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.

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:

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

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

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

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

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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