used for the purpose of this assessment.
ASSESSMENT GUIDELINES
SITXFSA001 – Use hygienic practices for food safety v2.0 (Updated on 29 July 2020)
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Qualification:
SIT40516 Certificate IV in Commercial Cookery
Unit of Competency:
SITXFSA001 - Use hygienic practices for food safety
Assessment 1
Written Assessment
Assessment 2
Practical Observation
Assessment 3
Assessments to be completed for this unit:
Your trainer/ assessor would have told you when the assessments will take place on the first day of
training delivery for this unit.
 The written assessment (Assessment 1) will assess your knowledge and is one part of the
assessment tool for this unit of competency.
 The practical assessment (Assessment 2) will assess your knowledge and practical skills through
practical observation/s. This will take place in the College’s commercial kitchen. Your assessor will
record behaviours they have observed to confirm competency against each Performance Criteria.
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No
Skip question 2
Yes
Proceed to question 2
2. Provide details for the requirements and provisions for adjustment of assessment:
What will be assessed
The purpose of this assessment is to confirm that you have the knowledge required to complete the tasks
outlined in elements and performance criteria of this unit:
 basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:
o meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia
New Zealand Food Standards Code
o employee and employer responsibility to participate in hygienic practices
o reasons for food safety programs and what they must contain
o role of local government regulators
o ramifications of failure to observe food safety law and organisational policies and procedures

health issues likely to cause a hygiene risk relevant to food safety:
o airborne diseases
o food-borne diseases
o infectious diseases
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
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hygiene actions that must be adhered to in order to avoid food-borne illnesses
hand washing practices:
o before commencing or recommencing work with food
o immediately after:
 handling raw food
 smoking, coughing, sneezing or blowing the nose
 eating or drinking
 touching the hair, scalp or any wound
 using the toilet
basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety
specific industry sector and organisation:
o major causes of food contamination and food-borne illnesses
o sources and effects of microbiological contamination of food
o workplace hygiene hazards when handling food and food contact surfaces
o basic content of organisational food safety programs
o contents of organisational hygiene and food safety procedures
o hygienic work practices for individual job roles and responsibilities.
The following Foundation Skills are also being assessed:
 Reading skills to:
o interpret organisational documents or diagrams relating to:
 organisational food safety programs
 hygiene and food safety procedures
 hazard analysis and critical control points (HACCP) practices.
Tasks instructions:
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Your assessor will explain the assessment process and your rights if you are unhappy with the
outcome of your assessment.
Your trainer will also ask you if you have any special needs to complete the assessment.
You will have a chance to ask questions.
You must answer all questions correctly to be deemed Satisfactory for this assessment.
Make sure you complete the assessment cover sheet and sign the student declaration
This written assessment consists of 22 question items.
You have 90 minutes to complete this task.
Read the instructions for each question carefully.
You should write full sentences. For example, if you are asked to explain a word or topic, this
means that you must write down enough information to show your assessor that you have the
required knowledge.
You may use sources such as websites to complete your assessment. If you use information from
other sources, then you must reference the source.
DO NOT copy and paste responses from other sources. If you do so, it is plagiarism and your
trainer will mark you NYS.
Formatting requirements:
o Font: Arial with size of 11 or 12 for ease of reading
o Include a footer on each page with your name, unit code and date.
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Place/Location where assessment will occur, recording and reporting requirements
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This written assessment will be completed under supervised conditions and in the presence of your
trainer/ assessor at the College premises on Level 2, 38 College Street, Darlinghurst 2010.
Your trainer/ assessor will have notified you of the date of the assessment date on the first day of
training delivery for this unit. Your trainer will also have told you that attendance on assessment day
is compulsory.
Assessments are completed on the College’s Moodle platform.
Your trainer/ assessor will open up the assessment for you at the start of the assessment session.
Your trainer/ assessor is available to assist you if you have any questions while completing this
assessment.
When you have completed your assessment, you must save and convert the document to a PDF
file.
Upload your PDF file to your Moodle account.
