A Participate in safe food handling practices SITXFSA201 Student Name Student ID Group ID:   Contents Unit Outline Agreement 3 DUE DATES FOR ASSESSMENT: 5 Task 1 – Research activity 6 Complete the six steps of the production process used in Kalao 6 Task 2 – Analyse and report activity 7 Clarification Questions: 10 Didakso Questions: Online 11 Unit result, (theory) 12   Unit Outline Agreement This Assessment Agreement outlines the rules that govern all assessments at Stanley College. An Assessment Agreement must be signed for each unit of competence you complete. No assessments will be accepted for marking without a completed and signed Assessment Agreement. Your trainer will collect this Assessment Agreement in class. Student Name: Student ID: Unit of Competence: Group ID: Trainer: PLEASE ASK YOUR TRAINER FOR HELP IF YOU HAVE DIFFICULTIES UNDERSTANDING THIS FORM. Assessments It is your responsibility to keep a second copy of your assessments. Stanley College does not take responsibility for lost or stolen assessments. Stanley College reserves the right to request a copy of your original assessment at any time after you have submitted your assessment. Late submission of Assessments $25 per assessment This Unit Outline prescribes when each assessment is due for each Unit of Competence. If you submit your assessments later than the due date you will be required to pay the above stated late assessment fee at the Front Office. You will receive a receipt which you must attach to the assessment before it will be marked. Re-Assessment Fee $50 per assessment (theory) or $120 per assessment (practical) If your first submission was marked Not Satisfactory, then a re-assessment fee applies. Students whose participation in class is 80% or higher will not be required to pay a re-assessment fee. Re-Enrolment Fee $150 per unit, per week Competency requires demonstration of current performance; therefore assessments must be submitted within five (5) weeks of the Unit being completed. If you have not submitted your assessments or re-assessment you will be deemed Not Yet Competent for that unit and will be required to re-enrol in the unit. Learning Support Sessions $60 per hour**Stanley College is committed to help students who are committed to learning. FREE support sessions are available to all students who demonstrate a commitment to learning and whose participation in class is 80% or higher. Students who demonstrate a low commitment to learning and whose participation in class is low must pay a fee if they request one to one tuition from trainers (upto $60 per hour during the weekdays). Note: Trainers will not slow down the learning of their students to satisfy the requirements of students whose commitment to learning is low. ** Fee per hour may differ depending on number of students in the session. Please note: 1. Student counselling for all matters regarding students' welfare and academic progress is always free! 2. No reassessment fees apply where students participate in class regularly (no less than 80%) and where students have shown a genuine effort to perform satisfactorily. 3. No reassessment fees apply where students present a valid medical certificate for the day of the assessment. 4. Payable reassessments must be settled in advance and a receipt must be shown to the trainer to be admitted. Payment must be made in the Front Office. Academic Dishonesty You must ensure that the evidence you submit for assessment is your own work, and/or that you acknowledge the work of others appropriately (see reference guide below). In an educational environment cheating means, to act dishonestly in an attempt to misled the Trainer/Assessor to accept the work of others as your own work. Stanley College will not tolerate cheating. Cheating is defined as:  handing in someone else's work as your own (with or without that person's permission)  using any part of someone else's work without the proper acknowledgement, including breaches of copyright  handing in a completely duplicated assessments  allowing someone else to hand up your work as their own  copying sentences or paragraphs from one or more sources  presenting substantial extracts from books, articles, theses, unpublished work such as working papers, seminar and conference papers, internal reports, computer software, websites, lecture notes or tapes, without clearly indicating their origin  using notes or other resources without permission during formal testing  having several people complete the assessment and hand up multiple copies, all represented (implicitly or explicitly) as individual work  stealing an examination or solution from a Trainer Appeal If you are dissatisfied with the way you have been assessed or with your result, you can communicate this to your Trainer or contact the Student Support Officer within 30 working days of receiving your result. The Trainer and/or Student Support Officer will inform you about your rights to appeal and your entitlements in the appeal process. Results Results and feedback on unsatisfactory assessments will be emailed to your Stanley College email account within 3 weeks of the completion of the unit. It is your responsibility to check your results on a regular basis. You may also logon to the Student Portal (access via Stanley College website) to check your results. Submitting your assessment Completed Assessments should be submitted to your Trainer in person, or via email. All submitted assessments must include the following details: • Your Name (First Name + Family Name) • Student ID • Unit of Competence • Assessment Number • Trainer • Date submitted For example: C3CC_XX_Peter Sample_12000831_BSBOHS501B_Ass B_C_13122012 Assessment Readiness Students participating in more than 60% of scheduled classes will be deemed assessment ready, unless instructed otherwise by the student. All other students are required to complete a verbal or written test to proof they are ready for the assessment. Trainers cannot accept completed assessments from students who are not assessment ready. Assessment Retention Requirements Stanley College is required to securely retain all completed student assessment items for each student, for a period of six months from the date on which the judgement of competence for the student was made. Written Assessments Guide All written assessments must be submitted in the following format: Text Font Type: Arial or Times New Roman, Font Size: 12, Spacing: 1.5Titles: Font: Arial or Times New Roman, Font Size: 12 Header:Font: Arial, Font Size: 9, Header Content: Stanley College and Unit Title Footer: Font: Arial, Font Size: 9 Footer Content: First Name & Family Name Student ID Date: dd/mm/yy Margins: LEFT: 4cm TOP : 4cm BOTTOM: 4cm RIGHT: 4cm References: References must include the following information: From a book: Book title, author, year published and Page No. From a newspaper: Newspaper Name, Issue No. Date and Page No. From the internet: Website address, Author (if available), Date downloaded Save your written assessments as follows: First Name & Family Name _ ID _ Unit Code _ Assessment No. _ Submission Date (DDMMYYYY) For example: C3CC_XX_Peter Sample_12000831_BSBOHS501B_Ass B_C_13122012 Your trainer may refuse assessments that are not presented according to the above standards. 0 I have read, understood and accept the above conditions included in this Assessment Agreement. 0 I confirm that ALL information included with my assessments is my own work, unless otherwise referenced. 0 I agree for the Trainer/Assessor to collect my assessment and any relevant evidence if plagiarism is suspected. Student Name Signature Date Trainer's Signature: Date: DUE DATES FOR ASSESSMENT: Assessment A Due: TERM 2/3 Assessment B Due: WEEK 3 Assessment C Due: WEEK 3 Do not forget to speak with me ahead of time if you cannot meet these due dates. Late submission fee is $25 per assessment, so please submit on time to   Task 1 – Research activity • You have been given a copy of a food safety program to use with this activity and an example of policies and procedures from FSANZ 3.2.1. • Assess which stages of production are used during preparation and service of your menu item. Determine which food safety policies and procedures directly relate to the each stage(s) of the production for your menu item. • The information provided in your food safety program, policies and procedures can be used to help you complete this assessment. What stages in the production process do your menu ingredients and completed menu item complete? Tick the boxes below and choose from the drop down options. Complete the six steps of the production process used in Kalao ☐ Step 1:Choose an item. ☐ Step 2: Choose an item. ☐ Step 3: Choose an item. ☐ Step 4: Choose an item. ☐ Step 5: Choose an item. ☐ Step 6: Choose an item. Transfer these steps to task 2 on the following page.   Task 2 – Analyse and report activity Food safety programs, policies and procedures are developed as a result of a process of identifying hazards, determining at what point they become a hazard and then how you are going to control the hazard. • Follow this process by using the policies and procedures researched in Task 1 to complete the following tables for each of the steps in the food production process your selected menu item goes through. • Identify the potential hazard the policies and procedures are trying to control. • Complete each column in the tables (page 16) from left to right based on your procedures, food safety experience and knowledge. • Use the explanation of each step and some examples shown here to help you complete the table. Alternatively, refer to Learner Guide resource for more information. 1. Potential Hazards. Identify one potential food safety hazard your selected menu/food item may be exposed to for each of the relevant steps in the production process. For example, in Step 1 a potential hazard may be contamination from dust, pests and foreign matter. 2. Critical Limits. Determine what the critical limit for each hazard is; at what point does the food become no longer safe for consumption? Examples discussed in your Learner resource include: food must be delivered, stored or displayed above or below a specific temperature; food must be cooled within a specified time frame. 3. Monitoring. Indicate how the safety of the food item is to be monitored: for example, temperature checks, checking packaging for damage or pest infestation, monitoring how long the food or menu item is in the temperature danger zone. 4. Recording. List any reports, logs or other documents used to record the results of your monitoring procedures. Examples might include goods receiving forms, thermometer calibration logs, refrigerator, freezer or display unit temperature logs or an activity or process log. Not all monitoring processes have formalised recording processes. 5. Corrective Action. What are the steps or actions you will take if control is lost and food becomes unsafe? Indicate what steps should be taken immediately and in the long term to rectify the situation. If it is not your responsibility to take corrective actions, indicate who is responsible and how you would report the loss of control to them (for example, verbally, formal document, report) 6. Cleaning Procedure. What is one cleaning procedure which would be completed at this stage of production? If possible, outline a procedure which is directly relevant to your food/menu item, for example, cleaning and sanitising the chopping board after preparing the ingredient; cleaning food storage containers before reusing them. Item name: Chicken Schnitzel_________ High risk ingredient(s): ________Raw Chicken____________________________________ STEP 1: Potential hazard Critical limits Monitoring Recording Corrective action Cleaning Procedure STEP 2: Potential hazard Critical limits Monitoring Recording Corrective action Cleaning Procedure STEP 3: Potential hazard Critical limits Monitoring Recording Corrective action Cleaning Procedure STEP 4: Potential hazard Critical limits Monitoring Recording Corrective action Cleaning Procedure STEP 5: Potential hazard Critical limits Monitoring Recording Corrective action Cleaning Procedure STEP 6: Potential hazard Critical limits Monitoring Recording Corrective action Cleaning Procedure Clarification Questions: Answer the following questions to test your knowledge! Q1: How can you effectively calibrate a temperature Probe? Q2: If a number 10 chicken takes 40 minutes plus 20 minutes extra, how much time would it take to cook a size 15 chicken? Q3: Chicken is classified as a high risk food item. What groups of people do we class as high risk customers?   Didakso Questions: Online Student Name: Date completed: INSTRUCTIONS PLEASE LOG ONTO DIDASKO AND COMPLETE THE QUESTIONS. MAKE SURE THAT YOU ANSWER ALL QUESTIONS AND YOU OBTAIN 100%. YOU HAVE THREE (3) CHANCES TO COMPLETE THIS TASK. • There are 22 knowledge test questions, each with four responses. Only one of the answers is right. Please complete the table below when you have finished the questions.   Unit result, (theory) Learner's performance was: ☐Not satisfactory ☐Satisfactory Trainer's feedback or additional comments to the learner: Learner's signature: Trainer's signature: Date: Click here to enter a date.