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SITSFA001 Assessment 2

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...

Tasks to be completed

What will be observed?

Assessment Criteria

Satisfactory

Not Yet Satisfactory

Comments

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:

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...

Tasks to be completed

What will be observed?

Assessment Criteria

Satisfactory

Not Yet Satisfactory

Comments

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:

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...

Tasks to be completed

What will be observed?

Assessment Criteria

Satisfactory

Not Yet Satisfactory

Comments

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:

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:

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