SITXFSA002 Participate in safe food practices | My Assignment Tutor

SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.0 ABN 28 615 702 335ACN 615 702 335CRICOS Provider Code: 03647CRTO Provider Code 45272335: 03647CSITXFSA002Participate in safefood practicesTask 2Assessmnt SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.0Blue Bay College89 Marsden Street Parramatta NSW 2150T: (02) 8897 3814https://bluebaycollege.com.au/info@bluebaycollege.com.auABN 28 615 702 335ACN 615 702 335CRICOS Provider Code: 03647CRTO Provider Code 45272SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.0 Your Workplace Health and Safety (WHS) at Blue Bay College1. It is your duty to inform staff at Blue Bay College if you see, hear or come acrossany incident, situation or hazard that might require immediate attention2. In case of an emergency evacuation, you are required to follow the instructionsprovided by your trainer. While exiting the building, keep calm and walk alongsidethe hand rails. SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.0Assessment Task 2Knowledge questionsLearner instructionsAnswer the following questions and write your answers clearly in the spacesprovided. All questions must be answered correctly, and you must provide enoughdetail to demonstrate your knowledge. If you require more space to record yourresponse, 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 agreedwith your assessor) and must be in your own words. Your assessor will ensure thatyou have been provided with all relevant documentation.Required resourcesFor 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 safetyprogram, including safe hygienic practices for the production and sale of safefood products.SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.0Questions1. Identify 6 possible consequences to a food business if food safety requirementsare not met.2. Identify 4 possible consequences to a food handler if food safety policies andprocedures are not followed.3. Explain when a bacterial swab test would be conducted in a food business.SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.04. Complete the table below by listing 2 examples of each type of contaminantand 3 ways you can prevent these from coming into contact with food. Type ofcontaminantExamplesPreventionPhysicalMicrobiologicalChemical 5. Bacteria can cause microbiological contamination of food. What are the idealconditions for bacteria to grow?SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.06. What are the appropriate storage temperatures for the following types of food,and where should they be kept? Food typeStorage temperatureLocationFrozen goodsFresh seafoodFresh poultryFresh meatFresh fruit andvegetablesFresh dairyCooked riceDry goods 7. Answer the following questions about the usage and maintenance of foodthermometers.a. Describe when you must use a thermometer.SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.0b. 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 athermometer; for example, the temperature variance during calibration ismore than 1°C?SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.08. 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? ProcessPrevention methodStoringThawingReheating c. For each of the following situations, explain the corrective action youwould take in case these food hazards cannot be controlled. SituationCorrective actionFood has not cooled SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.0 from 21°C to 5°C within4 hours in the coolroomFood is ready to serve tothe customer when younotice that food has notreached 60°C or higherFood for thawing hasbeen placed in thecoolroom above readyto-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 suchas the coolroom and freezer?11. When is chemical testing conducted on food products?SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.012. Describe the safe food-handling practices for the following food items. Includestorage and temperature requirements. Food itemSafe food-handling practicesDairyDried goodsEggsFrozen goodsFruit andvegetable SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.0 Meat and fish 13. List 3 risks associated with packaging of food products and describe what canbe 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?SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.0c. What are the monitoring requirements when displaying hot and coldfoods?15. List 6 examples of non-conforming practices that you would need to report toa supervisor or manager.16. List all of the high-risk customer groups. Why are food standards especiallyimportant when catering for high-risk customers?17. Describe how cross-contamination occurs.SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.018. Identify 4 ways you can prevent cross-contamination.19. What is the difference between cleaning and sanitising? ProcessExplanationCleaningSanitising SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.020. Name and describe the 7 steps for effectively cleaning and sanitisingcrockery. NameDescription1.2.3.4.5.6. SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.0 7. 21. Explain the requirements for providing single-use-items safely.22. Describe the cleaning and sanitising procedures for a food premises. For thefollowing items, choose 2 examples of that item and explain how you wouldclean and sanitise them. Include your choice of chemicals or mechanicalprocedures (for example, a dishwasher) in your answer. Item to becleanedExamplesCleaning and sanitising proceduresEquipment1.2. SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.0 Surfaces1.2.Eating anddrinkingutensils1.2. 23. Answer the following questions about handling and disposing of waste andpest control.a. Why might you need to store food that is meant for disposal?SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.0b. How should you safely store food meant for disposal?c. Identify 4 actions you must take for preventing pest and animalinfestation.d. What should you do if you see a rat or cockroach during service?Comments, declaration and signature Assessorcomments SITXFSA002 Participate in safe food practicesModified @ Blue Bay College Version 1.0 Assessor nameAssessordeclarationI declare that all requirements in Assessment Task 2 have beensatisfactorily completed and verbally authenticated if required.Assessor signatureDate Learner nameLearner declarationI declare that I have been informed of and accept the results of thispart of my assessment.Learner signatureDate