SITXSA006 Assessment1: Elements and Performance Criteria
| 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: o contents of national codes and standards that underpin regulatory requirements o reasons for food safety programs and what they must contain o local government food safety regulations and inspection regimes o consequences of failure to observe food safety policies and procedures  o 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: o 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 o main types of safety hazards and contamination o conditions for development of microbiological contamination o environmental conditions and, temperature controls, for storage o 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: o dairy o dried goods o eggs o frozen goods o fruit and vegetables o 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: o cleaning o sanitising o maintenance · high risk customer groups |
| Place/Location where assessment will be conducted |
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| Resource Requirements |
| Pen, Paper, internet access
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| Instructions for assessment including WHS requirements |
| 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 | |
| I acknowledge that I understand the requirements to complete the assessment tasks | |
| The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes | |
| 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 | |
| Student Signature: Date: / /201 | |
| This assessment: | First Attempt | 2nd Attempt | Extension – Date: / / | ||
| RESULT OF ASSESSMENT | Satisfactory Not Yet Satisfactory | ||||
| Feedback to Student:
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| Assessor(s) Signature(s): | Date: | / / | |||
| Student Signature | Date: | / / | |||
