This unit describes the performance outcomes skills and knowledge required to

This unit describes the performance outcomes skills

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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. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff. 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 safety authority to determine any accreditation arrangements for courses, trainers and assessors. Elements of the unit 1. Follow hygiene procedures and identify food hazards. 2. Report any personal health issues. 3. Prevent food contamination. 4. Prevent cross-contamination by washing hands. Overview of Assessments SITXFSA001 - Use hygienic practices for food safety New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 5
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NEW YORK COLLEGE There are two (2) assessment tasks in this unit, and you must complete all assessments satisfactorily in order to be marked competent in this unit. The assessment for SITXFSA001 consists of: Assessment 1 – Short Answer Questions You are to answer all questions. Read each question carefully. Ensure you have provided all required information. On completion, submit your assessment to your assessor . Assessment 2 – Practical observation You are required to perform the following tasks outlined below for each of the 3 service instances. demonstrate use of safe food handling practices in food handling work functions in line with organisational hygiene procedures on at least three occasions demonstrate procedures to: identify food hazards report unsafe practices report incidents of food contamination.
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