Home ► Courses ► SITXFSA002_3 ► LA021872 Assessment 2 ► Short answer assessment LA021872
Emily Kelly
Started on Monday, 18 January 2021, 12:23 PM
State Finished
Completed on Tuesday, 19 January 2021, 11:45 AM
Time taken 23 hours 21 mins
Marks 61.52/85.00
Grade 72.38 out of 100.00
Feedback Sorry you have not achieved competency. Please review your learning material and re-attempt the short answer questions again.
Question 1 Please read the attached document on Cleaning and Sanitising by clicking here. List the four (4) basic steps for cleaning and sanitising of
Complete utensils and equipment, and describe the process for each step.
Mark 5.00 out of
1. pre cleaning,
5.00
pre cleaning is to remove the food and dirt from the area.
2. main clean.
o
main clean is to remove all traces of food and dirt, use with detergent and hot water at ( 45 c ). rinse with hot water.
3. sanatise,
o
sanatise must always follow the clean step for contact food surfaces and using either a chemical sanatiser or hot water, ( 77 c), for 30
seconds or more.
4. drying.
to remove excess water and to prevent microbial growth or air drying use paper towel, avoid using a tea town and change frequantly.
Comment:
Hi Emily,
My name is Monique Fors and I will be marking your assessment, please see my following comments.
You have identified the basic steps for cleaning and sanitising
Response history
Step Time Action State Marks
1 18/01/21, Started Not yet
12:23 answered
2 19/01/21, Saved: * pre cleaning, pre cleaning is to remove the food and dirt from the area. 2. main Answer
11:01 clean. main clean is to remove all traces of food and dirt, use with detergent and hot water at ( saved
45oc ). rinse with hot water. 3. sanatise, sanatise must always follow the clean step for
contact food surfaces and using either a chemical sanatiser or hot water, ( 77oc), for 30 seconds
or more. 4. drying. to remove excess water and to prevent microbial growth or air drying use
paper towel, avoid using a tea town and change frequantly.
3 19/01/21, Attempt finished Complete
11:45
4 30/01/21, Manually graded 5 with comment: Hi Emily, My name is Monique Fors and I will be Complete 5.00
13:42 marking your assessment, please see my following comments. You have identified the
basic steps for cleaning and sanitising
/
, Question 2 List the seven (7) principles of HACCP
Complete
principle one- conduct a hazard analysis.
Mark 1.00 out of
5.00 principle two- identifying the critical control points.
principle three- established critical limits.
principle four- monitor c.c.p
principle five- established corrective action.
principle six- verification.
principle seven- record keeping.
Comment:
You have correctly listed the seven (7) principles of HACCP
Response history
Step Time Action State Marks
1 18/01/21, Started Not yet
12:23 answered
2 19/01/21, Saved: principle one- conduct a hazard analysis. principle two- identifying the critical control Answer
11:01 points. principle three- established critical limits. principle four- monitor c.c.p principle five- saved
established corrective action. principle six- verification. principle seven- record keeping.
3 19/01/21, Attempt finished Complete
11:45
4 30/01/21, Manually graded 1 with comment: You have correctly listed the seven (7) principles of Complete 1.00
13:45 HACCP
Question 3 When you receive chilled goods at your workplace, list four (4) things you should check for?
Complete
one- temperture checks.
Mark 5.00 out of
5.00 two- known from a supplier.
three- time and date
four- protected from cross contamination.
Comment:
You have identified some good things that you should check for when receiving goods. It is also important to reject dented cans, leaking
produce, broken seals, rips, tares in packaging.
Response history
Step Time Action State Marks
1 18/01/21, Started Not yet
12:23 answered
2 19/01/21, Saved: one- temperture checks. two- known from a supplier. three- time and date four- Answer
11:01 protected from cross contamination. saved
3 19/01/21, Attempt finished Complete
11:45
4 30/01/21, Manually graded 5 with comment: You have identified some good things that you should Complete 5.00
13:50 check for when receiving goods. It is also important to reject dented cans, leaking
produce, broken seals, rips, tares in packaging.
/
Emily Kelly
Started on Monday, 18 January 2021, 12:23 PM
State Finished
Completed on Tuesday, 19 January 2021, 11:45 AM
Time taken 23 hours 21 mins
Marks 61.52/85.00
Grade 72.38 out of 100.00
Feedback Sorry you have not achieved competency. Please review your learning material and re-attempt the short answer questions again.
Question 1 Please read the attached document on Cleaning and Sanitising by clicking here. List the four (4) basic steps for cleaning and sanitising of
Complete utensils and equipment, and describe the process for each step.
Mark 5.00 out of
1. pre cleaning,
5.00
pre cleaning is to remove the food and dirt from the area.
2. main clean.
o
main clean is to remove all traces of food and dirt, use with detergent and hot water at ( 45 c ). rinse with hot water.
3. sanatise,
o
sanatise must always follow the clean step for contact food surfaces and using either a chemical sanatiser or hot water, ( 77 c), for 30
seconds or more.
4. drying.
to remove excess water and to prevent microbial growth or air drying use paper towel, avoid using a tea town and change frequantly.
Comment:
Hi Emily,
My name is Monique Fors and I will be marking your assessment, please see my following comments.
You have identified the basic steps for cleaning and sanitising
Response history
Step Time Action State Marks
1 18/01/21, Started Not yet
12:23 answered
2 19/01/21, Saved: * pre cleaning, pre cleaning is to remove the food and dirt from the area. 2. main Answer
11:01 clean. main clean is to remove all traces of food and dirt, use with detergent and hot water at ( saved
45oc ). rinse with hot water. 3. sanatise, sanatise must always follow the clean step for
contact food surfaces and using either a chemical sanatiser or hot water, ( 77oc), for 30 seconds
or more. 4. drying. to remove excess water and to prevent microbial growth or air drying use
paper towel, avoid using a tea town and change frequantly.
3 19/01/21, Attempt finished Complete
11:45
4 30/01/21, Manually graded 5 with comment: Hi Emily, My name is Monique Fors and I will be Complete 5.00
13:42 marking your assessment, please see my following comments. You have identified the
basic steps for cleaning and sanitising
/
, Question 2 List the seven (7) principles of HACCP
Complete
principle one- conduct a hazard analysis.
Mark 1.00 out of
5.00 principle two- identifying the critical control points.
principle three- established critical limits.
principle four- monitor c.c.p
principle five- established corrective action.
principle six- verification.
principle seven- record keeping.
Comment:
You have correctly listed the seven (7) principles of HACCP
Response history
Step Time Action State Marks
1 18/01/21, Started Not yet
12:23 answered
2 19/01/21, Saved: principle one- conduct a hazard analysis. principle two- identifying the critical control Answer
11:01 points. principle three- established critical limits. principle four- monitor c.c.p principle five- saved
established corrective action. principle six- verification. principle seven- record keeping.
3 19/01/21, Attempt finished Complete
11:45
4 30/01/21, Manually graded 1 with comment: You have correctly listed the seven (7) principles of Complete 1.00
13:45 HACCP
Question 3 When you receive chilled goods at your workplace, list four (4) things you should check for?
Complete
one- temperture checks.
Mark 5.00 out of
5.00 two- known from a supplier.
three- time and date
four- protected from cross contamination.
Comment:
You have identified some good things that you should check for when receiving goods. It is also important to reject dented cans, leaking
produce, broken seals, rips, tares in packaging.
Response history
Step Time Action State Marks
1 18/01/21, Started Not yet
12:23 answered
2 19/01/21, Saved: one- temperture checks. two- known from a supplier. three- time and date four- Answer
11:01 protected from cross contamination. saved
3 19/01/21, Attempt finished Complete
11:45
4 30/01/21, Manually graded 5 with comment: You have identified some good things that you should Complete 5.00
13:50 check for when receiving goods. It is also important to reject dented cans, leaking
produce, broken seals, rips, tares in packaging.
/
