SITXFSA001 Assessment Task 2

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.

  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...

Tasks to be completed

What will be observed?

Assessment Criteria

Satisfactory

Not Yet Satisfactory

Comments

Demonstrates awareness of food hygiene legislation at federal level

Satisfactory

   

Demonstrates awareness of food hygiene legislation at state and local government levels

Satisfactory

   

Shows good working knowledge of personal hygiene standards and their application in the relevant hospitality environment

Examples

Actions

Handwashing procedures

Proper Hygiene is observed

Instances for handwashing

Use poster demonstration on the wall

Touching skin

Use gloves if there are wounds in hands

Grooming

Proper haircut with hairnet and hat

Uniform

Clean and tidy

Satisfactory

   

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

Equipment/Area

Cleaning Equipment & PPE used

Chemicals used

Chopping board

Gloves and sponge

Bleach and soap

Dinner table

Gloves and tea towel

Hot water and soap

Kitchen table

Gloves and paper towel

Disinfectant and hot water

Tea mug

Gloves and sponge

Food grade bleach and hot water

Knife

Sponge

Hot water and soap

Satisfactory

   

Uses cleaning equipment according to manufacturer’s instructions and application requirements.

Satisfactory

   

Demonstrates acceptable level of food hygiene practices

Example

Hygiene Practices demonstrated

Hot water

Mix with soap or chemicals

Soap

Cleaning tables or others

bleach

Clean oily floor

   

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

Example

Action taken

Preparing food after cleaning

Wash hand properly

Touch the raw fish without gloves

Wear gloves before handling raw fish

Satisfactory

   

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

Hazard identified

Action taken/reported

Cut fingers

Put band aid and waterproof cover. Report to first aid officer

Staff coughing

Wear masks. Report to head of kitchen

Satisfactory

   

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

Satisfactory

   

Demonstrates safe work practices to avoid cross contamination through clothing/uniform

Satisfactory

   

Demonstrates awareness of employee’s obligations regarding food safety

Satisfactory

   

Demonstrates knowledge about the provisions for reporting of personal health issues and the associated requirements

Satisfactory

   

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

Separate for every use

Tablecloth

Separate laundry bag

Polishing glass cloth

Make sure clean

Satisfactory

   

Feedback for Instance 1:

Well Done.

You have followed the safe hygiene practice at your workplace.

Instance 2:

Location

Date

Duration from ... to...

Tasks to be completed

What will be observed?

Assessment Criteria

Satisfactory

Not Yet Satisfactory

Comments

Demonstrates awareness of food hygiene legislation at federal level

Satisfactory

   

Demonstrates awareness of food hygiene legislation at state and local government levels

Satisfactory

   

Shows good working knowledge of personal hygiene standards and their application in the relevant hospitality environment

Examples

Actions

Handwashing procedures

Proper Hygiene is observed

Instances for handwashing

Use poster demonstration on the wall

Touching skin

Use gloves if there are wounds in hands

Grooming

Proper haircut with hairnet and hat

Uniform

Clean and tidy

Satisfactory

   

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

Equipment/Area

Cleaning Equipment & PPE used

Chemicals used

Dishwasher

Liquid, soap, gloves

Detergent

Oven

Gloves, brush, mask

Over cleaner

Freezer

Sponge, gloves

Multipurpose cleaner

cutleries

Gloves, tea towels

Vinegar, hot water

Dishwasher

Liquid, soap, gloves

Detergent

Satisfactory

   
 

Satisfactory

   

Uses cleaning equipment according to manufacturer’s instructions and application requirements.

Satisfactory

   

Demonstrates acceptable level of food hygiene practices

Example

Hygiene Practices demonstrated

Chopping board 

Use coloured chopping board for appropriate

Physical contamination

Do not use jewellery

Satisfactory

   

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

Example

Action taken

Handling food

Wear gloves

Cleaning processes

Wear gloves

grooming

Wear hat

Instances for handwashing

Demonstrate hand washing

Handwashing procedures

Set up a washing area

Satisfactory

   

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

Hazard identified

Action taken/reported

Broken and damaged container

Report to supervisor and throw in the recycle bin

Strange colour and smell from food  

Report to supervisor and throw in the recycle bin

Wet floor 

Mop and put slippery board sign

Satisfactory

   

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

Satisfactory

   

Satisfactory

   

Demonstrates safe work practices to avoid cross contamination through clothing/uniform

Satisfactory

   

Demonstrates awareness of employee’s obligations regarding food safety

Satisfactory

   

Demonstrates knowledge about the provisions for reporting of personal health issues and the associated requirements

Satisfactory

   

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

Separate for every use

Tablecloths

Separate laundry bag

Table napkins

Make sure clean

Satisfactory

   

Feedback for Instance 2:

Well Done

You have followed the safe hygiene practice at your workplace

Instance 3:

Location

Date

Duration from ... to...

Tasks to be completed

What will be observed?

Assessment Criteria

Satisfactory

Not Yet Satisfactory

Comments

Demonstrates awareness of food hygiene legislation at federal level

Satisfactory

   

Demonstrates awareness of food hygiene legislation at state and local government levels

Satisfactory

   

Shows good working knowledge of personal hygiene standards and their application in the relevant hospitality environment

Examples

Actions

Handwashing procedures

Ø  Rinse hand 

Ø  Apply soap 

Ø  Lather thoroughly for no less than 20 seconds

Ø  Rinse hand by warm running water

Ø  Dry hand with paper towel

Instances for handwashing

Ø  Before starting work

Ø  After using toilet

Ø  After break

Ø  Before cutting raw meat

Ø  Before switching from raw to cooked food and vice versa.

Touching skin

Wash hand

Change gloves

Grooming

Hair cut/Shower/saving

Uniform

Neat and tidy and ironed

Satisfactory

   

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

Equipment/Area

Cleaning Equipment & PPE used

Chemicals used

dishwasher

liquid soap, gloves

detergents

oven

Gloves, brush, mask

Oven cleaner

freezer

Sponge, gloves

Multipurpose cleaner

cutleries

Gloves, tea towels

Vinegar, hot water

dishwasher

liquid soap, gloves

detergents

Satisfactory

   

Satisfactory

   

Uses cleaning equipment according to manufacturer’s instructions and application requirements.

Satisfactory

   

Demonstrates acceptable level of food hygiene practices

Example

Hygiene Practices demonstrated

Chopping board 

Use coloured chopping board for appropriate

Physical contamination 

Do not use jewellery

Satisfactory

   

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

Example

Action taken

Handling food

Wear gloves

Cleaning processes

Wear gloves

grooming

Wear hat

Instances for handwashing

Demonstrate hand washing

Handwashing procedures

Set up a washing area

Satisfactory

   

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

Hazard identified

Action taken/reported

Broken and damaged container

Report to supervisor and throw in the recycle bin

Strange colour and smell from the food

Report to the supervisor and throw in the dustbin.

Wet floor 

Mop and put slippery sign.

Satisfactory

   

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

Satisfactory

   

Satisfactory

   

Demonstrates safe work practices to avoid cross contamination through clothing/uniform

Satisfactory

   

Demonstrates awareness of employee’s obligations regarding food safety

Satisfactory

   

Demonstrates knowledge about the provisions for reporting of personal health issues and the associated requirements

Satisfactory

   

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

Table cloths 

Use different laundry bag

Tea towels 

Use different laundry bag

Aprons 

Use different laundry bag

Satisfactory

   

Feedback for Instance 3:

Well Done

You have followed the safe hygiene practice at your workplace.

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