Management

Assessment Pack (UAP) – Cover Sheet
Student and Trainer/Assessor Details

Student ID
Student name
Trainer/Assessor name
Course and Unit Details

Course code
Course name
Unit code SITXFSA005
Unit name Use hygienic practices for food safety
Assessment Submission Method

☐ By hand to trainer/assessor ☐ By email to ☐ Online submission via Learning
trainer/assessor Management System (LMS)
☐ By Australia Post to RTO ☐ Any other method

_________________________________________________
(Please mention here)
Student Declaration
• I certify that the work submitted for this assessment pack is my own. I have clearly referenced any
sources used in my submission. I understand that a false declaration is a form of malpractice.
• I have kept a copy of this assessment pack and all relevant notes, attachments, and reference material
that I used in the production of the assessment pack;
Document Assessment Manual – SITXFSA005 Use hygienic practice for food safety
Copyrights © 2021 Dynamics Learning Pty Ltd Version 1
Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au
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1
• For the purposes of assessment, I give the Trainer/Assessor of this assessment the permission to:
o Reproduce this assessment and provide a copy to another member of staff; and
o Take steps to authenticate the assessment, including communicating a copy of this assessment
to a checking service (which may retain a copy of the assessment on its database for future
plagiarism checking).
Student signature Date
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Assessment Plan
To demonstrate competence in this unit, the student must be assessed as satisfactory in each of the following
assessment tasks.
Evidence recorded Evidence Type/ Method of assessment Sufficient evidence
recorded/Outcome
Unit Assessment Task 1 Unit Knowledge Test (UKT) S / NS (First Attempt)
S / NS (Second Attempt)
Unit Assessment Task 2 Project - simulation S / NS (First Attempt)
S / NS (Second Attempt)
Final result C ☐ NYC ☐ Date assessed
Trainer/Assessor
Signature
Unit information pack

The student and Trainer/Assessor must read and understand all the information in the unit information pack
before completing the unit assessment pack.
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UAT 1 – Unit Knowledge Test (UKT)
Pre-assessment checklist
Purpose
The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor
must review the checklist with the student before the student attempts the assessment task. If any items of the
checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to
the student to ensure they understand the requirements of the assessment task. The student must ensure they
are ready for the assessment task before undertaking it.
Information for students

• Please make sure you have completed the necessary prior learning before attempting this assessment.
• Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be
completed.
• Please make sure you understand what evidence is required to be collected and how.
• Please make sure you know your rights and the complaints and appeal process.
• Please make sure you discuss any special needs or reasonable adjustments to be considered during the
assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your
Trainer/Assessor).
• Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
• Please ensure that you have all the required resources needed to complete this Unit Assessment Task
(UAT).
• Due date of this assessment task is according to your timetable.
• In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can
be granted by the Trainer/Assessor.
• Evidence of the compelling and compassionate circumstances must be provided together with your
request for an extension to submit your assessment work.
• Request for an extension to submit your assessment work must be made before the due date of this
assessment task.
Reasonable adjustments
• If a student has requested a reasonable adjustment, then complete the reasonable adjustment form
included in the unit information pack.
Student declaration
• I confirm that the Trainer/Assessor has provided all the information related to the assessment task as
included in the information for the student section and I am ready for the assessment.
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Assessment task instructions
Assessment type:
• Written Questions
Instructions provided to the student:
Assessment task description:
• This is the first (1) unit of assessment task that the student must successfully complete to be deemed
competent in this unit of competency.
• The Unit Knowledge Test consists of fifteen (15) written questions.
• Student must respond to all the questions and submit them to the Trainer/Assessor.
• Student must answer all questions to the required level, e.g. provide the number of points, to be deemed
satisfactory in this task.
• Trainer/Assessor is required to provide feedback within two weeks and notify students when results are
available.
Applicable conditions:
• This knowledge test is untimed and is conducted as an open book test (this means student can refer to
textbooks during the test).
• Student must read and respond to all questions.
• Student may handwrite/use computers to answer the questions.
• Student must complete the task independently.
• No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or
Not Satisfactory.
• Trainer /Assessor must assess the student's written skills and knowledge as he/she completes this
assessment task.
• The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is
his/her own work.
Resubmissions and reattempts:
• Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt
will be allowed.
• Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and
requires a reasonable adjustment (e.g., can be given as an oral assessment).
• For more information, please refer to the RTO Student Handbook.
Location:
• This assessment task may be completed in (tick the relevant box):
☐ Learning Management System ☐ Classroom
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☐ Simulated learning environment ☐ Workplace
Other: ____________________________________
• Trainer/Assessor will provide the student with further information regarding the location for completing
this assessment task.
Purpose of the assessment
The purpose of the assessment is to check knowledge relevant to the unit.
Instructions for answering written questions:
• Students must complete a written assessment consisting of a series of questions.

• It is expected from students to correctly answer all the questions.
• Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and
good writing skills.
• Students must respond to all questions for this assessment in a concise manner, providing only
information that is relevant.
• Student must use non-discriminatory language. The language should not devalue, demean, or exclude
individuals or groups on the basis of such attributes including gender, disability, culture, race, religion,
sexual preference, age and/or any other basis. Gender inclusive language should be used.
• Assessors must not accept responses/answers that have been copied directly from other sources
materials.
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Resources required to complete the assessment task:
• Access to a learner guide and other learning materials.

• Computer
• Internet
• MS Word
• Printer or e-printer
• Unit Assessment Task
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Question 1. Identify at least eight (8) food safety-related organisational Satisfactory
policies/procedures. response
A. Personal hygiene
Yes ☐ No ☐
B. Safe food and beverage handling
C. Personal presentation and uniform guide
D. Hand washing procedures
E. Cleaning and sanitising food preparation benches and equipment
F. Safe handling and disposal of rubbish
G. Safe handling, disposal and cleaning of linen
H. Safe usage of cleaning chemicals
I. Safe money handling
J. POS cleaning
K. Workplace bullying
Question 2: Identify all correct unsafe practices or food hygiene procedures that can lead to Satisfactory
food contamination. response
1. An employee fails to follow the food safety program.
Yes ☐ No ☐
2. An employee wears clean uniform.
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3. An employee leaves work straight after reporting sickness.
4. An employee fails to follow safe food handling or uses unsafe food practices.
5. An employee does not change gloves or chopping board after each use.
6. An employee does not follow good hand washing practices.
7. No pest control is done, and evidence of pests is found on the premises.
8. The staff complete cleaning tasks and fill the cleaning schedule.
9. Staff report food hazards.
10. Staff fail to maintain (Hazard Analysis Critical Control Point) HACCP requirements.
11. Poor personal hygiene and cleaning practices by other staff may result in cross-
contamination of food and other items.
Question 3. Following are 3 sets of responsibilities. Connect them with the correct Satisfactory
responsible personnel. response
EHO – Environmental Employer Employee

health officer
Yes ☐ No ☐
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Set A
• To ensure full induction and training for food hygiene and safety are provided to
all staff handling food. Also, provide refresher as required by the business.
• Provide employees with PPE and required pieces of equipment to ensure personal
and food safety while cleaning.
• Provide appropriate cleaning materials and equipment for adequate cleaning

purposes.
• Maintain a safe workplace by maintaining fixtures, fittings and equipment.
• Ensure premises and equipment used for food preparation or handling are
thoroughly cleaned regularly.
Set B
• Primary responsibility to ensure the food being prepared or handled by them is
safe and meeting the food safety program of the organisation.
• Demonstrate and practise safe food handling practices.
• Follow the workplace food hygiene and food safety program.
• Take all acceptable measures to avoid food contamination by poor food handling
practices.
• Staff must notify supervisors if they suspect they accidentally have contaminated
food while handling it.
• If a team member is sick, they must notify their supervisor immediately and should
rest at home until they are fully fit to re-join work. (If staff reports food poisoning,
then they must provide a doctor's certificate explaining clearance to work)
Set C
• Investigate complaints about food safety.
• Make sure that shops, restaurants, and food processors follow health regulations.
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• Initiate and conduct environmental health impact or risk assessments.
• Prepare policy documents and guidelines relating to environmental health

matters.
• Investigate and manage public health incidents such as disease outbreaks.
Question 4a). Name three common food hazards that may affect the health and safety Satisfactory
of customers, colleagues, and food handlers themselves. response
Question 4b). What is the role of local government in food industry? Write any two (2)
responsibilities of local government. 4a) Yes ☐ No ☐
Question 4c). List at least two (2) ramifications of failure to obey food safety law and 4b) Yes ☐ No ☐
organisational policies and procedures.
4c) Yes ☐ No ☐
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Question 5. Match the definition/description with its correct subject/title as defined by the Satisfactory
Australia New Zealand Food Standards Code. response
Subject/title Definition/description Yes ☐ No ☐
Food-borne illness It is hazardous and likely to cause harm to customers or

contaminate food. It contains physical, chemical, and
biological risks to the food.
Air-borne illness It refers to any biological agent or chemical agent, foreign

object, or other substances that may impact food safety or
suitability.
Infectious illness It is a process whereby food may be contaminated by
physical objects, chemicals and microorganisms (biological)
transferred to the food either from poor handling practices
or another food source.
Food hazards A disease potentially transmitted through the consumption
of contaminated food items.
Contaminant These illnesses are most commonly respiratory illnesses
and diseases which are spread by coughing, sneezing,
laughing, and close personal contact.
Cross-Contamination Any cuts, sores, skin infections, burns, infected wounds can
contaminate food and spread infections across if ready to
eat food comes in direct or indirect contact with an
infected food handler.
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Question 6. Answer the following questions Satisfactory
6a) How often should a food handler wash hands? Choose the correct occasions when a response
food handler needs to wash hands.
6a) Yes ☐ No ☐
a. After touching raw meat, fish or chicken
6b) Yes ☐ No ☐
b. After blowing your nose
c. After playing with pets
d. After using the toilet
e. After smoking
f. After touching hairs/wounds
g. After cleaning and disposing of the rubbish
h. On arrival; when you are going to start your shift
i. After handling money
j. Eating/drinking something
k. After smoking
l. All of the above

6b) Why is it important to wash hands after occasions as selected in 6A? (50-100 words)
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Question 7. Based on your knowledge about effective health and hygiene practices fill in the Satisfactory
blanks. response
clean and tidy regularly jewellery apron chef hat
Yes ☐ No ☐
blue coloured shoes make up beard cover restraint
1) Wear a clean __________ and tie other hair tightly.

2) A hair __________ will keep hair away from food and keep the food handler from
touching it.
3) Food handlers with facial hair should also wear a ___________.
4) Cuts and sores must always be covered with a proper______________, waterproof
bandage.
5) Remove ______________ prior to preparing or serving food or while around food-
preparation areas.
6) Wear a ___________ uniform daily.
7) Remove __________ when leaving food preparation areas.
8) Wear appropriate _________.
9) Wash hands ____________.
10) Remove any excessive ______________.
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Question 8. Which are the causes of cross-contamination? Satisfactory
a. Food that has been contaminated response
Yes ☐ No ☐
b. Food with airborne dust
c. Poor storage of food
d. Dirty equipment
e. Faulty equipment such as fridges and freezers are running at an inappropriate

