DEPARTMENT OF TOURISM AND HOSPITALITY

DTF10102 / FOOD SERVICE SANITATION

SESI: SESI 1 2022/2023
WRITTEN ASSIGNMENT 1

NAME
REGISTRATION NO.
PROGRAMME
LECTURER’S NAME
DATE
REMINDER: Cheating or plagiarism will not be tolerated. All parties involved in cheating or
plagiarism will be given zero mark on the specified assessment.

Learning Outcome
CLO 1 CLO 2 CLO 3 CLO 4
S Q M Sc S Q M Sc S Q M Sc S Q M Sc
1 1 10 10

Total Score 10
Keys: S: section Q: question M: Mark Sc: Score

PREPARED BY : APPROVED BY :
Course Lecturer Head of Program / Head of / 100
Department

%
ASHFI BIN SUHADAK
KETUA PROGRAM DHF
JABATAN PELANCONGAN DAN HOSPITALITI
POLITEKNIK SULTAN IDRIS SHAH
 ASSESSMENT INSTRUCTIONS

CODE & COURSE : DTF10102 – Foodservice Sanitation

TOPIC : Topic 3 (Food Contamination and Food Poisoning) &
Topic 4 (Methods to Prevent Food Contamination)

COURSE LEARNING : CLO 2 - Provide methods to prevent food

OUTCOME contamination and poisoning through implementation of
quality control system, food safety and public health law
in foodservice operation

SEMESTER : Semester 1
ASSESSMENT : Writing Assignment 1
PERCENTAGE MARK : 10%
INSTRUMENT : Rubric

FORMAT:

1.0 The ASSIGNMENT FORMAT should have these particulars:

i. Front Cover (student’s detail, PSIS logo)

ii. Table of content
iii. Content
iv. Summary
v. References
vi. Appendix (hardcopy of Written Assignment 1)
vii. Header & footer (page number)
viii. Font type: Arial / Font size: 12 / Spacing: 1.5

2.0 The submission date of the assignment is on WEEK 11th.

3.0 Evaluation of Assessment based on Written Assignment 1 rubric.

‘Food safety is important to every foodservice operation, and the cost of foodborne illness
outbreak can be high. However, you can avoid outbreaks by recognizing the importance of food
safety. Identify any wrongdoing in the scenario below and state what have the foodservice
operation do wrong and what should he have done to prevent foodborne.’

Ahmad was not happy because he was working by himself. His coworker had called in sick
and they were expecting their regular Wednesday night group of player. Jerry was not feeling too
well himself and on top of this, the large group canceled at the last minute. Unfortunately, Ahmad
already started cooking a dozen burgers on the grill.
Ahmad finished cooking the hamburger patties until they were well-done and then he put
them in a pan on the counter. “Maybe someone will order a burger later”, he thought. Because
there was no customer yet, he made a quick run to the restroom. When he finished, he wiped his
hand on his apron, combed his hair and headed back to the kitchen.
Twenty minutes later, Ahmad got his first customer of the evening. They were an elderly
man and his four –year-old granddaughter. Ahmad was happy when they ordered a burger to share.
‘Cook it medium’ the man said. It looked like the premade burger would stay on the counter fora
while.
Ahmad went back to the kitchen and put a fresh patty on the grill. The he wiped off the
cutting board he had used earlier for prepping raw chicken. He sliced the tomatoes and onion.
When the burger just passed medium-rarer, he plated it up.
When Ahmad delivered the food, the little girl asks for a glass of water. Ahmad grabbed
a glass and used it to scoop some ice. But, the glass was breaking. Ahmad carefully picked the
broken glass out of the ice machine. The he got the girl a fresh glass for the ice water.
Department: TOURISM & HOSPITALITY
Programme: DIPLOMA IN FOODSERVICE HALAL PRACTICE
Course Name: FOODSERVICE SANITATION
Course Code: DTF10102
Name of Assessment: WRITTEN ASSIGNMENT

5 4 3 2 1
CRITERIA WEIGHTED STANDARD SCORE
EXCELLENT VERY GOOD MODERATE POOR VERY POOR

1.Subject Knowledge
-quality Describe the topic with highly quality and attractive Describe the topic with quality and attractive
Describe the topic with good contents Describe the topic with moderate contents Did not describe the topic. 10
-attractive contents contents

2. Organization development
-systematic Organizes the contents is very systematic and Organizes the contents is systematic and logical Organizes the contents is moderate and logic Organizes the contents is systematic and but
Did not organizes the idea 10
-logical logical organizes organizes organizes not logical organizes

3. References
-list of references Gives more than 15 references using appropriaate Gives 10 to 15 references using appropriaate Gives 5 to 10 references using appropriaate Gives less than 5 references using
Did not provide references 10
citation format. citation format. citation format. appropriaate citation format.

4. Completeness of writing Did not complete in most aspects

Complete in all aspects formats; reflects all Complete in most aspects format; reflects most Incomplete in many aspects format; reflects few Incomplete in most aspects format; does not
assignment - format; does not reflect 10
requirements requirements requirements reflect requirements
formats requirements

5. Analysis and application Makes Excellent and powerful connections writting Makes good connections writing assignment Makes moderate connections writing Makes a low connections writing assignment Makes poor connections writing
10
- Content assignment content . content . assignment content . content . assignment content .

6. Writing Mechanics
clarity
- spelling error
Writing demonstrates a sophisticated clarity, Writing is accomplished in terms of clarity and Writing lacks clarity or conciseness and
- Writing is unfocused, rambling, or contains Writing contains serious errors;
concisness, and correctness; includes through conciseness and contains only a few errors; contains numerous errors gives insufficient
serious errors; lacks detail and relevant data lacks detail and relevant data and 10
details and relevant data and information; extremely includes sufficient details and relevant data and details and relevant data and information; lacks
and information; poorly organized information; poorly organized
well-organized. information; well-organized. organization

7. Creativity
-suitable Choose suitable multi- media approach Choose suitable multi- media approach
Choose suitable multi- media approach Choose suitable multi- media approach Did not choose suitable multi-
-effective (graphic,picture,video etc.) effectively and (graphic,picture,video etc.) but not effective 10
(graphic,picture,video etc.) effectively. (graphic,picture,video etc.) media approach
-attractive attractive. and attractive.

8.Time management Completes work on time by taking advantage of

Completes tasks ahead of schedule by creating a Occasionally completes work on time. Tries to Rarely completes work on time. Not able to No attempt to complete work on
-schedule the time provided and by using time management 10
plan and scheduling time to complete the work manage time manage time well. time. Notable to manage time.
skills.

9. Appearance
Did not perform good attraction
- Format writting assignment Shows Excellence attractiveness of writting . Shows good attraction writting . Shows moderate attraction of writting . Shows low attraction of writting. 10
writting .

10. Manipulation - Perform poor action for writing or

Perform Excellent action for writing or using Perform Good action for writing or using Perform Moderate action for writing or using Perform low action for writing or using
information search using information tehnologies to 5
information tehnologies to search information information tehnologies to search information information tehnologies to search information information tehnologies to search information
search information

11.Imitation writing content

Observes Excellently and then imitates an written Observes good and then imitates an written Observes moderately in observes and then Observes low in observes and then imitates an Observes poor in observes and
-focus 5
action. action. imitates an written action. written action. then imitates an written action.

Prepare by: Authorize by:

( ) ( )
Course Coordinator/Course Lecture Head of Department/Head of Programme