SITXFSA001: Use Hygienic Practices for Food Safety - Arts and Humanities Assignment Help

Assignment Task

Assessment for this unit

SITXFSA001 Use hygienic practices for food safety describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

For you to be assessed as competent, you must successfully complete two assessment tasks:

• Assessment Task 1: Knowledge questions – You must answer all questions correctly.
• Assessment Task 2: Safe food handling – You are required to demonstrate safe food handling practices on three occasions when preparing food.

 

Assessment Task 1: Knowledge questions

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:

• review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
• comply with the due date for assessment which your assessor will provide
• adhere with your RTO’s submission guidelines · answer all questions completely and correctly
• submit work which is original and, where necessary, properly referenced
• submit a completed cover sheet with your work
• Avoid sharing your answers with other students.

 

Questions

1. Write the definition of the following words as outlined in the Food Safety Standards:

• Contaminant
• Contamination
• Potentially hazardous foods

2. List three responsibilities an employer has in relation to food safety.

 

3. List three responsibilities that you have as an employee in relation to food safety.

 

4. List three consequences of unsafe food handling practices for a business.

 

5. List three powers that Environmental Health Officers (Health Inspectors) have.

 

6. What is a food safety program?

 

7. What are the six key areas of a food safety program?

 

8. Complete the table by providing an example of how each of the following hygiene hazards can be a risk and a way the risk can be controlled.

9. List all of the occasions that you need to wash your hands.

 

10. What are the seven principles of the Hazard Analysis Critical Control Points (HACCP) system?

 

11. List five personal hygiene and grooming practices you need to follow.

 

12. List the seven categories of potentially hazardous foods.

 

13. What are the common symptoms of food poisoning?

 

14. Complete the table by filling in the three main types of food contaminants, how they occur and the result of contamination.

15. List five food storing principles.

 

16. Complete the table by providing a description of the problem and the correct procedure.

Assessment Task 2: Safe food handling observations

Activities

Complete the following activities.

This task is to be completed in the kitchen environment. Your assessor will ensure you have access to all the relevant equipment and resources. You are required, on three different occasions to demonstrate that you can use safe food handling practices and follow the kitchen’s policies and procedures and their food safety program. Therefore, you will repeat these tasks three times.

 

1. Follow hygiene procedures

In line with your assessor’s instructions you are to complete a food preparation task such as making a sandwich or preparing ready-made food for serving.

Prior to commencing the task, review the kitchen’s hygiene procedures. You will be required to follow these procedures throughout the task and you will be assessed on this. You must also demonstrate that you can work safely and hygienically at all times in accordance with kitchen procedures.

For each of the three food preparation activities you are required to:

• Identify hazards in the food preparation area and either remove or minimise these hazards. Explain to your assessor what the hazards are and demonstrate their removal or minimisation.
• Apply the correct hand washing procedure prior to commencing the food preparation task.
• Ensure personal presentation and grooming is in line with kitchen procedures.
• Wear the correct PPE.
• Clean and sanitise benchtops, items and utensils prior to commencing the food preparation task.
• Prepare/dish up the food items using correct implements, plates and serving utensils.
• Clean and tidy up after food preparation.
• Apply correct handwashing procedures and remove PPE.

 

2. Respond to unsafe practices immediately after your observations, your assessor will provide you with two scenarios and you will need to demonstrate the correct procedures to respond to these. This will be done verbally and forms part of your assessment. Tell and show your assessor the correct procedures.

 

This SITXFSA001-Arts and Humanities Assignment has been solved by our Arts and Humanities Experts at My Uni Paper. Our Assignment Writing Experts are efficient to provide a fresh solution to this question. We are serving more than 10000+ Students in Australia, UK & US by helping them to score HD in their academics. Our Experts are well trained to follow all marking rubrics & referencing Style. Be it a used or new solution, the quality of the work submitted by our assignment experts remains unhampered.

You may continue to expect the same or even better quality with the used and new assignment solution files respectively. There’s one thing to be noticed that you could choose one between the two and acquire an HD either way. You could choose a new assignment solution file to get yourself an exclusive, plagiarism (with free Turn tin file), expert quality assignment or order an old solution file that was considered worthy of the highest distinction.