ASTRAL INSTITUTE: SITXFSA002 Safe Food Handling Practices Assessment

This document presents a comprehensive assessment guide for the SITXFSA002 unit, which is part of the Certificate IV in Commercial Cookery (SIT40516) program offered by ASTRAL INSTITUTE. The assessment is designed to evaluate a student's ability to participate in safe food handling practices. It includes two main parts: a knowledge test (AT1) and a practical demonstration (AT2). The knowledge test assesses understanding of food safety regulations, hazard analysis, and control points (HACCP), and the contents of food safety programs. The practical demonstration requires students to demonstrate safe food handling techniques in a commercial kitchen environment across three sessions, covering critical control points from receiving to disposing of food. The assessment covers various aspects of food safety, including storage, preparation, providing safe single-use items, maintaining a clean environment, and disposing of food safely. Students must demonstrate competence in all tasks to pass the unit, with opportunities for reassessment if needed. The guide provides detailed information about the assessment's context, conditions, required resources, and the marking criteria used by the assessor. It emphasizes adherence to the Australia New Zealand Food Standards Code and the importance of following the food safety program established by ASTRAL INSTITUTE. The document also highlights the consequences of not following the outlined procedures and the importance of safe food handling practices.

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/ ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972
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[e-mail]
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SIT40516 - Certificate IV in Commercial Cookery
SITXFSA002- Participate in safe food handling practices
Student Assessment Guide
Student ID: _________________________
Student Name: _________________________

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/ ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.0
Release Date: Dec 2020
Page No: 2
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ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/ ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.0
Release Date: Dec 2020
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ASSESSMENT RECEIPT FORM
STUDENT NAME:
STUDENT ID:
COURSE CODE: SIT40516
COURSE TITLE: Certificate IV in Commercial Cookery
TRAINER’S/ASSESSOR’S
NAME:
DUE DATE
UNIT CODE AND
DESCRIPTION
SITXFSA002 – Participate in safe food handling practices.
NOTE:
1. This form must be stapled on top of the Assessment Workbook upon submission.
2. This Assessment Receipt Form must be dated and signed in.
DECLARATION
1. I am aware that penalties exist for plagiarism and academic dishonesty.
2. I am aware of the requirements set by my Trainer/Assessor.
3. I have retained a copy of my Assessment.
Student Signature: Date:
ASSESSMENT RECEIVED BY ASTRAL INSTITUTE Staff
Name:
Date:
Signature:
================================= Tear Here ===========================

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/ ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.0
Release Date: Dec 2020
Page No: 4
Students must retain this as a Record of Submission.
Assessment Handed On:
Unit Code & Description: SITXFSA002 – Participate in safe food handling practices.
ASTRAL INSTITUTE Student
Assessment Received by
ASTRAL INSTITUTE Staff Name: ………………...
……..............……...……...
Signature: …………………………...……...……...…………..
…...
Student
ID: .................................................................
Student Signature: ….………………………………………..
…….
This page is intentionally left blank

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/ ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.0
Release Date: Dec 2020
Page No: 5
ABOUT THIS BOOKLET
This assessment booklet and tools has been designed for students undertaking face to face
mode of study to provide information before students take assessments and contains
assessment tools to assess the skills and knowledge required from students to be deemed
competent in this unit.
This booklet might not be suitable for students taking other modes of study e.g. online or
work based.
Please read all the information given to you when you receive this assessment booklet. If
you do not understand any part of this booklet, please inform your assessor/trainer.
The assessment booklet contains two (2) parts:
PART 1: Assessments information: This part contains information on assessments for this
unit of competency and how assessment will be conducted throughout unit to achieve the
competency. It includes:
 Application of the unit of competency
 Purpose of assessment
 Elements, performance evidence and knowledge evidence requirements of the unit
 Conditions, context, required resources and location of the assessment.
 Assessment tasks.
 Outline of evidence to be collected.
 Administration, recording and reporting the requirements including special
adjustments, appeals, reasonable adjustments and assessors’ intervention.
PART 2: Assessment tasks: This part contains the information to successfully undertake the
assessment task. In each assessment task, students will find the following information:
 Task instructions.

