Events, Tourism, Hospitality and Languages Portfolio

SIT30713 Certificate III and SIT40713 Certificate IV in Hospitality

SITXFSA101 Use hygienic practices for food

safety

Assessment 1
Assessment Method / Conditions:
Please provide short answers to the questions in this assessment.
Assessment Venue:
Online, Blackboard assignment
Due Date: Thursday 23 July 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.

Academic Quality Assured May, 2015

F04A25
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SITXFSA101 Use hygienic practices for food safety

Name:

Date:

Class:

Assessment 1
Theory Test

Short answer questions

1. There is legislation governing correct food handling processes in Australia and New Zealand
through Food Standards Australia New Zealand (FSANZ). Who is in charge at the local
government level and what powers does this authority have?
Local authority in charge of
food safety

Executing person and their powers under

the Health Act

2. Working in the tourism and hospitality industry requires that staff follow good personal hygiene to
prevent contamination in accommodation food and beverage areas and to meet industry
expectations for presentation. Provide 5 examples for good personal hygiene practices:
Examples of good personal hygiene
1.
2.
3.
4.
5.

3. You have cut your finger during work. What do you need to do to prevent any potential
contamination of food or other items like linen in accommodation or food service areas? Why?
Measure to prevent contamination

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4. Number the steps for the Hand washing procedure in correct order:
Action
Dry hands thoroughly using single use paper towels
Lather hands with an anti-bacterial liquid soap
Scrub hands thoroughly including between the fingers, the wrists, up to the
elbows and under nails (use a brush to assist)
Apply a sanitiser
Rinse off hands under hot running water
1

Wet your hands under hot running water (dont burn yourself!)

5. List 4 requirements for hand washing facilities to meet the legal requirements:
Requirements/Provisions

1.
2.
3.
4.
5.

6. Provide 5 examples for instances which would require that you wash your hands:
Examples of Instances
Hands need to be washed after:
1.
2.
3.
4.
5.

7. Food can become contaminated in 3 ways. Connect the correct cause for contamination to the
relevant type of contamination:
Contamination
Biological Contamination

Caused through
Food contains foreign matter such as
glass, scourer shavings, wood or

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Physical Contamination

Chemical Contamination

porcelain pieces.
Food being in contact with pesticides,
toxic material or chemicals, which may
be either naturally occurring or
manmade.
Arises from disease-causing
microorganisms such as bacteria,
moulds, yeasts, viruses or fungi.

8. Provide 5 examples of common sources of contamination relevant to your area of training (for
example food and beverage, cookery or accommodation services)
Source of contamination
Example: Storing food in the dry storage area
1.
2.
3.
4.
5.

9. Provide 4 examples of common causes of cross-contamination relevant to your area of training

(for example food and beverage, cookery or accommodation services)
Source of cross-contamination
Example: handling cooked food after touching raw foods without washing hands
1.
2.
3.
4.
5.

10. On your rostered day off at Futura restaurant you suffered from diarrhoea and vomiting. In the
morning you feel better and you decide to go work. What are your responsibilities under the
Food Act?
Responsibilities (What do you need to do when you arrive at work)

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1.
2.
3.

11. Provide 2 examples for ramifications of poor hygiene standards in an establishment

Ramifications
1.
2.

12. Most food poisoning occurs through improper food safety practices. How could the following
factors affect food safety?
Factors affecting food safety

Reason how or why this could

occur

Not washing fruit and vegetables

Improper temperature control
Cross-contamination
Pests
Improper cleaning

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13. To ensure that all staff follows correct hygiene procedures workplaces commonly have policies
in place which need to be observed by staff. Which provisions would this typically include for
the following aspects?
Aspect
Personal hygiene

Policies and procedures

Food safety
Cleaning
Training

14. Provide 5 examples for foods which are considered as potentially hazardous according to Food
Safety Standard 3.2.2:
Examples for hazardous foods
1.
2.
3.
4.
5.

15. Which of the following occurrences would you need to report to a supervisor?
Occurrence
Unsatisfactory personal hygiene standards of employees
Unsatisfactory practices that lead to contamination of food, e.g.
hairclips, bandaids, chemicals
Unsafe food handling that may lead or has led to crosscontamination
Incorrect cleaning practices that are not in line with your
organisations food safety program
Outdated practices that are not consistent with current
requirements
Staff tasting and adjusting seasoning of food before service

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True
T
T

Fals
e
F
F

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