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1Z0-931 Autonomous Database

SITXFSA002 Participate in safe food handling practices

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?

     

1.       Demonstrate how to calibrate a probe thermometer

2.       Complete Documentation for monitoring food safety for each critical control point of the catering cycle

3.       RTO to complete

4.       RTO to complete

 

       

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 performed

Record

Accepted/Rejected

       
       
       
       
       
       
       
     

Storage

     

Goods received or prepared foods stored

Item for Storage

Packaging

Labelling

Storage area

       
       
       
       
       
       
       
     

All items are stored FIFO

     
       

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 1:

 


 

Instance 2:

Location

Date

Duration from ... to...

Tasks to be completed

What will be observed?

     

1.       RTO to complete

2.       RTO to complete

 

       

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 performed

Record

Accepted/Rejected

       
       
       
       
       
       
       
     

Storage

     

Goods received or prepared foods stored

Item for Storage

Packaging

Labelling

Storage area

       
       
       
       
       
       
       
     
       

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 2:

 


 

Instance 3:

Location

Date

Duration from ... to...

Tasks to be completed

What will be observed?

     

1.       RTO to complete

2.       RTO to complete

 

       

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 performed

Record

Accepted/Rejected

       
       
       
       
       
       
       
     

Storage

     

Goods received or prepared foods stored

Item for Storage

Packaging

Labelling

Storage area

       
       
       
       
       
       
       
     
       

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:

 


 

Instance 2:

Location

Date

Duration from ... to...

Tasks to be completed

What will be observed?

       
       

Assessment Criteria

Satisfactory

Not Yet Satisfactory

Comments

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

 

Instances for handwashing

 

Touching skin

 

Grooming

 

Uniform

 
   
   
     

Identifies and chooses correct cleaning and sanitising materials according to cleaning instance or requirement

Equipment/Area

Cleaning Equipment & PPE used

Chemicals used

     
     
     
     
     
     
       

Uses cleaning equipment according to manufacturer’s instructions and application requirements.

     

Demonstrates acceptable level of food hygiene practices

Example

Hygiene Practices demonstrated

   
   
   
   
   
     

Can identify actions and processes which may result in cross-contamination and takes appropriate actions:

Example

Action taken

   
   
   
   
   
     

Identifies food hygiene hazards relevant to the area of training and reports these:

Hazard identified

Action taken/reported

   
   
   
   
   
     

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

   
   
   
   
     
       
       
       
       
       
       

Feedback for Instance 2:


 

Instance 3:

Location

Date

Duration from ... to...

Tasks to be completed

What will be observed?

       
       

Assessment Criteria

Satisfactory

Not Yet Satisfactory

Comments

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

 

Instances for handwashing

 

Touching skin

 

Grooming

 

Uniform

 
   
   
     

Identifies and chooses correct cleaning and sanitising materials according to cleaning instance or requirement

Equipment/Area

Cleaning Equipment & PPE used

Chemicals used

     
     
     
     
     
     
       

Uses cleaning equipment according to manufacturer’s instructions and application requirements.

     

Demonstrates acceptable level of food hygiene practices

Example

Hygiene Practices demonstrated

   
   
   
   
   
     

Can identify actions and processes which may result in cross-contamination and takes appropriate actions:

Example

Action taken

   
   
   
   
   
     

Identifies food hygiene hazards relevant to the area of training and reports these:

Hazard identified

Action taken/reported

   
   
   
   
   
     

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

   
   
   
   
     
       
       
       
       
       
       

Feedback for Instance 3:

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