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Description

Assessment Tasks and Instructions Student Name Student Number Course and Code

Bimal Bista 0000012514 Cert iii in cookey

Unit(s) of Competency and Code(s) Stream/Cluster

SITXFSA001 Use hygienic practices for food safety

Trainer/Assessor Assessment for this Unit of Competency/Cluster

Details

Assessment 1

Assignment

Assessment 2

Practical observation

Assessment 3 Assessment conducted in this instance:Assessment 1

2

3

Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No

No further information required

Yes

Complete 2.

2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature

Date

2nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Assessment Guidelines

Date

What will be assessed The purpose of this assessment is to assess your ability to:  demonstrate use of safe food handling practices in food handling work functions in line with organisational hygiene procedures on at least three occasions  demonstrate procedures to: o identify food hazards o

report unsafe practices

o

report incidents of food contamination.

Place/Location where assessment will be conducted SSH to complete

Resource Requirements Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Instructions for assessment including WHS requirements 1. To undertake this assessment you must have been instructed how to use each piece of equipment in your work area or workplace and participated in an induction in your workplace or place of training/study. 2. You are required to wear a complete uniform relevant to your area of training (Cookery, Food and Beverage, Housekeeping etc.). 3. Your personal presentation must reflect the standards typically expected and acceptable in the TH&E industry. 4. You will be observed on 3 separate occasions undertaking a variety of tasks relevant to your level of training and the practical subjects you are enrolled in, and currently do as part of your training for example preparing simple dishes, preparing mise en place for a bar or food and beverage section or participating in the servicing of rooms etc. as relevant. 5. You are encouraged to clarify any tasks, requirements or questions you may have with your trainer.

Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment

Student Signature: This assessment:

Date: First Attempt

2nd Attempt

RESULT OF ASSESSMENT

/

3nd Attempt

Satisfactory

/201 Extension

– Date: 7/6/2021

Not Yet Satisfactory

Feedback to Student: The practical observation the student has submitted is NOT SATISFACTORY because the student has not provided the location, date, duration and the task to be completed for each instance. If the observation is done elsewhere other than the campus kitchen than the observer needs to either put satisfactory or not satisfactory according to your performance. Please resubmit within provided date and with full details, all the best Thank you, Pawan.

Assessor(s) Signature(s): Student Signature

Pawan Maharjan

Date:

31/5/2021

Date:    /    /     

Assessment 2 Your task: During 3 practical service instances on-the-job or in your training facilities relevant to your area of training (food and beverage, housekeeping, commercial cookery), your trainer will observe you performing your typical workplace tasks and determine if you are adhering to hygienic food safe practices. 1. You are required to perform the following tasks outlined below for each of the 3 service instances. 2. The checklist below provides a guideline for aspects which will be included for each observation instance.

Instance 1: Location

Date

Duration from ... to...

Satisfactory

Assessment Criteria Demonstrates awareness of food hygiene legislation at federal level Demonstrates awareness of food hygiene legislation at state and local government levels Shows good working knowledge of personal hygiene standards and their application in the relevant hospitality environment Examples

Actions

Handwashing procedures

Wet it apply with hand washing liquid,rinse it well and make it dry.

Instances for handwashing

Every time after preparing something ,after using bathroom

Touching skin Grooming

Wash the hands Wear a cap ,tie your hair back if it’s long.

Uniform

Required dress cleaned and ironed ,safety shoes

Identifies and chooses correct cleaning and sanitising materials according to cleaning instance or requirement Equipment/Area

Cleaning Equipment & PPE used

Chemicals used

Preparation area

Gloves ,knifes

Sanitizer ,dishwasher.

Uses cleaning equipment according to manufacturer’s instructions and application requirements. Demonstrates acceptable level of food hygiene practices Example Blender

Hygiene Practices demonstrated Read the manual and do accordingly what it says ,follow

Tasks to be completed What will be observed?

Not Yet Satisfactory

Comments

Every step.

Can identify actions and processes which may result in cross-contamination and takes appropriate actions: Example

Action taken

Cutting vegetables before meat

Tell the chef to cut the

item.

vegetables first and to cut the meat at last that prevents Contamination.

Identifies food hygiene hazards relevant to the area of training and reports these: Hazard identified

Action taken/reported

Preparation tables with knifes

After cutting anything tell the

and chopping board.

chef to clean the knifes and boards and put it in the safe Place so no one’s get hurt.

