XXXXXXXXXXSITXFSA002 Participate in safe food handling practices Assessment 2-Assignment Activity Instructions for students: This assignment will form part of the assessment for this subject and must...

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SITXFSA002 Participate in safe food handling practices Assessment 2-Assignment Activity Instructions for students: This assignment will form part of the assessment for this subject and must be completed in an original and professional manner. This assignment MUST be your own work using your OWN words and may be completed in the spaces provided or with a printed computer-based document. Remember, cheating and plagiarism are considered a breach of academic misconduct, and will be dealt with seriously. Please provide your answer for this assessment on the space provided below. Please include a heading stating the following: · Unit code: SITXFSA002 · Unit name: Participate in safe food handling practices · Student name: · Student ID: · Trainer name: · Date of submission/due date: The agreed due date for the submission of the assignment Activities is on _________________________________ Question 1 Give five (5) typical food safety hazards that would apply in the hospitality industry, explain what they are and how your workplace prevents them from endangering the food and what would result if these hazards were not controlled. Provide your answer on the space provided Food Safety Hazard 1: How do you control this hazard? Consequences of NOT controlling this hazard: Food Safety Hazard 2: How do you control this hazard? Consequences of NOT controlling this hazard Food Safety Hazard 3 How do you control this hazard? Consequences of NOT controlling this hazard: Food Safety Hazard 4 How do you control this hazard? Consequences of NOT controlling this hazard Question 2 What are the common cleaning chemicals are used in the hospitality industry and how are they labelled and stored? Question 3 Identify 2 Critical Control Points (CCP) and show how these are monitored and why they are CCPs. CCP1 How is it monitored? Why is it a CCP? CCP2: How is it monitored? Why is it a CCP? Question 4 Describe correct cooling methods that meet the Food Standards Code Question5 Name two single use items that should not be re used. 1__________________________________________________________________ 2__________________________________________________________________ Question 6 How should food handling gloves be stored? Question 7 What should be done with damaged and chipped crockery? Student Declaration: I declare that this is my own work, and it has not been copied from any person or source. I am also aware of my appeal rights. Name:________________________ Signature:________________________ Date: ____/_____/_____ Assessor Use Only Comments Result (Please Circle) Satisfactory Not Satisfactory Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback Assessor: ____________________________ Signature: ____________________________ Date: ____/_____/_____ Student copy Assessment Booklet SITXFSA002 Version 4.20 Copyright Pax Institute CRICOS No. 03152D RTO No. 22207 Page 30