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SITXFSA004 - Develop and Implement Food Safety Program-Written Test V2.1

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic preventative approach to food safety that identifies specific hazards and measures for their control to ensure the safety of food. The seven principles of HACCP are: conduct a hazard analysis, determine the critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, and establish record-keeping and documentation procedures. HACCP provides a scientific system for identifying, evaluating, and controlling food safety hazards.

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50% found this document useful (2 votes)

552 views

SITXFSA004 - Develop and Implement Food Safety Program-Written Test V2.1

Uploaded by

sandeep kesar

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Written Test

Unit Code: - SITXFSA004

Unit Name: - Develop and implement a food
safety program

Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Written Test
Assessment 2 Case Study & Project
Assessment 3
Assessment conducted in this instance: Assessment 1 X 2 3
SITXFSA004 Develop and implement food safety program

Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess you underpinning knowledge to complete the tasks
outlined in the elements and performance criteria for this unit of competency and relating to the
following aspects:
options for the structure and implementation of a food safety program, using the hazard analysis and
critical control points (HACCP) method as the basis
• consultative and communication mechanisms used by organisations to develop and
implement procedural systems
• key features of commonwealth, state or territory and local food safety compliance
requirements as they impact food safety program development:
o contents of national codes and standards that underpin regulatory requirements
o components of a food safety program, especially procedures and monitoring documents
o local government food safety regulations and audit frequencies
o consequences of failure to observe food safety policies and procedures
o meaning of contaminant, contamination and potentially hazardous foods as defined by
the Australia New Zealand Food Standards Code
• contents of organisational food safety program, especially policies and procedures:
o audit
o cleaning and sanitation
o communication
o contingency management
o corrective actions
o equipment maintenance
o evaluation
o food:
 supply
 receiving
 storage
 preparation
 display
 service
 disposal
o hazards:
 control methods for each critical point
 corrective actions
 systematic monitoring of hazard controls and record keeping
o personal considerations:
 dress
 hygiene
 protective equipment and clothing
o pest control
o record maintenance

Duke College (DC) Assessment 1, Sep 2020

CRICOS ID: 02564C Version 2.1
RTO ID: 90681 Page 2 of 13
SITXFSA004 Develop and implement food safety program

o training
• food safety monitoring techniques:
o bacterial swabs and counts
o checking and recording that food is stored in appropriate timeframes o chemical tests
o monitoring and recording food temperatures using a temperature measuring device accurate to
plus or minus one degree Celsius
o monitoring and recording temperature of cold and hot storage equipment o visually examining
food for quality review
• food safety management documents:
o audit reports
o audit tables
o customer complaint forms
o documented food safety program
o food flow diagrams o food production records
o hazard analysis table o incident reports where food hazards are found not to be under
control
o policies, procedures and product specifications
o records of the monitoring of hazard controls:
 any record required by local legislation
 illness register
 list of suppliers
 temperature control data
 training logs
o verification records
• HACCP or other food safety system principles, procedures and processes as they apply to particular
operations and different food types:
o critical control points for the specific food production system and the predetermined methods of
control, especially time and temperature controls used in the storage, preparation, display, service
and cooking, cooling and transporting of food
o methods of food storage, production, display, service and cooking, cooling and transporting,
especially, appropriate temperature levels for each of these processes
o main types of safety hazards and contamination
o conditions for development of microbiological contamination
o environmental conditions and, temperature controls, for storage
o temperature danger zone and the two-hour and four-hour rule
• choice and application of cleaning, sanitising and pest control equipment and materials
• high risk customer groups who are more susceptible to harm from food contamination:
o children or babies
o pregnant women
o aged persons
o people with immune deficiencies or allergies
o unwell persons

Duke College (DC) Assessment 1, Sep 2020

CRICOS ID: 02564C Version 2.1
RTO ID: 90681 Page 3 of 13
SITXFSA004 Develop and implement food safety program

Place/Location where assessment will be conducted

Resource Requirements
Pen, Paper, internet access or a copy of “Australia New Zealand Food Standards Code - Standard 3.2.1 -
Food Safety Programs (Australia Only)”, information access to food standards/codes/legislation
Operational documentation where this exists,

Templates: “food_safety_program_template” (Student assessment folder)

“Product Flow Chart” (Student assessment folder)

Document: “guide_to_develop_food_safety_program” (Student assessment folder)

Food standards code: http://www.foodstandards.gov.au/code/Pages/default.aspx

Food Smart Australia:- http://foodsmart.vic.gov.au/FoodSmartWeb/

Document: “Australia New Zealand Food Standards Code - Standard 3.2.1 - Food Safety Programs
(Australia Only)” or link:
http://www.foodstandards.gov.au/code/userguide/Documents/Guide%20321%20FINAL.pdf

Instructions for assessment including WHS requirements

You are required to address all questions to achieve competence.
Your trainer will provide you with instructions for time frames and dates to complete this
assessment.
The link provided in the instructions section above provides the references for this assessment. The
food standards code and relevant stare legislation provide additional information sources relevant for
this assessment. If more space is required for any answer you may attach a separate page containing
your ID number, your name, unit title, unit code and the assessment task number and attach this page
with the current assessment task before submission or alternatively use the back of each paper with a
clear reference to the relevant question(s).
Once completed, carefully read the responses you have provided and check for completeness.
Ensure you check your work and keep a copy before submitting.
Your trainer will provide you with feedback and the result you have achieved.
You are encouraged to clarify any tasks, requirements or questions you may have with your trainer.

Duke College (DC) Assessment 1, Sep 2020

CRICOS ID: 02564C Version 2.1
RTO ID: 90681 Page 4 of 13
SITXFSA004 Develop and implement food safety program

Assessment 1: Written Test

Your Tasks:

This test consists of 14 short answer questions. You must correctly answer all the test
items.

Questions and Tasks:

Q1. a) Briefly describe the background of HACCP and why its concepts of risk management
are commonly used in the structure of a food safety program:

.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................

b) List the 7 principles of HACCP:

Duke College (DC) Assessment 1, Sep 2020

CRICOS ID: 02564C Version 2.1
RTO ID: 90681 Page 5 of 13
SITXFSA004 Develop and implement food safety program

Q2. Briefly describe the structure of the food safety program you produced in
Assessment 2 (Project) of this unit, including the importance of having thorough and well
written procedures for staff to follow:

Q3. List effective ways that the procedures within a food safety program can be
communicated to staff to ensure they are understood and followed correctly:

Q4. When developing a food safety program where can you find expert assistance to help
with the development of the food safety program?

Duke College (DC) Assessment 1, Sep 2020

CRICOS ID: 02564C Version 2.1
RTO ID: 90681 Page 6 of 13
SITXFSA004 Develop and implement food safety program

Q5. a) What is the purpose and role of the ANZFS:

b) List 5 food safety hazards you will find listed in a food safety program:

Record 1: …………………………………………

Record 2: …………………………………………

Duke College (DC) Assessment 1, Sep 2020

CRICOS ID: 02564C Version 2.1
RTO ID: 90681 Page 7 of 13
SITXFSA004 Develop and implement food safety program

d) What is a high risk food? List 3 types.

Q6. a) In NSW, describe the process a business must go through to obtain a food business
registration:

b) Which government body in NSW manages the auditing regimes to ensure food businesses
are complying with food safety regulations?

c) What is an EHO and what is their role in regard to food safety compliance?

Duke College (DC) Assessment 1, Sep 2020

CRICOS ID: 02564C Version 2.1
RTO ID: 90681 Page 8 of 13
SITXFSA004 Develop and implement food safety program

d) How often will a food business be scheduled for an audit assuming there are not
committing serious breaches of the food safety act?

e) A food business has been consistently breaching the food safety act. with unacceptable
hygiene practices of staff, kitchen constantly not clean to the standards required and food
storage procedures not being followed correctly. Due to this there has been an incident of
cross contamination and during the investigation it has been confirmed that 23 customers
have become ill from food poisoning. What are the possible consequences to this food
business if they are found to be guilty of breaches of the food act?

f) List the 3 main types of contamination relating to food:

Duke College (DC) Assessment 1, Sep 2020

CRICOS ID: 02564C Version 2.1
RTO ID: 90681 Page 9 of 13
SITXFSA004 Develop and implement food safety program

Q7. a) List the control measures you must take to control the following critical control points
listed in the chart below, including temperatures and times where applicable:
Critical control point Control measures

Storage of food

Food preparation

Displaying hot food

Displaying cold food

Serving food

Cooking food

Cooling food

Transporting of food

Duke College (DC) Assessment 1, Sep 2020

CRICOS ID: 02564C Version 2.1
RTO ID: 90681 Page 10 of 13
SITXFSA004 Develop and implement food safety program

b) List 5 ways you can avoid cross contamination when working with food:

Q8. a) List the conditions bacteria need to grow, and what temperature range is known as the
temperature danger zone?

Conditions bacteria need to grow

Temperature danger zone

b) How does the 2 hour 4 hour rule apply to the serving and display of cold food?

Duke College (DC) Assessment 1, Sep 2020

CRICOS ID: 02564C Version 2.1
RTO ID: 90681 Page 11 of 13
SITXFSA004 Develop and implement food safety program

Q9. Explain the process of conducting a hot and cold calibration of a probe thermometer,
what must you do if the thermometer is not reading the correct temperature?

Q10. Why must you clean and sanitise a probe thermometer after each use when it has come
into contact with food?

Q11. List the type of chemical/s and equipment required you should use for each type of
cleaning task in the chart below:
Cleaning task Type of chemical/s Equipment required

Cleaning the floor

Using the dishwasher to

wash dishes

Cleaning and sanitising

preparation surfaces and
equipment

Q12. a) If you find evidence of mice or cockroaches in a kitchen what should you do?
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................

Duke College (DC) Assessment 1, Sep 2020

CRICOS ID: 02564C Version 2.1
RTO ID: 90681 Page 12 of 13
SITXFSA004 Develop and implement food safety program

b) You have found a mouse dead on a stick pad in the kitchen that the pest controller left
behind, should you leave it there to try and catch more mice?

Q13. List the 4 main high risk customer groups who are more at risk of food poisoning:

Q14. Why are elderly people and children of a higher risk of food poisoning?

Duke College (DC) Assessment 1, Sep 2020

CRICOS ID: 02564C Version 2.1
RTO ID: 90681 Page 13 of 13

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SITXFSA004 - Develop and Implement Food Safety Program-Written Test V2.1

Uploaded by

SITXFSA004 - Develop and Implement Food Safety Program-Written Test V2.1

Uploaded by

Written Test

Unit Code: - SITXFSA004

Assessment for this Unit of Details

Duke College (DC) Assessment 1, Sep 2020

Duke College (DC) Assessment 1, Sep 2020

Place/Location where assessment will be conducted

Templates: “food_safety_program_template” (Student assessment folder)

Document: “guide_to_develop_food_safety_program” (Student assessment folder)

Food standards code: http://www.foodstandards.gov.au/code/Pages/default.aspx

Food Smart Australia:- http://foodsmart.vic.gov.au/FoodSmartWeb/

Instructions for assessment including WHS requirements

Duke College (DC) Assessment 1, Sep 2020

Assessment 1: Written Test

Questions and Tasks:

b) List the 7 principles of HACCP:

Duke College (DC) Assessment 1, Sep 2020

Duke College (DC) Assessment 1, Sep 2020

Q5. a) What is the purpose and role of the ANZFS:

Duke College (DC) Assessment 1, Sep 2020

d) What is a high risk food? List 3 types.

Duke College (DC) Assessment 1, Sep 2020

f) List the 3 main types of contamination relating to food:

Duke College (DC) Assessment 1, Sep 2020

Displaying hot food

Displaying cold food

Duke College (DC) Assessment 1, Sep 2020

Conditions bacteria need to grow

Temperature danger zone

Duke College (DC) Assessment 1, Sep 2020

Cleaning the floor

Using the dishwasher to

Cleaning and sanitising

Duke College (DC) Assessment 1, Sep 2020

Duke College (DC) Assessment 1, Sep 2020

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