SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY – Case study

ASSESSMENT D – CASE STUDY

INSTRUCTIONS (for assessments not embedded within the LMS)

 The assessment must be written using an industry standard software package such as Microsoft Word,
Excel, PowerPoint, etc.
 Name the file using the assessment task number and then save your file.
 Ensure your submission identifies the unit code and title, the assessment task number and the name
of the assessment at the top of the page. Alternatively, you may place this information in the document
header.
 Add your name and student number to the header or footer on every page.
 On completion, submit your assessment to your assessor via the LMS.

Learner assessment guide and evidence

This assessment requires you to identify food safety hazards, procedures and practices and
report food safety hazards.

You are required to do the following.

 Complete Tasks 1, 2 and 3 in Assessment D.

 Read the case studies and answer the questions.

Task 1: Sally’s sandwiches

 Read case study and answer the questions.

You work in a café in a shopping centre. You prepare and serve sandwiches, rolls, wraps, hot
and cold meals, snacks, pastries, cakes and desserts. Some items are purchased pre-prepared,
partially or fully cooked. Others, especially sandwiches, rolls and wraps, are prepared fresh every
day. Your local food safety legislation requires the business to have a food safety program.

Q1: What are three of your legal responsibilities as a food handler in this workplace?

Q2: What is the overall purpose of your business’s food safety program?

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Q3: What are two types of information contained in the food safety program?

Q4: Where are the step-by-step instructions on how to implement the requirements of the food
safety plan detailed?

Q5: The food safety program is developed using the principles of the HACCP system. What is
the basic aim of the HACCP system?

Q6: What are three hygiene procedures the café expects you to follow?

Q7: Are the following situations hygiene hazards? If yes, what can you do to remove or minimise
them? If no, why isn’t it?
 There is food debris and some dirt on the floor of the walk-in cool room where all the
perishable stock is stored.

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 You notice one of your colleagues is washing her chopping board, knives and other
preparation utensils in a sink of hot, soapy water.

 The paper towel dispenser at the hand-wash basin has run out and everyone is drying
their hands on a tea towel.

Q8: You can’t find an appropriate solution to the lack of paper towels to dry hands on. What
should you do?

Q9: You’ve been told the Environmental Health Officer (EHO) is coming in to inspect the café
tomorrow. Who is this person employed by and what is their role?

Q10: What are two potential ramifications to the business if the EHO finds it is not meeting food
safety standards?

Q11: The EHO has noticed that the fly screen door on the back door of the café is damaged with
several holes in it. It is a potential source of contamination. How does the Food Standards
Code define contamination?

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Q12: How could food become contaminated as a result of the holes in the screen door?

Q13: The café provides you with an apron and a cap to wear when preparing and serving food.
What is the food safety role of these items?

Q14: As part of the café’s dress code, you are expected to wear rubber-soled, enclosed shoes at
work.
 Is this a food safety or WHS requirement?

 Why is it a requirement?

 What is this type of clothing called?

Q15: What are two techniques you can use to minimise contact, and therefore cross-
contamination, between the ready-to-eat items stored in the refrigerated display cabinet?
Include techniques the café might already be using in your response.

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Task 2: Kings Arms Hotel

 Read case study and answer the questions.

You work as a kitchen hand in the Kings Arms Hotel. You clean all the crockery and cutlery from
the bistro and all equipment and utensils used by the cooks in the kitchen. You use an automatic
dishwasher for most items. Some larger or heavily soiled items, or preparation equipment parts
such as the blades from the slicer, have to be washed by hand. You also empty the garbage bins
in the kitchen during and after service and remove them to the external bulk waste bin.

 Are these statements True or False? Circle the correct answer.

