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.
- You are required to perform the following tasks outlined below for each of the 3 service instances.
- 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
| |||||||||||||||||||||||||||||||||||
Storage | |||||||||||||||||||||||||||||||||||
Goods received or prepared foods stored
| |||||||||||||||||||||||||||||||||||
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
| |||||||||||||||||||||||||||||||||||
Storage | |||||||||||||||||||||||||||||||||||
Goods received or prepared foods stored
| |||||||||||||||||||||||||||||||||||
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
| |||||||||||||||||||||||||||||||||||
Storage | |||||||||||||||||||||||||||||||||||
Goods received or prepared foods stored
| |||||||||||||||||||||||||||||||||||
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
| |||||||||||||||||||||
Identifies and chooses correct cleaning and sanitising materials according to cleaning instance or requirement
| |||||||||||||||||||||
Uses cleaning equipment according to manufacturer’s instructions and application requirements. | |||||||||||||||||||||
Demonstrates acceptable level of food hygiene practices
| |||||||||||||||||||||
Can identify actions and processes which may result in cross-contamination and takes appropriate actions:
| |||||||||||||||||||||
Identifies food hygiene hazards relevant to the area of training and reports these:
| |||||||||||||||||||||
Demonstrates knowledge of acceptable hygiene standards for premises
| |||||||||||||||||||||
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
| |||||||||||||||||||||
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
| |||||||||||||||||||||
Identifies and chooses correct cleaning and sanitising materials according to cleaning instance or requirement
| |||||||||||||||||||||
Uses cleaning equipment according to manufacturer’s instructions and application requirements. | |||||||||||||||||||||
Demonstrates acceptable level of food hygiene practices
| |||||||||||||||||||||
Can identify actions and processes which may result in cross-contamination and takes appropriate actions:
| |||||||||||||||||||||
Identifies food hygiene hazards relevant to the area of training and reports these:
| |||||||||||||||||||||
Demonstrates knowledge of acceptable hygiene standards for premises
| |||||||||||||||||||||
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
| |||||||||||||||||||||
Feedback for Instance 3: |