Australian College of the Professions

RTO No. 41201 CRICOS No. 03608K

SITXFSA002
Participate in safe food handling
practices
LEARNER WORKBOOK
Assessment Task -2
SIT40516 Certificate IV in Commercial Cookery

Student ID: ACP2019____________________________________

Student Name: _______________________________________
Assessor Name: Morshed
Student Signature:_______________________________________
Date:_____ / 11 / 2019

OFFICE USE ONLY

Received by - Date:
Assessment Attempt  Initial Attempt Second Attempt /Reassessment
Completion Status Complete Incomplete
RESULTS COMPETENT NOT YET COMPETENT
Completion Date: Assessed by: Morshed

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 Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K

Assessment Task 2
Knowledge questions

Learner instructions
Answer the following questions and write your answers clearly in the spaces provided. All
questions must be answered correctly, and you must provide enough detail to
demonstrate your knowledge. If you require more space to record your response, attach a
page clearly marked with your name and the unit title.
Your responses should be submitted in written format (or in another format as agreed
with your assessor) and must be in your own words. Your assessor will ensure that you
have been provided with all relevant documentation.

Required resources
For this assessment, learners will need access to:
● the internet

● relevant state or territory Food Act and Regulations

● Australia New Zealand Food Standards Code (FSANZ)

● current organisational policies and procedures relating to the food safety program,
including safe hygienic practices for the production and sale of safe food products.

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 Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K

Questions
1. Identify 6 possible consequences to a food business if food safety requirements are
not met.

2. Identify 4 possible consequences to a food handler if food safety policies and

procedures are not followed.

3. Explain when a bacterial swab test would be conducted in a food business.

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4. Complete the table below by listing 2 examples of each type of contaminant and
3 ways you can prevent these from coming into contact with food.

Type of Examples Prevention

contaminant

Physical

Microbiological

Chemical

5. Bacteria can cause microbiological contamination of food. What are the ideal
conditions for bacteria to grow?

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6. What are the appropriate storage temperatures for the following types of food, and
where should they be kept?

Food type Storage temperature Location

Frozen goods

Fresh seafood

Fresh poultry

Fresh meat

Fresh fruit and

vegetables

Fresh dairy

Cooked rice

Dry goods

7. Answer the following questions about the usage and maintenance of food
thermometers.
a. Describe when you must use a thermometer.

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b. How do you clean and sanitise a thermometer?

c. How do you calibrate a thermometer?

d. What actions are you required to take if you identify a fault in a thermometer;
for example, the temperature variance during calibration is more than 1°C?

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8. Answer the following questions about the danger zone.

a. What is the temperature danger zone?

b. How you would prevent food being left in the danger zone when storing,
thawing and reheating food?

Process Prevention method

Storing

Thawing

Reheating

c. For each of the following situations, explain the corrective action you would
take in case these food hazards cannot be controlled.

Situation Corrective action

Food has not cooled from

21°C to 5°C within 4
hours in the coolroom

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RTO No. 41201 CRICOS No. 03608K

Food is ready to serve to

the customer when you
notice that food has not
reached 60°C or higher

Food for thawing has been

placed in the coolroom
above ready-to-eat or
cooked food

9. What is the 2-hour/4-hour rule and how do you apply it?

10. How do you monitor and record the temperature of storage equipment such as the
coolroom and freezer?

11. When is chemical testing conducted on food products?

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12. Describe the safe food-handling practices for the following food items. Include
storage and temperature requirements.

Food item Safe food-handling practices

Dairy

Dried goods

Eggs

Frozen goods

Fruit and
vegetable

Meat and fish

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13. List 3 risks associated with packaging of food products and describe what can be
done to minimise these risks.

14. Answer the following questions about displaying food.

a. Why are protective barriers used when displaying food?

b. What are the temperature requirements for displaying hot and cold foods?

c. What are the monitoring requirements when displaying hot and cold foods?

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15. List 6 examples of non-conforming practices that you would need to report to a
supervisor or manager.

16. List all of the high-risk customer groups. Why are food standards especially
important when catering for high-risk customers?

17. Describe how cross-contamination occurs.

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18. Identify 4 ways you can prevent cross-contamination.

19. What is the difference between cleaning and sanitising?

Process Explanation

Cleaning

Sanitising

20. Name and describe the 7 steps for effectively cleaning and sanitising crockery.

Name Description

1.

2.

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Name Description

3.

4.

5.

6.

7.

21. Explain the requirements for providing single-use-items safely.

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22. Describe the cleaning and sanitising procedures for a food premises. For the
following items, choose 2 examples of that item and explain how you would clean
and sanitise them. Include your choice of chemicals or mechanical procedures (for
example, a dishwasher) in your answer.

Item to be Examples Cleaning and sanitising procedures

cleaned

Equipment 1.

2.

Surfaces 1.

2.

Eating and 1.
drinking
utensils

2.

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23. Answer the following questions about handling and disposing of waste and pest
control.
a. Why might you need to store food that is meant for disposal?

b. How should you safely store food meant for disposal?

c. Identify 4 actions you must take for preventing pest and animal infestation.

d. What should you do if you see a rat or cockroach during service?

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Comments, declaration and signature

Assessor comments

Assessor name MORSHED

Assessor signature Date / /2019

Learner name

Learner ID ACP2019

Learner declaration I declare that I have been informed of and accept the results of this
part of my assessment.

Learner signature Date /11/2019

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