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:          

QUALITY: 100% ORIGINAL PAPER – NO PLAGIARISM – CUSTOM PAPER

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