Assessment Coversheet

Student Name CIT Number

Competency Title, Code and Participate in safe food handling practices

Banner Code SITXFSA002
CRN
OHSS 456

Assessment Type ☐ Written ☒ Case Study ☐ Project ☐ Presentation ☐ Other

Assessment Name Assessment task 3 – Case study

Assessment Date

Student Statement: This assessment is my own work. Any ideas and comments made by other people have been acknowledged. I understand that by emailing or submitting this assessment
electronically, I agree to this statement.

Student Signature Date

PRIVACY DISCLAIMER: CIT is collecting your personal information for assessment purposes. The information will only be used in accordance with the CIT Privacy Policy.

Assessor Feedback

 Student provided with feedback

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Attempt 1 ☐ Satisfactory ☐ Not Yet Satisfactory Date / /

Attempt 2 ☐ Satisfactory ☐ Not Yet Satisfactory Date / /

Assessor Name Assessor Signature

Note to Assessor: Please record any reasonable adjustment that has occurred for this assessment.

Instructions to Assessor
Work, Health and Safety: A work health and safety check of the assessment environment is to be conducted prior to the assessment and any hazards addressed appropriately.

Information for Students: You may have two (2) attempts for this assessment.
 If your first attempt is not successful, your teacher will discuss your results with you and will arrange a second attempt.
 If your second attempt is not successful, you will be required to re-enrol in this unit.
Only one re-assessment attempt will be granted for each assessment item.

Time Allowed: 2 weeks

Materials Provided:
 Didasko resource on didasko online – the link is found in your eLearn course
 ACT Health resources and links on eLearn
 Internet access and computer access through the CIT learning centres at all campuses.

Assessment Range and Conditions:

This is an open book unsupervised assessment . You can access the resources for information to complete this assessment. The teacher is available
for guidance if you are unsure of what is required. The assessment must be in the dropbox by the date due to be considered for marking. You must
answer all questions required, and fill in every line of each table.

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Assessment Criteria: To achieve a Satisfactory result, your assessor will be looking for your ability to demonstrate the key skills/tasks/knowledge
detailed in the Assessment Task to industry standard.
 Critical control points for food production process
 Methods of control for hazards at each CCP
 Time and temperature methods of control
 Corrective actions when food hazards are not controlled

Assessment Task Instructions for Students

Read the case study information given for the food production system in use. Look at each step in the food production process and give 2 possible
hazards (Q1) and 2 methods of controlling those hazards (Q2) at each step. Q3 asks you to give corrective actions for the incidents recorded in the case
study.
Type your answers into this document, save it to the desktop or a usb stick, then upload your assessment into the dropbox on eLearn. You will receive
feedback within 2 weeks of submission. Feedback will be provided on eLearn, and you will receive an email to remind you to look at your feedback in
eLearn.

Assessment Task 3 – Case study.

Read the following case study and answer the questions:

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 a number of 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 time period from 12.30 to 2.30 pm. If
they are not sold by 4 pm, they are thrown out.

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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 business is going to expand into off site function catering and will be delivering to businesses for daytime lunches and conferences. They will be
purchasing a vehicle for transporting the catering.

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

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Stephanie and Jack are preparing a food safety program to minimise the risks of food poisoning, and having their business closed.

Q1.Fill in the following table, considering what the hazards may be for each critical control point in their food production system. Remember a hazard
is the risk of something going wrong with the safety of the food. A critical control point is a point in the food production process where hazards can
occur, and can be controlled.

You will need to write 2 possible hazards for each critical control point in the food production process.

CRITICAL CONTROL POINTS: POSSIBLE HAZARDS FOR EACH CRITICAL CONTROL POINT:
RECEIVING: 1. Example: Temperature control – Food may be delivered out of temperature control.

2.

STORING: 1.

2.

PREPARING: 1.

2.

PROCESSING: 1.

2.

DISPLAYING AND/OR SERVING: 1.

2.

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PACKAGING: 1.

2.

TRANSPORTING: 1.

2.

DISPOSING: 1.

2.

Q2. Now that you have discussed what may go wrong at each step in the food production process, you must state the correct method of controlling
hazards at each point.

You will need to write 2 methods of control for each critical control point in the food production process.

CRITICAL CONTROL POINTS: METHODS OF CONTROLLING FOOD HAZARDS AT EACH POINT:

RECEIVING: 1. Example: Temperature control – Take and record temperatures of all deliveries of perishable items.

2.

STORING: 1.

2.

PREPARING: 1.

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 2.

PROCESSING: 1.

2.

DISPLAYING AND/OR SERVING: 1.

2.

PACKAGING: 1.

2.

TRANSPORTING: 1.

2.

DISPOSING: 1.

2.

Q3. Read the case study and give a corrective action for each incidence below where the food hazards are not controlled:

OUT OF CONTROL FOOD HAZARDS FROM THE CORRECTIVE ACTION

CASE STUDY:
Example: The plastic packaging from yesterdays chicken
rolls is re-used if they are not sold for todays chicken
rolls.
Example: 1. Packaging for ready to eat foods must be kept clean and at no risk of
contamination – packaging is meant to be single use. Keep the packaging in an area
where it will remain clean and uncontaminated.
2.Only use the packaging once, if the rolls are not sold, the packaging must be disposed

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 of as well as the food item.

The chicken was delivered pre-cooked.

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.
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.
They will be purchasing a vehicle for transporting the
catering.
Stephanie and Jack are unsure if the temperature of
their cool room was an issue with the food poisoning
incident.

Q4. If you were displaying food on a hot buffet, how would you control the food hazards. Give two methods.

Q5. If you were selling prepacked sandwiches, how would you control the food hazards. Give two methods.

Q6. If you were transporting food for an off site function, how would you control the food hazards. Give two methods.

Q7. If you had food that was past its use by date, how would you control the food hazard. Give two methods.

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