AUSTRALIAN TRAINING SOLUTIONS Assessment Tool Cover Sheet: Food Safety ONLINE

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Silas Norris
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1 AUSTRALIAN TRAINING SOLUTIONS Assessment Tool Cover Sheet: Food Safety ONLINE Units of Competency: SITXFSA001 Use hygiene practices for food safety Training Package: From SIT16 Tourism, Travel & Hospitality Training Package Student Name: Date Enrolled PLEASE UPLOAD THIS DOCUMENT TO THE LMS (ONLINE SYSTEM) ONCE COMPLETED Assessment Instructions: 1. The purpose of this assessment is to determine the candidate s competence in this unit of competency. 2. This is a written assessment and must be completed in a commercial workplace kitchen. If you consider that you have issues w a written assessment, please contact your trainer immediately, who will facilitate alternative arrangements. 3. This assessment is to be completed in English. If you consider that you have issues with an assessment requiring English to be t responding language, please contact your trainer immediately, who will facilitate alternative arrangements. 4. If this assessment is inconsistent with your culture, please contact your trainer immediately, who will facilitate alternative arrangements. 5. This assessment will be reviewed upon appeal and may be re- assessed. 6. Upon provision of your assessment results, your trainer/assessor is able to provide additional information on interpreting the assessment outcomes and guidance on future options. 7. You have 5 attempts at the online exam. Refer to website or contact ATS for more details. Student Declaration In signing the Assessment Summary below I acknowledge that:! I have read and understand the details of the assessment.! I have been informed of the conditions of the assessment and the appeals process (please refer to the Student Handbook available the ATS website I have been informed of the learning, literacy and numeracy skills required to complete this course.! I agree to participate in this assessment.! I certify that the attached is my own work. Participant Signature: Date: PERSONAL DETAILS Surname: First Name: Middle Name: Title: Mr / Mrs / Ms / Miss Gender: Male " Female " Date of Birth: / / Home Phone: Mobile: Residential Address: Suburb: State: Postcode: Postal Address (if different): Suburb: State: Postcode: In which country were you born? Do you speak a language other than English at home and if so, what language/s?

2 How well do you speak English? Very well " Well " Not well " Not at all " Are you of Aboriginal or Torres Strait Islander origin? Yes, Aboriginal " Yes, Torres Strait Islander " No " Do you consider yourself to have a disability, impairment or long term condition? Yes " No " If Yes, please indicate the areas of disability, impairment or long term condition: EDUCATION & EMPLOYMENT DETAILS What is your highest COMPLETED school level & in which year did you complete this level? Are you still attending secondary school? Yes " No " USI number? If yes, which school are you attending? Have you successfully completed a qualification (Certificate/Diploma/Degree) & if yes, what qualification? What best describes your employment status? Please circle one of the following: Full- time Part- time Casual Contractor Self- employed Temporary Unemployed Retired What best describes the main reason you are undertaking this course? Assessment Results (office use only) Units of competency being assessed Food Safety SITXFSA001 Assessments Date/s assessed Competent / Not yet competent Workplace Assessment Assessor Name Assessor signature Online Exam Attempts (Date & Result) Comments (Online Exam): Deemed Competent Not Yet Competent Certificate No: Date Issued:

3 Food Safety Online: Workplace Assessment Student Name: Date Completed: Workplace Assessment: Complete the attached workplace assessment at your food business or one that you have access to. The kitchen must be a commercial kitchen with a cool room and/ or commercial refrigeration units and have access to hot OR cold display unit(s). You will also need a thermometer. Refer to your notes, your Supervisor/ Manager and ATS for assistance and advice. Task 1: Task 2: Task 3: Temperature Monitoring check and record temperatures Hand- washing Demonstration practical demonstration following correct procedure Cleaning Roster design a cleaning roster for daily and weekly use Instructions for the Workplace Supervisor Thank you for assisting the student complete their Food Safety workplace assessment. By signing below you are acknowledging that you sighted them complete the task and that to the best of your knowledge, the form has been completed by the student. Workplace Supervisor Declaration In signing the Assessment Summary below I acknowledge that:! you sighted the student/employee complete the workplace assessment! the attached is the above student/employee s own work. You may be contacted by an assessor from ATS. Do you agree to be contacted by to confirm that the student completed the assessment? " Yes " No Commercial Kitchen / Business Name: Commercial Kitchen / Business Address: Commercial Kitchen/ Business Phone: Workplace Representative s Name: Workplace Representative s Signature: Date:

4 Task 1: Temperature Monitoring Conducted By: Date Conducted: Check and Record Temperatures: Fridge 1 (0-5 C) Freezer (- 10 / - / - 18 C) Cooking or Reheating Temperatures (Reach <75 C) Display Temperatures (Cold C) OR (Hot - 60 C<) Time of Monitoring e.g. 10am Temp: e.g. 4 C Fresh food item: (note item) Frozen food item: (note item) Task 2: Hand- washing Demonstration: Conducted By: Date Conducted: All food premises must have hand- washing facilities available with a soap dispenser and disposable towel dispenser. Hand- washing must not occur in same sink as food preparation & washing occurs in. Step- by- step hand- washing procedure Completed (tick) 1. Use anti- bacterial soap and warm running water (approx C) 2. Rub hands thoroughly for 20 seconds 3. Wash all surfaces on hands, including fingernails, between fingers and wrists 4. Rinse hands 5. Dry hands thoroughly with a single use towel Witnessed By: (name) (signature)

5 Task 3: Cleaning Roster Include at least fifteen separate pieces equipment or surfaces within the commercial kitchen you are creating the cleaning roster for: Area / Item to be cleaned Frequency How Who is e.g. Fridge, Bench, e.g. Daily, weekly, e.g. Wash with detergent and hot responsible Microwave monthly water e.g. Kitchen hand

Student Enrolment Form

Student Enrolment Form Applicant Details: Family Name: Title: First Given Name: Second Given Name: Preferred Name: Gender: Male Female Birth Date: Home Number: Mobile Number: Home address: postal address: Course details: Course