SITXFSA001 Use hygienic

practices for food safety

Assessment 2 Practical Observation
Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
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

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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

RTO to complete

Resource Requirements
Refer to the Assessment conditions attached to the 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

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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:    /    /     

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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.

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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
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 Chemicals used
& PPE used

Uses cleaning equipment according to manufacturer’s instructions and

application requirements.
Demonstrates acceptable level of food hygiene practices
Example Hygiene Practices demonstrated

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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

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Feedback for Instance 1:

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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 Chemicals used
& PPE used

Uses cleaning equipment according to manufacturer’s instructions and

application requirements.
Demonstrates acceptable level of food hygiene practices
Example Hygiene Practices demonstrated

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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

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Feedback for Instance 2:

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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 Chemicals used
& PPE used

Uses cleaning equipment according to manufacturer’s instructions and

application requirements.
Demonstrates acceptable level of food hygiene practices
Example Hygiene Practices demonstrated

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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

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Feedback for Instance 3:

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