SITXFSA002 Assessment Tasks and Instructions

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

NIET Hobart

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.
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

What will be observed?
Sandy Bay 12/06/2022 9 am to 4 pm 1. Demonstrate how to
calibrate a probe
thermometer
2. Complete
Documentation for
monitoring food
safety for each critical
control point of the
catering cycle

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

Commodities received and actions taken

Commodity Checks Record Accepted/Rejected
performed
Lamb cutlet Check colour 15 piece of Accepted
and odour of 1 kilo bag
meat

Cod fillets Check 10 piece of Accepted

freshness 1 kilo bag
odour and
quality of fish
Potatoes Check quality 20 kilo of Accepted
and freshness one cartoon
Salmon fillets Check 16 piece of Accepted
freshness and 1 kilo bag
quality

Storage

Goods received or prepared foods stored

Item for Storage Packaging Labelling Storage area
Lamb cutlets Sealed Labelled In either the
individually lamb refrigerator or freezer
 in each bag cutlet

Cod fillet Sealed Labelled Refrigerator storage

individually cod fillet
in each bag
Potatoes Cartoon Best In dry place or fridge
before
Salmon fillets Sealed Labelled Freezer storage
individually salmon
in each bag fillet

All items are stored FIFO

Food Preparation

Dish or Menu item 1

What is prepared:________________________________________
Workplace is clean and sanitized

Equipment is clean and sanitized

Storage vessels for product, trimming and waste are prepared

Raw and cooked items are segregated in prep processes

No cross-contamination between tasks on equipment and utensils

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

WPRW used for all vegetables prepared

Workspace and equipment are cleaned and sanitised between different

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

Dish or Menu item 2

What is prepared:________________________________________
Workplace is clean and sanitized

Equipment is clean and sanitized

Storage vessels for product, trimming and waste are prepared

Raw and cooked items are segregated in prep processes

No cross-contamination between tasks on equipment and utensils

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

WPRW used for all vegetables prepared

Workspace and equipment are cleaned and sanitised between different
tasks.
Food during preparation is left less than 1 hour in Danger zone

Processing, Packaging, Holding

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

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

Packaged, processed food is sealed in sterile packaging

Correct labels and details are used

Temperature for food held is above 65°C

Temperature of food held is monitored

Transporting
Food vessels are clean and sterile

Gloves are worn where food needs to be touched

Separate, sanitised utensils are used for each food type

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

Temperatures are monitored en route

A datalogger is used

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

Single serve items are provided in a hygienic system

Temperatures are monitored and recorded

Separate serving utensils are be provided for each food item

Sneeze guards or other protective barriers are be placed on all display

items
Student ensures food safety provisions by monitoring customer actions

Time of food in danger zone ids monitored and actioned

Disposing
Items for disposal are segregated and labelled

Items for disposal is packaged and sealed and disposed through garbage

Area in contact with food for disposal is cleaned and sanitized

Hands are washed after handling food for disposal

Hands are washed after tasks, toilet etc.

Hands do not touch skin or hair during any tasks

Hands are not wiped on uniform, torchon or apron

Issues or maintenance requirements are recognised and reported as these

arise
Example:

Feedback for Instance 1:

Instance 2:

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

What will be observed?
Australian Italian club 9/05/2022 9am to 5 pm Calibration of
probe
thermometer
Complete
documentation for
monitoring food safety
for each critical control
point of the catering
cycle.
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

Commodities received and actions taken

Commodity Checks Record Accepted/Rejected
performed
Raw meat Check 10 bags of Accepted
packaging, 1kg
colour and
odour
of meat

Tomato Check colour 10 kg Accepted

and freshness cartoon

Egg Check 1 cartoon of Accepted

packaging and 10 cases
label
Yogurt Check date of 10 box of 2 Accepted
best before kg

Beef Check odour 10 kgs Accepted

and colour of
meat

Storage
Goods received or prepared foods stored
Item for Storage Packaging Labelling Storage area
Raw meat Sealed Labelled Cold room freezer
Sealed raw meat
properly in
each packs

Tomato Correct label Labelled On fridge or cold

and safe tomato room

Egg Correct label Labelled On fridge or cool

and safe eggs and room
packaging date
Yogurt Sealed Labelled On fridge or cool
properly and yogurt room
date of
product

beef Stored by Labelled Cool room or fridge

batch beef

Food Preparation

Dish or Menu item 1

What is prepared:________________________________________
Workplace is clean and sanitized

Equipment is clean and sanitized

Storage vessels for product, trimming and waste are prepared

Raw and cooked items are segregated in prep processes

No cross-contamination between tasks on equipment and utensils

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

WPRW used for all vegetables prepared

Workspace and equipment are cleaned and sanitised between different

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

Dish or Menu item 2

What is prepared:________________________________________
Workplace is clean and sanitized

Equipment is clean and sanitized

Storage vessels for product, trimming and waste are prepared

Raw and cooked items are segregated in prep processes

No cross-contamination between tasks on equipment and utensils

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

WPRW used for all vegetables prepared

Workspace and equipment are cleaned and sanitised between different

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

Processing, Packaging, Holding

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

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

Packaged, processed food is sealed in sterile packaging

Correct labels and details are used

Temperature for food held is above 65°C

Temperature of food held is monitored

Transporting
Food vessels are clean and sterile

Gloves are worn where food needs to be touched

Separate, sanitised utensils are used for each food type

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

Temperatures are monitored en route

A datalogger is used

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

Single serve items are provided in a hygienic system

Temperatures are monitored and recorded

Separate serving utensils are be provided for each food item

Sneeze guards or other protective barriers are be placed on all display

items
Student ensures food safety provisions by monitoring customer actions

Time of food in danger zone ids monitored and actioned

Disposing
Items for disposal are segregated and labelled

Items for disposal is packaged and sealed and disposed through garbage

Area in contact with food for disposal is cleaned and sanitized

Hands are washed after handling food for disposal

Hands are washed after tasks, toilet etc.

Hands do not touch skin or hair during any tasks

Hands are not wiped on uniform, torchon or apron

Issues or maintenance requirements are recognised and reported as these

arise
Example:

Feedback for Instance 2:

Instance 3:

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

What will be observed?
Kingston town center 10/05/2022 9 am to 4 pm
Smokey hub

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

Commodities received and actions taken

Commodity Checks Record Accepted/Rejected
performed
Avocado Check colour 10 pieces Accepted
and freshness

Chicken Check colour

breast and label
Capsicum Check 10 pieces Accepted
freshness and
date of
harvest

Enoki Visual check 100g 10 Accepted

mushroom packets

Storage

Goods received or prepared foods stored

Item for Storage Packaging Labelling Storage area
Avocado Stored by Labelled Cool room
batch avocado
Chicken breast Stored by Labelled Freezer
batch chicken

Enoki mushroom Fresh and Labelled Cool room

unpacked mushroom
Capsicum Stored by Labelled Cool room
batch capsicum
vegetables
Food Preparation

Dish or Menu item 1

What is prepared:________________________________________
Workplace is clean and sanitised

Equipment is clean and sanitised

Storage vessels for product, trimming and waste are prepared

Raw and cooked items are segregated in prep processes

No cross-contamination between tasks on equipment and utensils

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

WPRW used for all vegetables prepared

Workspace and equipment are cleaned and sanitised between different

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

Dish or Menu item 2

What is prepared:________________________________________
Workplace is clean and sanitised

Equipment is clean and sanitised

Storage vessels for product, trimming and waste are prepared

Raw and cooked items are segregated in prep processes

No cross-contamination between tasks on equipment and utensils

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

WPRW used for all vegetables prepared

Workspace and equipment are cleaned and sanitised between different

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

Processing, Packaging, Holding

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

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

Packaged, processed food is sealed in sterile packaging

Correct labels and details are used

Temperature for food held is above 65°C

Temperature of food held is monitored

Transporting
Food vessels are clean and sterile

Gloves are worn where food needs to be touched

Separate, sanitised utensils are used for each food type

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

Temperatures are monitored en route

A datalogger is used

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

Single serve items are provided in a hygienic system

Temperatures are monitored and recorded

Separate serving utensils are be provided for each food item

Sneeze guards or other protective barriers are be placed on all display

items
Student ensures food safety provisions by monitoring customer actions

Time of food in danger zone ids monitored and actioned

Disposing
Items for disposal are segregated and labelled

Items for disposal is packaged and sealed and disposed through garbage

Area in contact with food for disposal is cleaned and sanitised

Hands are washed after handling food for disposal

Hands are washed after tasks, toilet etc.

Hands do not touch skin or hair during any tasks

Hands are not wiped on uniform, torchon or apron

Issues or maintenance requirements are recognised and reported as these

arise
Example:

Feedback for Instance 3: