learner guide - food handlers certificate€¦ · be reviewed by urban e-learning, the registered...

SITXFSA101 Use hygienic practices for food safety Learner Guide

of 15 © Urban E-Learning 2014 e-training | e-learning | e-systems Version 1

Learner Guide

Unit of competency

Code SITXFSA101

Title Use hygiene practices for food safety

Unit descriptor

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

(Unit of competency descriptor from TGA)



Learner Guide .................................................................................................................................................................................................................................. 1

Introduction....................................................................................................................................................................................................................................... 4

Purpose ........................................................................................................................................................................................................................................ 4

Target group ................................................................................................................................................................................................................................. 4

Intention........................................................................................................................................................................................................................................ 4

Assessment ...................................................................................................................................................................................................................................... 4

Summative assessment ............................................................................................................................................................................................................... 4

Formative assessment ................................................................................................................................................................................................................. 4

Competency based assessment .................................................................................................................................................................................................. 4

Instructions to the Student ............................................................................................................................................................................................................... 5

Assessment Instrument Details........................................................................................................................................................................................................ 6

SITXFSA101 Use hygienic practices for food safety: Evidence Mapping Summary ....................................................................................................................... 7

Assessment Instrument 1 – Scenario Assessment ....................................................................................................................................................................... 11

Purpose of assessment .............................................................................................................................................................................................................. 11

Assessment instructions ............................................................................................................................................................................................................ 11

Resources .................................................................................................................................................................................................................................. 11

Assessment Conditions .............................................................................................................................................................................................................. 11

Assessment Instrument 2 – Short Answer Assessment ................................................................................................................................................................ 12



Resources .................................................................................................................................................................................................................................. 12


Assessment Instrument 3 – Verbal Assessment ........................................................................................................................................................................... 13





Resources .................................................................................................................................................................................................................................. 13


Assessment Instrument 4 – Practical Assessment ........................................................................................................................................................................ 14



Resources .................................................................................................................................................................................................................................. 14




Introduction This Learner Guide is to be used in conjunction with the Assessment Instruments answered in written form in the assessment upload facility and verbally

during the Verbal Assessment. Student assessment feedback and results are recorded in the assessment upload facility for both the written and the verbal

assessments.

Purpose The purpose of the assessment tools is to provide a means for gathering evidence to determine a student’s competency in SITXFSA101 Use hygienic

practices for food safety.

Target group The target group for this unit may be from a range of ages, either gender and from a range of cultural and socioeconomic backgrounds. The students may or

may not be currently employed. The assessment tool can be tailored to specific target groups (e.g. not currently working) by updating the assessment

instrument details table.

Intention The assessment tools are intended to be used after the student has received appropriate training to provide them with the skills and knowledge to enable

them to achieve competency in working safely in the construction industry.

Assessment This section outlines the assessment process for the student to gain competency in this unit.

Summative assessment Summative assessment (assessment of learning) is the assessment that involves an evaluation of the student’s evidence in order to determine if they meet

the required standard for the unit of competency.

Formative assessment Formative assessment (assessment for learning) is utilised to determine whether students have achieved the learning outcomes prior to undertaking

summative assessment.

Competency based assessment Competency based assessment focuses on the student’s ability to perform work-based tasks to an acceptable industry standard as described by the unit of

competency. The student is either issued a ‘Competent’ or ‘Not Yet Competent’ result for the entire unit.



Instructions to the Student Students will be provided with the Learner Guide for this unit and access to the assessment upload facility to complete the Assessment Tools.

Where necessary, the student can submit a request for a reasonable adjustment to the assessment instrument. Each request for a reasonable adjustment will

be reviewed by Urban E-Learning, the Registered Training Organisation (RTO) and a response provided to the student. All access, equity and ant-

discrimination requirements will be adhered to throughout the assessment program.

Once the student has submitted evidence, it will be assessed by the Assessor to determine the student’s competence. Students that do not pass an

assessment on the first attempt are able to resubmit the assessment after receiving specific feedback from the assessor. To be deemed competent in this

unit, the student is required to achieve a satisfactory result for each assessment instrument as recorded on the assessment instruments in the assessment

upload facility.

