ASSESSMENT 1 – Assignment

– case studies
This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task

Student Name:

Student ID No:

Unit code SITXFSA002

Unit Title Participate safe food handling practices

Note to Assessor:
• You are to use this checklist when assessing the evidence provided by the student as a result of the
student completing this assessment task. You should conduct your assessment in accordance with the
Principles of Assessment and Rules of Evidence as outlined in Standards for RTO’s 2015: Clause 1.8.
• Attach student`s hand out during the coaching session if applicable.
If Not Satisfactory,
Assessment Criteria Satisfactory please comment
Access and use relevant information from a food safety program in
 Yes  No
their job role.
Follow policies and procedures in a food safety program in their
 Yes  No
dayto-day job role.
Control food hazards at critical control points.  Yes  No

Complete food safety monitoring processes and associated

 Yes  No
documents.
Identify and report non-conforming practices.  Yes  No

Take corrective actions, within scope of job responsibility, if there is

 Yes  No
an instance when a food hazard is not controlled.
Select appropriate food storage conditions for a range of food types.  Yes  No

Store food in correct environmental conditions so it is protected

against contamination, and freshness, quality and appearance are  Yes  No
maximised.
Store food at controlled temperatures and ensure frozen food
 Yes  No
remains frozen.
Use correct cooling and heating processes to support microbiological
 Yes  No
safety of food.
Use a temperature measuring device to monitor the temperature of
 Yes  No
food during preparation.
Ensure safety of food prepared, served and sold to customers.  Yes  No

Store displays and provide single use items, so they are protected
 Yes  No
from damage and contamination.
Follow instructions for items intended for single use.  Yes  No

ASSESSMENT 1 SITXFSA002 Participate safe food handling practices V 2.0 Nov 2019 1 of 12
 Follow workplace procedures to clean and sanitise
 Yes  No
equipment, surfaces and utensils.
Use appropriate containers to dispose of garbage and recycled
 Yes  No
matter.
Identify and report cleaning, sanitising and maintenance
 Yes  No
requirements.
Dispose of or report chipped, broken or cracked eating, drinking or  Yes  No

food handling utensils.

Take measures to ensure food handling areas are free from animals and
pests and promptly report incidents of animal or pest infestation.  Yes  No

Mark and keep any food identified for disposal separate from other
 Yes  No
foodstuffs.
Dispose of food promptly to avoid cross-contamination.  Yes  No

Follow equipment operating procedures to calibrate and use a

 Yes  No
temperature probe correctly, and calculate timings.
Read and interpret food safety programs, policies, procedures and flow
 Yes  No
charts that identify critical control points.
Printed copy of responses to all the questions in the case studies 1, 2
 Yes  No
and 3 in form of a word document
Satisfactory Not Yet Satisfactory If Not Yet Satisfactory – Please identify the re-assessment arrangements:

(Please tick the assessment result for this task)

Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the circumstances and reasons
why this judgment has been made):

Student Declaration: I hereby acknowledge by Assessor Declaration: I declare that I have conducted a
signing this declaration that I have not cheated or fair, valid, reliable and flexible assessment with this
plagiarised any work in all the assessment tasks student, and I have provided appropriate feedback
undertaken in this unit of competency except
where the work has been correctly acknowledged
or as per the specific assessment task instructions. Assessor Name: _____________________________

I declare that I have been assessed in this

Signature: ____________________________
assessment task, have been provided with
feedback and I have been advised of my result. I
also am aware of my appeal rights Date: ____/_____/_____

Student name:
_____________________________

Signature: ____________________________

Date: ____/_____/_____

ASSESSMENT 1 SITXFSA002 Participate safe food handling practices V 2.0 Nov 2019 2 of 12
 Assessment Guidelines for
Student: Conditions of assessment:
• This assessment requires you to read the case studies provided and answer the questions.
• Assessment must be conducted in QCVE classroom
• Approximate time required for this assessment is 4 hours.
• Your assessor will advise you the Dates and timing for this assessment as per the timetable.
• Your evidence submitted for this Assessment Task will be graded as either S – Satisfactory or NS – Not
Satisfactory. Your Assessor will provide you with feedback.
• If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In
this case you will be provided with clear and constructive feedback based on the assessment decision
so that you can improve your skills / knowledge prior to reassessment.

Submitting assessments
You must submit the completed assessment cover sheet and your answers to your assessor. Your assessor
will tell you how to submit your responses to this task. Ensure you keep a copy of your submitted work.
Keep a copy of all of your work, as the work submitted to your assessor will not be returned to you.

When and where will this assessment take place?

The task must be done in your classroom.
Your assessor will also tell you when your work should be submitted by.

What if the assessment is not suitable?

If you are unable to respond to the questions in writing, your assessor may be able to provide you with an
alternative method, such as asking you verbal questions. Discuss this with your assessor.

Reasonable adjustment or special needs

Reasonable adjustment will be provided for students with a disability or learning difficulty according to the
nature of the disability or difficulty. Reasonable adjustments are made to ensure that the student is not
presented with artificial barriers to demonstrating achievement in the program of study. Reasonable
adjustments may include the use of adaptive technology, educational support and alternative methods of
assessment such as oral assessment.

In assessing the competence of individuals, assessors must provide for reasonable adjustments to ensure
the assessment principles of fairness and flexibility are addressed. However, assessors must be confident
that reasonable adjustments do not compromise the outcomes of the unit and the integrity of the
qualifications and Statements of Attainment issued as certification of achievement.

What if the answers are not satisfactory?

You have 2 attempts of submission for each unit of competency.
For each assessment re-submission, you should complete any assessment tasks that were marked as NYS
and resubmit. Students should meet the student support officer and book for the reassessment at this
stage.

ASSESSMENT 1 SITXFSA002 Participate safe food handling practices V 2.0 Nov 2019 3 of 12
 Third attempt to submit the assessment will
require further training and you will need to enrol in the unit of competency and subsequently extend
your CoE.
If you are dissatisfied with an assessment decision, you should make an appeal to the CEO in writing no
longer than 20 days following advice of the assessment decision.

What if I missed my assessment day?

You will be required to attempt the assessment during the re-assessment week. Please check the fee and
charges policy for any fee that may apply for re-assessment.

Cheating and Plagiarism

QCVE has a zero-tolerance policy for cheating and plagiarism. The work that you submit should be your
own. must not be a used or reproduced (all or parts) of another student's work.

o Must not be collaborated with another student on work that is intended to be

completed individual submission
o Must not be performed/submitted by another person on your behalf o
contracted another person to do the work for you o allowed or contracted
another person to edit and substantially change your work

Context of and specific resources for assessment

• Access to office equipment and learning resources, access to computer with internet, printer,
projector, and other office facilities.

Tasks to be completed by the student

This assessment requires you to read case studies 1, 2 and 3 and answer the questions following the case
studies

For this Assessment your Assessor Will Assess you against the criteria listed in the
Assessment cover sheet

Evidence to be collected for this assessment:

• Printed copy of responses to all the questions in the case studies 1, 2 and 3 in form of a word
document
Case study 1
Stephanie and Jack own a gourmet sandwich bar and have always been meticulous about their hygiene
procedures and personal hygiene standards. They were astounded when told that several customers had
been sick. Over the past 24 hours customers had been vomiting and had severe headaches and diarrhoea
after eating pre-prepared chicken and salad rolls from the sandwich bar.

Stephanie and Jack could not understand why the food poisoning had occurred. The chicken was delivered
pre-cooked and always kept in the refrigerator when not in use. The rolls are prepared in the morning
around 10 am. They are wrapped in cling film and stacked on a stainless-steel tray on top of the counter.
They are held there at room temperature until sold at some stage during the busy lunch period from 12.30
to 2.30 pm. If they are not sold by 4 pm, they are thrown out.

ASSESSMENT 1 SITXFSA002 Participate safe food handling practices V 2.0 Nov 2019 4 of 12
 Stephanie and Jack and the rest of the staff
always wear a pair of protective rubber gloves when preparing all rolls and sandwiches prior to service, as
they can prepare items faster using their hands than when using tongs and other utensils.

The local Environmental Health Officer (EHO) visited the restaurant and found bacterial growth in the
chicken. Stephanie and Jack had to close their business while a complete investigation took place.

Question 1: The food poisoning outbreak could have occurred due to a loss of control of a food safety
hazard at one or more stages of the chicken’s food production process. Identify one potential food safety
issue at each stage that could have contributed to the food poisoning outbreak.
Stages Food safety issue
Delivery

Storage

Preparation

Processing

Display and/or service

Packaging
Question 2: Holding the prepared item on the service counter within the temperature danger zone for a
long period of time prior to selling it is one potential cause of the microbiological contamination. Why this
temperature and length of time a food hazard?

Question 3: How can you control this hazard?

Question 4: How and when should the temperature of the chicken and prepared rolls be monitored?

Question 5: Where should details about how to control this hazard be documented for employees to
access and follow?
Question 6: One of the other issues identified by the EHO was staff were not changing their disposable
gloves often enough. Where could Stephanie and Jack place instructions for staff on how to use and
dispose of gloves?
Question 7: Some of the people who were made ill by the contaminated chicken are classified as
vulnerable or high-risk persons. In food safety terms, what is a vulnerable person?

Question 8: The EHO has asked that all chicken currently held in storage be disposed of as it may be
contaminated. You are in the process of emptying the fridges, cleaning them and returning safe food to
their correct storage areas. How do you make sure the potentially contaminated food does not become
mixed up with the safe food?
Question 9: When should you dispose of the potentially contaminated food?
Question 10: What are four examples of other food safety procedures you and the other sandwich bar
staff should follow on a daily basis?
Question 11: The sandwich bar contains a wide range of potentially hazardous foods, such as cold
processed meats, dairy products, sliced or grated fruits and vegetables, and eggs or egg-based products.
What are two work practices you can use to handle these foods safely and prevent contamination?

ASSESSMENT 1 SITXFSA002 Participate safe food handling practices V 2.0 Nov 2019 5 of 12
 Case study 2
Stephanie and Jack are concerned the pre-prepared chickens they purchased from a supplier could have
already been contaminated when they were delivered. They want to have more control over the
production process to reduce the risk of another food poisoning outbreak. One option is to cook their own
chickens on the premises rather than buying them pre-prepared. They have researched purchasing a small
chicken rotisserie.

Question 1: How and where should fresh raw chickens be stored on delivery?
Question 2: How can the raw chickens be protected against contamination while they are stored in the
refrigerator?
Question 3: Once the chickens are cooked, they must be cooled before they can be used to prepare rolls
and sandwiches. What are the time and temperature requirements for cooling food under the Food
Standards Code and local legislation?
Question 4: How can the temperature of the chickens be monitored during the cooling period?
Question 5: Where would the temperatures from monitoring processes be recorded?
Question 6: You have taken the temperature of the chickens three times in a row and are getting different
results each time. You think the thermometer is not working correctly and needs to be recalibrated. Briefly
describe the steps to recalibrate a probe thermometer using the boiling point method.
Question 7: After the chickens are cooked, all equipment, surfaces and utensils must be cleaned. Describe
the steps you would follow to manually clean the tongs, knives, chopping boards and other utensils used

Question 8: Should the benches and other surfaces be sanitised after cleaning? Why/why not?
Question 9: The dishwasher is not working properly. Dishes are coming out with food still attached to
them and the plates are cold. Is this a food safety issue or a maintenance problem? What should you do?
Case study 3
In addition to cooking chickens for their rolls and sandwiches, purchasing the rotisserie could create new
items for them to sell: whole or segmented hot chicken. Stephanie and Jack are considering installing a
small self-service section that offers a daily hot roast. A hot display cabinet would hold pre-cooked chicken
or meat, chips, vegetables and gravy. Customers purchase a plate and serve themselves from the display
case

Question 1: The chips and vegetables will be purchased frozen. What are the correct storage conditions
for frozen products?

Question 2: What two techniques can be used to ensure the frozen vegetables remain frozen during
storage?
Question 3: You are setting up the hot display by stocking crockery, eating and service utensils. Several the
plates have small chips on the rim. What should you do?
Question 4: It’s lunchtime and the new hot display is popular. How can you ensure the safety of food sold
to customers in this format?
Question 5: They run out of chickens and must reheat some of the cooked and cooled chickens held in the
refrigerator. What’s the maximum amount of time you can take to reheat potentially hazardous foods like
chicken?

ASSESSMENT 1 SITXFSA002 Participate safe food handling practices V 2.0 Nov 2019 6 of 12
 Question 6: Customers have asked if the roast
chicken meal can be placed in takeaway containers for them to take home or back to the office. If
Stephanie and Jack decide to offer this service, how must these single use containers be stored?
Question 7: The new chicken menu item is creating more waste as the chickens are delivered in cardboard
boxes. How can you prevent the accumulation of waste and cardboard in the preparation area?
Question 8: How can the accumulation of cardboard boxes lead to an increase of the risk of pest invasion?
Question 9: How can you reduce the risk of an invasion?
Question 10: You’ve observed your colleagues using following work practices. Are they complying with
food safety procedures and regulations or are they not conforming?
Sarah ties her long hair up before starting work.
______________________________________________________________________________________

Jess never washes the bins after emptying them.

______________________________________________________________________________________

Matt regularly leaves the egg mayonnaise out on the workbench in the morning while preparing rolls and
sandwiches.
______________________________________________________________________________________

Question 11: What should you do if you think they are not conforming to food safety procedures and
standards?

ASSESSMENT 1 SITXFSA002 Participate safe food handling practices V 2.0 Nov 2019 7 of 12