SITXFSA001A Implement Food Safety Procedures. Assessment Task Workplace Skills Appraisal Instructions to Student

Transcription

1 SITXFSA001A Implement Food Safety Procedures Assessment Task Workplace Skills Appraisal Instructions to Student To complete this assessment you need to: 1. Complete student cover sheet 2. Provide proof of completion of pre-requisite study 3. Have your supervisor/manager complete the Workplace Skills Appraisal. 4. Have your supervisor/manager complete the complete the supervisor/referee testimonial. 5. Send the completed documents & proof of pre-requisite to the Hospitality Institute of Australasia. 1. Complete student cover sheet Fill in your name, address, and phone number. Attach the documents listed on the cover sheet and send to the Hospitality Institute of Australasia. Address details are on the cover sheet. 2. Provide proof of completion of pre-requisite SITXOHS002A Follow Workplace Hygiene Procedures. If you completed SITXOHS002A with Hospitality Institute, you do not need to do anything; we will confirm your completion of this subject. If you completed SITXOHS002A with another registered training organisation, please attach a copy of your Statement of Attainment. If you do not have your Statement of Attainment, you will need to contact the Training Organisation with whom you did you training to obtain a copy. The Hospitality Institute of Australasia is unable to obtain a copy of your Statement of Attainment from another Training Organisation. 3. Have your supervisor/manager complete the Workplace Skills Appraisal Checklist To achieve competency in SITXFSA001A Implement Food Safety Procedures, you are required to be observed performing essential skills related to the implementation of food safety procedures within your actual workplace or a simulated workplace environment. This is a demonstration of your skills and knowledge within the workplace not an assessment. The workplace appraisal can be conducted by any person who already holds a food safety supervisor qualification or alternatively several years experience in food preparation and handling e.g. a chef. An assessor from Hospitality Institute of Australasia will contact your supervisor to confirm your performance of the task. 4. Have you supervisor complete the Supervisor /Referee testimonial. 5. When all documents are complete, please send to Hospitality Institute of Australasia. Hospitality Institute of Australasia SITXFSA001A Implement Food Safety Procedures Workplace Skills Appraisal Page 1 of 9

2 Assessment Task - Workplace Skills Appraisal Instructions for the Workplace Supervisor The student is required to gather third party evidence as proof of their ability to perform tasks associated with the implementation of food safety procedures. As the person selected as a third party witness, you will need to see the candidate complete the practical tasks associated with the unit implement food safety procedures. These tasks include: Accessing the food safety program and using the documents Operating, cleaning, and sanitising equipment Identify and report faults with equipment Completing food safety records correctly Safe food handling practices As the workplace manager/supervisor your contribution to the workplace application and practice of tasks is appreciated. This is conveyed via completion of the Workplace Skills Appraisal form. Please use the following Workplace Skills Appraisal as the document for recording evidence that the candidate has completed the identified tasks. Please be advised that you are not being asked to assess the candidate but to confirm that they can perform the specified tasks to an acceptable workplace standard. You will also be required to complete the Referee Report. An assessor from the Hospitality Institute of Australasia will contact you to confirm your participation in the observation process. The assessor will also ask about your qualifications. The candidate is required to approach you (their manager/supervisor) and ask you to complete the form in relation to the work they have completed under your supervision. Thank you for your assistance. Hospitality Institute of Australasia SITXFSA001A Implement Food Safety Procedures Workplace Skills Appraisal Page 2 of 9

3 Please complete the following information: SITXFSA001A Implement Food Safety Procedures Workplace Skills Appraisal Student Cover Sheet Student s name Student s Address Student s Phone Number Student s Attach the following documents to this student cover sheet. Failure to attach all required documents will delay processing of your Statement of Attainment. Evidence of Pre-Requisite study Please select one of the following options: Completed with HIA. Do not send your certificate. We will verify your pre-requisite study from our system. Completed with another RTO. (not The Hospitality Institute of Australasia), please attach a copy of your Statement of Attainment. Completed workplace skills appraisal Completed supervisor/referee testimonial Please send this cover page and the documents listed above to: Food Safety Assessor Hospitality Institute of Australasia PO Box 254 Morningside QLD 4170 E: info@hia.edu.au F: You may , fax or post the cover sheet and documents. Hospitality Institute of Australasia SITXFSA001A Implement Food Safety Procedures Workplace Skills Appraisal Page 3 of 9

4 Workplace Skills Appraisal This section is to be completed by Supervisor/manager/ third party who is completing the appraisal. Students wishing to obtain competency in the unit SITXFSA001A Implement food safety procedures are required to provide evidence that a qualified person (supervisor or manager) from their workplace has witnessed that they have performed certain tasks to the standards required in the workplace. As a witness to the standard of the candidate s work, please complete the information below and the following checklist. Please add comments as you think necessary. Student s name Third party / supervisor evidence provided by (name) Relationship to student Third Party / Supervisor s telephone number Third party / Supervisor s Third party / Supervisor s signature Standard Yes No Comment Date Personal Hygiene Does the student consistently use the following correct personal hygiene procedures? Wears proper clothing Hair restraint worn Fingernails are short, unpolished and clean Jewellery is limited to watch and plain ring Gloves are changed at critical points Open sores, cuts, or bandages on hands are completely covered while handling food Adequate hand washing and drying facilities are available Hands are washed routinely and thoroughly using proper hand-washing procedures Hospitality Institute of Australasia SITXFSA001A Implement Food Safety Procedures Workplace Skills Appraisal Page 4 of 9

5 Standard Yes No Comment Date Smoking occurs only in designated areas away from preparation, service, storage and warewashing areas Eating, drinking, or chewing gum occur only in designated areas away from work areas Takes appropriate action when coughing or sneezing Disposable tissues are used when coughing or blowing nose and then disposed of Personnel with infections are restricted Illnesses are documented Utensils and Equipment Does the student consistently use the following correct cleaning & sanitising procedures? All small equipment and utensils, including cutting boards, are thoroughly cleaned between uses and sanitized where necessary Small equipment and utensils are air dried Work surfaces are clean to sight and touch Work surfaces are washed and sanitized between uses Can opener is clean Drawers and racks are clean Small equipment is inverted, covered, or otherwise protected from dust or contamination when stored Three-compartment sink is properly set up for warewashing (wash, rinse, sanitize) Cleaning procedures are in place for utensils equipment and premises Chlorine test kit or thermometer is used to check sanitizing rinse If heat sanitizing, the utensils are allowed to remain immersed in 82 C water for 30 seconds If using chemical sanitizer, it is the proper dilution Cleaning chemicals and equipment are stored properly The utensils are allowed to air dry Hospitality Institute of Australasia SITXFSA001A Implement Food Safety Procedures Workplace Skills Appraisal Page 5 of 9

6 Standard Yes No Comment Date Wiping cloths are stored in sanitizing solution while in use Cleaned tableware and utensils are properly stored Garbage Disposal Does the student consistently dispose of garbage correctly by following garbage disposal procedures? Adequate garbage containers are provided Garbage containers are washed and sanitised Garbage containers are emptied as necessary Boxes and containers are removed from site Garbage storage area is protected from insect or rodent infestation Proper storage is available for brooms, mops and other cleaning utensils outside of food production areas Pest Control Are the following pest control procedures followed? Screens are on open windows and doors and in good repair A pest control program is in place No evidence of pests is present Food Production Does the student consistently follow safe food handling practices for food preparation using the following procedures? Food Production Stage Criteria for Control Yes No Comment Date Receiving Immediately upon receipt, incoming food and supplies are inspected Dry Storage All food and supplies are promptly moved to proper storage areas Receiving area is clean and free of food debris, boxes, or other refuse Refrigerated and frozen products are arriving at correct temperature Products supplied by approved suppliers Storage area is dry & well ventilated Hospitality Institute of Australasia SITXFSA001A Implement Food Safety Procedures Workplace Skills Appraisal Page 6 of 9

7 Food Production Stage Criteria for Control Yes No Comment Date All food and paper supplies are stored off the floor All food is labelled with name and delivery date FIFO (First in first out) is used There is no bulging or leaking canned goods in storage Opened bulk-food supplies are stored in containers with tight-fitting lids Food is protected from contamination All surfaces and floors are clean Chemicals and clean supplies are stored away from food and other food-related supplies Cold Storage Thermometer is conspicuous and accurate Student can calibrate a thermometer Proper temperatures are maintained: 5 C or lower in refrigerators and -18 C or lower in freezers All foods are stored off the floor Unit is clean Foods are arranged to permit air circulation Cooked foods are stored above raw foods Proper chilling procedures have been practiced All food is properly wrapped, labelled and dated FIFO (First in first out) is used Food Handling Frozen food is thawed under refrigeration or in cold running water Hospitality Institute of Australasia SITXFSA001A Implement Food Safety Procedures Workplace Skills Appraisal Page 7 of 9

8 Food Production Stage Criteria for Control Yes No Comment Date Food is not allowed to be in the temperature danger zone: (i.e., between 5 C and 60 C) for more than 2 hours Food is tasted using proper method Food is not allowed to become crosscontaminated Food is handled with utensils, clean gloved hands, or clean hands Utensils are handled to avoid touching parts that will be in direct contact with food Reusable towels are only used for sanitizing equipment surfaces and not for drying hands, utensils, floor, etc. Hot / Cold Holding Unit is clean Food is heated to 75 C before placing in hot holding Temperature of food being held is 60 C or above Temperature of cold food being held is 5 C or below Food is protected from contamination Delivery/ Transport Transport containers and carts are regularly cleaned and sanitized Proper temperatures are maintained during transport: at 5 C or below for cold foods and above 60 C for hot foods Transport carts and containers for food are covered Transport vehicle is clean Hospitality Institute of Australasia SITXFSA001A Implement Food Safety Procedures Workplace Skills Appraisal Page 8 of 9

9 (Date) Supervisor / Referee Testimonial To whom it may concern, RE: (insert candidate name) skills in/as (insert industry/job title) I certify that the above named person has: worked at for a period of _ years and has regularly undertaken the following activities within the workplace since commencing employment with this organisation: Initial those skills/ competencies (below) that the candidate has or can successfully perform in the workplace Abides by the Food Act including: Washes hands appropriately Follows workplace health and safety and food handling legislation Works according to policies and procedures Prepares, stores, displays, handles and/or serves food safely Identifies food safety critical control points Identifies hazards involved in food handling, production, storage and service Reports/removes hygiene risks Handles equipment in a safe and hygienic manner Contributes to continuous improvement If you would like any further information or would like to discuss any of the above, I can be contacted on. Yours sincerely Signature Print Name and Position Hospitality Institute of Australasia SITXFSA001A Implement Food Safety Procedures Workplace Skills Appraisal Page 9 of 9