Demonstrates knowledge of acceptable hygiene standards for premises Equipment Hygiene Correct storage of cleaned equipment Pest control Cleaning Standards Rubbish Removal Cleanliness of Rubbish receptacles and areas

Demonstrates safe work practices to avoid cross contamination through clothing/uniform Demonstrates awareness of employee’s obligations regarding food safety Demonstrates knowledge about the provisions for reporting of personal health issues and the associated requirements

Handles linen safely and identifies the potential contamination issues and required procedures to avoid injury and/or contamination Type of linen handled

Provisions to dispose of or to prevent cross contamination

Tea towels

Put it in the separate laundry

Cloths

Use it to clean and throw it.

bag.

Feedback for Instance 1:

Instance 2: Location

Date

Duration from ... to...

Satisfactory

Assessment Criteria Demonstrates awareness of food hygiene legislation at federal level Demonstrates awareness of food hygiene legislation at state and local government levels Shows good working knowledge of personal hygiene standards and their application in the relevant hospitality environment Examples

Actions

Handwashing procedures

Use proper chemical to clean and make it dry before doing Anything.

Instances for handwashing

After preparing any dish or before doing different task.

Touching skin

Wash your hand

Grooming

Wear a chef cap, make your hair short and tie your hair if it’s long.

Uniform

Clean dress with safety shoes

Identifies and chooses correct cleaning and sanitising materials according to cleaning instance or requirement Equipment/Area

Cleaning Equipment & PPE used

Chemicals used

Frying area

Fryer

Dish washing liquid

Uses cleaning equipment according to manufacturer’s instructions and application requirements. Demonstrates acceptable level of food hygiene practices Example

Hygiene Practices demonstrated

Microwave

Put the switch off and clean the inside with a wet cloth.

Tasks to be completed What will be observed?

Not Yet Satisfactory

Comments

Can identify actions and processes which may result in cross-contamination and takes appropriate actions: Example

Action taken

Putting any meat item without

Tell the chef to wrap any item

wrapping .

and put in fridge to avoid Contamination.

Identifies food hygiene hazards relevant to the area of training and reports these: Hazard identified

Action taken/reported

Using the same knife for all suse.

Tell the chef to use different knife for different purpose and Clean everything at end.

Demonstrates knowledge of acceptable hygiene standards for premises Equipment Hygiene Correct storage of cleaned equipment Pest control Cleaning Standards Rubbish Removal Cleanliness of Rubbish receptacles and areas

Demonstrates safe work practices to avoid cross contamination through clothing/uniform Demonstrates awareness of employee’s obligations regarding food safety Demonstrates knowledge about the provisions for reporting of personal health issues and the associated requirements Handles linen safely and identifies the potential contamination issues and required procedures to avoid injury and/or contamination Type of linen handled

Provisions to dispose of or to prevent cross contamination

Paper towel

Use it to clean certain area and

throw it .

Feedback for Instance 2:

Instance 3: Location

Date

Duration from ... to...

Satisfactory

Assessment Criteria Demonstrates awareness of food hygiene legislation at federal level Demonstrates awareness of food hygiene legislation at state and local government levels Shows good working knowledge of personal hygiene standards and their application in the relevant hospitality environment Examples

Actions

Handwashing procedures

Use the right liquid for hand washing

Instances for handwashing

After touching any chemical

Touching skin

Wash your hand

Grooming

Wear a chef cap

Uniform

Safety shoes and clean dress

Identifies and chooses correct cleaning and sanitising materials according to cleaning instance or requirement Equipment/Area

Cleaning Equipment & PPE used

Chemicals used

Grill

Tong and scrapper

Grill Cleaner

Uses cleaning equipment according to manufacturer’s instructions and application requirements. Demonstrates acceptable level of food hygiene practices Example

Hygiene Practices demonstrated

Slicer

Take out the blades and wash it or put in the machine to clean.

Tasks to be completed What will be observed?

Not Yet Satisfactory

Comments

Can identify actions and processes which may result in cross-contamination and takes appropriate actions: Example

Action taken

Using same pan to cook different

Tell the chef not to use the same

dish

pan ,use the clean one before cooking any dish.

Identifies food hygiene hazards relevant to the area of training and reports these: Hazard identified

Action taken/reported

Raw and cooked meat kept

Tell the chef to keep raw and

together .

cooked meat at different place with well wrapped so that they don’t get contaminated.

Demonstrates knowledge of acceptable hygiene standards for premises Equipment Hygiene Correct storage of cleaned equipment Pest control Cleaning Standards Rubbish Removal Cleanliness of Rubbish receptacles and areas

Demonstrates safe work practices to avoid cross contamination through clothing/uniform Demonstrates awareness of employee’s obligations regarding food safety Demonstrates knowledge about the provisions for reporting of personal health issues and the associated requirements Handles linen safely and identifies the potential contamination issues and required procedures to avoid injury and/or contamination Type of linen handled Green chux

Provisions to dispose of or to prevent cross contamination Use it to clean the tables and knifes and throw it.

Feedback for Instance 3:...