SITXFSA002 Participate in Safe Food Assessment 2

SITXFSA002 Participate in safe food
handling practices Student Assessment
Assessment Task 2: Safe

handling observations
Information for students
This task requires you to demonstrate safe food handling practices on three occasions during the
storage, preparation, display, service and disposal of food.
You will need access to:
• your learning resources and other information for reference
• food order
• work benches, refrigeration unit, sink, storage facilities, pots and pans, storage containers,
glassware, crockery and cutler, cutting boards and knives, food handling gloves, packaging
materials e.g. glad wrap, display dishes, tongs and serving spoons, digital thermometer,
and washing sink with warm running water, antiseptic liquid soap and single-use towels
• food ingredients and ready to eat items e.g. sandwiches and cakes
• food safety regulations issued by government food safety authority
• Australia New Zealand Food Standards Code
• kitchen’s policies and procedures and food safety program including:
o goods receiving form
o temperature log
o cleaning log
o pest log.
Ensure that you:
• review the advice to students regarding responding to written tasks in the Hospitality
Works Student User Guide
• comply with the due date for assessment which your assessor will provide
• adhere with your AIMIHS’s submission guidelines
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• 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.
Assessment information
Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works St
I this task should be completed
where
how your assessment should be submitted.
Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix
Activities
Complete the following activities.
Carefully read the following:
This task is to be completed in the kitchen environment. Your assessor will ensure you have
access to all the relevant equipment and resources. Completion of this assessment will
ensure that you demonstrate safe handling food procedures and practices and follow the kitchen’s
policies and procedures and their food safety program. You will demonstrate this on three different
occasions:
• Occasion 1: receiving and storing food
• Occasion 2: preparing/processing, displaying, packaging and transporting food
• Occasion 3: cleaning up and disposing of food.
These tasks will be assessed in conjunction with one or more of the practical units you are
completing and your assessor will advise you of this.
Complete the following activities
Prior to commencing these three observations, review the kitchen’s food safety program. You will be
required to follow these procedures throughout the entire 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
the kitchen’s procedures. This means correctly demonstrating methods of controlling food hazards
at each critical control point. By completing the activities below, you will demonstrate your ability to
safely handle food for all of the critical control points on three occasions. Your assessor will have
pre- ordered the food required for the recipes you have discussed in preparation for this task.
1. Observation 1: Receive and store food
During this observation you need to:
 receive the ingredients for the dishes you are required to prepare  store the
ingredients received.
Using the order form, you have been provided with, check the food items to make sure all items
ordered are included in the delivery. There will also be single use items included in the order.
Follow all of the procedures as per the Food Safety Program.
Complete the good receiving form that is included with the food safety program taking action to
control the hazards identified. The form must include details of the hazards you have identified and
the action you take.
After the goods have been received, you are required to store the ingredients received. You will be
required to demonstrate that you can correctly store dry, chilled and frozen goods.
Store all of the food items following your Food Safety Program. You are also required to use a digital
thermometer and record the temperature for chilled goods. Write them down on the temperature
log.
During the storage process you are required to explain to your assessor at least two food hazards
that can occur during the storage process and demonstrate how you address each of these to
ensure the food hazard is controlled.
Receiving Procedures
Commodities received and action taken
Checks
Commodity performed Record Accepted/Rejected
Yogurt
Put into
the fridge 7°C Yes
Raw meat
Put into
the freezer 1°C yes
Put into
the fridge
5°C
Tomato
Ambient
temperature yes
Placed into
Egg the fridge 4°C yes
Placed into
Raw chicken the freezer -1°C Yes
Put into
milk the fridge 5°C No
Placed in
the dry
Cooking storage Ambient
Flour area temperature Yes
Storage Goods
received or prepared foods stored
Item for
Storage Packaging Labelling Storage area
Paper
board
laminate Date
yogurt carton dots fridge
Date
Eegg carton dots fridge
Date
Cooking Flour bag dots Dry clean place
Paper with
a plastic Date
Raw meat liner dots freezer
Paper with
a plastic Date
Raw chicken liner dots freezer
Paper
board
laminate Date
Milk carton dots fridge
2. Observation 2: Prepare and process food
During this observation you need to:
• prepare your dishes
• process / cook your dishes
• package your dishes
• serve and/or display your dishes  transport your dishes.
As part of your preparation, carry out the activities that are required as part of preparing to make
the dish.
As you prepare your dish, explain to your assessor at least two food hazards that can occur during
the preparation of food and demonstrate how you control them. You will also be required to
explain, as well as demonstrate the cooling/heating processes you use to ensure food safety.
Use a digital thermometer to measure the temperature throughout the preparation process and
complete the temperature control log.
Following the preparation of the food, you are required to serve and/or display the food you have
made.
As you serve and/or display the food you have made, explain to your assessor at least two food
hazards that can occur during serving/displaying food and demonstrate how you control them. One
of the dishes that you are making will involve the use of single use items. Show your assessor how
to correctly use single use items.
Part of the serving/displaying process involves the transportation of the food. Explain to your
assessor at least two food hazards that can occur during transporting food and demonstrate how
you control them.
You will be required to transport at least one of the dishes you have prepared either using a trolley
or tray as appropriate.
Food Preparation
Dish or Menu item 1
What is prepared: Greek salad

Workplace is clean and sanitised
Equipment is clean and sanitised
Storage vessels for product, trimming and waste are prepared
Raw and cooked items are segregated in prep processes
No cross-contamination between tasks on equipment and utensils
Any fruit and vegetable prepared on cutting board is washed before prep.
WPRW used for all vegetables prepared

Workspace and equipment are cleaned and sanitised between different tasks.
Food during preparation is left less than 1 hour in Danger zone
Dish or Menu item 2
What is prepared: Stake sandwich

Workplace is clean and sanitised
Equipment is clean and sanitised
Storage vessels for product, trimming and waste are prepared
Raw and cooked items are segregated in prep processes
No cross-contamination between tasks on equipment and utensils
Any fruit and vegetable prepared on cutting board is washed before prep.
WPRW used for all vegetables prepared

Workspace and equipment are cleaned and sanitised between different tasks.
Food during preparation is left less than 1 hour in Danger zone
Processing, Packaging, Holding
Items for processing are handled in manageable quantities to limit exposure

Foods are tasted using a utensil; no tasting with fingers
Items cooked for future mise en place are cooled using 2/4 hour rule
Packaged, processed food is sealed in sterile packaging
Correct labels and details are used
Temperature for food held is above 65°C
Temperature of food held is monitored
Transporting
Food vessels are clean and sterile
Gloves are worn where food needs to be touched
Separate, sanitised utensils are used for each food type
Temperatures are below 4°C for cold and above 65°C for hot food
Temperatures are monitored en route
A datalogger is used
Selling
Temperatures are below 4°C for cold and above 65°C for hot food
Single serve items are provided in a hygienic system
Temperatures are monitored and recorded
Separate serving utensils are be provided for each food item
Sneeze guards or other protective barriers are be placed on all display items
Student ensures food safety provisions by monitoring customer actions

Time of food in danger zone ids monitored and actioned
Disposing
Items for disposal are segregated and labelled
Items for disposal is packaged and sealed and disposed through garbage
Area in contact with food for disposal is cleaned and sanitised

