SITXFSA001: During 2 Practical Service Instances On The Job Or In Your Training Facilities: Use Hygienic Practices For Food Safety Assignment, HI, Australia

University Holmes Institute
Subject SITXFSA001: Use Hygienic Practices For Food Safety

Your task:

During 2 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 safety practices.

1. You are required to perform the following tasks outlined below for each of the 2 service instances.

2. The checklist below provides a guideline for aspects that will be included for each observation instance.

Instance 1:

Assessment CriteriaSatisfactoryNot Yet SatisfactoryComments
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 & PPE used Chemicals used
Uses cleaning equipment according to manufacturer’s instructions and application requirements.
Demonstrates acceptable level of food hygiene practices Example Hygiene Practices demonstrate
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

Instance 2:

Assessment CriteriaSatisfactoryNot Yet SatisfactoryComments
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 & PPE used Chemicals used
Uses cleaning equipment according to manufacturer’s instructions and application requirements.
Demonstrates an acceptable level of food hygiene practices Example Hygiene Practices demonstrated
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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