Assessment 2 Practical

KINGSFORD
KII4014
INTERNATIONAL
INSTITUTE
Use Safety Principles in

Hospitality ASSESSMENT 2
KII4014 Use Safety Principles in Hospitality Assessment 2
Instructions to Learner
Welcome to KII4014 Use Safety Principles in Hospitality! This KII unit covers the following unit/s of
competency.
SITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling practices
SITXWHS003 Implement and monitor work health and safety practices
Assessment instructions
Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and
conditions relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any
questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment
task. If any assessment task is not fully addressed, then your assessment task will be returned to you for resubmission.
Your trainer/assessor will remain available to support you throughout the assessment process.
Written work
Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of
competency. When undertaking any written assessment tasks, please ensure that you address the following criteria:
 Address each question including any sub-points
 Demonstrate that you have researched the topic thoroughly
 Cover the topic in a logical, structured manner
 Your assessment tasks are well presented, well referenced and word processed
 Your assessment tasks include your full legal name in the provided cover page.
Active participation
It is a condition of enrolment that you actively participate in your studies. Active participation is completing all the
assessment tasks on time.
Plagiarism
Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them as your own.
Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about
including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines some of
the activities for which a learner can be accused of plagiarism:
 Presenting any work by another individual as one's own unintentionally
 Handing in assessments markedly similar to or copied from another learner
 Presenting the work of another individual or group as their own work
 Handing in assessments without the adequate acknowledgement of sources used, including assessments taken
totally or in part from the internet.
If it is identified that you have plagiarised within your assessment, then a meeting will be organised to discuss this with you, and
further action may be taken accordingly.
Kingsford International Institute |CRICOS: 03689D RTO: 45363| KII4014 | April 2020 v1.0 1
Collusion
Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in whole or in part of
unauthorised collaboration with another person or persons. Collusion involves the cooperation of two or more learners in
plagiarism or other forms of academic misconduct and, as such, both parties are subject to disciplinary action. Collusion or copying
from other learners is not permitted and will result in a “NS” grade and NYC.
Assessments must be typed using document software such as (or similar to) MS Office. Handwritten assessments will not be
accepted (unless, prior written confirmation is provided by the trainer/assessor to confirm).
Competency outcome
There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory
Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded “Competent” (C) or
“Not yet Competent” (NYC) for the relevant unit of competency.
If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and “will” be given
another chance to resubmit your assessment task(s). If you are still deemed as “Not Yet Competent” you will be required
to re-enrol in the unit of competency.
Additional evidence
If we, at our sole discretion, determine that we require additional or alternative information/evidence in order to
determine competency, you must provide us with such information/evidence, subject to privacy and confidentiality issues.
We retain this right at any time, including after submission of your assessments.
Confidentiality
We will treat anything, including information about your job, workplace, employer, with strict confidence, in accordance with the
law. However, you are responsible for ensuring that you do not provide us with anything regarding any third party including your
employer, colleagues and others, that they do not consent to the disclosure of. While we may ask you to provide information or
details about aspects of your employer and workplace, you are responsible for obtaining necessary consents and ensuring
that privacy rights and confidentiality obligations are not breached by you in supplying us with such information.
Assessment appeals process

If you feel that you have been unfairly treated during your assessment, and you are not happy with your assessment and/or the
outcome as a result of that treatment, you have the right to lodge an appeal. You must first discuss the issue with your
trainer/assessor. If you would like to proceed further with the request after discussions with your trainer/assessor, you need
to lodge your appeal to the course coordinator, in writing, outlining the reason(s) for the appeal. For more information please refer
to our policy and procedures by visiting www.kii.edu.au/documents or login to your LMS account by clicking the link
https://www.kiionline.edu.au/course/view.php?id=59.
Recognised prior learning

Candidates will be able to have their previous experience or expertise recognised on request.
Special needs
Candidates with special needs should notify their trainer/assessor to request any required adjustments as soon as possible.
This will enable the trainer/assessor to address the identified needs immediately
Assessment requirements
Assessment can either be:
 Direct observation
 Product-based methods e.g. reports, role plays, work samples
 Questioning
The assessment activities in this workbook assess aspects of all the elements, performance criteria, skills and knowledge and
performance requirements of the unit of competency.
To demonstrate competence in this unit you must undertake all activities in this Assessment and have them deemed satisfactory
by the assessor. If you do not answer some questions or perform certain tasks, and therefore you are deemed to be Not Yet
Competent, your trainer/assessor may ask you supplementary questions to determine your competence. Once you have
demonstrated the required level of performance, you will be deemed competent in this unit.
Should you still be deemed Not Yet Competent, you may have the opportunity to resubmit your assessments or appeal the result.
As part of the assessment process, all learners must abide by any relevant assessment policies as provided during induction
(orientation). For more information refer to our assessment policies by visiting www.kii.edu.au/documents or login to your LMS
account by clicking the link https://www.kiionline.edu.au/course/view.php?id=59.
If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact your assessor to discuss your
options. You have the right to formally appeal any outcome and, if you wish to do so, discuss this with your
trainer/assessor.
You are required to complete two practicals (Practical 1 and 2) and meet all requirements.
Your assessor will do the following.
 Observe you in an operational food preparation area using a range of safe food handling practices.
 Contextualise observations to suit your workplace or training environment.
 Provide a range of facilities, fixtures, food ingredients, equipment and organisational documentation as
specified in the assessment conditions.
 Use the checklist to observe you using a range of skills/tasks.
 Observe you over a period of time while you learn and use various skills/tasks.
 Record comments and feedback based on their observation of your performance.
 Ensure that you can consistently perform all tasks multiple times (or where not specified, at least once)
satisfactorily.
 Decide when you are competent at all tasks.
 Submit the results of your practical demonstration tasks via the LMS (www.kiionline.edu.au)
Instructions for Practical 1 and 2 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
hospitality 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
Resource Requirements
A clean full chef’s uniform must be worn during skills demonstrations and assessment. Trainers will be
checking your uniform for cleanliness and that you have full uniform on prior to allowing you to begin the
session. You must also bring your knife kits (refer to section 1) as well as sufficient clean tea towels and any
relevant training workbooks and/or recipe sheets you have been provided with. The
list of fixture and equipment available at KII Kitchen have been listed at the end of the Assessment Booklet.
Please see section 1 in your handbook regarding equipment and professional conduct during practical lessons
Practical 1 Requirements:
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:
Session 1 - Hygiene procedures

Session 2 – Probe thermometer calibration
Session 3 – Demonstrate reporting procedures
Your task:
During 3 practical service instances 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.
Session 1
Demonstration of 3 separate hygiene procedures
1. Present in full chefs uniform, hair tied up (if appl.), chef hats worn and jewellery
removed.
2. Demonstrate the correct hand washing technique
3. Role-play a cut finger and use the correct band aid to prevent food
contamination.
Session 2
1. This session involves learning how to accurately calibrate a thermometer.
2. As part of any food safety program you will need to check temperatures accurately and
then record them. Many workplaces may have laser style thermometers to read cool
room and freezer internal temperatures. They may have external thermometers or a
probe thermometer to use to measure internal temperatures of food. Probe
thermometers can be mechanical, battery
operated or electrical.
3. For this session will be performing a manual probe thermometer to ensure that the
reading are accurate.
Here are the steps to calibrate a probe thermometer.

Your trainer will also demonstrate this to and then you will be asked to carry out the
demonstration for this task.
You will be using two (2) methods:
The ice water check and the boiling water check.
Ice water check

1. Mix ice and water in a container. Let it sit for a few minutes. This will chill the water to 0°C.
2. Insert the thermometer for at least 10 seconds until the reading is stable.
3. An accurate thermometer will show a temperature between -1°C and +1°C.
If it shows a temperature greater or less than -1°C and + 1°C, the thermometer is
inaccurate and needs to be replaced immediately.
Boiling water check

1. Boil some water.
2. Carefully insert the thermometer for at least 10 seconds until the reading is stable.
3. An accurate thermometer will show a temperature between 99°C and 101°C.
If it shows a temperature greater or less than 99°C and 101°C, the thermometer is inaccurate and needs to be
replaced immediately.
Record your findings in the table provide and submit to your trainer by the due date for this
assessment.
Assessment 2 (Session 2) - Probe Thermometer accuracy

checks
Date Temperature Temperature °C Corrective action

°C ice water boiling water (if temperature wrong)
Temperature that Temperature that Record the action taken to fix
the thermometer the thermometer problem
displays displays
10 June -0.1 101

2022 No corrective reaction required.
10/06/22 -1 102
No corrective reaction required.
10/06/22 -0.2 100.3

10/06/22 -0.5 100.9

10/06/22 -1.1 103

10/06/22 0 100.2
10/06/22 -0.3 101.5

Record your findings in the table here and submit with assessment as evidence.
Session 3
Identifying and reporting food safe procedures

Scenario 1 – Food Hazard
KII buffet opens for lunch at 11.30 am and closes at 2.30pm. They have 10 hot dishes on
display during this time.
The temperature was monitored and recorded at 2.40pm as being at 50 degrees
Celsius. Discuss within the class group what the food hazard here is.
As the chef on duty, you have noticed this. What procedures would you now take to
ensure that you comply with Food safety?
Fill in the report on the next pages and submit as part of this assessment.
Scenario 2 – Unsafe Practice
On Saturday at KII Buffet there was a new kitchen hand Nigel starting. The chef told me to
prepare the vegetables for the soup.
Nigel was not trained in Food Safety and started to cut up the carrots without washing and
peeling them.
Nigel already threw these into the stock pot to cook. Discuss in the class what the unsafe
practice here is. How would you report this?
How would you help Nigel understand?
Your task is to now complete the attached form based on the scenario and submit.
Scenario 3 – Food contamination
On arriving at KII Buffet on Monday morning after a busy weekend. You noticed that the
kitchen hand had placed the raw meat that was delivered on the top of the cool room shelf.
The meat had been opened and blood was leaking in between the shelves.
On the shelf below was some chicken breast that was cooked ready for service. The chicken
had not been covered.
Discuss in the class what the unsafe practice/food hazard here is.
Please complete the form based on the scenario and submit as part of your assessment.
Assessment 2 (Session 3 -scenario 1) -Report Food Hazards
Food Hazard complaint form

Contact details
Title Ms. Name G. Ampongan
Telephone N/A Mobile

Email grazielleampongan@gmail.com
Type of complaint
Complaints regarding food premises or food safety and hygiene practices at a food business should be directed to the local
government (except for State government facilities). Contact details can be found in the White Pages
Foodborne illness* Composition or quality of food
Food-related injury Deteriorated or damaged product
Chemical contamination Foreign matter in food
Labelling and advertising Food packaging
Food safety practices State government facility food premises
Auditor Food business food safety program
*Foodborne illness details (if applicable)
Date & time of purchase 10/06/22 11am Date & time of consumption 10/06/22 2pm
10/06/22 4pm Date & time symptoms ceased 10/06/22 10am
Date & time symptoms
began
Nausea Stomach cramps Vomiting Diarrhoea
Symptoms
Fever Other (please describe) ………………………………………..….………………
Complaint details (include as much detail as possible)
I ordered a takeout meal (crispy pork hock) and had it sliced at the restaurant. They simply reheat the food as it is
displayed in the food heating container. They placed them in a plastic container. There was no label or instruction.
Food product description (if applicable)
Brand N/A Product name Crispy Pork Hock
Type of Filipino Food Package type e.g. cling wrap,

food glass jar, plastic tub, Plastic Tub
unpackaged food.
Pack size Large Date Mark Use By Best Before No Marking noted.
Is a food sample available? Proof of purchase (if applicable) Yes No
Yes No
Food business details
Name of business Filo Goods and Delights
Address Granville, NSW

