Sitxfsa 001 Assessment 2 - Practical Observations PDF

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Description

Assessment Tasks and Instructions Student Name Student Number Course and Code 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:

/

/

Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Student Signature

Date:    /    /      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 Instances for handwashing Touching skin Grooming Uniform

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

Cleaning Equipment & PPE used

Chemicals used

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

Hygiene Practices demonstrated

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

Tasks to be completed What will be observed?

Not Yet Satisfactory

Comments

Example

Action taken

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

Action taken/reported

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

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 Instances for handwashing Touching skin Grooming Uniform

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

Cleaning Equipment & PPE used

Chemicals used

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

Hygiene Practices demonstrated

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

Tasks to be completed What will be observed?

Not Yet Satisfactory

Comments

Example

Action taken

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

Action taken/reported

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

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 Instances for handwashing Touching skin Grooming Uniform

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

Cleaning Equipment & PPE used

Chemicals used

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

Hygiene Practices demonstrated

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

Tasks to be completed What will be observed?

Not Yet Satisfactory

Comments

Example

Action taken

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

Action taken/reported

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

Feedback for Instance 3:...