SITXFSA001_Assessment 2.docx - Assessment Tasks and...

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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 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date Assessment Guidelines
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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 SSH to complete Resource Requirements Refer to the Assessment conditions attached to the Futura Group 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.
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