Assessment Tasks and Instructions

Student Name Sukhjit Singh Sran

Student Number 00000138818

Course and Code Certificate IV in Commercial Cookery [095244E]

Unit(s) of Competency and Code(s) SITXFSA001 Use hygienic practices for food safety
Stream/Cluster
Trainer/Assessor

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 Date

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: Date: / /201

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 Date:    /    /     
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?
Sheldon restaurant 25/7/21 11am to 7pm Hygienic Practices for
food safety.

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  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  before starting work
 After using toilet
 After break
 Before cutting raw
meat
 Before switching from
raw to cooked food and
vice versa.
Touching skin Wash hand
Change gloves
Grooming Hair cut/shower/saving
Uniform Neat and tidy and ironed

Identifies and chooses correct cleaning and sanitising materials according

to cleaning instance or requirement
Equipment/Area Cleaning Equipment Chemicals used
& PPE used
dishwasher liquid soap, gloves detergents
oven Gloves, brush, mask Oven cleaner
freezer Sponge, gloves Multipurpose
 cleaner
cutleries Gloves, tea towels Vinegar, hot water

Uses cleaning equipment according to manufacturer’s instructions and

application requirements.
Demonstrates acceptable level of food hygiene practices
Example Hygiene Practices demonstrated
Chopping board Use coloured chopping board for
appropriate
Physical contamination Do not use jewellery

Can identify actions and processes which may result in cross-

contamination and takes appropriate actions:
Example Action taken
Raw chicken placed with the Keep raw chicken below the
cooked meat in a refrigerator refrigerator
Cutting fish which contain Clean every utensils regularly
bacteria by using knife and
cutting food

Identifies food hygiene hazards relevant to the area of training and

reports these:
Hazard identified Action taken/reported
Broken and damaged container Report to supervisor and throw
in
the recycle bin
Strange colour and smell from Report to the supervisor and
the food throw in the dustbin
Wet floor Mop and put slippery sign

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

Table cloths Use different laundry bag

Tea towels Use different laundry bag
Aprons Use different laundry bag

Feedback for Instance 1:

Instance 2:

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

What will be observed?
Sheldon restaurant 25/7/21 11am to 7pm Hygienic Practices for
food safety.

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 Wash hand before handling food
Instances for handwashing Using posters
Touching skin Wash Hand
Grooming Haircut, shower, saving
Uniform Neat and tidy and ironed

Identifies and chooses correct cleaning and sanitising materials according

to cleaning instance or requirement
Equipment/Area Cleaning Equipment Chemicals used
& PPE used
Coffee machine Gloves, mask Cafeto espresso
clean
Floors Mops, Buckets Jantex

Uses cleaning equipment according to manufacturer’s instructions and

application requirements.
Demonstrates acceptable level of food hygiene practices
Example Hygiene Practices demonstrated
Covering of food Cover food preps with clear foils
to prevent cross contamination
Different cutting boards Use different chopping boards for
 different tasks

Can identify actions and processes which may result in cross-

contamination and takes appropriate actions:
Example Action taken
Using the same cutting board for Use different chopping boards
different tasks for different tasks

Identifies food hygiene hazards relevant to the area of training and

reports these:
Hazard identified
Food preps are not be covered
Leaving windows wide open
Action taken/reported
All food preps must be stored in
seal containers or must be
perfectly seal with a clear foil
All Windows must be closed to
keep files out of the kitchen and
left

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

Towels Use different laundry bag

Aprons Use different laundry bag
Tabletops Use different laundry bag

Feedback for Instance 2:

Instance 3:

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

What will be observed?
Sheldon restaurant 25/7/21 11am to 7pm Hygienic Practices for
food safety.

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 Wet your hands with clean,
running water.
Lather your hands by rubbing
them together with the soap.
Scrub your hands for at least 20
seconds.
Rinse your hands well under
clean, running water.
Dry hands with towel
Instances for handwashing Before, during, and after
preparing food
After blowing your nose,
coughing, or sneezing
Touching skin Wash hands right after that
Grooming Daily Shower, well shaved.
Uniform well uniformed, well fitting,
spotless

Identifies and chooses correct cleaning and sanitising materials according

to cleaning instance or requirement
Equipment/Area Cleaning Equipment Chemicals used
& PPE used
Knives Sponge, gloves Liquid tango
Tabletops Damp cloth, Gloves Sanitizer
Uses cleaning equipment according to manufacturer’s instructions and
application requirements.
Demonstrates acceptable level of food hygiene practices
Example Hygiene Practices demonstrated
Sneezing and coughing Always cover face when coughing
and sneezing
Washing knives when changing Always wash knives when
tasks changing tasks to tasks

Can identify actions and processes which may result in cross-

contamination and takes appropriate actions:
Example Action taken
Mixing raw food with cooked Use different storage place or
food container to separate raw food
from cooked food

Identifies food hygiene hazards relevant to the area of training and

reports these:
Hazard identified
Food preps are not be covered
Leaving windows wide open
Action taken/reported
All food preps must be stored in
seal containers or must be
perfectly seal with a clear foil
All Windows must be closed to
keep files out of the kitchen and
left

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

Towels Use different laundry bag

Aprons Use different laundry bag
Tabletops Use different laundry bag

Feedback for Instance 3: