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 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 & 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 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 & 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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