Assessment 1 food safety Suellen Cristine feedback 16 aug.docx

SITXFSA001
Use hygienic practices for food safety
Assessment

Instructions to Students:
Student name: Suellen Pavan
Unit description
This unit describes the performance outcomes, skills and knowledge required to use personal
hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires
the ability to follow predetermined organisational procedures and to identify and control food
hazards.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food
preparation or bar areas.
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TASK A – SHORT ANSWER
INSTRUCTIONS:
• You are to answer all questions.
• Read each question carefully.
• Ensure you have provided all required information.
SECTION 1: FOLLOW HYGIENE PROCEDURES AND IDENTIFY FOOD HAZARDS
Q1: All national, state and territory laws are based on the Australia New Zealand Food Standards
Code. Chapter Three of the Code relates to food safety standards. What are four (4) basic principles
outlined in Chapter Three?

• Display, Distribution
Satisfactory Unsatisfactory
Q2: What level of government enforces food safety legislation in the retail and food service
sector?
Satisfactory Unsatisfactory
Q3: Who is responsible for inspecting food premises and enforcing legislative requirements?
Satisfactory Unsatisfactory
Q4: What are three (3) consequences to you and the business of not complying with food safety
legislative requirements?
Satisfactory Unsatisfactory
Q5: List three (3) employee responsibilities under food safety legislation.
Satisfactory Unsatisfactory
Q6: List three (3) employer responsibilities under food safety legislation.
Satisfactory Unsatisfactory