Students require sound English language skills in order to complete the assessments. Support to assist learners to meet those requirements will be

negotiated between the learner and the assessor (as necessary). LLN/ESL programme information is provided to students whom do not meet the minimum

competency standards required for the Verbal Assessment. Urban E-Learning (the RTO) will ask for validated record/s of attendance from a recognised

ESL/LLNP provider prior to holding the final assessment; within 12 months from registration.



Assessment Instrument Details

Assessment Instrument

Method of assessment/ context Formative (F) or Summative (S)

Requirements

1 – Branching Scenario Assessment (online only)

This assessment is conducted individually and responses submitted online via the Learning Management System (LMS). The student may utilise the course materials to complete the assessment.

S The student is provided with a series of questions online (v via the Learning Management System) and is required to select answers from pre-determined lists of answers.

This assessment tests the student’s knowledge and understanding of the performance criteria and required skills and knowledge of the unit of competency.

2 – Short Answer Assessment

This assessment is conducted individually and responses submitted online via the assessment upload facility. The student may utilise the course materials to complete the assessment.

S The student is provided with a series of questions online (via the assessment upload facility) and is required to provide a written response.

This assessment tests the student’s knowledge and understanding of the performance criteria and required skills and knowledge of the unit of competency.

The questions address a range of requirements such as for the student to ‘explain’, ‘discuss’, ‘communicate’ and ‘comprehend’.

3 – Verbal Assessment This assessment is conducted individually and responses submitted verbally to the assessor via phone. The student may refer to the course materials to complete the assessment.

S The student is asked a series of questions by the Assessor and is required to provide a verbal response.

This assessment tests the student’s ability to ‘verbally report construction hazards and risks’.

4 – Third Party Report This assessment is conducted individually and responses submitted online via the assessment upload facility. The student may utilise the course materials to complete the assessment.

S The student completes a series of workplace tasks under supervision by a manager/supervisor, who completes a Third Party Report as evidence of the student’s competence in the required food hygiene-related tasks demonstrated over a period of time.



SITXFSA101 Use hygienic practices for food safety: Evidence Mapping Summary

Element Performance criteria

Assessment guide

Tool 1: Branching Scenario

Tool 2: Short Answer

Tool 3: Verbal Tool 4: 3

rd

Party Report

Follow hygiene procedures and identify food hazards

Follow organisational hygiene procedures

Promptly report unsafe practices that breach hygiene procedures

Identify food hazards that may affect the health and safety of customers, colleagues and self

Remove or minimise the hygiene hazard and report to appropriate person for follow up

Report any personal health issues

Report any personal health issues that are likely to cause a hygiene risk

Report incidents of food contamination resulting from personal health issues

Cease participation in food handling activities where a health issue may cause food contamination

Prevent food contamination

Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings

Prevent food contamination from clothing and other items worn

Prevent unnecessary direct contact with ready to eat food



Avoid unhygienic personal contact with food or food contact surfaces.

Avoid unhygienic cleaning practices that may cause food-borne illnesses

Prevent cross-contamination by washing hands

Wash hands at appropriate times and follow hand washing procedures consistently

Wash hands using appropriate facilities

Required skills

communication skills to verbally report hygiene hazards and poor organisational practice

Literacy skills to comprehend workplace documents or diagrams that interpret the content of:

organisational food safety program

hygiene and food safety procedures

Hazard Analysis and Critical Control Points (HACCP) practices

problem-solving skills to identify and report hygiene hazards

Required knowledge

basic aspects of national, state or territory food safety laws, standards and codes. This would include:

meaning of contaminant, contamination and potentially hazardous foods as defined by the Code

hygiene actions that must be adhered to by businesses to avoid food-borne illnesses



employee responsibility to participate in hygienic practices

reasons for food safety programs and what they must contain

role of local government regulators

ramifications of failure to observe food safety law and organisational policies and procedures

basic aspects of HACCP method of controlling food safety

for the specific industry sector and organisation:

major causes of food contamination and food-borne illnesses

sources and effects of microbiological contamination of food

workplace hygiene hazards when handling food and food contact surfaces

basic content of organisational food safety program

the contents of hygiene and food safety procedures

hygienic work practices for individual job roles and responsibilities

Evidence guide

Critical aspects for assessment and evidence required to demonstrate

Evidence of the ability to:

integrate the use of predetermined hygiene procedures and food safety practices within day-to-day food handling work functions



competency in this unit

integrate, into daily work activities, knowledge of the basic aspects of food safety standards and codes and the ramifications of disregarding this



Assessment Instrument 1 – Scenario Assessment

Purpose of assessment Assessment instrument 1 forms part of the assessment for SITXFSA101 Use hygienic practices for food safety. This assessment tests the student’s

knowledge and understanding of the performance criteria and required skills and knowledge of the unit of competency. For overall competency in the unit, this

assessment needs be deemed satisfactory in conjunction with the other assessment instruments that make up the assessment tools for the unit as per the

assessment instrument table at the beginning of this document.

Assessment instructions

1. The student is provided with a series of questions online (via the Learning Management System) 2. The student is required to select the correct answer from pre-determined lists of answers 3. The student must pass the assessment prior to moving on.

Resources The student will require

• access to a computer (preferred operating system is Windows or Mac) with: o an internet connection (preferred connection is broadband) o a web browser (preferred browsers are Internet Explorer 8+ or Mozilla Firefox or Google Chrome latest versions) o JavaScript enabled o Pop-up blockers disabled

The student may require

• access to the online course material to reference while providing responses • access to the Assessor via phone or the assessment upload facility for any assessment support or questions • access to Urban E-Learning Support for any technical, login or general support or questions

Assessment Conditions This assessment is to be undertaken individually. The student may access learning materials in order to respond to the questions. Unless specified within the

question, there is to be no input from a third party.



Assessment Instrument 2 – Short Answer Assessment



assessment needs to be deemed satisfactory in conjunction with the other assessment instruments that make up the assessment tools for the unit as per the


Assessment instructions 1. The student is provided with a series of questions online (via the assessment upload facility). 2. The student is required to provide a written response for each question. The responses should be in the student’s own words, be succinct and

address the question in full. Student responses are to be typed and submitted for assessment online (via the assessment upload facility). 3. Once submitted, the Assessor will review the student responses and provide feedback for incorrect responses (if required) or a pass result if all

responses are correct.









Assessment Instrument 3 – Verbal Assessment

Purpose of assessment Assessment instrument 3 forms part of the assessment for SITXFSA101 Use hygienic practices for food safety. This assessment tests the student’s ability to

‘verbally report construction hazards and risks’. For overall competency in the unit, this assessment needs to be deemed satisfactory in conjunction with the

other assessment instruments that make up the assessment tools for the unit as per the assessment instrument table at the beginning of this document.

Assessment instructions 1. The student is asked a series of questions by the Assessor (via phone). 2. The student is required to provide a verbal response for each question. The responses should be in the student’s own words, be succinct and

address the question in full. 3. As each question is answered, the Assessor will either provide feedback for incorrect responses and the option to provide a new response (if

required) or a pass result for each question and a pass result for the assessment instrument (if all responses are correct).


• access to a phone (or other technology such as Skype)


• access to the online course material to reference while providing responses





Assessment Instrument 4 – Practical Assessment



assessment needs to be deemed satisfactory in conjunction with the other assessment instruments that make up the assessment tools for the unit as per the


Assessment instructions 1. The student is required to download the Third Party Evidence Report template 2. Then complete the required tasks while observed by a manager/supervisor 3. Once completed, the student will upload the completed and signed Third Party Evidence Report 4. Once submitted, the Assessor will review the student documents and provide feedback for incorrect documents (if required) or a pass result if all

documents are correct.



• access to an operational commercial food preparation area, bar or kitchen.







Learner Guide Date completed 18/11/2013

Date for review 18/11/2014

Document reference FHC-AG-1

learner guide - food handlers certificate€¦ · be reviewed by urban e-learning, the registered...

Documents