Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITXFSA002 Participate in safe food handling practices
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name
 Signature Date
Assessment Guidelines
What will be assessed
The 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 occasions
 demonstrate the correct methods of controlling food hazards at each of the following critical control points:
o receiving
o storing
o preparing
o processing
o displaying and/or serving
o packaging
o transporting
o disposing.
 calibrate and use a thermometer
 coordinate different food handling tasks to take account of food safety issues
 complete documentation for monitoring food safety.

Place/Location where assessment will be conducted

SSH to complete

Resource Requirements
Refer 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 requirements

1. You are required to wear a complete chef’s uniform
2. Your personal presentation must reflect the standards typically expected and acceptable in the
hospitality industry.
3. 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.
4. 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 tasks
The 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 assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt 3nd Attempt Extension – Date:    /    /   

RESULT OF
Satisfactory Not Yet Satisfactory
ASSESSMENT
Feedback to Student:

Assessor(s)
Date:    /    /     
Signature(s):
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.

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?
1. Demonstrate how to
calibrate a probe
thermometer
2. Complete
Documentation for
monitoring food safety
for each critical control
point of the catering
cycle
3. RTO to complete
4. RTO to complete

Assessment Criteria S NYS Comments

Task 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 Record Accepted/Rejected
performed

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:

Location Date Duration from ... to... Tasks to be completed

What will be observed?
1. RTO to complete
2. RTO to complete

Assessment Criteria S NYS Comments

Task 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 Record Accepted/Rejected
performed

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:

Location Date Duration from ... to... Tasks to be completed

What will be observed?
1. RTO to complete
2. RTO to complete

Assessment Criteria S NYS Comments

Task 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 Record Accepted/Rejected
performed

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:

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 Chemicals used
& PPE 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 Chemicals used
& PPE 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: