SITXFSA001 Practical Assessment

ASSESSMENT COVERSHEET
Student
Student name:
number:
Date
Assessor name:
submitted:
Qualification: SIT40516 Certificate IV in Commercial Cookery
Unit of competency: SITXFSA001 - Use hygienic practices for food safety

The following questions are to be completed by the assessor:
Has the student completed adequate training? Yes No
Has the assessment process been explained? Yes No

Does the student understand which evidence is to be collected and
Yes No
how?
Have the student’s rights and the appeal system been fully explained? Yes No
Have you discussed any special needs to be considered during
Yes No
assessment?
The following documents may be completed and attached: Comments:
☐ Written Assessment
The student will answer a range of multiple choice,

short answer and/or extended response questions. S NYS
☒ Practical Observation / Demonstration

The student will demonstrate a range of skills and S NYS
the assessor will observe where appropriate to the
unit. The Observation Checklist will be completed
by the assessor.
STUDENT DECLARATION
 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
Date
Signature
SITXFSA001 – Use hygienic practices for food safety v2.0 (Updated on 29 July
2020) This document is uncontrolled when printed (Printed on: 9 October 2020) Page 1 of 21
ASSESSMENT GUIDELINES
Qualification: SIT40516 Certificate IV in Commercial Cookery
Unit of Competency: SITXFSA001 - Use hygienic practices for food safety
Assessment 1 Written Assessment
Assessment 2 Practical Observations
Assessment 3
Assessments to be completed for this unit:
Your trainer/ assessor would have told you when the assessments will take place on the first day of
training delivery for this unit.
• The written assessment (Assessment 1) will assess your knowledge and is one part of
the assessment tool for this unit of competency.
• The practical assessment (Assessment 2) will assess your knowledge and practical skills
through practical observation/s. This will take place in the College’s commercial kitchen. Your
assessor will
record behaviours they have observed to confirm competency against each Performance Criteria.
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No Skip question 2
Yes Proceed to question 2
2. Provide details for the requirements and provisions for adjustment of assessment:
What will be assessed
The purpose of this assessment is to confirm that you have the knowledge and skills required to complete
the tasks outlined in elements and performance criteria of this unit, and:
• demonstrate use of safe food handling practices in food handling work functions in line
with organisational hygiene procedures on at least three occasions
• demonstrate procedures to:
o identify food hazards
o report unsafe practices
o report incidents of food contamination.
The following Foundation Skills are also being assessed:

• Reading skills to:
o interpret organisational documents or diagrams relating to:
▪ organisational food safety programs
▪ hygiene and food safety procedures
▪ hazard analysis and critical control points (HACCP) practices
• Oral communication skills to:

o report hygiene hazards and non-compliant organisational practices accurately.
Tasks instructions:
• Your assessor will explain the assessment process and your rights if you are unhappy with
the outcome of your assessment.
• Your trainer will also ask you if you have any special needs to complete the assessment.
• You will have a chance to ask questions.
• Make sure you complete the assessment cover sheet and sign the student declaration. Then
hand the assessment booklet to your assessor.
• To complete this assessment, you must have been instructed on how to use each piece
of equipment in your work area in an induction of your place of training.
• Your personal presentation must reflect the standards typically expected and acceptable in
the hospitality industry.
• You have 180 minutes (3 hours) to complete this assessment. Your assessor may vary the time
to complete this assessment to suit individual or group needs.
• Your assessor will observe you completing the 3 practical tasks and will ask you questions
during the assessment. Your assessor will complete an observation checklist while observing
your performance and take notes on what he/she sees you do
• You must achieve a Satisfactory outcome for all 3 practical observations to be deemed competent.
• You are encouraged to ask your trainer/ assessor any questions you may have about
the assessment.
Place/Location where assessment will occur, recording and reporting requirements
• This practical assessment will be completed under supervised conditions and in the presence
of your trainer/ assessor at the College’s commercial kitchens on Ground or Level 2, 38
College Street, Darlinghurst 2010. Your trainer will advise you in advance of which kitchen
facility will be used as the site for this practical assessment.
• Your trainer/ assessor will have notified you of the date of the assessment date on the first day of
training delivery for this unit. Your trainer will also have told you that attendance on assessment
day is compulsory.
• When you have completed all assessment tasks, your assessor will discuss your performance
and provide you with feedback.
• Both you and your assessor must complete the Assessment Outcome Record at the end of
this assessment booklet.
Resource Requirements
• This assessment is conducted in the College’s commercial kitchens. The College’s two kitchens
are fully equipped to meet the requirements of this unit of competency. You will have access to all
the equipment and facilities needed to meet all the assessment conditions of this unit.
• For full list of resources for this unit, go to https://training.gov.au/Training/Details/SITXFSA001.
• You are required to wear your full-service period uniform while completing this assessment or
you will not be permitted to enter the commercial kitchen to complete your assessment.
• Your assessor will use the relevant assessment booklet to record your performance during
your assessment tasks.
Assessment 2 – Practical Observations
Task
During 3 practical service instances on-the-job or in your training facilities relevant to commercial cookery,
your trainer will observe you performing your typical workplace tasks and will ask you to explain what you
are doing to determine if you are adhering to hygienic food safe practices.
1. You are required to perform 3 separate tasks, your assessor will let you know what specific task
you need to complete for this assessment.
2. The checklist below provides a guideline for what will be assessed for each separate task.
Assessment 2 – Observation Checklists (assessor to complete)
Observation 1
Location Date Duration from ... to... Tasks to be completed, what will be observed?
Commercial Kitchen, MD
Thai Restaurant, Ground
Floor, Hyde Park Plaza
Hotel
Comments about observed behaviours - Assessors must record observed behaviours that demonstrate competency
Comments
Not Yet
Assessment Criteria Satisfactory Assessors must record observed behaviors that
Satisfactory
confirm competency in the ‘Comment’ spaces below
Shows good working knowledge of personal hygiene standards
and their application in the relevant hospitality environment
Examples Actions
Hand-washing procedures Wash hands after breaks
Instances for hand-washing Follows correct procedure
Touching skin washes hands after ☐ ☐

touching skin/
change gloves
Grooming Good personal hygiene
Uniform Wear complete uniform
Identifies and chooses correct cleaning and sanitising
materials according to cleaning instance or requirement
Equipment/Area Cleaning Chemicals used
Equipment &
PPE used
Kitchen benches Scrubs, scourers detergent
☐ ☐
Kitchen benches Spray bottles, sanitizer
chux
Kitchen benches Paper towels Steel polish
Chopping boards Spray bottles, sanitizer
chux
Uses cleaning equipment according to manufacturer’s
instructions and application requirements.
☐ ☐
Demonstrates acceptable level of food hygiene practices

Example Hygiene Practices
demonstrated
Clean and sanitize Use of detergent
benches before & after and sanitisers
work
Clean and sanitize
chopping boards
Use of detergent
and sanitisers
☐ ☐
before use.
Sweep and mop floors Work and maintain
after work in the kitchen clean kitchen
Wash appropriate Use of dishwashing
kitchen utensils machine according to
manufacturer
instructions
Can identify actions and processes which may result in cross-
contamination and takes appropriate actions:
Task Action taken
Wash hands before Uses detergent,
start work follows correct
procedure for washing
hands
Use gloves for handling Use gloves when
raw meats & seafood preparing chicken and
cleaning seafood items.
☐ ☐
Change gloves Use gloves for specific
between jobs in the food preparation tasks and
kitchen changing gloves between
jobs.
Use colour coded Use of blue chopping
chopping boards board for seafood and
yellow for poultry.
Clean and sanitize Use detergent and
chopping boards before use sanitizer before use of
chopping boards.
Identifies food hygiene hazards relevant to the area of
training and reports these:
Hazard identified Action taken/reported

Contaminated vegetables Wash & peel
vegetables before use.
Cross contamination between Prepare and store raw and
cooked and raw meats cooked items in different ☐ ☐
sections under refrigeration
Use appropriate chopping Use of colour coded chopping
boards according to food type. boards according to type of
food.
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
Tea towels
contamination
Changed when soiled and
☐ ☐
placed separate on a
plastic bag for washing.
Table cloths Changed when soiled and
Aprons Changed when soiled and
Observation 1 feedback to student
Observation 2
Hotel
Comments
Not Yet
Satisfactory
Examples Actions

touching skin/
change gloves
Equipment &
PPE used
☐ ☐
chux
chux
☐ ☐

demonstrated
work
Clean and sanitize
chopping boards
Use of detergent
and sanitisers
☐ ☐
before use.
manufacturer
instructions
Task Action taken
hands
☐ ☐
jobs.
yellow for poultry.
chopping boards.

Cross contamination
between cooked and
Prepare and store raw and
cooked items in different ☐ ☐
raw meats sections under
refrigeration
Use appropriate Use of colour coded
chopping boards chopping boards
according to food type. according to type of food.
for premises
Equipment Hygiene
Cleaning Standards
Rubbish Removal
☐ ☐
food safety
☐ ☐
☐ ☐
contamination
Type of linen handled Provisions to dispose
of or to prevent cross
contamination
Tea towels Changed when soiled and
☐ ☐

Observation 3
Hotel
Comments
Not Yet
Satisfactory
Examples Actions

touching skin/
change gloves

Equipment &
PPE used
☐ ☐
chux
chux
☐ ☐

demonstrated
work
Clean and sanitize
chopping boards
Use of detergent
and sanitisers
☐ ☐
before use.
manufacturer
instructions
Task Action taken
hands
☐ ☐
jobs.
yellow for poultry.
chopping boards.

Cross contamination
between cooked and
Prepare and store raw and
cooked items in different ☐ ☐
raw meats sections under
refrigeration
Use appropriate Use of colour coded
chopping boards chopping boards
according to food type. according to type of food.
for premises
Equipment Hygiene
Cleaning Standards
Rubbish Removal
☐ ☐
food safety
☐ ☐
☐ ☐
contamination
Type of linen handled Provisions to dispose
of or to prevent cross
contamination
Tea towels Changed when soiled and
☐ ☐
ASSESSMENT OUTCOME RECORD
Assessor to complete
Assessment outcome Satisfactory  Not Yet Satisfactory 
Feedback to student
REASONABLE ADJUSTMENT
Has reasonable
adjustment been applied Yes  No
to this assessment? 
If yes, provide details of

adjustments
Student signature: Date:
Assessor signature: Date:
Student to complete
□ My assessor has provided me with feedback about my assessment
□ My assessor has discussed the adjustments with me
□ I agree to the adjustments applied to this assessment
Student signature: Date:
SITXFSA001 – Use hygienic practices for food safety v2.0 (Updated on 29 July 2020)
This document is uncontrolled when printed (Printed on: 9 October 2020) Page 21 of 21

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ASSESSMENT COVERSHEET

Qualification: SIT40516 Certificate IV in Commercial Cookery

Unit of competency: SITXFSA001 - Use hygienic practices for food safety

Has the student completed adequate training? Yes No

Has the assessment process been explained? Yes No

The following documents may be completed and attached: Comments:

The student will answer a range of multiple choice,

☒ Practical Observation / Demonstration

1. Has reasonable adjustment been applied to this assessment?

Yes Proceed to question 2

What will be assessed

The following Foundation Skills are also being assessed:

• Oral communication skills to:

Place/Location where assessment will occur, recording and reporting requirements

Instances for hand-washing Follows correct procedure

Touching skin washes hands after ☐ ☐

Grooming Good personal hygiene

Uniform Wear complete uniform

Demonstrates acceptable level of food hygiene practices

Hazard identified Action taken/reported

Observation 1 feedback to student

Instances for hand-washing Follows correct procedure

Touching skin washes hands after ☐ ☐

Grooming Good personal hygiene

Uniform Wear complete uniform

Demonstrates acceptable level of food hygiene practices

Hazard identified Action taken/reported

Observation 2 feedback to student

Instances for hand-washing Follows correct procedure

Touching skin washes hands after ☐ ☐

Grooming Good personal hygiene

Uniform Wear complete uniform

Demonstrates acceptable level of food hygiene practices

Hazard identified Action taken/reported

Observation 3 feedback to student

Assessment outcome Satisfactory  Not Yet Satisfactory 

If yes, provide details of

Student signature: Date:

Assessor signature: Date:

□ My assessor has provided me with feedback about my assessment

□ My assessor has discussed the adjustments with me

□ I agree to the adjustments applied to this assessment

Student signature: Date:

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