SITXFSA005 — Use hygienic practices for food safety
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What an assessment for SITXFSA005 must cover
25 assessable components: 4 elements (14 performance criteria), 2 performance evidence and 7 knowledge evidence requirements, plus 2 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.
Elements & performance criteria
1 Follow hygiene procedures and identify food hazards.
- 1.1Follow organisational hygiene procedures.
- 1.2Report unsafe practices that breach hygiene procedures promptly.
- 1.3Identify food hazards that may affect the health and safety of customers, colleagues and self.
- 1.4Remove or minimise the hygiene hazard and report as appropriate for follow-up.
2 Report any personal health issues.
- 2.1Report personal health issues likely to cause a hygiene risk.
- 2.2Report incidents of food contamination resulting from personal health issues.
- 2.3Cease participation in food handling activities where own health issue may cause food contamination.
3 Prevent food contamination.
- 3.1Maintain clean clothes and use required personal protective equipment, including appropriate bandages and dressings where required.
- 3.2Prevent food contamination from clothing and other personal items.
- 3.3Prevent unnecessary direct contact with ready to eat food.
- 3.4Ensure hygienic personal contact with food and food contact surfaces.
- 3.5Use hygienic cleaning and sanitising practices that prevent food-borne illnesses.
4 Prevent cross-contamination by washing hands.
- 4.1Wash hands at appropriate times and follow hand washing procedures consistently.
- 4.2Wash hands using appropriate facilities.
Performance evidence
- use hygienic food handling practices in line with organisational procedures, including each of the following on at least three occasions: correct hand-washing procedures, appropriate use of uniform and personal protective equipment, effective personal health and hygiene practices, hygienic food service
- use procedures to: report unsafe hygiene practices.
Knowledge evidence
- basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows: meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code; employee and employer responsibility to participate in hygienic practices; role of local government regulators; ramifications of failure to observe food safety law and organisational policies and procedures
- health issues likely to cause a hygiene risk relevant to food safety: airborne diseases, food-borne diseases, infectious diseases
- hygiene actions that must be adhered to in order to avoid food-borne illnesses
- effective hand washing procedures
- when hand-washing is required: upon entering a food service area; before commencing or recommencing work with food; immediately after: 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
- effective personal health and hygiene practices: skin clean and no body odour; non-excessive make-up; hair clean and long hair tied back or in hair net; nails clean and appropriate length; clean-shaven or beard trimmed; clean uniform or clothing and enclosed shoes; piercings removed or covered; use of appropriate food-grade bandages where required
- for specific industry sector and organisation: major hygiene-related causes of food contamination and food-borne illnesses; workplace hygiene hazards when handling food and food contact surfaces; contents of organisational hygiene and food safety procedures; hygienic work practices for individual job roles and responsibilities; procedures for reporting hygiene risks and unsafe work practices, including personal health issues.
Foundation skills
- Reading skills: interpret organisational documents or diagrams relating to: hygiene and food safety procedures.
- Oral communication skills: report hygiene hazards and non-compliant organisational practices accurately.
Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.
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Questions about assessing SITXFSA005
What does an assessment tool for SITXFSA005 need to cover?
To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITXFSA005 needs to address all 25 unit components: 4 elements with 14 performance criteria, 2 performance evidence requirements, 7 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.
How does Auditori generate an assessment tool for SITXFSA005?
Auditori pulls the current release of SITXFSA005 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.
Is the first assessment tool really free?
Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SITXFSA005 — with no card and no subscription required. After that it's pay-as-you-go per unit.
Can I check my existing SITXFSA005 assessment instead of generating a new one?
Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SITXFSA005, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.
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