Observable skillstasks the learner is required to

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Observable skills/tasks the learner is required to demonstrate Satisfactory Element 1: Follow hygiene procedures and identify food hazards. Y N 1.1.Follow organisational hygiene procedures. 1.2.Report unsafe practices that breach hygiene procedures promptly. 1.3.Identify food hazards that may affect the health and safety of customers, colleagues and self. 1.4.Remove or minimise the hygiene hazard and report as appropriate for follow-up. Element 2: Report any personal health issues Y N 2.1.Report personal health issues likely to cause a hygiene risk. 2.2.Report incidents of food contamination resulting from personal health issues. 2.3.Cease participation in food handling activities where own health issue may cause food contamination. Element 3: Prevent food contamination Y N 3.1.Maintain clean clothes, wear required personal protective clothing, and only use organisation-approved bandages and dressings. 3.2.Prevent food contamination from clothing and other items worn. 3.3.Prevent unnecessary direct contact with ready to eat food. 3.4.Ensure hygienic personal contact with food and food contact surfaces. 3.5.Use hygienic cleaning practices that prevent food-borne illnesses. Element 4: Prevent cross-contamination by washing hands Y N 4.1.Wash hands at appropriate times and follow hand washing procedures consistently. 4.2.Wash hands using appropriate facilities Observation dates 23.05.2019 30.05.2019 06.06.2019 13.06.2019 20.06.2019 27.06.2019 04.07.2019 SIT Version 1.1 4 of 9 ©AILFE August 2017
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Commercial Cookery Practical Observation Form Student: ________ Class: ___B__________ Term: ____1________ Trainer: _PAUL DESPORT_________ Unit: __SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY Elements to be observed No. TASK SELF EVALUATION 1 Follow organisational hygiene procedures Washing hands before start cooking, wear uniform, safe shoes. 2 Report unsafe practices that breach hygiene procedures promptly Incorrect cutting board use (vegetables cut from white cutting board) 3 Identify food hazards that may affect the health and safety of customers, colleagues and self. Checking items (ex. Expiration date , defective ingredients) 4 Remove or minimise the hygiene hazard and report as appropriate for follow-up.
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