Education Cookery course assignment
Ajupme
SITXFSA006Assessment1-Assignment.docx
Assessment Tasks and Instructions
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Student Name |
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Student Number |
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Course and Code |
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Unit(s) of Competency and Code(s) |
SITXFSA006 Participate in safe food handling practices |
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Stream/Cluster |
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Trainer/Assessor |
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Assessment for this Unit of Competency/Cluster |
Details |
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Assessment 1 |
Assignment |
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Assessment 2 |
Practical Observation |
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Assessment 3 |
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Assessment conducted in this instance: Assessment 1 |X| 2 |_| 3 |_| |
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Reasonable Adjustment |
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1. Has reasonable adjustment been applied to this assessment? |
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No |_| No further information required
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2. Provide details for the requirements and provisions for adjustment of assessment:
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Student to complete |
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My assessor has discussed the adjustments with me |
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I agree to the adjustments applied to this assessment |
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Signature |
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2nd Assessor to complete |
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I agree the adjustments applied to this assessment are reasonable |
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Assessment Guidelines
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What will be assessed |
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The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects: key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level: · contents of national codes and standards that underpin regulatory requirements · reasons for food safety programs and what they must contain · local government food safety regulations and inspection regimes · consequences of failure to observe food safety policies and procedures · meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes as they apply to particular operations and different food types: · critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food · main types of safety hazards and contamination · conditions for development of microbiological contamination · environmental conditions and, temperature controls, for storage · temperature danger zone and the two-hour and four-hour rule contents of organisational food safety program, especially procedures, associated requirements, and monitoring documents food safety monitoring techniques methods to ensure the safety of food served and sold to customers safe food handling practices for the following different food types: · dairy · dried goods · eggs · frozen goods · fruit and vegetables · meat and fish equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faults choice and application of cleaning, sanitising and pest control equipment and materials cleaning, sanitising and maintenance requirements relevant to food preparation and storage: · cleaning · sanitising · maintenance high risk customer groups |
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Place/Location where assessment will be conducted |
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Resource Requirements |
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Pen, Paper, internet access
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Instructions for assessment including WHS requirements |
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You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment. Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved.
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Statement of Authenticity |
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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 |
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Student Signature: Date: / /201 |
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This assessment: |
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2nd Attempt |_| |
Extension |_| – Date: / / |
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RESULT OF ASSESSMENT |
Satisfactory |_| Not Yet Satisfactory |_| |
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Feedback to Student:
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Assessor(s) Signature(s): |
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Student Signature |
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Assessment 1
Your task:
You have been appointed as chef de partie in the prestigious Futura Beach Hotel which will open its doors to the public late next month.
In order to conform to the latest requirements for food safety you are required to write a set of Standard Operating Procedures (SOPs) to meet all requirements outlined in the current legislation. You will also need to provide a reference manual for all relevant staff.
These will need to include:
1. A reference to the current legislation. Where can this be accessed and what are the key requirements relating to (access this information on the website for specific details):
a. Food safety standards
b. Food safety plan
c. Documentation
d. Danger Zone
e. Critical Limits and Time Frames
f. The provisions for legislation and provisions at local government level
g. The implications for failing to comply with legislation
2. The meaning of HACCP, the seven principles and the required procedures for each principle.
3. Hygiene Standards for:
a. Persons who handle and prepare foodstuffs
b. Premises
c. Equipment
d. Cross-contamination risks in the 3 areas mentioned in a,b,c:
4. Provisions for cleaning regimes including cleaning procedures, sanitation and suitable chemicals or mechanical procedures (for example a dishwasher).
5. Each step of the catering cycle from ordering to distribution of foods, with the requirements and monitoring processes at each step clearly outlined, with applied examples.
(For example it is insufficient to state “measure temperature” – you will need to explain how temperatures are measured; what the specific temperature must be according to the commodity you are inspecting; and what your corrective actions will need to include in case of any discrepancy – apply these at all steps.)
6. The meaning of hazardous foods, especially as described by local legislation and national food codes including typical examples for potentially hazardous foods across all food groups.
7. Instructions for the use, sanitation and calibration of food thermometers including the legally permitted tolerances for probe thermometers.
8. The requirements for ensuring food safety for single use items.
9. The requirements for handling and disposing of damaged items, food that has been recalled, waste removal and vermin control.
10. A list of examples for highly perishable foods from each food group, the specific storing requirements and special requirements for hygienic handling.
11. A cleaning and sanitising procedure for a mincer, blender and coolroom or fridge. The cleaning procedure must take into account the critical areas of these pieces of equipment which could create potential breeding grounds for bacteria and how this can be effectively avoided.
12. An outline of all potential high risk customer groups and the implications of poor food standards for these groups.
13. A general overview of common allergens and what needs to be considered in terms of:
a. Ensuring suitable ingredients are selected
b. Provisions to prevent any cross-contamination and hygiene issues
14. The provisions to ensure egg safety in an establishment, relevant to:
a. Hygiene Requirements for handling, processing and storage
b. 4 examples of dishes using eggs that are considered high risk and how these risks can be avoided or reduced
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