SITXFSA001 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 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.

Place/Location where assessment will be conducted

NIET Hobart
Resource Requirements
Refer to the Assessment conditions attached to the Mapping Document located in the teacher
support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Instructions for assessment including WHS requirements

1. To undertake this assessment you must have been instructed how to use each piece of
equipment in your work area or workplace and participated in an induction in your
workplace or place of training/study.
2. You are required to wear a complete uniform relevant to your area of training (Cookery,
Food and Beverage, Housekeeping etc.).
3. Your personal presentation must reflect the standards typically expected and acceptable
in the TH&E industry.
4. 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 preparing simple dishes, preparing mise en place for a
bar or food and beverage section or participating in the servicing of rooms etc. as
relevant.
5. 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 (food and beverage, housekeeping, commercial cookery), your trainer will observe you
performing your typical workplace tasks and determine if you are adhering to hygienic food safe
practices.

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?
Kingston 1/01/2023 1-5

Assessment Criteria Satisfactory Not Yet Comments

Satisfactory
Demonstrates awareness of food hygiene legislation at federal
level
Demonstrates 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 hospitality environment
Examples Actions
Handwashing procedures Follow the proper hand
washing procedure

Instances for handwashing Before going to the kitchen

Touching skin Wash hand after touching
skin

Grooming Wash hand after grooming

Uniform Wah hand after working .

Identifies and chooses correct cleaning and sanitising materials

according to cleaning instance or requirement
Equipment/Area Cleaning Chemicals used
Equipment & PPE
used
Blender Tap sink gloves Dishwasher
Floor Moap bucket Floor cleaning
broom chemical
Bench Scrub tea towel Hot soapy water
Plates Dishwasher sink Dishwasher liquid
tab
Cutlery Dishwasher sink Dishwasher liquid
tab

Uses cleaning equipment according to manufacturer’s

instructions and application requirements.
Demonstrates acceptable level of food hygiene practices
Example Hygiene Practices
demonstrated
 Try to prevent touching the
cooked food by hands
To prevent cross
contamination between raw
poultry and other ingredients
To prevent cross
contamination between
different tasks
Prevent cross contamination
from dirty equipment
Can identify actions and processes which may result in cross-
contamination and takes appropriate actions:
Example
The ingredients will be cross
contaminated in the fridge
without appropriate covering
Use the same cutlery for
different ingredients
Use same gloves for different
tasks
Cross contamination
between cooked and raw
ingredients
Identifies food hygiene hazards relevant to the area of training
and reports these:
Hazard identified
Dirty chopping boards
Dirty bench
Dirty stoves
Dirty pans
Wearing gloves when touch
the cooked food
Use gloves and wash hands
properly between different
tasks
Clean and sanitize after
cleaning every task
Clean the equipment is clean
before and after using
Action taken
Cover an label the
ingredients in the fridge
properly
Use clean cutlery for each
ingredient
Change gloves and wash
hands after every use
Don’t mix cooked and raw
ingredients. Store
ingredients in an
appropriate way
Action taken/reported
- Wash and before
- use it report to the
trainer
- Clean and sanitise
- before using it
Report to the trainer
- Clean before using
- it report to the
trainer .
- Wash and dry
- before using it
Report to the
trainer.
Report to the trainer
 Bins are not empty - Empty and clean the
bins properly
Report to the trainer

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

Dirty tea towels Laundry and dry it

Clean tea towels Fold them and store on the

clean shelf
Dirty table towels Laundry and dry it
Clean table clothes Fold them and store on the
clean shelf

Feedback for Instance 1:

Instance 2:

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

What will be observed?
Hobart 02/12/2022 1-5

Assessment Criteria Satisfactory Not Yet Comments

Satisfactory
Demonstrates awareness of food hygiene legislation at federal
level
Demonstrates 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 hospitality environment
Examples Actions
Handwashing procedures Follow the proper hand
washing procedure
Instances for handwashing Before going to the kitchen

Touching skin Wash hand after touching

skin

Grooming Wash hand after grooming

Uniform Wash hand after working

Identifies and chooses correct cleaning and sanitising materials

according to cleaning instance or requirement
Equipment/Area Cleaning Chemicals used
Equipment & PPE
used

Floor Tap sink gloves Dishwasher

Bench Mop bucket Floor cleaning
broom chemical
Plates
Scrub tea towel Hot soapy
Cutlery water
Dishwasher
sink tap Dishwasher
liquid
Dishwasher
sink tap Dishwasher
liquid
Uses cleaning equipment according to manufacturer’s
instructions and application requirements.
Demonstrates acceptable level of food hygiene practices
Example Hygiene Practices
demonstrated
Try to prevent touching the Wearing gloves when touch
cooked food by hands the cooked food
To prevent cross Use gloves and wash hands
contamination between raw properly between different
poultry and other ingredients tasks
To prevent cross Change and wash chopping
contamination between boards knives properly
cutting tasks between different tasks
To prevent cross Clean and sanitize after
contamination between cleaning every task
different tasks
Prevent cross contamination Clean the equipment is clean
from dirty equipment before and after using

Can identify actions and processes which may result in cross-

contamination and takes appropriate actions:
Example
The ingredients will be cross
contaminated in the fridge
without appropriate covering
Use the same chopping board
for different tasks
Use the same cutlery for
different ingredients
Use same gloves for different
tasks
Cross contamination between
cooked and raw ingredients
Action taken
Cover an label the
ingredients in the fridge
properly
Clean and dry the chopping
boards between different
tasks
Use clean cutlery for each
ingredient
Change gloves and wash
hands after every use
Don’t mix cooked and raw
ingredients. Store ingredients
in an appropriate way

Identifies food hygiene hazards relevant to the area of training

and reports these:
Hazard identified
Dirty chopping boards
Dirty bench
Dirty pans
Bins are not empty
Action taken/reported
- Wash and before
use it
Report to the trainer
- Clean and sanitise
before using it
Report to the trainer
- Wash and dry before
using it
Report to the trainer
Empty and clean the
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

Dirty tea towels Laundry and dry it

Clean tea towels Fold them and store on the

clean shelf
Dirty table towels Laundry and dry it
Clean table towels Fold them and store on the
clean shelf

Feedback for Instance 2:

Instance 3:

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

What will be observed?

Assessment Criteria Satisfactory Not Yet Comments

Satisfactory
Demonstrates awareness of food hygiene legislation at federal
level
Demonstrates 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 hospitality environment
Examples Actions
Handwashing procedures Follow the proper hand
washing procedure
Instances for handwashing Before going to the kitchen

Touching skin Wash hand after touching

skin

Grooming Wash hand after grooming

Uniform Wash hand after working

Identifies and chooses correct cleaning and sanitising materials

according to cleaning instance or requirement
Equipment/Area Cleaning Chemicals used
Equipment & PPE
used

Floor Tap sink gloves Dishwasher

Bench Mop bucket Floor cleaning
broom chemical
Plates
Scrub tea towel Hot soapy
Cutlery water
Dishwasher
sink tap Dishwasher
liquid
Dishwasher
sink tap Dishwasher
liquid
Uses cleaning equipment according to manufacturer’s
instructions and application requirements.
Demonstrates acceptable level of food hygiene practices
Example Hygiene Practices
demonstrated
Try to prevent touching the Wearing gloves when touch
cooked food by hands the cooked food
To prevent cross Use gloves and wash hands
contamination between raw properly between different
poultry and other tasks
ingredients
To prevent cross Change and wash chopping
contamination between boards knives properly
cutting tasks between different tasks

To prevent cross Clean the equipment is clean

contamination between before and after using
different tasks

Can identify actions and processes which may result in cross-

contamination and takes appropriate actions:
Example
The ingredients will be cross
contaminated in the fridge
without appropriate covering
Use the same chopping board
for different tasks
Use the same cutlery for
different ingredients
Use same gloves for different
tasks
Cross contamination between
cooked and raw ingredients
Action taken
Cover an label the
ingredients in the fridge
properly
Clean and dry the chopping
boards between different
tasks
Use clean cutlery for each
ingredient
Change gloves and wash
hands after every use
Don’t mix cooked and raw
ingredients. Store ingredients
in an appropriate way

Identifies food hygiene hazards relevant to the area of training

and reports these:
Hazard identified Action taken/reported
Dirty chopping boards - Wash and before
use it
- Report to the
trainer
Dirty bench - Clean and sanitize
before using it
- Report to the trainer
Dirty stoves - Clean before using it
- Report to trainer
Dirty pans - Wash and dry
before using it
 - Report to the
trainer
Bins are not empty - Empty and clean the
bins properly
- Report to the
trainer

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

Dirty tea towels Laundry and dry it

Clean tea towels Fold them and store on the
clean shelf
Dirty table towels Laundry and dry it

Clean table towels Fold them and store on the

clean shelf

Feedback for Instance 3: