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 : / 100

Course Lecturer Head of Program / Head of

%
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.
Departme TOURISM &
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Programm DIPLOMA IN
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PRACTICE
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Code:

Name of WRITTEN
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y: Prepare by:

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Course Coordinator/Course Lecture
me