Type of business
E.g. restaurant, takeaway Dine in and Take away
shop, caterer, or Restaurant
supermarket.
8. Privacy statement
To protect your privacy Department of Health staff follow nine privacy principles. The principles deal with how we
collect and handle your personal information. They are set out in the Information Privacy Act
2009.Department of Health will not disclose personal information provided in this form to any external parties without
the permission of the person. An exception to this exists if Department of Health believes that reasonable grounds exist
that use of the information is necessary to lessen or prevent a serious threat to public health or safety.
I declare that the information I have provided above is true and correct.
Signature g.ampongan Date 10 June 2022
Please return the completed form to your trainer
Assessment 2 (Session 3- Scenario 2) - Report Unsafe Practices
Unsafe Practice Report form

Contact details
Name G. Ampongan
Title Ms.
Telephone Mobile
Type of complaint
Complaints regarding food premises or food safety and hygiene practices at a food business should be directed to the local
government (except for State government facilities). Contact details can be found in
the White Pages

Date & time of / / am/pm
purchase
consumption
Date & time symptoms / / am/pm Date & time / / am/pm
began symptoms
ceased
Nausea Stomach cramps Vomiting Diarrhoea
Symptoms
He was assigned the task of preparing the vegetables for the soup. Nigel had no training in food safety and began
cutting up the carrots without washing or peeling them.
Brand N/A Product name N/A
Type of Package type e.g. cling wrap,

N/A N/A
food glass jar, plastic tub,
unpackaged food.
Pack size N/A Date Mark Use By Best Before / /
Yes No

Type of business
E.g. restaurant, takeaway Dine in and Take away
shop, caterer, or Restaurant
supermarket.
collect and handle your personal information. They are set out in the Information Privacy Act 2009. Department of
Health will not disclose personal information provided in this form to any external parties without the permission
of the person. An exception to this exists if Department of Health believes that reasonable grounds exist that use of
the information is necessary to lessen or prevent a serious threat to
public health or safety.
Signature g.ampongan Date 10 June 2022
Please return the completed form to your trainer
Assessment 2 (Session 3- Scenario 3) - Report Incident of Food

Contamination
Food Contamination Report form

Contact details
Name G. Ampongan
Title Ms.
Telephone Mobile
Type of complaint
Complaints regarding food premises or food safety and hygiene practices at a food business should be directed to the
local government (except for State government facilities). Contact details can be found in
the White Pages


Date & time of consumption / / am/pm
purchase
Date & time / / am/pm Date & time
/ / am/pm
symptoms began symptoms ceased
Symptoms Nausea Stomach cramps Vomiting Diarrhoea
I have noted that the kitchen hand had placed the raw meat that was supplied on the top of coolroom shelf. The meat had
been cut open, and blood was dripping between the shelves. On the shelf below, there was some cooked and ready-to-serve chicken
breast. The chicken was not covered.
Brand Product name

Type of
food Package type e.g. cling wrap,
glass jar, plastic tub,
unpackaged food.
Pack size Date Mark Use By Best Before / /
Yes No

Type of business
E.g. restaurant,
Dine in and Take away
takeaway shop, Restaurant
caterer, or
supermarket.
collect and handle your personal information. They are set out in the Information Privacy Act 2009. Department of
Health will not disclose personal information provided in this form to any external parties without the permission
of the person. An exception to this exists if Department of Health believes that reasonable grounds exist that use of
the information is necessary to lessen or prevent a serious threat to
public health or safety.
10 June 2022
Signature g.ampongan Date
Assessment 2
Unit Code: KII4014 Use Safety Principles in Hospitality
Unit/s of Competency Covered in this subject

SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXWHS003 Implement and monitor work health and safety practices
Student’s Name Grazielle M. Ampongan Student ID. 20210159
Assessor’s Name
Assessment Date/s 10 June 2022
Practical 1
Observable skills/tasks the learner is required Satisfactory

Date Signature Date Signature Date Signature
to demonstrate Yes No
Demonstrates use of safe food handling practices in food
handling work functions on at least three occasions. 10/06/22 10/06/22 10/06/22 YES
Follows organisational hygiene procedures when
demonstrating safe food handling practices.
10/06/22 10/06/22 10/06/22 YES
Uses appropriate communication methods to report unsafe
practices and breaches of hygiene procedures.
10/06/22 10/06/22 10/06/22 YES
Observable skills/tasks the learner is required Date Signature Date Signature Date Signature
to demonstrate Satisfactory
Yes No
Correctly identifies food hazards that may affect the
health and safety of self and others. 10/06/22 10/06/22 10/06/22 YES
Removes or minimises, and reports, hygiene hazards. 10/06/22 10/06/22 10/06/22 YES
Follows correct organisational procedures to report
personal health issues that could cause a hygiene risk. 10/06/22 10/06/22 10/06/22 YES
Accurately reports incidents of food contamination

resulting from personal health issues. 10/06/22 10/06/22 YES
10/06/22
Ceases participation in food handling activities where

own health may cause food contamination. 10/06/22 10/06/22 10/06/22 YES
Consistently demonstrates techniques to prevent food

contamination from:
10/06/22 10/06/22 10/06/22 YES
clothing and other items
unhygienic personal contact.
Practical 2 Requirements:
1. You are required to perform the following tasks outlined below for each of the 3 service
instances.
i. Follow food safety program.
ii. Demonstrate how to calibrate a probe thermometer iii.
Store food safely.
iv. Prepare food safely.
v. Provide safe single use items. vi.
Maintain a clean environment vii.
Dispose of food safely
viii. Identify any allergies or high risk customers
2. The checklist below provides a guideline for aspects, which will be included for each
observation instance. 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.
Your task:
During 3 practical service instances 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.
3. Use the appropriate template provided in practical 1 to complete this task.
Practical 2
Observable skills/tasks the learner is required to Satisfactory

Date Signature Date Signature Date Signature
demonstrate Yes No
Uses safe food handling practices in food handling work
functions on at least three occasions. 10/06/22 10/06/22 10/06/22 YES
Accesses and uses relevant information from a food

safety program in their job role. 10/06/22 10/06/22 10/06/22 YES
Follows policies and procedures in a food safety

program in their day-to-day job role. 10/06/22 YES
10/06/22
Controls food hazards at critical control points.
10/06/22 10/06/22 10/06/22 YES
Completes food safety monitoring processes and
10/06/22 10/06/22 10/06/22 YES
associated documents.
Identifies and reports non-conforming practices.
10/06/22 10/06/22 10/06/22 YES
Takes corrective actions, within scope of job responsibility,
if there is an instance when a food hazard is not controlled.
10/06/22 10/06/22 10/06/22 YES
Correctly selects appropriate food storage conditions for a
range of food types.
10/06/22 10/06/22 10/06/22 YES
Stores food in correct environmental conditions so it is
protected against contamination and freshness, quality and
appearance is maximised.
10/06/22 10/06/22 10/06/22 YES
Stores food at controlled temperatures and ensures
frozen food remain frozen.
Uses correct cooling and heating processes to support 10/06/22 10/06/22 10/06/22 YES
microbiological safety of food.
10/06/22 10/06/22 10/06/22 YES
Observable skills/tasks the learner is required to Date Signature Date Signature Date Signature
demonstrate Satisfactory
Yes No
Calibrates and uses a temperature measuring device to
monitor the temperature of food during preparation. 10/06/22 10/06/22 10/06/22
YES
Ensures safety of food prepared, served and sold to

customers. 10/06/22 10/06/22 10/06/22 YES
Stores, displays and provides single use items so they are
protected from damage and contamination. 10/06/22 10/06/22 10/06/22 YES
Follows instructions for items intended for single use. 10/06/22 10/06/22 10/06/22 YES
Follows workplace procedures to clean and sanitise

equipment, surfaces and utensils. 10/06/22 10/06/22 10/06/22 YES
Uses appropriate containers to dispose of garbage and
recycled matter. 10/06/22 10/06/22 10/06/22 YES
Identifies and reports cleaning, sanitising and
maintenance requirements. 10/06/22 10/06/22 10/06/22 YES
Correctly disposes of or reports chipped, broken or

cracked eating, drinking or food handling utensils. 10/06/22 10/06/22 YES
10/06/22
Takes measures to ensure food handling areas are free from
animals and pests and promptly reports incidents of animal or
10/06/22 10/06/22 10/06/22 YES
pest infestation.
Marks and keeps any food identified for disposal food

separate from other foodstuffs. 10/06/22 10/06/22 10/06/22 YES
Disposes of food promptly to avoid cross-contamination. 10/06/22 10/06/22 10/06/22 YES
Observable skills/tasks the learner is required to Date Signature Date Signature Date Signature
demonstrate Satisfactory
Yes No
Follows equipment operating procedures to calibrate and 10/06/22 10/06/22 10/06/22 YES
use a temperature probe correctly, and calculate timings.
Coordinates a range of different food handling tasks
while taking into account food safety issues. 10/06/22 10/06/22 10/06/22
YES
Reads and interprets food safety programs, policies,

procedures and flow charts that identify critical control 10/06/22 10/06/22 10/06/22 YES
points.
Comments/feedback to participant
Outcome: Satisfactory (S) Not yet satisfactory (NYS)
Assessor name:
Assessor signature:

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KINGSFORD

Use Safety Principles in

SITXFSA001 Use hygienic practices for food safety

 Demonstrate that you have researched the topic thoroughly

 Cover the topic in a logical, structured manner

 Handing in assessments markedly similar to or copied from another learner

 Presenting the work of another individual or group as their own work

Assessment appeals process

Recognised prior learning

 Product-based methods e.g. reports, role plays, work samples

Instructions for Practical 1 and 2 including WHS requirements

Session 1 - Hygiene procedures

1. This session involves learning how to accurately calibrate a thermometer.

Here are the steps to calibrate a probe thermometer.

You will be using two (2) methods:

The ice water check and the boiling water check.

Ice water check

Boiling water check

3. An accurate thermometer will show a temperature between 99°C and 101°C.

Assessment 2 (Session 2) - Probe Thermometer accuracy

Date Temperature Temperature °C Corrective action

10 June -0.1 101

10/06/22 -0.2 100.3

10/06/22 -0.5 100.9

10/06/22 -1.1 103

10/06/22 -0.3 101.5

Identifying and reporting food safe procedures

The temperature was monitored and recorded at 2.40pm as being at 50 degrees

ensure that you comply with Food safety?

Scenario 2 – Unsafe Practice

practice here is. How would you report this?

How would you help Nigel understand?

Scenario 3 – Food contamination

Assessment 2 (Session 3 -scenario 1) -Report Food Hazards

Food Hazard complaint form

Title Ms. Name G. Ampongan

Telephone N/A Mobile

Food-related injury Deteriorated or damaged product

Chemical contamination Foreign matter in food

Labelling and advertising Food packaging

Food safety practices State government facility food premises

Auditor Food business food safety program

*Foodborne illness details (if applicable)

Complaint details (include as much detail as possible)

Food product description (if applicable)

Brand N/A Product name Crispy Pork Hock

Type of Filipino Food Package type e.g. cling wrap,

Food business details

Name of business Filo Goods and Delights

Address Granville, NSW

Signature g.ampongan Date 10 June 2022

Please return the completed form to your trainer

Assessment 2 (Session 3- Scenario 2) - Report Unsafe Practices

Unsafe Practice Report form

Foodborne illness* Composition or quality of food

Food-related injury Deteriorated or damaged product

Chemical contamination Foreign matter in food

Labelling and advertising Food packaging

Food safety practices State government facility food premises

Auditor Food business food safety program

*Foodborne illness details (if applicable)

Complaint details (include as much detail as possible)

Food product description (if applicable)