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Find all your SITXFSA001 Assessment Answers


The unit “SITXFSA001- Use Hygiene Practices for Food Safety” is an introductory course on food and hygiene procedures. This course covers the importance of serving and storing food safely by considering all necessary safety measures for serving food to vulnerable persons.
By the end of this course, you will learn the following:

  • Correct storage temperatures
  • Dealing with dangerous foods
  • Personal hygiene for staff members
  • Cleaning food preparation areas
  • Prevention measures in the kitchen pest control

The course that covers this unit are:

  • Advanced Diploma of Hospitality Management SIT60316
  • Certificate II in Hospitality SIT20316
  • Certificate II in Kitchen Operations SIT20416
  • Certificate II in Tourism SIT20116
  • Certificate II in Work Education 22481VIC
  • Certificate III in Commercial Cookery SIT30816
  • Certificate III in Hospitality SIT30616
  • Certificate IV in Commercial Cookery SIT40516
  • Diploma of Hospitality Management SIT50416

SITXFSA001 assessment answers is an essential part of this course. This covers the vital skills and knowledge essential for personal hygiene practices and will prove the ability for predetermined organizational procedures and identification and control of food hazards. 
If you are stuck while writing SITXFSA001 task answers, you can get help from the online experts of With in-depth knowledge and practical skills, our experts will draft your course report, deliver study materials and more. 
Here are some sample questions that you can practice to write better SITXFSA001 solutions

  1. There is legislation governing correct food handling processes in Australia and New Zealand through Food Standards Australia New Zealand (FSANZ). Who is in charge at the local government level and what powers does this authority have?
  2. You have cut your finger during work. What do you need to do to prevent any potential contamination of food or other items like linen in accommodation or food service areas
  3. List four requirements for hand washing facilities to meet the legal requirements.
  4. Provide four examples of common causes of cross-contamination relevant to your area of training.
  5. On your rostered day off at a future restaurant you suffered from diarrhoea and vomiting. In the morning you feel better and you decide to work. What are your responsibilities under the Food Act?
  6. Most food poisoning occurs through improper food safety practices. How could the following factors affect food safety?
  7. A customer orders a meal and tells you that they suffer from gluten intolerance. List 5 aspects for preparing the customer’s meal to prevent contamination with or through other foods?
  8. List the fundamental aspects of hazard analysis and critical control points (HACCP) controlling food safety.

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