Q1: Your workplace’s food hygiene procedures don’t apply to you because you are not handling
food, only cleaning up afterwards.
True False

Q2: You don’t need to wash your hands after handling the rubbish, going to the toilet or using
chemicals as your hands are in hot water all the time.
True False

Q3: The dishwasher is an effective way of both cleaning and sanitising items.
True False

Q4: As the hot soapy water you are hand-washing items in is not hot enough, you need to
sanitise the items afterwards.
True False

Q5: As you work in the kitchen and are never seen by customers, your personal hygiene
standards and cleanliness of your uniform are not important.
True False

Q6: You are mainly responsible for cleaning dishes and food preparation equipment and don’t
come into contact with food other than to dispose of it. As a result, you couldn’t possibly
contaminate food.
True False

Q7: One of your responsibilities after service is over is to clean and sanitise all benches and
surfaces. It is not a food safety requirement that you wear rubber gloves when completing
these tasks.
True False

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Task 3: Rio restaurant

 Read case study and answer the questions.

It’s Thursday evening and the restaurant is busy. You feel awful. You think you have a cold as
you have been sneezing all day and you must blow your nose regularly. You’re about to start
work in the cold larder section of the kitchen, preparing cold salads, entrées and sauces.

Q1: What should you do?

Q2: What are the risks associated with your working if you have an infectious disease?

Q3: Should you be working in the cold larder preparing food tonight? Why/why not?

Q4: You know it’s very important to wash your hands correctly. What are the steps you should
follow to make sure your hands are thoroughly clean?

Q5: The chef has asked you to continue working but to wear disposable gloves at all times. You
are already behind in your work tasks so you are rushing to catch up. You realise you have
sneezed several times and blown your nose without changing the gloves. Food may have
become contaminated.
 What should you do?

 What are the potential consequences on your customers?

Q6: If you have contaminated food, what conditions will the bacteria need to grow to cause
illness?

Q7: The risk of infecting customers is increased as you are working with potentially hazardous
foods. What does the term ‘potentially hazardous foods’ mean?

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Assessor checklist
To be completed by the assessor.
Learner’s name:
Did the learner successfully
demonstrate evidence of their ability to
do the following?
Follow organisational hygiene
procedures when demonstrating safe
food handling practices.
Use appropriate communication
methods to report unsafe practices
and breaches of hygiene procedures.
Correctly identify food hazards that
may affect the health and safety of
self and others.
Follow correct methods of controlling
food hazards at each critical control
point.
Remove or minimise, and report,
hygiene hazards.
Follow correct organisational
procedures to report personal health
issues that could cause a hygiene
risk.
Report incidents of food
contamination resulting from personal
health issues.
Cease participation in food handling
activities where own health may
cause food contamination.
Consistently demonstrate techniques
to prevent food contamination from:
 clothing and other items
 unhygienic personal contact.
Prevent unnecessary contact with
ready-to-eat food.
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Completed
Assessor comments
Yes No
Can follow organisational hygiene
procedures.
Used appropriate communication
methods to report unsafe practices and
breaches of hygiene procedures.
Correctly identify food hazards that may
affect the health and safety of self and
others.
Follow correct methods of controlling
food hazards at each critical control
point.
Remove or minimise, and report,
hygiene hazards.
Follow correct organisational
procedures to report personal health
issues that could cause a hygiene risk.
Report incidents of food contamination
resulting from personal health issues.
Cease participation in food handling
activities where own health may cause
food contamination.
Consistently demonstrate techniques to
prevent food contamination from:
 clothing and other items
 unhygienic personal contact.
Prevent unnecessary contact with
ready-to-eat food.
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Did the learner successfully Completed

demonstrate evidence of their ability to Assessor comments
do the following? Yes No
Ensure hygienic contact with food and Ensure hygienic contact with food and
food contact surfaces. food contact surfaces.

Use hygienic cleaning practices to Use hygienic cleaning practices to

prevent foodborne illnesses. prevent foodborne illnesses.

Consistently demonstrate correct Consistently demonstrate correct hand-

hand-washing technique and use the washing technique and use the correct
correct facilities. facilities.

Interpret documents or diagrams that Interpret documents or diagrams that

relate to food safety programs, food relate to food safety programs, food
safety and hygiene procedures and safety and hygiene procedures and
HACCP practices. HACCP practices.

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