1. Briefly describe the followings (As perCommonwealth, State or Territory Food Safety laws, standards, codes and practices.):
2. The meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code.
3. Employee and employer responsibility to participate in hygienic practices.
4. Role of local government regulators.
5. Ramifications of failure to observe food safety law and organisational policies and procedures.
6. You will then need to research and briefly discuss health issues likely to cause a hygiene risk relevant to food safety, and hygiene actions that must be adhered to in order to avoid food-borne illnesses. This must include:
   1. Airborne diseases
   2. Food-borne diseases
   3. Infectious diseases
7. Outline the hygiene actions that must be adhered to in order to avoid food-borne illnesses.
8. Make an information poster/flow chart for the workplace outlining hand washing practices and procedures. The poster/flow chart can be in word and/or picture format. While preparing the poster/flow chart you should consider any food handling situations, such as:

• upon entering a food service area
• handling raw food
• handling money
• smoking, coughing, sneezing or blowing the nose
• eating or drinking
• touching the hair, scalp or any wound
• using the toilet
• using cleaning products or chemicals
• using point of sale terminals

4. List the key hygiene actions that must be adhered to in order to maintain effective personal health and hygiene practices.
5. Please briefly describe the following question in relation to your industry sector and organisation:
6. major hygiene-related causes of food contamination and food-borne illnesses
7. Workplace hygiene hazards when handling food and food contact surfaces
8. Contents of organisational hygiene and food safety procedures
9. Hygienic work practices for individual job roles and responsibilities
10. Procedures for reporting hygiene risks and unsafe work practices, including personal health issues

Assessment Task 2: Practical Demonstration

In this task student required to attend a mandatory practical activity in the presence of the assessor in the SCA simulation kitchen. Your assessor will assess your knowledge and competency on the unit based on the activity in the practical class.

This assessment is to be completed in the simulated work environment in the SCA.

Required

• food handler gloves
• receptacles for storage and display purposes
• serving utensils
• appropriate changing facilities
• personal protective equipment relevant to job role
• appropriate facilities for handwashing:
• designated hand washing sink
• antiseptic liquid soap
• single use towels
• warm running water
• first aid kit
• ready to eat food items
• current plain English regulatory documents distributed by the commonwealth, state, territory or local government food safety authority
• Australia New Zealand Food Standards Code
• current organisational hygiene and food safety policies and procedures.

Timing

Your assessor will advise you of the due date of these submissions.

Submit

• Please participate in the practical activity in the in the SCA simulation kitchen with the assessor instruction and complete the activity and provide all the documentation required,
• Your assessor will advise you in the practical class once you successfully completed the activity.

Practical Demonstration

Your assessor will advise you when your assessments are due and will make required arrangements for the practical demonstrations to take place and ensure all necessary resources are available.

Assessment criteria

For your performance to be deemed satisfactory in this assessment task, you must satisfactorily address all of the assessment criteria. If part of this task is not satisfactorily completed, you will be asked to complete further assessment to demonstrate competence.

Resubmission opportunities

You will be provided feedback on your performance by the assessor. The feedback will indicate if you have satisfactorily addressed the requirements of each part of this task.

If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide you with written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Reassessment attempt(s) will be arranged at a later time and date.

You have the right to appeal the outcome of assessment decisions if you feel that you have been dealt with unfairly or have other appropriate grounds for an appeal.

You are encouraged to consult with the assessor prior to attempting this task if you do not understand any part of this task or if you have any learning issues or needs that may hinder you when attempting any part of the assessment.

Activities for the Assessment Task 2

For this task you are to complete the following steps to demonstrate your use of hygienic food handling practices in line with organisational procedures, including each of the following on at least three occasions.

Throughout each of the food handling work functions you need to ensure:

• Prior to commencement of the food handling activity, report any personal health issues that are likely to cause a hygiene risk, including any airborne, food-borne or infectious diseases.Your assessor will collect evidence from you if required.
• Wear the appropriate uniform and required personal protective clothing, and only use organisation-approved bandages and dressings.
• At all appropriate times throughout the food handling, wash your hands using the appropriate facilities and procedures, including at the following times:
  • Before commencing or recommencing work with food.
  • Immediately after:
  • Handling raw food.
  • Smoking, coughing, sneezing or blowing the nose.
  • Eating or drinking.
  • Touching the hair, scalp or any wound.
  • Using the toilet.
• Identify and promptly report unsafe practices that breach hygiene procedures.Report unsafe hygiene practices to your assessor.
• Throughout all food handling tasks, your assessor will monitor you to ensure that you maintaining effective personal health and hygiene practices at all time.

After each separate occasion, you will need to sit down with your assessor and discuss:

1. Hygiene actions that must be adhered to in the workplace in order to avoid food-borne illnesses.

Personal health and hygienic work practices relevant to your individual job roles and responsibilities.