Written Test for SITXFSA001

Written Test
Unit Code:- SITXFSA001
UnitName:- Use hygienic practices for
food safety
Assessment for this Unit of Details
Competency/Cluster
Assessment 1 Written Test
Assessment 2 Practical/Observation
Assessment 3
Assessment conducted in thisinstance: Assessment 1 2 3

Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined
in the elements and performance criteria for this unit of competency and relating to the following
aspects:
• Basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:
o meaning of contaminant, contamination and potentially hazardous
foods as defined by the Australia
New Zealand Food Standards Code
o employee and employer responsibility to participate in
hygienic practices
o reasons for food safety programs and what they must contain
o role of local government regulators
o ramifications of failure to observe food safety law and
organisational policies and procedures
health issues likely to cause a hygiene risk relevant to food safety:
o airborne diseases
o food-borne diseases
o infectious diseases
• hygiene actions that must be adhered to in order to avoidfood-borne illnesses hand
washing practices
• basic aspects of hazard analysis and critical control points (HACCP) method of
controlling food safety
specific industry sector and organisation:
o major causes of food contamination and food-borne illnesses
o sources and effects of microbiological contamination of food
o workplace hygiene hazards when handling food and food contact surfaces
o basic content of organisational food safety programs
o contents of organisational hygiene and food safety procedures
o hygienic work practices for individual job roles and responsibilities
Place/Location where assessment will be conducted
DC Class Room and Training Kitchen
Resource Requirements
Pen, Paper, internet access or a copy of “Australia New Zealand Food Standards Code - Standard 3.2.1 -
Food Safety Programs (Australia Only)” or an organisational food safety plan as set out in the TP.
Instructions for assessment including WHS requirements
You are required to address all questions to achieve competence.
Your trainer will provide you with instructions for time frames and dates to complete this
assessment.
If more space is required for any answer you may attach a separate page containing your
ID number, name unit title, unit code and the assessment task number and attach this
page with the current assessment task before submission or alternatively use the back of
each paper with a clear reference to the relevant question(s).
Once completed, carefully read the responses you have provided and check for completeness.
Ensure you check your work and keep a copy before submitting.

You are encouraged to clarify any tasks, requirements or questions you may have with
your trainer.
Your trainer will provide you with feedback and the result you have achieved.
Assessment 1: Written Test
Your task:
1. There is legislation governing correct food handling processes in Australia and NewZealand
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
Food Standards Australia New Zealand
(FSANZ)
The executing person within the government agency is
responsible for developing and managing the standards for
food. He/she is also responsible for the labelling of both
packaged as well as unpackaged foods which include
mandatory warnings and advisory labels (Kwol and et.al.,
2020). Anyone can apply for a change of standards in the
Food Standards Code. The owner of the food business and
their powers include protecting the health as well as safety
of the customers. They ensure that the business complies
with all of the food standards. There are ministers who are
the in charge of food regulation at the local government
level. They are responsible for developing and
implementing the food policy as well as the enforcement of
the food standards code. Therefore, these are some of the
powers that the ministers have under Health Act. 34701
2. Working in the TH&E industry requires that staff follow good personal hygiene to prevent
contamination in accommodation, food and beverage areas and meet industry expectations
for presentation. Provide 5 examples of good personal hygienepractices:
Examples of good personal hygiene

1. It is very important to cover up any kind of cuts, abrasions and open sores. This helps in preventing
the bacteria from coming into contact with food as well as prevent infection bacteria from the food
entering into wound. It usually essential that the personnel wear clothes which might be appropriate for
his or her activity, which present example is industry of food processing (Lee and et. al., 2017).
Wearing the proper apparel as well as the footwear for the purpose of food processing is pleasant
manner to hold food cleanliness that is specifically essential while running in a company along with
hotel in which standards want to be saved high. Staff members inside in which are dealing with the food
processing, need to put on tight hand-wear as they're a essential and must be kept smooth as well as
properly sanitized in any respect time to save you unfold bacteria. As properly, all jewelry ought to be
separate when managing food due to jewelery will be first-rate supply of terrible microorganisms.
2. The nails of the people working within the food and beverage areas must always be short and clean
in order meet the industry expectations for presentation. Wearing right shoes is a general accompanied
by any food production organisation. Wearing the suitable footwear that's robust, smooth and cozy is a
ought to. Any shoes worn inside the meals processing environment in the inn should no longer move
contaminate regions, consequently it's far first-rate to devote single shoes pair to be clapped out
completely in kitchen along with no longer worn everywhere else. It is necessary for an individual to
keep their hands smooth is infinite have to in sector as this is far every day manner for us. In regards to
this, sustaining your fingers smooth in the processing of meals inside resorts is necessary as this may
save you disease spread and lodges to assure smooth environments. In context to this, Cleaning fingers
is one of the effective way with the intention to fight realizable micro-organisms as well as
contaminating agents in the administrative center. It is also a simple technique to avoid illnesses
coming from different people inside place. Due to it, in case you work in meals processing sector you
then must make certain that you wash arms before the working, after the lunch, after a lavatory ruin or
any time that your fingers touch food and the cigarettes.
3. Both male as well as female staff members who have long hair must tie them at all times. It is also
essential for all of the staff members to take a shower daily and not touch their hair while working.
Another exercise which need to be kept in the mind is assuring that equipment as well as system used
within the processing of meals in accommodations are smooth and also sanitized (Loukieh and et. al.,
2018). Bacteria are typically found in tools and equipment that are not regularly cleaned and sanitised,
especially in such a large enterprise in which tools and gadgets are constantly used. The microorganism
present in instruments and equipment that can be used on a day-by-day basis is not easiest, but is also
present within the carts, hoses and various supplementary substances that are used inside the food
processing business.
4. Washing hands is another example of personal hygiene that the employees working in the hospitality