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/ ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
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Release Date: Dec 2020
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 Role play / Practical Demonstration information.
Information on resources required, where applicable
PART 1
Assessment
Information

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/ ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
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Release Date: Dec 2020
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Application of the unit of competency:
This unit describes the performance outcomes, skills and knowledge required to handle food
safely during the storage, preparation, display, service and disposal of food. It requires the
ability to follow predetermined procedures as outlined in a food safety program.
The unit applies to all organisations with permanent or temporary kitchen premises or
smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour
operators; attractions; function, event, exhibition and conference catering; educational
institutions; aged care facilities; correctional centers; hospitals; defence forces; cafeterias,
kiosks, canteens and fast food outlets; residential catering; in-flight and other transport
catering.
Safe food handling practices are based on an organisation’s individual food safety program.
The program would normally be based on the hazard analysis and critical control points
(HACCP) method, but this unit can apply to other food safety systems.
It applies to food handlers who directly handle food during the course of their daily work
activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage
attendants.
Food handlers must comply with the requirements contained within the Australia New
Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor
who is required to be certified as competent in this unit through a registered training
organisation.
Food safety legislative and knowledge requirements may differ across borders. Those
developing training to support this unit must consult the relevant state or territory food

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/ ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.0
Release Date: Dec 2020
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safety authority to determine any accreditation arrangements for courses, trainers and
assessors.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITXFSA001-Participate
in safe food handling practices.
Elements
1. Follow food safety program.
2. Store food safely.
3. Prepare food safely.
4. Provide safe single use items.
5. Maintain a clean environment.
6. Dispose of food safely.
Performance evidence:
Evidence of the ability to complete tasks outlined in elements and performance criteria of
this unit in the context of the job role, and:
 demonstrate use of safe food handling practices in food handling work functions
on at least three occasions
 demonstrate the correct methods of controlling food hazards at each of the
following critical control points:
 receiving
 storing
 preparing
 processing
 displaying and/or serving
 packaging
 transporting
 disposing.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
 key features of commonwealth, state or territory and local food safety compliance
requirements as they impact workers at an operational level:
 contents of national codes and standards that underpin regulatory requirements
 reasons for food safety programs and what they must contain
 local government food safety regulations and inspection regimes

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/ ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.0
Release Date: Dec 2020
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 consequences of failure to observe food safety policies and procedures
 meaning of contaminant, contamination and potentially hazardous foods as
defined by the Australia New Zealand Food Standards Code
 hazard analysis and critical control points (HACCP) or other food safety system
principles, procedures and processes as they apply to operations and different
food types:
 critical control points for the specific food production system and the
predetermined methods of control, especially time and temperature controls used
in the receiving, storing, preparing, processing, displaying, serving, packaging,
transporting and disposing of food
 main types of safety hazards and contamination
 conditions for development of microbiological contamination
 environmental conditions and, temperature controls, for storage
 temperature danger zone and the two-hour and four-hour rule
 contents of organisational food safety program, especially procedures, associated
requirements, and monitoring documents
 food safety monitoring techniques:
 bacterial swabs and counts
 checking and recording that food is stored in appropriate timeframes
 chemical tests
 monitoring and recording food temperatures using a temperature measuring
device accurate to plus or minus one degree Celsius
 monitoring and recording temperature of cold and hot storage equipment
 visually examining food for quality review
 methods to ensure the safety of food served and sold to customers:
 packaging control:
 using packaging materials suited to foods
 monitoring of packaging damage
 protective barriers
 temperature control
 supervision of food displays
 utensil control
 providing separate serving utensils for each dish
 safe food handling practices for the following different food types:
 dairy
 dried goods
 eggs
 frozen goods
 fruit and vegetables
 meat and fish
 equipment operating procedures, especially how to calibrate, use and clean a
temperature probe and how to identify faults
 choice and application of cleaning, sanitising and pest control equipment and
materials

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/ ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
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Release Date: Dec 2020
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 cleaning, sanitising and maintenance requirements relevant to food preparation
and storage:
 cleaning:
 dirt
 food waste
 grease
 pest waste removal
 sanitising:
 eating and drinking utensils
 food contact surfaces
 maintenance:
 recalibrating measurement and temperature controls
 minor faults
 high risk customer groups:
 children or babies
 pregnant women
 aged persons
 people with immune deficiencies or allergies
 unwell persons.
Context and conditions for assessments:
To comply with the assessment condition of this unit:
 Astral Skills Institute of Australia (ASTRAL INSTITUTE) will conduct practical
assessment for this unit in its Commercial Kitchen Located at Kogarah.
 You will have access to suitable facilities, equipment and resources.
 Kitchen has access to ASTRAL INSTITUTE Kitchen food safety program and wide range
of ingredients including food types for session menu to participate in safe food
handling practice mentioned in this unit and access to Access to range of documents
and equipment found in commercial Kitchen (Please refer Appendix1 at the end of
this assessment tool for detailed list of assessment resources)
 Knowledge assessment for this unit will be conducted at ASTRAL INSTITUTE
classroom at location identified at timetable.
 All ASTRAL INSTITUTE assessor those are assessing this unit will satisfy the
requirements specified in Standards for Registered Training Organisations’
requirements for assessors.
Resources Required:
The assessor will ensure that assessment is conducted in a safe environment and you have
access to the following resources for the unit.
- Computers with access to internet and printers
- DIDASKO learner guide for unit SITXFSA002
- Access to ASTRAL INSTITUTE training Kitchen with access to equipment and

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/ ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.0
Release Date: Dec 2020
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documents defined in conditions of assessment above and in Appendix at the end of
the guide.
Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.
Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which
are shown in the Marking Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit.
Students with unsatisfactory completion of any of the assignment tasks will be deemed Not
Yet Competent (NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of
Evidence (authentic, current, sufficient and valid) prior to entering results into the
competency record sheet.
Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will
be given two opportunities for reassessment. If the student is still deemed Not Yet
Competent (NYC) after two reassessments in a unit of competency student will be required
to repeat the unit as per the scheduled delivery of the course. For further details, refer to
ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy.
Assessment
tasks
Assessment description Due date Location of
assessment
Assessment
Task 1 (AT1) –
Knowledge
Test
You are required to choose the correct
option(s) from the choices given for the
questions and short answers. You must
present your assignment in a clear and
professional manner.
You will be given 3 hours to complete this
task.
Needs to be
completed in
the classroom
Assessment
Task 2 (AT2) –
Practical
Demonstration
This is Practical Demonstration in ASTRAL
INSTITUTE kitchen demonstrating safe food
handling practices.
This will be done over 3 sessions of 4 hours
each (Total 12 hours)
You are required to demonstrate use of safe
food handling practices in work functions in
line with ASTRAL INSTITUTE kitchen food
Needs to be
completed in
ASTRAL
INSTITUTE
Kitchen

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/ ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.0
Release Date: Dec 2020
Page No: 12
safety program, on at least three occasions
during these sessions and you are also
required to identify and control food at
various critical control points in catering
control cycle from receiving till disposing.
Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following
assessment tasks within the date and time specified in the session plan. This will
demonstrate that you have all the required skills and knowledge for this unit.
Outline of evidence to be collected:
You must submit the following evidence to be marked competent for this unit. Your assessor
will ensure that the evidence submitted meets the Rules of Evidence which are valid,
sufficient, current, and authentic.
Assessment Task 1
(AT1) – Knowledge
Test
 Completed knowledge test with questions answered and
submit to your assessor electronically or paper based.
 Complete and sign the cover sheet for assessment task
Assessment Task 2
(AT2) – Practical
Demonstration
 Demonstration of participating in safe food handling for all
three sessions.
 Demonstration of the correct methods of controlling food
hazards at each critical control points on catering control
cycle from receiving till disposing.
 Satisfactorily completion of all task identified in skills
demonstration session.
 Completed and sign the cover sheet for assessment task
Administration, recording and reporting requirements:
You must read and follow this information carefully while completing assessments for this
unit of competency and if you are unsure of any instruction, please contact your assessor to
clarify.
The assessments are intended to be equitable, fair, and flexible.
Submission of assessment:
You must ensure that the completed assessment tasks are submitted along with the
assessment cover sheet: