Instance 1

Location Date Duration from…to… Tasks to be completed

What will be observed?

Assessment Criteria Satisfactory Not Yet

Satisfactory
Demonstrate awareness of food hygiene legislation at
federal level
Demonstrate 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
Examples Actions
Handwashing Procedures Using hot water
Instances for After touching raw food
handwashing
Touching skin Using sanitizer/alcohol
Grooming Wearing proper uniform
Uniform Washing at regular basis

Identifies and chooses correct cleaning and sanitizing

materials according to cleaning instance or requirement
Equipment/Area Cleaning Chemical used
equipment &
PPE used
Microwave Wipes/Gloves Vinegar
Sink Sponge/Gloves Liquid
Detergent

Uses cleaning equipment according to manufacturer’s

instructions and application requirements.
Demonstrates acceptable level of food hygiene
practices.
Example Hygiene practices
demonstrated
Food preparation surface Clean and sanitize at
regular intervals
Chopping boards Using other chopping
boards
Food temperature Using food temperature
detectors
Food storage Store raw and cooked
food in different place
 Storing vegetables Proper wrapping of
vegetables

Can identify actions and processes which may result in

cross contamination and takes appropriate actions:

Example Action taken

Using some utensils for Take different utensils for
fish and meals each food
Touching raw and cooked Sanitizing beforehand
food without washing
hands
Using some chopping Use different one’s
board
Storing dry food Use trays for storing
Storing raw and cooked Use separate shelves or
food food storage box

Identifies food hygiene hazards relevant to the area of

training and reports these:
Hazard identified Action taken/reported
Old oil in deep fryer Change oil regularly
Dirty dishwasher filter Clean/change it
Uncovered food Always cover food or
better throw it due to
unattended
contamination
Dirty dishes Clean immediately
Uncleaned oven Clean immediately

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
Kitchen towel Wash everyday
Microfiber cloth Wash it regularly
Uniform Keep it clean everytime

Feedback for instance 1:

Instance 2:

Location Date Duration from…to… Tasks to be completed

What will be observed?