Unit Code: SITXFSA101
ASSESSMENT TOOL 1 (Written Assessment)
Unit Name: Use hygiene practices for food safety
Unit Code: SITXFSA101
Student Name:
Assessor Name:
1. Student Instructions
Student Instructions
You are required to complete this assessment task and two (2) others to be deemed competent in this unit.
Once you feel confident you are ready to attempt the assessment, inform your trainer/assessor to arrange a suitable time to undertake the selected assessment tasks.
You will in completing this assessment reveal your knowledge, understanding and attitude to food safety.
The evidence you submit must be your own, where you have used information from various sources, you must provide references that are verifiable.
Please note Plagiarism
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The Summary Assessment Cover Page follows on from the Assessment Task.
Student Declaration
All students submitting assessments must make a statement about the authenticity of the work they are submitting on the Assessment Summary Cover Page.
You will be required to sign and date the declaration.
2. Assessment Task
Student Name:
Q 1 What is the aim of “Food standard code”?
Q 2 Who is responsible for organizational hygiene procedure?
Q 3 List three unsafe hygiene practices in hospitality industry.
Q 4 Define hazards and classify into three main categories.
Q 5 Explain each hazard categories with an example and provide removal procedures for each example you have given.
Hazards Removal procedure
1. Biological
2. Physical
3. Chemical
Q 6 Whom would you report to if any hazards identified?
Q 7 Give four personal hygiene standards for food handlers.
Q 8 Why is it important to maintain personal hygiene?
Q 9 How biological contamination can lead to a serious health
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