Assessment Tasks and Instructions

Student Name Ria Isbell Lewis

Student Number 0000012319
Course and Code Certificate lll in Asian cookery
Unit(s) of Competency and Code(s) SITXFSA001 Use hygienic practices for food safety
Stream/Cluster
Trainer/Assessor Chowdhury Kamrul Hasan

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Ria Isbell Lewis Date 28/01/2021

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable

Name
 Signature Date
Assessment Guidelines

What will be assessed

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:
o identify food hazards
o report unsafe practices
o report incidents of food contamination.

Place/Location where assessment will be conducted

SSH to complete

Resource Requirements
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher
support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Instructions for assessment 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 TH&E
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.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
 to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Ria Isbell Lewis Date: 28 / 01 /2021

This assessment: First Attempt 2nd Attempt 3nd Attempt Extension – Date:    /    /   

RESULT OF
Satisfactory Not Yet Satisfactory
ASSESSMENT
Feedback to Student:

Assessor(s)
Date:    /    /     
Signature(s):
Student Signature Ria Isbell Lewis Date: 28 / 01 / 2021
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.

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?
Sandy bay - 7005 20 /01/2021 7am to 3pm Hygiene practise in
kitchen area.

Assessment Criteria Satisfactory Not Yet Satisfactory Comments

Demonstrates awareness of food hygiene legislation at federal level satisfactory

Demonstrates awareness of food hygiene legislation at state and local satisfactory

government levels
Shows good working knowledge of personal hygiene standards and their Satisfactory
application in the relevant hospitality environment
Examples Actions
Handwashing procedures Maintain 20 20 rules.
Rinse hand 
Apply soap 
Lather thoroughly for no less
than 20 seconds
Rinse hand by warm running
water
Dry hand with paper towel.
Instances for handwashing After use of toilet.
Before start of job.
Before and after cutting raw
produce.
In between changing jobs or
tasks.
Touching skin Change gloves and wash hands.
Grooming Shower
Cut hair short
Keep nails short
Uniform Wear clean, ironed and neat
uniform.

Identifies and chooses correct cleaning and sanitising materials according Satisfactory
to cleaning instance or requirement
Equipment/Area Cleaning Equipment Chemicals used
& PPE used
Grill Gloves, brush, mask Detergent
Oven Gloves, brush, mask Oven cleaner
Deep freezer Sponge, gloves Fridge detergent or
multipurpose cleaner
 Washing machine Apron, gloves Dishwashing
detergent
Cutleries Gloves, towel Vinegar, hot water

Uses cleaning equipment according to manufacturer’s instructions and

application requirements.
Demonstrates acceptable level of food hygiene practices Satisfactory
Example Hygiene Practices demonstrated
Chopping board Use different coloured chopping
board as approved.
Physical contamination Self-hygiene and no makeup or
jewellery worn
Dishwashing machine yes
Grill yes
Oven yes

Can identify actions and processes which may result in cross- Satisfactory
contamination and takes appropriate actions:
Example Action taken
Slicer machine Clean after every use.
Raw chicken placed with the Keep raw chicken below the
cooked meat in a refrigerator refrigerator
Cutting fish which contain
bacteria by using knife and
cutting food  Clean every utensil regularly
Knife Wash and keep in safe place

Identifies food hygiene hazards relevant to the area of training and Satisfactory
reports these:
Hazard identified Action taken/reported
Wet floor Mop and put on sign board
Broken container Report your supervisor and
throw once you get permission
Change of colour and smell from Report supervisor and throw
stored food once you get the consent.

Demonstrates knowledge of acceptable hygiene standards for premises satisfactory

Equipment Hygiene-
Correct storage of cleaned equipment

Pest control
 Cleaning Standards
Rubbish Removal- Remove the bin.

Cleanliness of Rubbish receptacles and areas

Demonstrates safe work practices to avoid cross contamination through Satisfactory

clothing/uniform
Demonstrates awareness of employee’s obligations regarding food Satisfactory
safety
Demonstrates knowledge about the provisions for reporting of personal Satisfactory
health issues and the associated requirements
Handles linen safely and identifies the potential contamination issues Satisfactory
and required procedures to avoid injury and/or contamination
Type of linen handled Provisions to dispose of or to
prevent cross contamination

Apron Do laundry in different bags

Tablecloths Do laundry in different bags
Tea towels Do laundry in different bags

Feedback for Instance 1:

Instance 2:

Location Date Duration from ... to... Tasks to be completed

What will be observed?
Hobart - 7000 23/01/2021 7am – 3pm Hygienic food safe
practises in kitchen area.

Assessment Criteria Satisfactory Not Yet Satisfactory Comments

Demonstrates awareness of food hygiene legislation at federal level Satisfactory

Demonstrates awareness of food hygiene legislation at state and local Satisfactory

government levels
Shows good working knowledge of personal hygiene standards and their Satisfactory
application in the relevant hospitality environment
Examples Actions
Handwashing procedures Maintain 20 20 rules.
Rinse hand 
Apply soap 
Lather thoroughly for no less
than 20 seconds
Rinse hand by warm running
water
Dry hand with paper towel.
Instances for handwashing After use of toilet.
Before start of job.
Before and after cutting raw
produce.
In between changing jobs or
tasks.
Touching skin Change gloves and wash hands.
Grooming Shower
Cut hair short
Keep nails short
Uniform Wear clean, ironed and neat
uniform.

Identifies and chooses correct cleaning and sanitising materials according Satisfactory
to cleaning instance or requirement
Equipment/Area Cleaning Equipment Chemicals used
& PPE used
Grill Gloves, brush, mask Detergent
Oven Gloves, brush, mask Oven cleaner
Deep freezer Sponge, gloves Fridge detergent or
multipurpose
 cleaner
Washing machine Apron, gloves Dishwashing
detergent
Cutleries Gloves, towel Vinegar, hot water

Uses cleaning equipment according to manufacturer’s instructions and

application requirements.
Demonstrates acceptable level of food hygiene practices Satisfactory
Example Hygiene Practices demonstrated
Chopping board Use different coloured chopping
board as approved.
Physical contamination Self-hygiene and no makeup or
jewellery worn
Dishwashing machine yes
Grill yes
Oven yes

Can identify actions and processes which may result in cross- Satisfactory
contamination and takes appropriate actions:
Example Action taken
Slicer machine Clean after every use.
Raw chicken placed with the Keep raw chicken below the
cooked meat in a refrigerator refrigerator
Cutting fish which contain
bacteria by using knife and
cutting food  Clean every utensil regularly
Knife Wash and keep in safe place

Identifies food hygiene hazards relevant to the area of training and Satisfactory
reports these:
Hazard identified Action taken/reported
Wet floor Mop and put on sign board
Broken container Report your supervisor and
throw once you get permission
Change of colour and smell from Report supervisor and throw
stored food once you get the consent.

Demonstrates knowledge of acceptable hygiene standards for premises

Equipment Hygiene-
 Correct storage of cleaned
equipment
Pest control
Cleaning Standards
Rubbish Removal- Remove the
bin.

Cleanliness of Rubbish
receptacles and areas

Demonstrates safe work practices to avoid cross contamination through Satisfactory

clothing/uniform
Demonstrates awareness of employee’s obligations regarding food Satisfactory
safety
Demonstrates knowledge about the provisions for reporting of personal Satisfactory
health issues and the associated requirements
Handles linen safely and identifies the potential contamination issues Satisfactory
and required procedures to avoid injury and/or contamination
Type of linen handled Provisions to dispose of or to
prevent cross contamination

Apron Do laundry in different bags

Tablecloths Do laundry in different bags
Tea towels Do laundry in different bags

Feedback for Instance 2:

Instance 3:

Location Date Duration from ... to... Tasks to be completed

What will be observed?
Cambridge - 7170 28/01/2021 7am - 3pm Hygiene practise in
kitchen area.
Assessment Criteria Satisfactory Not Yet Satisfactory Comments
Demonstrates awareness of food hygiene legislation at federal level Satisfactory

Demonstrates awareness of food hygiene legislation at state and local Satisfactory

government levels
Shows good working knowledge of personal hygiene standards and their Satisfactory
application in the relevant hospitality environment
Examples Actions
Handwashing procedures Maintain 20 20 rules.
Rinse hand 
Apply soap 
Lather thoroughly for no less
than 20 seconds
Rinse hand by warm running
water
Dry hand with paper towel.
Instances for handwashing After use of toilet.
Before start of job.
Before and after cutting raw
produce.
In between changing jobs or
tasks.
Touching skin Change gloves and wash hands.
Grooming Shower
Cut hair short
Keep nails short
Uniform Wear clean, ironed and neat
uniform.

Identifies and chooses correct cleaning and sanitising materials Satisfactory

according to cleaning instance or requirement
Equipment/Area Cleaning Equipment Chemicals used
& PPE used
Grill Gloves, brush, mask Detergent
Oven Gloves, brush, mask Oven cleaner
Deep freezer Sponge, gloves Fridge detergent or
multipurpose
cleaner
 Washing machine Apron, gloves Dishwashing
detergent
Cutleries Gloves, towel Vinegar, hot water

Uses cleaning equipment according to manufacturer’s instructions and

application requirements.
Demonstrates acceptable level of food hygiene practices Satisfactory
Example Hygiene Practices demonstrated
Chopping board Use different coloured chopping
board as approved.
Physical contamination Self-hygiene and no makeup or
jewellery worn
Dishwashing machine yes
Grill yes
Oven yes

Can identify actions and processes which may result in cross- Satisfactory
contamination and takes appropriate actions:
Example Action taken
Slicer machine Clean after every use.
Raw chicken placed with the Keep raw chicken below the
cooked meat in a refrigerator refrigerator
Cutting fish which contain
bacteria by using knife and
cutting food  Clean every utensil regularly
Knife Wash and keep in safe place

Identifies food hygiene hazards relevant to the area of training and Satisfactory
reports these:
Hazard identified Action taken/reported
Wet floor Mop and put on sign board
Broken container Report your supervisor and
throw once you get permission
Change of colour and smell from Report supervisor and throw
stored food once you get the consent.

Demonstrates knowledge of acceptable hygiene standards for premises Satisfactory

Equipment Hygiene-
Correct storage of cleaned
equipment
Pest control
 Cleaning Standards
Rubbish Removal- Remove the
bin.

Cleanliness of Rubbish
receptacles and areas

Demonstrates safe work practices to avoid cross contamination through Satisfactory

clothing/uniform
Demonstrates awareness of employee’s obligations regarding food Satisfactory
safety
Demonstrates knowledge about the provisions for reporting of personal Satisfactory
health issues and the associated requirements
Handles linen safely and identifies the potential contamination issues Satisfactory
and required procedures to avoid injury and/or contamination
Type of linen handled Provisions to dispose of or to
prevent cross contamination

Apron Do laundry in different bags

Tablecloths Do laundry in different bags
Tea towels Do laundry in different bags

Feedback for Instance 3: