SITXFSA005 Use hygienic practices for food safety:
SITXFSA005 Use hygienic practices for food safety
Learner Assessment Pack
The Practical Assessment is a set of tasks that must be completed in an industry workplace or an industry-realistic simulated environment To be assessed for this unit of competency, you must demonstrate your skills and knowledge to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. The Practical Assessments in this workbook include: Workplace Practical Observation A set of assessment tasks where the learner must demonstrate practical skills relevant to the unit of competency. These skills are to be demonstrated while being observed by the assessor. IMPORTANT! All signatures/initials in your submissions, including yours, must be handwritten and dated. Submissions with signatures/initials must be scanned.The supervisor/observer who completes and signs your evidence submissions must provide their real name, contact number, and email address for your assessor’s reference.Should you encounter issue or concerns regarding your assessment, contact your assessor.
This Practical Assessment requires you to use personal hygiene practices during food handling in line with organisational procedures. This assessment is divided into two tasks: Task 1: Use Hygienic Food Handling PracticesTask 2: Report Hygiene Hazards You are required to complete the assessment tasks in an operational food preparation or service environment. Each task comes with a set of instructions. You are to follow these instructions to complete the assessment. Each task will require you to demonstrate task requirements while being observed by the assessor. Before starting this assessment, your assessor will discuss with you these instructions, resources, and guidance for satisfactorily completing the tasks. You are required to: Complete the tasks within the time allowed, as scheduled in-class roll.Demonstrate hygienic food handling practices in the workplaceFollow organisational hygiene and food safety policies and procedures when completing food handling activities.Report hygiene hazards that risk food safety in the workplaceResources Required for Assessment Resources you need to access to complete the Practical Assessment are outlined in the Resources Required for Assessment section of this workbook, and in the corresponding Observation Form of each task. Discuss each requirement with your assessor before commencing with each task. They will organise the resources required for this assessment. IMPORTANT: Additional workplace resources may be required upon the contextualisation of this assessment. Observation Forms Observation forms to be used for the assessments are specified for each task. These can be accessed from the following link: SITXFSA005 Observation Forms Review these observation forms with your assessor before starting the task.
Task 1: Use Hygienic Food Handling Practices
ASSESSMENT INSTRUCTIONSWhile being observed by your assessor, demonstrate hygienic food handling practices according to organisational policies and procedures on at least three occasions. Each of the three occasions must relate to food handling activities within the scope of your job role. This can include working in any of the following: Food preparation/cookingServing food to customers. STEPS TO TAKE Access and review workplace documents relating to the following: Organisational hygiene and food safety policies and procedures from your workplace. These policies and procedures can be presented either as documents or diagrams like written documents or flowcharts A copy of your job description On each occasion of food handling: Wear the following before conducting food handling activities:Appropriate uniform for food handling task Uniform will vary depending on the food handling task e.g., for working in the kitchen and serving food to customers. Personal protective equipment Common personal protective equipment used in food handling include: Face masksFood handler glovesHair netsUse effective personal hygiene practices before actual food handling activity.Demonstrate correct handwashing procedures. Prevent food contamination by demonstrating the following while handling food: Avoid unnecessary direct contact with the following: ClothingOther personal itemsReady-to-eat foodEnsure hygienic personal contact with the following:FoodFood contact surfacesUse appropriate bandages and coverings, when required.Use hygienic cleaning and sanitising practices to prevent food-borne illnesses after food handling activity. YOU WILL BE ASSESSED ON YOUR Practical knowledge of the organisation’s hygiene and food safety policies and proceduresPractical skills relevant to following hygienic food handling practices in accordance with your organisation’s policies and procedures. OBSERVATION FORM Before starting this task, review the Practical Assessment Task 1 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the practical skills listed in the Observation Form prior to the assessment.Address your queries and concerns regarding this task.
Task 2: Report Hygiene Hazards
ASSESSMENT INSTRUCTIONSWhile being observed by your assessor, report each of the following hygiene hazards promptly according to organisational policies and procedures. Unsafe practices that breach hygiene proceduresFood hazards within the food service area The food service area is where food preparation and cooking are completed Personal health issues that cause hygiene risk in food safetyIncident of food contamination resulting from personal health issue identified. These hygiene hazards can be reported while completing Practical Assessment Task 1. STEPS TO TAKE Access and review workplace documents relating to the following: Information on incidents of food contamination due to personal health issues.Organisational hygiene and food safety policies and procedures.Organisational policies and procedures relevant to reporting identified hygiene hazards. These policies and procedures must have information on reporting the following:Unsafe practices that breach organisational hygiene proceduresFood hazards within the food service areaPersonal health issues that cause hygiene risk in food safetyIncidents of food contamination resulting from personal health issues identified.Unsafe Hygiene Practices During Food Handling Tasks Identify at least two unsafe food handling practices in the workplace you observe while completing food handling tasks. Report the above to at least one relevant personnel promptly and accurately. Relevant personnel to report to must be according to organisational policies and procedures for reporting unsafe hygiene practices.Food Hazards in the Food Service AreaFor each of the following, identify at least two food hazards that affect their health and safety within the food service area: CustomersColleaguesSelf These food hazards will affect the health and safety of those who prepare, cook, serve, or consume the food. Remove or minimise each identified food hazardReport the above to at least one relevant personnel. Relevant personnel to report to must be according to organisational policies and procedures for reporting food hazards. Personal Health Issues That Cause Hygiene RiskIdentify at least two personal health issues that may cause hygiene risk during food handling activities. Stop participation in all food handling activities where there is a risk of food contamination due to personal health issues.Identify at least two incidents of food contamination caused by personal health issues identified. Incidents identified can be caused by at least one of the personal health issues identified. Report the following to at least one relevant personnel:Identified personal health issues.Food handling activity stopped participation in due to identified personal health issues.Identified incidents of food contamination caused by identified personal health issues. Relevant personnel to report to must be according to organisational policies and procedures. Reporting must relate to personal health issues and incidents of food due to from personal health issues.
YOU WILL BE ASSESSED ON YOUR Practical knowledge of:Organisational policies and procedures relevant to reporting hygiene hazards.Personal health issues and hygiene hazards Practical skills relevant to:Identifying and reporting the following:Unsafe practices that breach organisational hygiene proceduresFood hazards within the food service areaPersonal health issues that cause hygiene risk in food safetyIncidents of food contamination resulting from personal health issue identified.Following organisational policies and procedures relevant to reporting hygiene hazards. OBSERVATION FORM Before starting this task, review the Practical Assessment Task 2 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the practical skills listed in the Observation Form prior to the assessment.Address your queries and concerns regarding this task.SITXFSA005 Use hygienic practices for food safety
Learner Assessment Pack
The Learner has completed the Knowledge Assessment in this workbookü Knowledge Assessment Questions☐ The Learner has completed the Practical Assessments in this workbook and has submitted all the required evidence:ü Practical Assessment Task 1: Use Hygienic Food Handling Practices Video recording of the presentation Only if direct observation is not possible.☐ Task 2: Report Hygiene Hazards Video recording of the presentation Only if direct observation is not possible.☐SITXFSA005 Use hygienic practices for food safety
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