Assessment 1 food safety Suellen Cristine feedback 16 aug.docx

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SITXFSA001Use hygienic practices for food safetyAssessment
Instructions to Students:Student name:Suellen PavanUnit descriptionThis unit describes the performance outcomes, skills and knowledge required to use personalhygiene practices to prevent contamination of food that might cause food-borne illnesses. It requiresthe ability to follow predetermined organisational procedures and to identify and control foodhazards.The unit applies to all organisations with permanent or temporary kitchen premises or smaller foodpreparation or bar areas.TASK A – SHORT ANSWERINSTRUCTIONS: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 HAZARDSQ1:All national, state and territory laws are based on the Australia New Zealand Food StandardsCode. ChapterThree of the Code relates to food safety standards. What are four (4) basic principlesoutlined in ChapterThree?
Display, DistributionSatisfactoryUnsatisfactoryQ2:What level of government enforces food safety legislation in the retail and food servicesector?
SatisfactoryUnsatisfactoryQ3:Who is responsible for inspecting food premises and enforcing legislative requirements?
SatisfactoryUnsatisfactoryQ4:What are three (3) consequences to you and the business of not complying with food safetylegislative requirements?
SatisfactoryUnsatisfactoryQ5:List three (3)employeeresponsibilities under food safety legislation.
SatisfactoryUnsatisfactoryQ6:List three (3)employerresponsibilities under food safety legislation.
SatisfactoryUnsatisfactory

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Term
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