Assessment Tasks and Instructions

Student Name Paul Lee

Student Number 0000011137
Course and Code SIT31016
Unit(s) of Competency and Code(s) SITXFSA002 Participate in safe food handling practices
Stream/Cluster Certificate III in patisserie
Trainer/Assessor Harvinder Bath

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 Paul Lee Date 25/02/2021

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: Paul Lee Date: 25 / 02 /2021

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 Paul Lee Date: 25 /02 / 2021
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

Royal Thai restaurant
What will be observed?
25/02/2021 3:00 – 5:00pm 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 S

Commodities received and actions taken S

Commodit Checks Record Accepted/Reje
y performed cted

Fresh refrigerat below 5°C to 3°C yes

or
Poultry
Temperat -
ure

Fresh refrigerat -1℃ to +5℃ yes

Seafood or 
Temperat
ure

Fresh Freshnes 0°C to 2°C yes

Vegetab s
les
Frozen freezer  -18 °C yes
Beef Temperat
ure
 Frozen Temperat -25℃ yes
Seafood ure

Baking Placed in stored at temperatur yes

Flour the dry es no higher than
storage room temperature 
area

Storage S

Goods received or prepared foods stored S

Item for Storage Packaging Labelling Storage area

Raw chicken wrap in use by Freezer

butcher or date
freezer
paper
Noodle packaged use by Dry storage area
in airtight date
plastic
bags
Salt Bag use by Dry storage area
date
Egg Carton use by Cool room
date
Cold cut wrap in use by Cool room
butcher or date
freezer
paper
Celery Paper use by Cool room
board date
laminate
carton
Raw Beef wrap in use by Freezer
butcher or date
freezer
paper
All items are stored FIFO S
Food Preparation s

Dish or Menu item 1

What is prepared: Green Curry Chicken Noodle
Workplace is clean and sanitised s
Equipment is clean and sanitised s
Storage vessels for product, trimming and waste are prepared s
Raw and cooked items are segregated in prep processes s
No cross-contamination between tasks on equipment and utensils s
Any fruit and vegetable prepared on cutting board is washed before prep. s
WPRW used for all vegetables prepared s
Workspace and equipment are cleaned and sanitised between different tasks. s
Food during preparation is left less than 1 hour in Danger zone s

Dish or Menu item 2

What is prepared: Beef Pad Thai
Workplace is clean and sanitised s
Equipment is clean and sanitised s
Storage vessels for product, trimming and waste are prepared s
Raw and cooked items are segregated in prep processes s
No cross-contamination between tasks on equipment and utensils s
Any fruit and vegetable prepared on cutting board is washed before prep. s
WPRW used for all vegetables prepared s
Workspace and equipment are cleaned and sanitised between different tasks. s
Food during preparation is left less than 1 hour in Danger zone s

Processing, Packaging, Holding

Items for processing are handled in manageable quantities to limit exposure s
Foods are tasted using a utensil; no tasting with fingers s
Items cooked for future mise en place are cooled using 2/4 hour rule s
Packaged, processed food is sealed in sterile packaging s
Correct labels and details are used s
Temperature for food held is above 65°C s
Temperature of food held is monitored s

Transporting s
Food vessels are clean and sterile s
Gloves are worn where food needs to be touched s
Separate, sanitised utensils are used for each food type s
Temperatures are below 4°C for cold and above 65°C for hot food s
Temperatures are monitored en route s
A datalogger is used s

Selling
Temperatures are below 4°C for cold and above 65°C for hot food s
Single serve items are provided in a hygienic system s
Temperatures are monitored and recorded s
Separate serving utensils are be provided for each food item s
Sneeze guards or other protective barriers are be placed on all display items s
Student ensures food safety provisions by monitoring customer actions s
Time of food in danger zone ids monitored and actioned s

Disposing
Items for disposal are segregated and labelled s
Items for disposal is packaged and sealed and disposed through garbage s
Area in contact with food for disposal is cleaned and sanitised s
Hands are washed after handling food for disposal s

Hands are washed after tasks, toilet etc. s

Hands do not touch skin or hair during any tasks s
Hands are not wiped on uniform, torchon or apron s
Issues or maintenance requirements are recognised and reported as these arise s
Example:
Feedback for Instance 1:
Well done
Instance 2:

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

What will be observed?
Royal Thai restaurant 26/02/2021 3:00 – 5:00pm 1. RTO to complete
2. RTO to complete
Receiving

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 S

Receiving Procedures

Commodities received and actions taken S

Commodity Checks Record Accepted/Rejected
performed

Fresh Pork Put into the 2°C - 4 °C Yes

Belly cool room
Pineapple Put into the 2°C Yes
cool room
Chickens Put into the 7°C Yes
cool room
Frozen Put into the -18°C Yes
beans freezer
Yoghurt Put into the 2°C Yes
cool room
Potato Placed in the 7°C Yes
dry storage
area

Storage

Goods received or prepared foods stored

Item for Storage Packaging Labelling Storage area
Broccoli Paper board use by Cool room
laminate date
carton
Purple Paper board use by Cool room
 Cabbage laminate date
carton
Oxtail Paper board use by Freezer
laminate date
carton
Chicken bone wrap in use by Freezer
butcher or date
freezer
paper
Beef Bone wrap in use by Freezer
butcher or date
freezer
paper
Cucmber wrap in use by Cool room
butcher or date
freezer
paper

Food Preparation

Dish or Menu item 1

What is prepared: Curry Oxtail

Workplace is clean and sanitised S

Equipment is clean and sanitised S

Storage vessels for product, trimming and waste are prepared S

Raw and cooked items are segregated in prep processes S

No cross-contamination between tasks on equipment and utensils S

Any fruit and vegetable prepared on cutting board is washed before prep. S

WPRW used for all vegetables prepared S

Workspace and equipment are cleaned and sanitised between different S

tasks.
Food during preparation is left less than 1 hour in Danger zone S

Dish or Menu item 2

What is prepared: Stir Fried vegetables

Workplace is clean and sanitised S

Equipment is clean and sanitised S

Storage vessels for product, trimming and waste are prepared S

Raw and cooked items are segregated in prep processes S

No cross-contamination between tasks on equipment and utensils S

Any fruit and vegetable prepared on cutting board is washed before prep. S

WPRW used for all vegetables prepared S

Workspace and equipment are cleaned and sanitised between different S

tasks.
Food during preparation is left less than 1 hour in Danger zone S

Processing, Packaging, Holding

Items for processing are handled in manageable quantities to limit S
exposure
Foods are tasted using a utensil; no tasting with fingers S

Items cooked for future mise en place are cooled using 2/4 hour rule S

Packaged, processed food is sealed in sterile packaging S

Correct labels and details are used S

Temperature for food held is above 65°C S

Temperature of food held is monitored S

Transporting
Food vessels are clean and sterile S

Gloves are worn where food needs to be touched S

Separate, sanitised utensils are used for each food type S

Temperatures are below 4°C for cold and above 65°C for hot food S

Temperatures are monitored en route S

A datalogger is used S

Selling
Temperatures are below 4°C for cold and above 65°C for hot food S

Single serve items are provided in a hygienic system S

Temperatures are monitored and recorded S

Separate serving utensils are be provided for each food item S
Sneeze guards or other protective barriers are be placed on all display S
items
Student ensures food safety provisions by monitoring customer actions S

Time of food in danger zone ids monitored and actioned S

Disposing
Items for disposal are segregated and labelled S

Items for disposal is packaged and sealed and disposed through garbage S

Area in contact with food for disposal is cleaned and sanitised S

Hands are washed after handling food for disposal S

Hands are washed after tasks, toilet etc. S

Hands do not touch skin or hair during any tasks S

Hands are not wiped on uniform, torchon or apron S

Issues or maintenance requirements are recognised and reported as these S

arise
Example:

Feedback for Instance 2:

Well Done
Instance 3:

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

What will be observed?
Royal Thai restaurant 27/02/2021 3:00 – 5:00pm 1. RTO to complete
2. RTO to complete
Storing

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 S

Commodities received and actions taken S

Commodity Checks Record Accepted/Rejected
performed
Pork meat Put into 2°C Yes
the cool
room
Turkeys Put into 2°C Yes
the cool
room
Pumpkin Put into 7°C Yes
the cool
room
Frozen Put into -18°C Yes
Corn the
freezer
Milk Put into 2°C Yes
the cool
room
Dry fruit Placed in Ambient Yes
the dry temperature
storage
area
Storage

Goods received or prepared foods stored S

Item for Storage Packaging Labelling Storage area
Milk Paper use by Cool room
 board date
laminate
carton
Egg carton use by Cool room
date
Sugar bag use by Dry storage room
date
Beef wrap in use by Freezer
butcher or date
freezer
yogurt Paper use by Cool room
board date
laminate
carton
Apple Paper use by Cool room
board date
laminate
carton

Food Preparation

Dish or Menu item 1

What is prepared: Penna cotta

Workplace is clean and sanitised S

Equipment is clean and sanitised S

Storage vessels for product, trimming and waste are prepared S

Raw and cooked items are segregated in prep processes S

No cross-contamination between tasks on equipment and utensils S

Any fruit and vegetable prepared on cutting board is washed before prep. S

WPRW used for all vegetables prepared S

Workspace and equipment are cleaned and sanitised between different S

tasks.
Food during preparation is left less than 1 hour in Danger zone S

Dish or Menu item 2

What is prepared: Stir Fried vegetables with beef

Workplace is clean and sanitised S

Equipment is clean and sanitised S

Storage vessels for product, trimming and waste are prepared S

Raw and cooked items are segregated in prep processes S

No cross-contamination between tasks on equipment and utensils S

Any fruit and vegetable prepared on cutting board is washed before prep. S

WPRW used for all vegetables prepared S

Workspace and equipment are cleaned and sanitised between different S

tasks.
Food during preparation is left less than 1 hour in Danger zone S

Processing, Packaging, Holding

Items for processing are handled in manageable quantities to limit S
exposure
Foods are tasted using a utensil; no tasting with fingers S

Items cooked for future mise en place are cooled using 2/4 hour rule S

Packaged, processed food is sealed in sterile packaging S

Correct labels and details are used S

Temperature for food held is above 65°C S

Temperature of food held is monitored S

Transporting S

Food vessels are clean and sterile S

Gloves are worn where food needs to be touched S

Separate, sanitised utensils are used for each food type S

Temperatures are below 4°C for cold and above 65°C for hot food S

Temperatures are monitored en route S

A datalogger is used S

Selling
Temperatures are below 4°C for cold and above 65°C for hot food S

Single serve items are provided in a hygienic system S

Temperatures are monitored and recorded S

Separate serving utensils are be provided for each food item S

Sneeze guards or other protective barriers are be placed on all display S
items
Student ensures food safety provisions by monitoring customer actions S

Time of food in danger zone ids monitored and actioned S

Disposing
Items for disposal are segregated and labelled S

Items for disposal is packaged and sealed and disposed through garbage S

Area in contact with food for disposal is cleaned and sanitised S

Hands are washed after handling food for disposal S

Hands are washed after tasks, toilet etc. S

Hands do not touch skin or hair during any tasks S

Hands are not wiped on uniform, torchon or apron S

Issues or maintenance requirements are recognised and reported as these S

arise
Example:

Feedback for Instance 3:

Well done
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: