SITSFA001 Assessment 2
Assessment 2
Your task:
During 3 practical service instances on-the-job or in your training facilities relevant to your area of training (food and beverage, housekeeping, commercial cookery), your trainer will observe you performing your typical workplace tasks and determine if you are adhering to hygienic food safe practices.
- 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? |
|
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 1: | |||||||||||||||
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: | |||||||||||||||
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