temperature
f. Dirty linens, tea towels, human waste such as blood
g. Use of unsafe food handling practices
h. Unclean and dirty bins
i. Vermin or pests
j. All of the above
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Question 9. How can you adequately wash hands? Write the 5 step method. Satisfactory
response
Yes ☐ No ☐
Question 10. How can staff prevent food contamination being caused by their clothes and Satisfactory
accessories? Select all correct answers from below options. response
a. wear clean clothes
Yes ☐ No ☐
b. no jewellery
c. apply light colour nail polish
d. cuts and wounds must be covered
e. remove aprons when going out
f. rinse hands after eating
g. wipe hands with an apron before switching jobs.
h. All of the above
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Question 11. What does HACCP stand for? Satisfactory
a. Health Analysis Cardio calculation program response
b. Health And Contamination clearance Program Yes ☐ No ☐
c. Hazard Analysis Critical Control Point
d. None of the above
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Question 12. Read the paragraph below about providing a safe workplace and answer Satisfactory
the following questions. response
Management should not allow the sick employee to enter the workplace until they
provide a doctor's certificate for clearance to work. Management can also in some 13a) Yes ☐ No ☐
cases allow the employee to come to work but should restrict them from handling food.
13b) Yes ☐ No ☐
Staff should be assigned moderate office duties, such as doing administrative work. An
excluded food handler may only recommence duties when advice is received from a
13c) Yes ☐ No ☐
medical practitioner that they are no longer suffering from or carrying the foodborne
disease. The medical practitioner will make this assessment, including tests as required.
13d) Yes ☐ No ☐
However, advice may be sought from national, state or territory health authorities'
guidelines on when a ceased food handler/staff should be permitted to resume work
duties. If a food handler is infected with a pathogen that can be transmitted by food,
they are believed to have a foodborne disease. The food handler who is affected could
transfer the pathogens to the food while handling food or surfaces that they come in
contact with, and the contaminated food could then cause illness in the customers who
eat it. In some cases, food handlers may not feel or show symptoms of foodborne
illness but still could have a pathogen and transmit it through contaminated food.
13a) When can an employee who is not allowed to work resume work?
13b) Which duties can be performed by an employee who is potentially sick?
13c) Who has the authority to assess an employee's health?
13d) How can pathogens be transferred?
Question 13. According to the Standard 3.2.2 of Food Safety Practices and General Satisfactory
Requirements, what are the details management should record on employee records? response
Choose the correct options.
a. the name of the person who is sick Yes ☐ No ☐
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b. the date and time when the condition was reported by employee
c. details of the disease or condition, including how long the person suffers from illness
or condition and, in relation to the illness, the specific details of the person's
symptoms
d. corrective action taken in response to reported that the illness or condition (e.g. a
person reporting to have diarrhoea may be sent home)
e. usually, the supervisor or manager who determined what action should be taken
f. payment made to employee
g. employee’s family details
h. All of the above
Question 14. Which of the below are examples of good hygiene practices? Satisfactory
a. clean body and skin response
b. make-up in limited excess Yes ☐ No ☐
c. staff comes with hair clean and long hair tied back or in hair net
d. finger nails are clean and kept to appropriate length
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e. beard trimmed or clean-shaven
f. clean uniform or clothing and enclosed shoes
g. remove or cover body piercings with food grade coverings
h. use only appropriate and food-grade bandages where required in the workplace
i. All of the above
Question 15. Whom should a staff report any personal health issues to and why? (50-100 Satisfactory
words) response
Yes ☐ No ☐
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Unit Assessment Result Sheet (UARS)
Outcome of Unit
Assessment Task (UAT)
First attempt:
Outcome (please make sure to tick the correct checkbox):
Satisfactory (S) ☐ or Not Satisfactory (NS) ☐
Date: _______(day)/ _______(month)/ ____________(year)
Second attempt:
Feedback to Student
● First attempt:
● Second attempt:
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Student Declaration ● I declare that the answers I have provided are my own work. Where I have
accessed information from other sources, I have provided references and
or links to my sources.
● I have kept a copy of all relevant notes and reference material that I used as
part of my submission.
● I have provided references for all sources where the information is not my
own. I understand the consequences of falsifying documentation and
plagiarism. I understand how the assessment is structured. I accept that all
work I submit must be verifiable as my own.
● I understand that if I disagree with the assessment outcome, I can appeal

the assessment process, and either re-submit additional evidence
undertake gap training and or have my submission re-assessed.
● All appeal options have been explained to me.

Student Signature
Date
Trainer/Assessor Name
Trainer/Assessor I hold:
Declaration
🗹 Vocational competencies at least to the level being delivered
🗹 Current relevant industry skills
🗹 Current knowledge and skills in VET, and undertake
🗹 Ongoing professional development in VET
I declare that I have conducted an assessment of this candidate’s submission. The

assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I
have conducted a fair, valid, reliable, and flexible assessment. I have provided
feedback to the above-named candidate.
Trainer/Assessor
Signature
Date
Office Use Only Outcome of Assessment has been entered onto the Student Management System
on _________________ (insert date)
by (insert Name) __________________________________
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UAT 2 – Unit Project
Pre-assessment checklist
Purpose
The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor
must review the checklist with the student before the student attempts the assessment task. If any items of the
checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to
the student to ensure they understand the requirements of the assessment task. The student must ensure they
are ready for the assessment task before undertaking it.
Information for students

• Please make sure you have completed the necessary prior learning before attempting this assessment.
• Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be
completed.
• Please make sure you understand what evidence is required to be collected and how.
• Please make sure you know your rights and the complaints and appeal process.
• Please make sure you discuss any special needs or reasonable adjustments to be considered during the
assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your
Trainer/Assessor).
• Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
• Please ensure that you have all the required resources needed to complete this Unit Assessment Task
(UAT).
• Due date of this assessment task is according to your timetable.
• In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can
be granted by the Trainer/Assessor.
• Evidence of the compelling and compassionate circumstances must be provided together with your
request for an extension to submit your assessment work.
• Request for an extension to submit your assessment work must be made before the due date of this
assessment task.
Reasonable adjustments
• If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in
the unit information pack.
Student declaration
• I confirm that the Trainer/Assessor has provided all the information related to the assessment task as
included in the information for student section and I am ready for the assessment.
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Assessment task instructions
Assessment type:
● Unit Project
Instructions provided to the student:
Assessment task description:
• This is the second (2) unit assessment task that a student has to successfully complete to be deemed
competent in this unit of competency.
• The student is required to complete three (3) activities.
o Activity 1: Identify food hazards and report for follow up
o Activity 2: Practical demonstration - corrective actions taken to eliminate risk from the food
hazard.
o Activity 3: Report personal health issue to a direct supervisor or manager
• The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the
performance checklist to be deemed satisfactory in this task.
Applicable conditions:
• Activity 1 is untimed and conducted as an open book test and provided resources in Feast of Flavours and
Template A.
• Activity 2 is timed role play in presence of an assessor. Students will be allocated 5 to 10 minutes to
demonstrate skills to observe and direct other participants to follow food safe practices. (Three tasks to
be completed in within given time, student can perform this task in group)
• Activity 3 is untimed; student will complete and submit Template 2 (Personal Health Report) and
Appendix B (Email draft to report personal health issue) reports to higher manager.
• The student must complete the task independently.
• No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or
Not Satisfactory.
• Trainer /Assessor must assess a student's practical skills, technique, and knowledge as he/she completes
this assessment task.
• The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is
his/her own work.
Resubmissions and reattempts:
• Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission attempt
will be allowed. Assessor must note any such submissions.
• Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and
requires a reasonable adjustment (e.g., can be given as an oral assessment).
• For more information, please refer to the RTO Student Handbook.
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Location:
• This assessment task may be completed in (tick the relevant box):
☐ Learning Management System ☐ Classroom
☐ Simulated learning environment ☐ Workplace
Other: ____________________________________
Purpose of the assessment:
• Purpose of this assessment is to check skills and knowledge related to performance criteria and
performance evidence of the unit.
General Instructions for attempting the project:
• Student must complete all the activities of this assessment task.

• Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and
good writing skills.
• The student must complete all the provided templates (if any).
Resources required to complete the assessment task:
• Access to a learner guide and other learning materials.

• Computer
• Internet
• MS Word
• Printer or e-printer
• Unit Assessment Task
• Operating system
• Internet
Assessment must ensure access to all fixtures and equipment required in the specific industry environment.
This includes:
• food handler gloves
• receptacles for storage and display purposes
• serving utensils
• appropriate changing facilities
• personal protective equipment relevant to job role
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• appropriate facilities for hand washing:
• designated hand washing sink
• antiseptic liquid soap
• single use towels
• warm running water
• first aid kit
• ready to eat food items
Scenario:
Feast of Flavours story

