SITXFSA001 Student Assessment Tasks - Updated

Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: Info@tkl.edu.au www.tkl.edu.au
Assessment cover sheet
SITXFSA001 Use hygienic practices for food safety

Unit:
Course Name: Certificate IV in Commercial Cookery– SIT40516

Training Package: SIT
Assessment type: Written questions, Role Play
Student Must Fill this Section

Student Name:
Student ID: Term: Year:
Privacy Release “I give my permission for my assessment material to be used in the

Clause: auditing, assessment validation & moderation Process”.
“I declare that:
 The material I have submitted is my own work;
Authenticity
 I have given references for all sources of information that are
Declaration:
not my own, including the words, ideas and images of
others”.
Student Signature: Date:
Assessment Outcome
Assessor Name:
Not Yet Assessor

Attempt and Tasks Satisfactory Date
Satisfactory Signature
Initial attempt  
Re- attempt/Re-
assessment  
Assessment Task 1  
Assessment Task 2  
Assessor Feedback to Students
Assessment Outcome: Competent Not yet Competent
Assessor Name:
Assessor Signature:
SITXFSA001 Assessment V 1.0 2

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Information for Student:

 All work is to be entirely of the student.
General Information for this assessment:
 Read the instructions for each question very carefully.

 Be sure to PRINT your FIRST name & LAST name in every place that is provided.
 For those activities requesting extra evidence such as: research reports, essay
reports, etc. The student must attach its own work formatted in double space,
Calibri 12 pts.
 All activities must be addressed correctly in order to obtain a competence for
the unit of competency.
 If the student doesn’t understand the assessment, they can request help from
the assessor to interpret the assessment.
 Re-submission of assessment after the term will incur additional fees.
Re-assessment of Result & Academic Appeal procedures:

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If a student is not happy with his/ her results, that student may appeal against their
grade via a written letter, clearly stating the grounds of appeal to the Chief Executive
Officer. This should be submitted after completion of the subject and within fourteen
days of commencement of the new term.
Re-assessment Process:
 An appeal in writing is made to the Academic Manager providing reasons for re-
assessment /appeal.
 Academic Manager will delegate another member to review the assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a
review panel is formed comprising the lecturer/trainer in charge and the
Academic Manager or if need be an external assessor.
 The Institute will advise the student within 14 days from the submission date of
the appeal. The decision of the panel will be deemed to be final.
 If the student is still not satisfied with the result, he / she has the right to seek
independent advice or follow external mediation option with nominated
mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be
required to re-enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base
his/her judgement based on principles of assessment. These principles require
assessment to be reliable, fair, practical and valid.
Academic Appeals:
 If you are dissatisfied with the outcome of the re-evaluation process, you have a
right to appeal through academic appeals handling protocol.
 To appeal a decision, the person is required to complete the TKL- Request for
Appeal of a Decision form with all other supporting documents, if any. This
form is available via our website. The completed Request for Appeal form is to
be submitted to the Student Support Officer either in hard copy or electronically
via the following contact details:
Student Support Officer, TKL College Suite 707, Level 7 159-175 Church Street,
Westfield Shopping Centre, Parramatta, NSW 2150 , Email: info@tkl.edu.au
 The notice of appeal should be in writing addressed to the Chief Executive
Officer and submitted within seven days of notification of the outcome of the
re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand and you
must re-enrol in the unit.
 In emergency circumstances, such as in cases of serious illness or injury, you
must forward a medical certificate in support of a deferred appeal. The notice of
appeal must be made within three working days of the concluding date shown
on the medical certificate.
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Assessment Requirements
You are required to complete and pass every task in the assessment in order to be
deemed competent.
Assessment Schedule
Task Due Date Student Trainer Comments

Signature Signature
Assessment Week 1
Task 1- 2

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Introduction
Welcome to the Student Assessment Tasks for SITXFSA001 Use hygienic practices for food
safety. These tasks have been designed to help you demonstrate the skills and knowledge that you
have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit

SITXFSA001 Use hygienic practices for food safety describes the performance outcomes, skills
and knowledge required to use personal hygiene practices to prevent contamination of food that
might cause food-borne illnesses. It requires the ability to follow predetermined organisational
procedures and to identify and control food hazards.
For you to be assessed as competent, you must successfully complete two assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Safe food handling – You are required to demonstrate safe food handling
practices on three occasions when preparing food.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.
Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:
 submitting assessments  re-assessment guidelines
 assessment appeals  responding to written questions.

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Assessment Task 1: Knowledge questions
Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 Avoid sharing your answers with other students.
Assessment information
Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 Whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix C of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.

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Questions
1. Write the definition of the following words as outlined in the Food Safety Standards:
 Contaminant
 Contamination
 Potentially hazardous foods
Answer:
 Contaminant - A chemical detected in food that is unwelcome and contributes to food spoilage is
referred to as a "food contaminant."
 Contamination - Food that has been contaminated suggests that chemicals and microorganisms
have been added, which might make people sick. Inappropriate food handling can lead to the spread
of germs from one item to another.
 Potentially hazardous food - To prevent the spread of germs, food is stored at a specific
temperature. These foods are categorized as being a danger to your health.
2. List three responsibilities an employer has in relation to food safety.

Answer:
 Following are the three duties an employer has in regards to food safety:
i. As soon as food is made and distributed, a food safety supervisor should be recruited.
ii. Display the Food Safety Supervisor's Statement of Attainment in your restaurant to demonstrate
your dedication to food safety.
iii. Speakership must take place within 30 days of the previous Food Safety Supervisor leaving or
ceasing to hold the post (i.e. days when food is prepared and sold).
3. List three responsibilities that you have as an employee in relation to food safety.
Answer:
 The three tasks that an employee must complete in order to ensure the safety of food are given below:
i. Reduce the likelihood of disease spreading by avoiding contact with strangers.
ii. Make sure the food is being served is at the right temperature.
iii. Ensure that food has had time to come to room temperature before storing it.
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4. List three consequences of unsafe food handling practices for a business.

Answer:
i. Penalties for violating health and safety regulations.

ii. Losses on the financial side
iii. Customer numbers are down significantly, and there are many complaints on top of the poor ratings.
5. List three powers that Environmental Health Officers (Health Inspectors) have.
Answer:
i. Search any location they think is being utilized to transfer food for resale, including any buildings or
vehicles carrying food.
ii. Obtaining a person's name and address so that you may investigate them further and conduct
interviews with them.
iii. Create a collection of audio and visual elements.
6. What is a food safety program?

Answer:
 A food company's documented plan for managing possible food safety problems that can result from its
food handling activities is known as a food safety program.
7. What are the six key areas of a food safety program?

Answer:
 The below are the six major components of a food safety program:
i. Keeping records current
ii. Risk reduction
iii. Recognizing the threat
iv. Corrective action
v. Examine
vi. Observation

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8. Complete the table by providing an example of how each of the following hygiene hazards can
be a risk and a way the risk can be controlled.
Hygiene hazard Example of hazard Control
Airborne disease Covid Face masks and hand sanitizer.
Stomach cramps Vomiting

Foodborne disease The use of a fly screen, upholding
headache strict standards of cleanliness, and
properly educating staff are all
advised.
a food that has been cooked correctly

Infectious disease Salmonella
Cleanliness
9. List all of the occasions that you need to wash your hands.
Answer:
i. Wash your face after and before meal preparation.
ii. prior to and following a meal
iii. Provide before and after care for a sick family member who is vomiting or experiencing diarrhea.
iv. Before and after receiving treatment for an infection or wound
v. Right after using the restroom
10. What are the seven principles of the Hazard Analysis Critical Control Points (HACCP) system?
Answer:
 The seven guidelines of the HACCP system are as follows:
i. Methodologies
ii. Risk Evaluation
iii. Boundary circumstances
iv. Keeping records current
v. Corrective action

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vi. Critical control management

vii. Controls that are crucially important
11. List five personal hygiene and grooming practices you need to follow.
Answer:
 The five grooming and personal hygiene practices listed below are ones I would follow:
i. Frequent hand washing is necessary to stop the spread of germs.
ii. Use a toothbrush at least twice every day.
iii. At least once a week, hair should be washed with soap or shampoo.
iv. After using the restroom, wait at least 15 minutes before touching anything with your bare hands.
v. putting on new clothing Unclean clothing should be cleaned with laundry soap before being
reworn.
12. List the seven categories of potentially hazardous foods.

Answer:
 The seven categories of potentially hazardous foods are listed below:
i. Dairy products and milk (for example, cream, yoghurt, and butter)
ii. Items made from or produced from eggs or those utilized in egg production (for example, pasta or
quiche)
iii. Meats and poultry that are raw or fried
iv. Meat that has been processed in some way (for example, ham, salami, pies and sausages)
v. Shrimp and fish, both raw and cooked
vi. Ingredients not mentioned above (v) (for example, soups, stocks and sauces)
vii. Ahead-of-time prepared foods (for example, pizza and sandwiches)
13. What are the common symptoms of food poisoning?

Answer:
 The following is a list of typical signs of food poisoning:
i. Cramps
ii. Diarrhea
iii. Headaches
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iv. Abdominal cramps

v. Nausea/vomiting
vi. Fever
14. Complete the table by filling in the three main types of food contaminants, how they occur and
the result of contamination.
Type of contaminant How can it occur? How can it make you ill?
Person
When you're out and about, keep an eye out Concurrent contamination
for things like handling food, fingernails,
jewellery, hair, and bandages.
Pests
cadavers, feces, hair, and eggs Viruses can damage your
cells or cause disease by
interfering with how cells
work.
Packaging
Tins and tin cans, for instance, are among Food degradation and
the materials used. contamination
15. List five food storing principles.

Answer:
 The following are the five guidelines for keeping food:
i. Use the First In, First Out (FIFO) principle (first in first out)
ii. Make sure to always keep raw and cooked food separate.
iii. Use a thermometer to gauge the temperature.
iv. Always keep food covered.
v. Indicate the last time the product was refrigerated by writing a date on the label.

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16. Complete the table by providing a description of the problem and the correct procedure.
What should have been

Scenario What is the problem?
done?
A pizza is reheated to 70°C Due to the low temperature, The temperature must be at
pizza does not reheat evenly. least 75 degrees Celsius.
Raw chicken was stored in the Cross-pollination. Keep them in air-conditioned,

fridge above the cooked meat separate spaces.
stored in a container
Lasagne has been in the hotbox Bacterial proliferation Maintaining a temperature of

for five hours 10°C (50°F) is recommended.
The bins are overflowing so Cross-pollination. Maintaining a temperature of

someone place rubbish in an 10°C (50°F) is recommended.
open box next to the bins
The same knife to cut the raw Cross-pollination. After the bins have been
chicken is used to cut the emptied and refilled, replace
cooked chicken breast in half them.
Someone has the flu and has contamination Make sure the knife has been
come to work well cleaned before using it
again.
Someone is drying their hands He/she can cause illness to It is time for this person to see
on a kitchen cloth others the doctor.

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Assessment Task 1: Checklist

Did the student provide a Completed successfully?
sufficient and clear answer
which met the requirements Yes No
of the assessor marking
guide?
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Trainers Feedback:
Signature and Date:

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Assessment Task 2: Safe food handling observations
Information for students

This task requires you to demonstrate safe food handling practices on three occasions when
preparing food.
You will need access to:
 your learning resources and other information for reference
 work benches
 refrigeration unit
 sink
 storage facilities
 pots and pans, storage containers, glassware, crockery and cutlery
 cutting boards and knives
 food handling gloves
 packaging materials e.g. gladwrap
 display dishes
 tongs and serving spoons
 handwashing sink with warm running water, antiseptic liquid soap and single-use towels
 food ingredients and ready to eat items e.g. sandwiches and cakes
 food safety regulations issued by the local government food safety authority
 Australia New Zealand Food Standards Code
 kitchen’s policies and procedures and food safety program.
Ensure that you:
 review the advice to students regarding responding to written tasks in the Hospitality Works
Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly

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 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
Assessment information
Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
 where this task should be completed
 how your assessment should be submitted.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix B of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.

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Activities
Complete the following activities.
This task is to be completed in the kitchen environment. Your assessor will ensure
you have access to all the relevant equipment and resources. You are required, on
three different occasions to demonstrate that you can use safe food handling
practices and follow the kitchen’s policies and procedures and their food safety
program. Therefore, you will repeat these tasks three times.
1. Follow hygiene procedures
In line with your assessor’s instructions you are to complete a food preparation task
such as making a sandwich or preparing ready-made food for serving.
Prior to commencing the task, review the kitchen’s hygiene procedures. You will be
required to follow these procedures throughout the task and you will be assessed
on this. You must also demonstrate that you can work safely and hygienically at all
times in accordance with kitchen procedures.
For each of the three food preparation activities you are required to:
 Identify hazards in the food preparation area and either remove or minimise
these hazards. Explain to your assessor what the hazards are and
demonstrate their removal or minimisation.
Answer:
For the food preparation I chose the three continental dish that is sandwich,
French fries and cheese pizza. For this preparation I found the hazard relating
to the health of employee and customers which is described as below with its
minimization procedures:
Hazard in preparation of Sandwich and the ways to minimize them:
Sandwich is prepared with the raw materials specially the raw vegetables and
smoked meat that is not cooked. In this preparation of sandwich, we can find
the bacteria like E. coli and listeria monocytogene that is harmful for our health
and can give serious illness too. So, to control this types of hazards in
sandwich preparation, we need to wash the raw vegetables and cold meats
properly and fix it in room temperature to kill such bacteria.
Hazard in preparation of French fries and the ways to minimize them:
French fries have the hazard of oils and fats that harms in the health of
individuals by increment in the cholesterol in the body. Although they don’t
contain the germs and bacteria. It is very dry food that hampers the health of
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our customers. We can minimize this hazard by having replacement in potato

curry and avoiding this food that is harmful for the health.
Hazard in preparation of cheese pizza and the ways to minimize them:
the hazard in cheese pizza is basically the chemical hazard used in the
preparation of pizza like we use various herbs and make composition it with
ingredients although it is good for taste it is hazard that make harm to our
body. For the minimization of this hazard we can eat it occasionally only and
by neglecting these junk foods we can remain healthy.
 Apply the correct hand washing procedure prior to commencing the food
preparation task.
Answer:
The correct hand washing procedure we can apply for this food preparation
task is listed below:
Wet the hands with clean,

running water (warm or cold),
turn off the tap,
and apply soap.
2. Lather the hands by rubbing
them together with the soap.
3. Scrub the hands for at least
20 seconds to 60 seconds
4. Rinse the hands well under
clean, running water.
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By this method we are able to

clean our hand properly
 Wet the hands with clean, running water (warm or cold), turn off the tap,
and apply soap.
 Lather the hands by rubbing them together with the soap.
 Scrub the hands for at least 20 seconds to 60 seconds
 Rinse the hands well under clean, running water. By this method we are
able to clean our hand properly
 Ensure personal presentation and grooming is in line with kitchen procedures.
Answer:
We can make sure of personal

presentation and grooming in
kitchen
procedures by the following
ways:
We can make sure of personal presentation and grooming in kitchen
procedures by the following ways:
 Ensure the hair is short and tidy
 Ensure the dress and equipment are all cleaned
 Ensure the body language and the poster of the staffs working in kitchen
area
 Ensure the uniform is wear properly according to the standard maintained
by hotel rules and policy
 Ensure the personal hygiene is maintained

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 Ensure the corrective use of PPE in the kitchen
 Wear the correct PPE.
Answer:
For the kitchen staffs for the

preparation of food they can
use the following
listed PPE:
For the kitchen staffs for the preparation of food they can use the following
listed PPE:
Food safety and disposable

gloves
- Hair nets for food safety
from the physical hazards that
is hair
- Clean Aprons
- Towels
- Masks
 Food safety and disposable gloves

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 Hair nets for food safety from the physical hazards that is hair
 Clean Aprons
 Towels
 Masks
 Clean and sanitise benchtops, items and utensils prior to commencing the food
preparation task.
Answer:
By applying following
methods we can clean and
sanitise the benchtops, items
and utensils for food
preparation task:
By applying following methods we can clean and sanitise the benchtops, items
and utensils for food preparation task:
Remove the dust particles

from the benchtops, items and
utensils
by using cloth or wipe.
- Rinse all the items and
utensils make them dry even
the benchtops
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 Remove the dust particles from the benchtops, items and utensils by using
cloth or wipe.
 Rinse all the items and utensils make them dry even the benchtops.
 Apply the washing liquids for every equipment used.
 Let it be rinsed again.
 Observe it well the dusts particles are cleared or no.t
 Apply the sanitising chemicals in the benchtops, items and utensils-And
make it dry and it is ready for use.
 Prepare/dish up the food items using correct implements, plates and serving
utensils.
 Clean and tidy up after food preparation.
Answer:
After the food preparation

clean and tidy up your hands
first by following the
standard hand washing
procedures, then after clean
the equipment used while
preparing the food like
chopping boards knifes, gas
stoves, utensils and even
the food preparation desk by
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following standard operation

procedure of
cleaning for every things and
equipment we used for
preparing the dish and
finally again wash the hands
and arrange the items in
respective place for the
next use
After the food preparation clean and tidy up your hands first by following the
standard hand washing procedures, then after clean the equipment used while
preparing the food like chopping boards knifes, gas stoves, utensils and even
the food preparation desk by following standard operation procedure of
cleaning for every things and equipment we used for preparing the dish and
finally again wash the hands and arrange the items in respective place for the
next use
 Apply correct handwashing procedures and remove PPE.
Answer:
Correct handwashing procedures:
 Lather all parts of your hand including backs of your hands, wrists, palms,
between your fingers, and under your nails
 Scrub for at least 20 seconds
 Key times to clean your hands include:
 Before and after cleaning and disinfecting.
 After touching frequently touched items or surfaces in public places,
including door handles, tables, gas pumps, shopping carts, electronic
cashier registers/screens.
 Before touching your eyes, nose, or mouth.
 Before, during, and after preparing food.
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 Before eating food.

 After leaving public spaces.
Correct remove PPE procedures:
 Outside of gloves are contaminated – remove according to poster
instructions to safely remove and prevent contamination of your bare
hands.
 Wash hands or use an alcohol-based sanitizer immediately before putting
on and immediately after taking off all PPE.
2. Respond to unsafe practices
Immediately after your observations, your assessor will provide you with two
scenarios and you will need to demonstrate the correct procedures to respond to
these. This will be done verbally and forms part of your assessment. Tell and show
your assessor the correct procedures.

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Assessment Task 2: Checklist

Student’s name:
Did the student: Completed Comments

successfully?
Yes No
Occasion 1
Follow organisational hygiene procedures when preparing food:
Identify food hazards, remove or

minimise them and report to assessor?
Follow correct hand washing procedure?
Ensure personal presentation and

grooming is in line with procedures?
Wear correct PPE?
Clean and sanitise benchtops, items and

utensils?
Prepare/dish up the food items using

correct implements, plates and serving
utensils?
Work safely and hygienically at all

times?
Clean and tidy up after food

preparation?
Occasion 2


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Wear correct PPE?

utensils?

utensils?

times?

preparation?
Occasion 3


Wear correct PPE?

utensils?

utensils?

times?

preparation?
Activity 2

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Demonstrate the correct procedures for

reporting own illness and the risk of food
contamination from own illness?
Demonstrate the correct procedure for

reporting hygiene hazards and unsafe
practices?
Trainer feedback :
Signature and Date:

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SITXFSA001 Student Assessment Tasks - Updated

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Training for Knowledge & Livelihood (TKL college)

Assessment cover sheet

SITXFSA001 Use hygienic practices for food safety

Course Name: Certificate IV in Commercial Cookery– SIT40516

Assessment type: Written questions, Role Play

Student Must Fill this Section

Student ID: Term: Year:

Privacy Release “I give my permission for my assessment material to be used in the

Not Yet Assessor

Assessor Feedback to Students

Assessment Outcome: Competent Not yet Competent

SITXFSA001 Assessment V 1.0 2

Information for Student:

General Information for this assessment:

 Read the instructions for each question very carefully.

Re-assessment of Result & Academic Appeal procedures:

SITXFSA001 Assessment V 1.0 3

Task Due Date Student Trainer Comments

SITXFSA001 Assessment V 1.0 5

Assessment for this unit

Preparing for assessment

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

SITXFSA001 Assessment V 1.0 6

Assessment Task 1: Knowledge questions

Information for students

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 Avoid sharing your answers with other students.

 where this task should be completed

 the maximum time allowed for completing this assessment task

 Whether or not this task is open-book.

SITXFSA001 Assessment V 1.0 7

 Potentially hazardous foods

2. List three responsibilities an employer has in relation to food safety.

i. Reduce the likelihood of disease spreading by avoiding contact with strangers.

4. List three consequences of unsafe food handling practices for a business.

i. Penalties for violating health and safety regulations.

6. What is a food safety program?

7. What are the six key areas of a food safety program?

SITXFSA001 Assessment V 1.0 9

Hygiene hazard Example of hazard Control

Airborne disease Covid Face masks and hand sanitizer.

Stomach cramps Vomiting

a food that has been cooked correctly

SITXFSA001 Assessment V 1.0 10

vi. Critical control management

i. Frequent hand washing is necessary to stop the spread of germs.

ii. Use a toothbrush at least twice every day.

12. List the seven categories of potentially hazardous foods.

13. What are the common symptoms of food poisoning?

iv. Abdominal cramps

15. List five food storing principles.

SITXFSA001 Assessment V 1.0 12

What should have been

Raw chicken was stored in the Cross-pollination. Keep them in air-conditioned,

Lasagne has been in the hotbox Bacterial proliferation Maintaining a temperature of

The bins are overflowing so Cross-pollination. Maintaining a temperature of

SITXFSA001 Assessment V 1.0 13

Assessment Task 1: Checklist

Signature and Date: