Events, Tourism, Hospitality and Languages Portfolio

SIT30713 Certificate III and SIT40713 Certificate IV in Hospitality

SITXFSA101 Use hygienic practices for food

safety

Assessment 2
Assessment Method / Conditions:
Please provide detailed answers to the questions in this assessment.
Assessment Venue:
Online, Blackboard assignment
Due Date: Tuesday 18 August 2015
Which part of the unit is being assessed?
All elements
Assessment Instructions:
Download and save a copy of this assessment. As you work through the required knowledge theory,
answer the questions appropriately
All questions must be answered correctly in order to meet assessment requirements;
Results and Appeals:
Please refer to the Central Institute of Technology website for information about the assessment
process. The information can be found at www.central.wa.edu.au. The path is; Current Students Student Portal: Your Student Handbook - Your Studies, Assessments page 19.

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SITXFSA101 Use hygienic practices for food safety

Name: Nathan

Date:

Class:

Assessment 2
Assignment
Following your successful completion of a certificate in hospitality operations you have been recently
employed at the newly opened Hotel Futura as a trainee.
To ensure that you are familiar with the basic requirements of workplace hygiene procedures in line
with the hotels standard operating procedures, your supervisor has provided you with a list of key
aspects which you need to address in detail for this purpose:

1. The legislation which governs food safety in Australia and at local and state levels.
Food standars Australia New Zealand Act 1991
Food standards Australia new lealand regulation 1994
Food Act 2008
Food Regulation 2009
Health act
Food act
2. Personal hygiene issues and dress codes including the requirements in instances of
cuts, open wounds, etc.

Hair clean, and tied up if its long

Blue bandaid over cuts
Shoes should be enclosed (ie. No slippers)
Clothes/Unirform should be clean
Gloves should be worn whenever handling food

3. Hand washing procedures and appropriate facilities.

Wash hands with antibacterial soap
Try to clean your hands for a minimum of 30 seconds
Dry hands after washing
Separate facilities should be kept for washing hands and cleaning items
4. Cleaning Procedures and basic equipment, cleaning and sanitising materials required
to do so safely and effectively.
Clean the utensils using hot water and detergent
Clean surface of the workplace thoroughly using a surface cleaner
5. Safe handling of linen.
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Wear PPE
Bed sheet with blood, put it in plastic bag

6. Sources and effects of microbiological contamination of food and other items that
would require protection in your industry sector and business.

Unclean workplace
Food left for too long

Wear mask when is polluted air

Wear hat when handling food
Dont handle food when you are sick

7. The potential causes of food spoilage at each point of the food handling cycle.
Delivery
Storage
handling
Food preparation
cooking
serving
eating
8. Safe food handling activities what does this entail (must include correct PPE and
utensils).
Wear hair net when preparing food
Wear glove when your hand is wound
Dont handle when you are sick
9. Premises hygiene issues.
Food contamination refers to foods that are spoiled or tainted because they either
contain microorganisms, such as bacteria or parasites, or toxic substances that

make them unfit for consumption.

Chemical contamination contact with with chemical (eg.medication, drug)
Cross contamination - contact with contaminate surface (eg.mixing raw and cook

food)
Physical contamination- foreign objects fall or mixed into food (eg.pest)
10. Correct storage procedures and temperatures for all food groups and commodities.
Dry storage should be off the ground and in a sealable container. The temperature

of the room/storage area should be between 11-18C

Perishable and semi-perishable items should be kept in the refrigirator between

temperatures of 1C and 5C
Frozen food should be store at 18C or cooler

11. The reasons for potential cross-contamination and how to eliminate these risks.
Dont use the same equipment when cooking different things
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Have colour coded equipment so you can differentiate which items youve been

using with which food products

12. Ramifications of poor hygiene standards.
Bacterial contamination contact with pathogenic bacteria
Chemical contamination contact with with chemical
Cross contamination - contact with contaminate surface
Physical contamination - foreign objects fall or mixed into food
13. Employees obligations regarding food safety.
Ensuring premises conforn to all relevant legislation
Maintain adequate and appropriate food storage area
Installed separate hand washing & food cleaning basin
14. Reporting requirements for health issues and incidents that have resulted in
contaminated food.
Any health issues or incidents should be reported to your manager or local health
council so any risks of incidents can be eliminated

Academic Quality Assured 2015

F04A25
This document complies with Standard 1, Standards for RTOs 2015

Central Institute of Technology 2015

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