Feast of Flavours began when 3 school friends met for a drink, and the idea of opening a world-class restaurant
was conceived with a little help from a bottle of Pinot Noir. After 3 years and innumerable ups and downs, Feast
of Flavours was born.
Objective
The objective of Feast of Flavours is to create a culinary experience that gives people the most delicious dining
experience possible. At Feast of Flavours, customers will discover the flavours of the world and a variety of
unique cultures. It is an amalgamation of cuisines from around the globe under one roof with an ambience
designed to complement the culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy
exploring and experimenting with flavours.
Menu options
The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe, carefully chosen
to be a part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft lighting,
artistic decorations, and elegant design. The menu has been fashioned by a Michelin 3-star chef and his team,
including world-class chefs from across the world.
At Feast of Flavours, you can also find cocktails and beverages curated to give a unique experience with each
slow slip.
A complete list of the menu options can be located at the Feast of Flavours simulated website.
The restaurant is determined to cater for any customer within 2 minutes of their arrival and serve delicious food
and drinks within 15 minutes of the order.
Feast of Flavours has 15 staff on Friday and Saturday, including 4 chefs, 3 Bar attendants, 3 support staff /kitchen
hands, and 5 waitpersons.
You are working as a catering assistant at the Feast of Flavours restaurant. Recently, there was an incident
whereby food was improperly stored and contaminated though disregard of the organisational hygiene
procedures. This contamination spread to nearby areas in the cold storage facility and resulted in a large amount
of produce being disposed of. Furthermore, the storage facility had to be professionally cleaned. As a result, the
previous Head Chef was removed from his post for dereliction of duty.
As a catering assistant/food handler, your main task is identifying food hazards, contamination, and unsafe work
practices. You are also responsible for food preparation, reporting any poor or unsafe food hygiene practices,
and reporting any personal health issues to higher authorities. To complete the activities below, you must read
and understand the given scenarios, policies, and procedures. You may also be required to send a report to
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higher Management in the case of any food hazard identified.
Simulated Business Website

The assessment tasks below use a simulated business website named
Feast of Flavours. To access the website, you need to log in by using
the below-provided link:
http://feastofflavours.vetadvisorygroup.com/
Step 1: Navigate to the website and click "Login".
Step 2: Enter the username and password provided by your trainer.
Your trainer will also provide you with the simulated business website
information document that will help you to navigate through the
website. You need to refer to the following policies and procedures to
complete the provided activities:
Food safety policies and procedure
Food safety program basics and other legislative guidelines can be
obtained from:
https://www.foodstandards.gov.au/publications/Pages/
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safefoodaustralia3rd16.aspx
Refer to Standards 3.1.1, 3.2.2, 3.2.3 and Appendix 1 to 7 for further
and detailed information.
Food safety standards 3.1.1
https://www.foodstandards.gov.au/publications/Documents/Safe
%20Food%20Australia/STANDARD%203.1.1%20Interpretation
%20and%20Application.pdf
Food safety Standards 3.2.2
%20Food%20Australia/STANDARD%203.2.2%20Food%20Safety
%20Practices%20and%20General%20Requirements.pdf
Food safety standards 3.2.3
%20Food%20Australia/STANDARD%203.2.3%20Food%20Premises
%20and%20Equipment.pdf
Food and personal hygiene related appendix 1 to 7
https://www.foodstandards.gov.au/publications/Pages/
safefoodaustralia3rd16.aspx
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Activity 1: Identify food hazards and report them to higher Management.
You need to understand the scenario before starting the activity thoroughly.
Additional Since the recent outbreak, your business has lost a lot of time and money, so
scenario thorough food hazard monitoring is required. You will require to identify possible food
hazards and complete report part 1.
Your task As a catering assistant, you are required to assist in ongoing kitchen operations. You
are also required to demonstrate strong adherence to hygiene procedures of the
organisation (please refer to ‘Food safety policies and procedure’) and follow
organisational procedures.
You are responsible for identifying any food hazards. You must report unsafe food
handling practices that may impact your personal or customer's health and safety.
Also, write how you have minimised the food hazard risk or what corrective actions
you have taken.
You will be Observe workplace tasks and record any food hazards identified in templates 1.1 and
required to 1.2 provided below.
complete and/or
attach.
Template 1.1
Food Hazard Record

Date:
Time:
Name of the person:
Hazard identified/Unsafe Possible risk to health and safety Action is taken for future
food practices improvements
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Food handler/Catering assistant name:
Food handler/Catering assistant Signature:
Template – Email to Supervisor/Chef In charge
To:
Cc:
Bcc:
Subject:
Date email is sent: (Email date should be with in-unit delivery and completion dates)
Attachments:
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Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Does the candidate meet the following criteria Yes No Trainer/Assessor Comments
The catering assistant demonstrated understanding

of:
• Identifying possible food hazards.
• Food and personal hygiene
• Followed organisational policies for safe food

handling
Followed organisational policies and procedures up
to the standards
Reported the issues to higher authorities.
Minimised or removed the hazards
Communicated food hazards to higher authorities via

email
Completed Template 1.1 and 1.2
Page 33 of 42
Activity 2: Perform a role play in class
This activity is a continuation from the previous activity.
Additional You are working as a catering assistant and will need to perform a role play in front of
Scenario the trainer on three occasions. Your duties include receiving goods, food and beverage
services, and basic food preparation. You need to perform safe food handling and
demonstrate that you have followed organisational procedures when performing each
task.
Your task. Your trainer will observe your performance on three different occasions.
You need to perform the following tasks in front of your trainer/ assessor in the
kitchen:
• Receive and store stock (i.e., raw meat and vegetables, cooked and raw food)
• Serve ready-to-eat food to customers
• Prepare food for services

While performing each of the above tasks, you must:
1. Follow company uniform and personal hygiene standards where you will
demonstrate:
• your personal presentation as per company standards such as clean clothes, no
jewellery, no nail polish, no body piercing, correct personal protective clothing,
bandages etc.
• appropriate use of personal protective clothes and instruments.

2. Demonstrate correct hand washing practices where you will be observed on
• how often you are washing hands
• how you are washing hands etc.

Your Trainer may ask questions to check knowledge related to the task.
3. Demonstrate effective food and personal hygiene services and practices where you
will be observed for:
• food safety - preventing food contamination from clothing or physical contact
• following personal hygiene practices
• safe food handling/preparation
• safe food storage
Page 34 of 42
• preventing cross-contamination
4. Use hygienic cleaning and sanitising practices that prevent food-borne illnesses.
Resources Your Trainer and Assessor will provide you with the following resources to complete
required this activity:
• Kitchen or FOH desks
• Kitchen equipment
• Food handling utensils
• Ready-to-eat food
• Material to complete the task as per requirements
You will be You need to complete the practical activity in the functional RTO kitchen.
required to Your trainer will observe you during the activity and complete the following
complete. performance checklist.
Timeframe Your trainer will provide you 10 to 15 minutes to complete this activity. You may ask for
additional time if required.
Performance criteria checklist for unit assessment

task:
Demonstrated task-specific skills:

• Skill for safe food handling
• Food and personal hygiene
Followed organisational policies and procedures

throughout the session:
• organisational procedures are followed
during their demonstration
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• wore clean and professional clothes
• wore and used PPEs as per required

organisational standards
Followed personal hygiene standards:
• followed proper handwashing facilities
and techniques
• demonstrated frequent handwashing
• wore clean clothes
• no symptoms of personal health issues

were demonstrated
• personal hygiene maintained

Demonstrated effective food hygiene services:
• food safety
• preventing contamination while

handling/preparing/ storing food by
avoiding unnecessary direct contact
followed hygienic cleaning and sanitising
practices
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Activity 3: Report personal health issue to higher Management.
Additional Following organisational policy all employees must report any personal health issues to
scenario their direct reporting authorities.
Presently you are suffering from diarrhoea and vomiting.
Your task. Using template 1 below, you must inform the manager about your poor health. Identify the
possible consequences of your health issue and cease yourself from work. You need to
explain the illness, its possible consequences, and the corrective actions you have taken.
You will be You must complete Template 3.1(Personal health problem report form) and Template 3.2
required to (email draft submitting your report to a higher authority).
complete.
Template B - Email to manager
To:
Cc:
Bcc:
Subject: Personal Health issue reporting

Date email is sent: (Email date should be within unit delivery and completion dates)
Attachments: Attached is a personal health issue/employee illness register report
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Template 1
Personal health record/ Employee illness registers

Personal health issue reported on:
Date:
Time:
Name of the person who has health issue:
Reported Symptoms Possible health/food Reporting Corrective action was

illness observed/developed safety issue/s manager taken by an employee
Manager/Head Chef name:

Manager/Head Chef Signature:
Page 38 of 42
Performance criteria checklist for unit assessment
task:
Demonstrated task-specific skills:

• written communication skills
Demonstrated understanding of cross-contamination

caused by personal health issues and documented it
Followed organisational policies and procedures

throughout the session:
• reported personal health issue and recorded
• Took appropriate steps to prevent possible

cross-contamination of food due to their poor
health.
• Stopped work and informed the relevant

person
Completed required reports and communicated with

supervisor:
• completed template 3.1– personal health
report/employee illness register
• sent email to reporting manager in the format

given in template 3.2
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Unit Assessment Result Sheet (UARS)
Outcome of Unit
Assessment Task (UAT)
First attempt:
Second attempt:
Feedback to Student
● First attempt:
● Second attempt:
Page 40 of 42
Student Declaration ● I declare that the answers I have provided are my own work. Where I have
accessed information from other sources, I have provided references and
or links to my sources.
● I have kept a copy of all relevant notes and reference material that I used as
part of my submission.
● I have provided references for all sources where the information is not my
own. I understand the consequences of falsifying documentation and
plagiarism. I understand how the assessment is structured. I accept that all
work I submit must be verifiable as my own.
● I understand that if I disagree with the assessment outcome, I can appeal

the assessment process, and either re-submit additional evidence
undertake gap training and or have my submission re-assessed.
● All appeal options have been explained to me.
Student Signature
Date
Trainer/Assessor Name
Trainer/Assessor I hold:
Declaration
🗹 Vocational competencies at least to the level being delivered
🗹 Current relevant industry skills
🗹 Current knowledge and skills in VET, and undertake
🗹 Ongoing professional development in VET
I declare that I have conducted an assessment of this candidate’s submission. The

assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I
have conducted a fair, valid, reliable, and flexible assessment. I have provided
feedback to the above-named candidate.
Page 41 of 42
Trainer/Assessor
Signature
Date
Office Use Only Outcome of Assessment has been entered onto the Student Management System
on _________________ (insert date)
by (insert Name) __________________________________
Page 42 of 42

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What is the purpose of the assessment plan?

What is the purpose of the assessment plan?

What documents must a student and trainer/assessor read before completing the assessment?

What documents must a student and trainer/assessor read before completing the assessment?

Assessment Pack (UAP) – Cover Sheet

Student and Trainer/Assessor Details

Course and Unit Details

Unit name Use hygienic practices for food safety

Assessment Submission Method

☐ By Australia Post to RTO ☐ Any other method

(Please mention here)

Student signature Date

Unit information pack

Information for students

Student signature Date

Instructions provided to the student:

Assessment task description:

Resubmissions and reattempts:

• This assessment task may be completed in (tick the relevant box):

☐ Learning Management System ☐ Classroom

Purpose of the assessment

The purpose of the assessment is to check knowledge relevant to the unit.

Instructions for answering written questions:

• Students must complete a written assessment consisting of a series of questions.

• Access to a learner guide and other learning materials.

C. Personal presentation and uniform guide

D. Hand washing procedures

E. Cleaning and sanitising food preparation benches and equipment

F. Safe handling and disposal of rubbish

G. Safe handling, disposal and cleaning of linen

H. Safe usage of cleaning chemicals

I. Safe money handling

6. An employee does not follow good hand washing practices.

7. No pest control is done, and evidence of pests is found on the premises.

9. Staff report food hazards.

EHO – Environmental Employer Employee

• Provide appropriate cleaning materials and equipment for adequate cleaning

• Maintain a safe workplace by maintaining fixtures, fittings and equipment.

• Demonstrate and practise safe food handling practices.

• Follow the workplace food hygiene and food safety program.

• Prepare policy documents and guidelines relating to environmental health

• Investigate and manage public health incidents such as disease outbreaks.

Subject/title Definition/description Yes ☐ No ☐

Food-borne illness It is hazardous and likely to cause harm to customers or

Air-borne illness It refers to any biological agent or chemical agent, foreign

c. After playing with pets

d. After using the toilet

f. After touching hairs/wounds

g. After cleaning and disposing of the rubbish

h. On arrival; when you are going to start your shift

i. After handling money

l. All of the above

1) Wear a clean __________ and tie other hair tightly.

c. Poor storage of food

e. Faulty equipment such as fridges and freezers are running at an inappropriate

f. Dirty linens, tea towels, human waste such as blood

g. Use of unsafe food handling practices

h. Unclean and dirty bins

j. All of the above

Date: ___(day)/ _(month)/ __________(year)

Date: ___(day)/ _(month)/ __________(year)