Hands are washed after handling food for disposal
Hands are washed after tasks, toilet etc.
Hands do not touch skin or hair during any tasks
Hands are not wiped on uniform, torchon or apron
Issues or maintenance requirements are recognised and reported as these arise
3. Observation 3: Clean up and disposal
The final part of this task requires you to demonstrate safe working practices when
cleaning up and disposing items from the food preparation activity you
completed
prior to this.
As a minimum you must:
• clean and sanitize all surfaces, equipment and utensils used in making
the dishes you prepared
• use the appropriate receptacles for food waste, rubbish and recycling
• check the bins for overflow and action accordingly
• dispose of broken or cracked items
• check for animal or pest infestation and record your findings in the pest log
• separate the food items that cannot be immediately disposed of and label
and store
• dispose of all food items promptly and correctly
• complete the cleaning log at the end of the process, ensuring you report
any maintenance issues.
Your assessor will set up some hazards for you to identify and report on.
Your assessor will observe you completing these tasks and you will be required to complete the
cleaning and pest log.
CLEANING AND SANITIZING
• sort dishes and utensils so that those that handle raw ingredients
are washed last, and those that go in your mouth get washed first.
• Dishwashers should be called dish sanitizers because you must

remove the worst of the food and dirt before placing them inside!
• You need the hottest water you can handle or thermal gloves to
protect you, antibacterial cleaning liquid and clear bright water.
• Allow items to steam or air dry.
• Never wear the same gloves before loading the dishwasher and after
the goods have been washed and wear gloves to avoid contamination of
equipment by direct contact.
• Wash all items immediately after use OR soak to prepare them

for washing
DISPOSING
• Wearing gloves to handle rubbish that is then disposed of before re‐

entering the kitchen.
• Emptying and disinfecting bins daily or after each shift regardless of

whether they are full. You should never let a bin get full or allow it
to become overfull either!
• Using liners for all waste and recycle bins – try to use ones that
strong, environmentally friendly and that tie up over their contents
easily
• Applying what you know about sustainability –sort your rubbish

and think twice before disposal!
Keeping bins out of the preparation and service areas if possible to avoid cross contamination and
deter pests.

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SITXFSA002 Participate in safe food

handling practices Student Assessment

Assessment Task 2: Safe

You will need access to:

• your learning resources and other information for reference

• food safety regulations issued by government food safety authority

• Australia New Zealand Food Standards Code

• kitchen’s policies and procedures and food safety program including:

o goods receiving form

Ensure that you:

• adhere with your AIMIHS’s submission guidelines

• 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.

Complete the following activities.

Carefully read the following:

• Occasion 1: receiving and storing food

• Occasion 2: preparing/processing, displaying, packaging and transporting food

• Occasion 3: cleaning up and disposing of food.

Complete the following activities

1. Observation 1: Receive and store food

During this observation you need to:

Commodities received and action taken

received or prepared foods stored

2. Observation 2: Prepare and process food

During this observation you need to:

• prepare your dishes

• process / cook your dishes

• package your dishes

• serve and/or display your dishes  transport your dishes.

What is prepared: Greek salad

Raw and cooked items are segregated in prep processes

No cross-contamination between tasks on equipment and utensils

WPRW used for all vegetables prepared

Food during preparation is left less than 1 hour in Danger zone

Dish or Menu item 2

What is prepared: Stake sandwich

Raw and cooked items are segregated in prep processes

No cross-contamination between tasks on equipment and utensils

WPRW used for all vegetables prepared

Food during preparation is left less than 1 hour in Danger zone

Processing, Packaging, Holding

Items for processing are handled in manageable quantities to limit exposure

Separate serving utensils are be provided for each food item

Student ensures food safety provisions by monitoring customer actions

Area in contact with food for disposal is cleaned and sanitised

Issues or maintenance requirements are recognised and reported as these arise

3. Observation 3: Clean up and disposal

As a minimum you must:

• check the bins for overflow and action accordingly

• dispose of broken or cracked items

• dispose of all food items promptly and correctly

• Dishwashers should be called dish sanitizers because you must

• Allow items to steam or air dry.

• Wash all items immediately after use OR soak to prepare them

• Wearing gloves to handle rubbish that is then disposed of before re‐

• Emptying and disinfecting bins daily or after each shift regardless of

• Applying what you know about sustainability –sort your rubbish