Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s)SITXFSA002 Participate in safe food handling practicesStream/Cluster Trainer/Assessor Assessment for this Unit of Competency/ClusterDetailsAssessment 1AssignmentAssessment 2Practical ObservationAssessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable AdjustmentHas reasonable adjustment been applied to this assessment?No No further information required Yes Complete 2.Provide details … Continue reading “Practical Observation | My Assignment Tutor”
Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s)SITXFSA002 Participate in safe food handling practicesStream/Cluster Trainer/Assessor Assessment for this Unit of Competency/ClusterDetailsAssessment 1AssignmentAssessment 2Practical ObservationAssessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable AdjustmentHas reasonable adjustment been applied to this assessment?No No further information required Yes Complete 2.Provide details for the requirements and provisions for adjustment of assessment: Student to completeMy assessor has discussed the adjustments with meI agree to the adjustments applied to this assessment Signature Date 2nd Assessor to completeI agree the adjustments applied to this assessment are reasonable Name Signature Date Assessment Guidelines What will be assessedThe purpose of this assessment is to assess your ability to: demonstrate use of safe food handling practices in food handling work functions on at least three occasionsdemonstrate the correct methods of controlling food hazards at each of the following critical control points:receivingstoringpreparingprocessingdisplaying and/or servingpackagingtransportingdisposing.calibrate and use a thermometercoordinate different food handling tasks to take account of food safety issuescomplete documentation for monitoring food safety. Place/Location where assessment will be conductedSSH to complete Resource RequirementsRefer 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. Documentation/templates to record results of food safety monitoring Manufacturer’s instruction for calibration of a probe thermometer or suitable alternative Instructions for assessment including WHS requirementsYou are required to wear a complete chef’s uniform Your personal presentation must reflect the standards typically expected and acceptable in the hospitality industry. 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 preparation and cooking food for service.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 tasksThe 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 assessmentStudent Signature: Date: / /201 This assessment:First Attempt 2nd Attempt 3nd Attempt Extension – Date: / / RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s): Date: / / Student Signature Date: / / Assessment 2 Your task: During 3 practical service instances on-the-job or in your training facilities relevant to your area of training, your trainer will observe you coordinating and performing your typical workplace tasks. You will be observed incorporating the use of safe food handling practices, and using the correct methods of controlling food hazards at each of the critical control point of the catering cycle as listed in the instructions. You are required to perform the following tasks outlined below for each of the 3 service instances. The checklist below provides a guideline for aspects which will be included for each observation instance. Instance 1: LocationDateDuration from … to…Tasks to be completed What will be observed? Demonstrate how to calibrate a probe thermometerComplete Documentation for monitoring food safety for each critical control point of the catering cycleRTO to completeRTO to complete Assessment CriteriaSNYSCommentsTask 1 Uses the correct methods to calibrate thermometer according to instructions Source document: Method used: Task 1 The variance of the temperature readings are correctly identified Receiving Procedures Commodities received and actions taken Commodity Checks performed Record Accepted/Rejected Storage Goods received or prepared foods stored Item for Storage Packaging Labelling Storage area All items are stored FIFO Food Preparation Dish or Menu item 1 What is prepared:________________________________________ Workplace is clean and sanitised Equipment is clean and sanitised Storage vessels for product, trimming and waste are prepared Raw and cooked items are segregated in prep processes No cross-contamination between tasks on equipment and utensils Any fruit and vegetable prepared on cutting board is washed before prep. WPRW used for all vegetables prepared Workspace and equipment are cleaned and sanitised between different tasks. Food during preparation is left less than 1 hour in Danger zone Dish or Menu item 2 What is prepared:________________________________________ Workplace is clean and sanitised Equipment is clean and sanitised Storage vessels for product, trimming and waste are prepared Raw and cooked items are segregated in prep processes No cross-contamination between tasks on equipment and utensils Any fruit and vegetable prepared on cutting board is washed before prep. WPRW used for all vegetables prepared Workspace and equipment are cleaned and sanitised between different tasks. Food during preparation is left less than 1 hour in Danger zone Processing, Packaging, Holding Items for processing are handled in manageable quantities to limit exposure Foods are tasted using a utensil; no tasting with fingers Items cooked for future mise en place are cooled using 2/4 hour rule Packaged, processed food is sealed in sterile packaging Correct labels and details are used Temperature for food held is above 65°C Temperature of food held is monitored Transporting Food vessels are clean and sterile Gloves are worn where food needs to be touched Separate, sanitised utensils are used for each food type Temperatures are below 4°C for cold and above 65°C for hot food Temperatures are monitored en route A datalogger is used Selling Temperatures are below 4°C for cold and above 65°C for hot food Single serve items are provided in a hygienic system Temperatures are monitored and recorded Separate serving utensils are be provided for each food item Sneeze guards or other protective barriers are be placed on all display items Student ensures food safety provisions by monitoring customer actions Time of food in danger zone ids monitored and actioned Disposing Items for disposal are segregated and labelled Items for disposal is packaged and sealed and disposed through garbage Area in contact with food for disposal is cleaned and sanitised Hands are washed after handling food for disposal Hands are washed after tasks, toilet etc. Hands do not touch skin or hair during any tasks Hands are not wiped on uniform, torchon or apron Issues or maintenance requirements are recognised and reported as these arise Example: Feedback for Instance 1: Instance 2: LocationDateDuration from … to…Tasks to be completed What will be observed? RTO to completeRTO to complete Assessment CriteriaSNYSCommentsTask 1 Uses the correct methods to calibrate thermometer according to instructions Source document: Method used: Task 1 The variance of the temperature readings are correctly identified Receiving Procedures Commodities received and actions taken Commodity Checks performed Record Accepted/Rejected Storage Goods received or prepared foods stored Item for Storage Packaging Labelling Storage area Food Preparation Dish or Menu item 1 What is prepared:________________________________________ Workplace is clean and sanitised Equipment is clean and sanitised Storage vessels for product, trimming and waste are prepared Raw and cooked items are segregated in prep processes No cross-contamination between tasks on equipment and utensils Any fruit and vegetable prepared on cutting board is washed before prep. WPRW used for all vegetables prepared Workspace and equipment are cleaned and sanitised between different tasks. Food during preparation is left less than 1 hour in Danger zone Dish or Menu item 2 What is prepared:________________________________________ Workplace is clean and sanitised Equipment is clean and sanitised Storage vessels for product, trimming and waste are prepared Raw and cooked items are segregated in prep processes No cross-contamination between tasks on equipment and utensils Any fruit and vegetable prepared on cutting board is washed before prep. WPRW used for all vegetables prepared Workspace and equipment are cleaned and sanitised between different tasks. Food during preparation is left less than 1 hour in Danger zone Processing, Packaging, Holding Items for processing are handled in manageable quantities to limit exposure Foods are tasted using a utensil; no tasting with fingers Items cooked for future mise en place are cooled using 2/4 hour rule Packaged, processed food is sealed in sterile packaging Correct labels and details are used Temperature for food held is above 65°C Temperature of food held is monitored Transporting Food vessels are clean and sterile Gloves are worn where food needs to be touched Separate, sanitised utensils are used for each food type Temperatures are below 4°C for cold and above 65°C for hot food Temperatures are monitored en route A datalogger is used Selling Temperatures are below 4°C for cold and above 65°C for hot food Single serve items are provided in a hygienic system Temperatures are monitored and recorded Separate serving utensils are be provided for each food item Sneeze guards or other protective barriers are be placed on all display items Student ensures food safety provisions by monitoring customer actions Time of food in danger zone ids monitored and actioned Disposing Items for disposal are segregated and labelled Items for disposal is packaged and sealed and disposed through garbage Area in contact with food for disposal is cleaned and sanitised Hands are washed after handling food for disposal Hands are washed after tasks, toilet etc. Hands do not touch skin or hair during any tasks Hands are not wiped on uniform, torchon or apron Issues or maintenance requirements are recognised and reported as these arise Example: Feedback for Instance 2: Instance 3: LocationDateDuration from … to…Tasks to be completed What will be observed? RTO to completeRTO to complete Assessment CriteriaSNYSCommentsTask 1 Uses the correct methods to calibrate thermometer according to instructions Source document: Method used: Task 1 The variance of the temperature readings are correctly identified Receiving Procedures Commodities received and actions taken Commodity Checks performed Record Accepted/Rejected Storage Goods received or prepared foods stored Item for Storage Packaging Labelling Storage area Food Preparation Dish or Menu item 1 What is prepared:________________________________________ Workplace is clean and sanitised Equipment is clean and sanitised Storage vessels for product, trimming and waste are prepared Raw and cooked items are segregated in prep processes No cross-contamination between tasks on equipment and utensils Any fruit and vegetable prepared on cutting board is washed before prep. WPRW used for all vegetables prepared Workspace and equipment are cleaned and sanitised between different tasks. Food during preparation is left less than 1 hour in Danger zone Dish or Menu item 2 What is prepared:________________________________________ Workplace is clean and sanitised Equipment is clean and sanitised Storage vessels for product, trimming and waste are prepared Raw and cooked items are segregated in prep processes No cross-contamination between tasks on equipment and utensils Any fruit and vegetable prepared on cutting board is washed before prep. WPRW used for all vegetables prepared Workspace and equipment are cleaned and sanitised between different tasks. Food during preparation is left less than 1 hour in Danger zone Processing, Packaging, Holding Items for processing are handled in manageable quantities to limit exposure Foods are tasted using a utensil; no tasting with fingers Items cooked for future mise en place are cooled using 2/4 hour rule Packaged, processed food is sealed in sterile packaging Correct labels and details are used Temperature for food held is above 65°C Temperature of food held is monitored Transporting Food vessels are clean and sterile Gloves are worn where food needs to be touched Separate, sanitised utensils are used for each food type Temperatures are below 4°C for cold and above 65°C for hot food Temperatures are monitored en route A datalogger is used Selling Temperatures are below 4°C for cold and above 65°C for hot food Single serve items are provided in a hygienic system Temperatures are monitored and recorded Separate serving utensils are be provided for each food item Sneeze guards or other protective barriers are be placed on all display items Student ensures food safety provisions by monitoring customer actions Time of food in danger zone ids monitored and actioned Disposing Items for disposal are segregated and labelled Items for disposal is packaged and sealed and disposed through garbage Area in contact with food for disposal is cleaned and sanitised Hands are washed after handling food for disposal Hands are washed after tasks, toilet etc. Hands do not touch skin or hair during any tasks Hands are not wiped on uniform, torchon or apron Issues or maintenance requirements are recognised and reported as these arise Example: Feedback for Instance 3: Instance 2: LocationDateDuration from … to…Tasks to be completed What will be observed? Assessment CriteriaSatisfactoryNot Yet SatisfactoryCommentsDemonstrates 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: 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: LocationDateDuration from … to…Tasks to be completed What will be observed? Assessment CriteriaSatisfactoryNot Yet SatisfactoryCommentsDemonstrates 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: 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:
