Learner

Assessment 2: Practical

Unit Code & Name SITXFSA005 Use hygienic practices for food safety

Learner instructions
Assessment information
These instructions must be read in conjunction with the Unit Outline.
Cheating and plagiarism are considered academic misconduct and will not be tolerated
at WAI. Refer to the ‘Cheating, Plagiarism and Collusion’ statement in the current
‘Student Guide’.

This assessment will be conducted in one or more practical training sessions

You will be informed and provided sufficient notice by your assessor/s where and
when each assessment will be conducted.

On three separate, service periods or shifts you must demonstrate your knowledge
and skill in meeting requirements of the following Tasks 1–4 detailed here.
These activities must be demonstrated in an operational food preparation or service
environment such as an industry workplace for workplace assessment or an industry
simulated environment.
1: Follow organisational hygiene and food safety procedures
For preventing food contamination such as changing cutting boards and sanitising
equipment between tasks. Washing hands after toilet, meal breaks and so on, and
additional standards as detailed in Topic 4 of the learning resources.
Identifying and removing any hygiene or food safety hazards relating to ready to eat
food items.
2: Reported issues to supervisor or other relevant person concerning
• Any personal health issues
Assessment
instructions • Food contamination issues
• Unsafe food handling practices
(Did you or the student/co-worker stop work if contamination occurs?)
If no issues to report you should identify potential reportable situations to meet the
assessment outcome in consultation with the assessor.
3: Prevent food contamination
• Present yourself in a hygienic PPC (uniform)
• Apply food-safe grooming (any cuts/wounds covered with industry approved
dressing/bandage, i.e. blue Band-Aid/s
• Use clean, appropriate utensils for handling food
• Follow organisational cleaning schedules for cleaning and sanitising.
4: Follow hygienic handwashing practices
Consistently demonstrated correct hand washing using appropriate facilities, i.e.
between tasks, after toilet visits, meal breaks, smoking, touching body, coughing, or
sneezing.
1. Wet hands to remove dirt in basin.
2. Use soap or liquid soap to lather.
3. For 20–30 seconds, rub soap through your fingers, thumbs, nails, wrists and
palm.
4. Rinse soap off your hands with warm running water.
5. Air dry hands or use single-use paper towels.

Author: SSTAR Team Page: 1 of 4

File Reference: SSTAR SITXFSA005 Hygiene - A2 Practical - Learner V260423.docx
Learner
Assessment 2: Practical
SITXFSA005 Use hygienic practices for food safety

Assessment information (continued)

The ‘Assessor Observation Checklist’ will be used during this assessment. Please
Assessment
ensure that you review the student version of this checklist, attached here, before
instructions
undertaking the assessment. If you are unsure of any task or question, please ask your
(continued)
assessor for clarification.
Observable behaviours you need to demonstrate are detailed in the student version of
Observable the Assessor Observation Checklist attached to this document. It is important you review
behaviours this checklist before your assessment. Ask your assessor about anything you are unsure of.

• Location: must be demonstrated in an operational food preparation or service

environment
This can be an industry workplace or a simulated industry environment, such as a
Context and training kitchen, bar, restaurant or catering facility servicing customers, clients or
conditions for residents. Industry standards apply
assessment
• Timeframe: 3 x 4 hours service periods or shifts.
You must demonstrate your ability on three separate service periods or shifts as
directed by your assessor and detailed on the unit outline

You will require a device and access to myWAI to access electronic resources and
assessments identified here
Student supplied
• PPC – personal protective clothing
• Equipment or tool kit as instructed and relevant to work role
• A copy of the Assessor Observation Checklist – student version.
Institute or workplace supplied
Assessment must ensure access to all fixtures and equipment required in the specific
industry environment.
This includes:
• Food handler gloves
Resources, • Receptacles for storage and display purposes
equipment • Serving utensils
and materials
required • Appropriate changing facilities
• Personal protective equipment relevant to job role
• Appropriate facilities for handwashing:
▪ Designated hand washing sink with warm running water
▪ Antiseptic liquid soap
▪ Single use towels
• First aid kit
• Ready to eat food items
• Current plain english regulatory documents distributed by the commonwealth, state,
territory or local government food safety authority
• Australia new zealand food standards code
• Current organisational hygiene and food safety policies and procedures.
Reasonable adjustment is when assessors adjust or change an assessment so a student
can participate in the assessment fairly.
Reasonable adjustments are available for students with diagnosed disability, medical or
Reasonable mental health conditions. Students with personal issues who are eligible for Special
adjustment Consideration can also apply for reasonable adjustment.
Some examples of reasonable adjustment are:
• Extra time
Author: SSTAR Team Page: 2 of 4
File Reference: SSTAR SITXFSA005 Hygiene - A2 Practical - Learner V260423.docx
Learner
Assessment 2: Practical
SITXFSA005 Use hygienic practices for food safety

Assessment information (continued)

• A scribe to write answers
• Written questions asked orally
• Individual work instead of group presentations.
Students who need reasonable adjustment should let their assessors know as early as
possible. Assistance is available from the Access and Disability Services or Wellbeing
and Counselling Services.

Decision- You must meet all criteria or observable behaviours in the Assessor Observation Checklist.
making rule
Reassessment and appeal information is detailed on the Unit Outline. You can also find
information located in:
Reassessment
and appeals • Student Guide
• MyWAI.

Author: SSTAR Team Page: 3 of 4

File Reference: SSTAR SITXFSA005 Hygiene - A2 Practical - Learner V260423.docx
Learner
Assessment 2: Practical
SITXFSA005 Use hygienic practices for food safety

Use the following checklist to ensure you are prepared for all tasks the assessor will be observing in
your demonstration on each of the three occasions.

Task 1: Observation Checklist – the student demonstrated the following Oc 1 Oc 2 Oc 3

observable behaviours: (✓) (✓) (✓)
1. Followed organisational hygiene and food safety procedures:
• For preventing food contamination such as changing cutting boards and
sanitising equipment between tasks and additional standards as detailed
in Topic 4 of the learning resources
• Identifying and removing any hygiene or food safety hazards relating to
ready to eat food items.

2. Reported issues to supervisor or other relevant person concerning:

• Any personal health issues
• Food contamination issues
• Unsafe food handling practices
• (Did student stop work if contamination occurs?)
• Teacher to identify by number the correct option of any verbally reported
issue for each occasion
1 Personal health 2 Food contamination 3 Unsafe food handling
4 Other: ____________________________________________________

• If no issues to report the student should identify potential reportable

situations to meet the assessment outcome in consultation with the
assessor.
3. Prevented food contamination:
• Presented in hygienic PPC (uniform)
• Food safe grooming (any cuts/wounds covered with industry approved
dressing/bandage, i.e. blue Band-Aid/s
• Used clean, appropriate utensils for handling food
• Followed organisational cleaning schedules for cleaning and sanitising.

4. Followed hygienic handwashing practises

Consistently demonstrated correct hand washing using appropriate
facilities, i.e. between tasks, after toilet visits, meal breaks, smoking,
touching body, coughing, or sneezing.
1. Wet hands to remove dirt in basin.
2. Use soap or liquid soap to lather.
3. For 20–30 seconds, rub soap through your fingers, thumbs, nails, wrists
and palm.
4. Rinse soap off your hands with warm running water.
5. Air dry hands or use single-use paper towels.

Author: SSTAR Team Page: 4 of 4

File Reference: SSTAR SITXFSA005 Hygiene - A2 Practical - Learner V260423.docx