Delivery and Assessment

SITXFSA001 - Use hygienic practices for food safety

This nationally recognised unit of competency provides information on the use of safe food handling practices in food handling work functions in line with organisational hygiene procedures.
The unit covers the following areas;

• Follow hygiene procedures and identify food hazards.
• Report any personal health issues.
• Prevent food contamination.
• Prevent cross contamination by washing hands.

THIS COURSE IS SUITABLE FOR LEARNERS WHO:

• 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.

Evidence gathering

This will be achieved from the following: 

• Individual assessments & role play (simulated environments) 
• Practical application and demonstration of skills  through direct observation
• Feedback and questions during the program from the trainer 
• Multi choice questions 
• Assessment using the equipment required to complete the unit of study and task. 

AMOUNT OF TRAINING

Your course will take you around six (6) hours to work through the learning material and then up to five and half (5.5) hours of assessment, depending upon your previous experience
To ensure that you meet the learning outcomes for this unit, you are asked to complete the following General Assessment requirements – there are two (2) main sections of the assessment – Knowledge and Performance.

• Knowledge assessment assess your ability to understand legislation, operational requirements to maintain food safety standards and personal hygiene to protect yourself and others around food.
• Performance evidence is gathered by assessing your ability to undertake practical activities in handling food, maintaining personal hygiene, and keeping food prep and storage areas clean and safe.

ASSESSMENT

Learners will be expected to complete the following requirements during the learning and assessment.

• 67 Multiple choice questions
• Other person observation report (multiple checklist)
• 12 Free Text questions

*Please note that you are required to be in each module for a minimum of 30 minutes to progress to the next section.

Multi Choice

• The course has seven modules, each with a number of multi choice questions attached. All questions must be answered correctly within each module in order to proceed. 
• Incorrect answer/s is submitted, you will be automatically taken to the beginning of the module to re-read content and re-answer the incorrect question/s

Other Party Observation Report (OPOR)

This section of the assessment provides evidence of practical and verbal communication skills. An OPOR (a checklist the observer must fill in) needs to be submitted once the online course is complete. The report will be used, along with the in-course assessments, to make sure you meet the requirements for this Unit of Competency.
To meet the OPOR requirements, the skills must be demonstrated in a working food preparation area.

This can be:

• an industry workplace or simulated work environment
• The OPOR should be completed by your supervisor, employer, or someone you know with appropriate experience in the hospitality industry. This person directly observes and is able to make a valid comment on your use of safe work practices, demonstration of relevant practical skills and knowledge while performing a range of tasks in a hospitality setting.

Once the completed OPOR has been submitted, AAAT assessors will:

• Assess the OPOR to ensure all observation task have been completed to industry standard.
• Contact your Observer to verify the observation task.
• Conduct an independent verification of the Observer, checking submitted evidence is authentic.

Practical - Free Text

A further 12 questions will be provided to the learner. The learner must, in their own words, answer each question. All answers must meet the benchmark requirements in order to be marked as correct. All questions must be answered correctly.

FEEDBACK AND COMPLETION

• Upon submission of your final assessment piece, your OPOR, a Trainer and Assessor will review your work. If any of your answers do not meet requirements, feedback will be sent to you. Please read through this carefully, review the learning material and resubmit your work.
• A verification email will be sent to your observer, as mentioned above. Once we have received this, we can complete our assessment of your work. (If you can also follow them up to make sure they respond quickly to our email)
• Please allow two (2) working days for assessment.
• If you are marked as correct and email will be sent to you with your statement of attainment.
• If your work does not meet requirements, more feedback will be sent to you.
• Incorrect answers after your third attempt will be acknowledged as a failure and you will have to undertake the course again.

COURSE MATERIAL

• Assessment is conducted through our learning portal.
• All your learning resources including food standards, videos, legislation, and safety guides, are available on your learner portal.
• Assessment material is online, though some items may be downloaded.

Reference made to Legislation and Regulations that specifically deal with: 

• FSANZ 
• Food Safety Program 
• Food Safety Guide 
• The Food Standards 
• Governing Agencies 

EQUIPMENT YOU WILL NEED TO HAVE ACCESS TO

• It is recommended you complete the course on a personal computer, preferably Chrome.
• Fixtures and equipment used for food preparation. e.g., Work bench, fridge, sink, storage facilities.
• Small equipment used for food preparation. e.g., containers, cutlery, cutting boards, glassware, serving utensils, etc.
• Appropriate and designated facilities for handwashing including liquid soap, single use towels.