You must digitally record your signature and the date on the assessment cover sheet.
Your assessor will mark the assessment within 7 working days from the date that you submitted
your assessment.
Both you and your assessor must complete the Assessment Outcome Record at the end of this
assessment booklet.
Resource Requirements
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The primary resource you require to complete this assessment is access to your Moodle account.
Laptops are available for all students completing the assessment at the College Street campus.
You must complete your assessment in MS Word document format.
Written questions may ask you to view a website. Laptops will provide you access to the Internet so
that you can view such websites.
Assessment 1 – Written Assessment
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1. There are laws for 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 do they have?
(a) Local authority in charge of food safety
(b) Government official title (position title)
(c) Powers
THE LOCAL COUNCIL
EHO
They have the power to create a system and grade
the restaurants based on the food safety standards.
They can fine the businesses for not living up to the
expected standards.
2. Working in the hospitality industry, all staff need to follow good personal hygiene to help stop
contamination in accommodation, food and drink areas and meet industry expectations for presentation.
Provide 5 examples of good personal hygiene practices:
Examples of good personal hygiene
1. Daily showring
2. Keep hair away from food
3. Shave and wash
4. Keep your nails short
5. Do not put nail polish while you are touching food
3. You have cut your finger during work. What do you need to do to prevent any contamination of food, or
other items in your food service area? Explain the reasons for your actions.
How to prevent contamination
First thing to do in this situation is to make sure that the bleeding is controlled (if there is blood
involved). Grab a paper towel and make sure the blood is covered. Once the blood is covered, grab a
band aid from the first aid kit and put it over the cut. Make sure you cover the wound completely. Use a
light-coloured band aid so that it could be noticed if it ever falls off during work. It is better to put a glove
on the hand for extra protection.
The above steps not only prevent transmission of blood and bodily fluids onto the food and eventually
on the customers’ plate but also protects us from infections and bacteria.
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4. Number the steps for the hand washing procedure in the right order (Step 1-6):
Step
Action
5
Dry hands thoroughly using single use paper towels
2
Lather hands with an anti-bacterial liquid soap
3
Scrub hands thoroughly including between the fingers, the wrists, up to the elbows and
under nails (use a brush to assist)
6
Apply a sanitiser
4
Rinse off hands under hot running water
1
Wet your hands under hot running water (don’t burn yourself!)
5. Places like a commercial kitchen must have hand washing facilities. Write down 4 requirements for
hand washing facilities so that they meet the legal requirements:
Requirements/Provisions
1. Availability of separate sink for washing hands.
2. Place anti-bacterial soap next to the washing sink for everyone to use.
3. Top up the paper towel holders so that it is ready to use when needed.
4. Availability of hot water.
6. Provide 5 examples of times when you should you wash your hands:
Hands need to be washed after:
1. Clocking in or touching commonly touched areas.
2. Touching your face.
3. Taking a break or going to the washroom.
4. Handling raw food.
5. Using chux for cleaning any surface.
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7. Food can become contaminated in 3 different ways.
Match the type of contamination with the cause of contamination below (Write A, B or C in the boxes).
Type of Contamination
A. Biological Contamination
B. Physical Contamination
C. Chemical Contamination
Type of
Contaminatio
n
Cause of contamination
B
Food contains foreign matter such as glass, scourer shavings, wood or porcelain
pieces.
C
Food being in contact with pesticides, toxic material or chemicals, which may be either
naturally occurring or manmade.
A
Comes from disease-causing microorganisms such as bacteria, moulds, yeasts,
viruses or fungi.
8. Provide 5 examples of common causes of food contamination that could happen in your area of training
(for example food and beverage, cookery or accommodation services):
Cause of contamination
Example:
1. Failing to clean the equipment properly.
2. Using same equipment (board, knife) for raw food or cooked food.
3. Leaving the food at temperature between 5 degrees Celsius to 60 Celsius for too long.
4. No washing the food properly before preparing them.
5. Leaving the dishes wet after washing which promotes bacteria build-up.
9. Provide 4 examples of common causes of cross-contamination in your area of training
(for example, food and beverage, cookery or accommodation services)
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Cause of cross-contamination
Example: handling cooked food after touching raw foods without washing hands
1. Using some tea towels for multiple purposes.
2. Using same equipment to handle cooked and raw food.
3. Failure to deep clean equipment after use.
4. Storing raw food and cooked food together.
5. Not washing hands properly or changing gloves frequently.
10. On your day off work at Cityside Restaurant, you suffered from diarrhoea and vomiting. In the morning
you feel better and you decide to go work. What are the 3 steps you need to take (your responsibilities
under the Food Act)?
Responsibilities (What do you need to do when you arrive at work)
1. Let your manager or supervisor know about your condition.
2. Make sure to stay at home if you are feeling unwell.
3. Take proper medication and precautions.
11. Poor hygiene standards could get your hospitality business in trouble with the Law. Give 2 examples of
the consequences.
Consequences
1. The business could receive fines for not following the practices. The fines may vary according to the
severity of the issue.
2. In the worst case scenario, the name of the business could be listed in a public website as a shame
and the business could also be shut down
12. Most food poisoning happens through poor food safety practices. Give an example of how each of the
following could affect food safety:
13.
Factors affecting food safety
Not washing fruit and vegetables
Example of how this could affect food safety
The pesticides and chemicals used in the fruits and
vegetables could cause poisoning.
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Improper temperature control
Bacteria could grow and multiply if the food isn’t
stored at the right temperature.
Cross-contamination
Raw food bits could mix up with cooked food and
end up in customer’s plate which result in food
poisoning.
Pests
Pests eat stored food and crawl on it leaving germs
on the food which could directly go into the
consumer’s system.
Improper cleaning
Improper cleaning could result in bacteria build up
over time which could contaminate the kitchen.
14. To make sure that all staff follow correct hygiene procedures, workplaces usually have policies which
need to be followed. Provide 1 example of what each policy and procedure should have:
Aspect
Policies and procedures
Personal hygiene
Cleanliness and personal hygiene must be maintained.
The staffs must wash their hands while entering the
kitchen and always have gloves and hair mask on.
Food safety
The food business must maintain the food safety legal
requirements.
The temperature of the fridge and freezer should be
checked and recorded at the end of the night. Avoid any
cross contamination and always abide by the food
safety requirements.
Cleaning
Tools should be frequently washed and cleaned.
Always clean your section be organized and follow the
cleaning rosters.
Training
Always check on new trainees and make sure they are
following all the policies and procedures and guide them
if they seem to be slacking at certain departments.
Food and safety requirements.
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15. Provide 5 examples of foods that can be dangerous according to Food Safety Standard 3.2.2:
Examples of dangerous foods
1. Food that contains gluten in them.
2. Various nuts.
3. Egg.
4. Dairy products.
5. Seafood.
16. Which of the following things would you need to report to a supervisor? Write Yes or No for each
situation.
Occurrence
Yes / No
Unsatisfactory personal hygiene standards of employees
Yes
Unsatisfactory practices that lead to contamination of food, e.g. hairclips, band aids,
chemicals
Yes
Unsafe food handling that may lead or has led to cross-contamination
Yes
Incorrect cleaning practices that are not in line with your organisation’s food safety
program
Yes
Old practices that are not consistent with current requirements
Yes
Staff tasting and adjusting seasoning of food before service
No
17. List 5 hygiene requirements you must follow when handling raw egg or egg products to help stop crosscontamination:
Hygiene procedures to prevent cross contamination when handling eggs
1. Use of an egg separator.
2. Prepare raw egg food fresh every day.
3. Acidify the raw eggs so that the pH level is below 4.2
4. Clean containers that is used to store eggs.
5. Check the shelf life of eggs and get rid of any eggs that cross that time period.
17. You need to separate eggs for food preparation (for example sauce Mayonnaise, chocolate mousse or
similar). What equipment do you need to use to prevent cross contamination?
Response:
To prevent cross contamination, clean and sterile egg separator and Tupperware must be
used.
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18. A customer orders a meal and tells you that they have a gluten intolerance. List 5 things you must do
when making the customer’s meal to stop contamination with or through other foods?
Aspects to consider to ensure safe food for special diet for allergies
1. Clean the counter to get rid of any gluten particles that might get mixed up.
2. Check label to see if there’s gluten in any ingredients.
3. Clean the toaster for any gluten remnants.
4. Use a baking paper to separate normal bread from gluten free bread.
5. Use separate board, knife, pans for the special orders.
19. Match the health issue and the example of hygiene risk for food safety below. (Write A,B or C in the
boxes)
Health Issue
A. Airborne diseases
B. Food-borne diseases
C. Infectious diseases
Health
Issue
Example of hygiene risk for food safety
C
An infected wound, flu or chickenpox
B
Bacteria, Viruses, Parasites, Moulds and toxins, Allergens, Mishandled Eggs
A
Pathogenic bacteria, viruses, or parasites causing food poisoning
20. List 8 hygienic work practices which apply for your job role (for example as an apprentice chef, waiter,
housekeeper)
Hygienic work practices and responsibilities for food safety which must be followed in your job
role
1. Wear a gloves while needed.
2. Wash your hands regularly.
3. Clean your uniform (apron, tea towel, coat etc.)
4. Clean and dry your equipment after every use.
5. Make sure the cooked food is separated from raw food.
6. Store the food at right temperature and don’t leave it out for too long.
7. Don’t use the same tea towels for multiple purposes.
8. Follow the cleaning roasters.
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21. List the basic aspects of hazard analysis and critical control points (HACCP) method of controlling food
safety.
Basic Aspects of HACCP method of controlling food safety
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Analyze all the hazards in the food department.
Figure out how the hazards could be controlled.
Provide limitations regarding what is to be done and what not.
Monitor all the control points.
Take appropriate actions.
Verify the actions that are going to be taken.
Keep records of all the hazards, actions taken for future reference.
22. Go to https://www.legislation.gov.au/Details/F2011C00551
Scroll down to “5 – Content of food safety programs”.
In your own words, explain what a food safety program must address:
A food safety program must –
Example: (a) systematically identify the potential hazards that may be reasonably expected to occur in
all food handling operations of the food business
Your example could include: Monitoring of temperatures of food exposed to the Danger zone;
temperatures for re-heating foods or food on hold; temperature check of e.g. fresh meat on delivery
from a butcher or supplier
a) Find out any hazards that might be harmful inside the premises.
For example; store the food at the right temperature at the right shelf, report any carless handling of
food.
b) The hazards can be controlled in various ways. The temperature should be constantly checked and
recorded twice in a day to make sure all the items are being stored properly. The equipment used to
store and prepare food must be cleaned, dried and made sterile.
c) The measure could be controlled with collective effort. The manager should frequently check on the
staffs and make sure these procedures are being followed in the right way. Any products required
during this time period should be provided with from the manager.
d) In case the hazard not controlled, appropriate actions should be taken. The managers and the
superiors should be notified. A new fridge and freezer should be bought to store food if that’s the
only way out of the situation. Food-friendly chemicals should be used.
e) Lists (soft copy or hard copy) should be made in order to record the temperature to make sure
everything is going in a planned way.
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f)
Make a report on it so that it could be used for future reference if similar problem does occur.
ASSESSMENT OUTCOME RECORD
Assessor to complete
Satisfactory 
Assessment outcome
Not Yet Satisfactory 
Feedback to student
REASONABLE ADJUSTMENT
Has reasonable
adjustment been applied
to this assessment?
Yes 
No 
If yes, provide details of
adjustments
Student signature:
Date:
Assessor signature:
Date:
Student to complete
 My assessor has provided me with feedback about my assessment
 My assessor has discussed the adjustments with me
 I agree to the adjustments applied to this assessment
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Student signature: HAZIM ALKDERAT
SITXFSA001 – Use hygienic practices for food safety v2.0 (Updated on 29 July 2020)
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Date: 27/04/2021
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