HLTFSE001 – Follow basic food safety practices

Workplace Observation Assessment

Workplace Observation Assessment
Student name
Student email address
Workplace Supervisor name
Workplace Supervisor contact number
Workplace Supervisor email address
Workplace Supervisor title
Workplace Supervisor Qualification ☐ Certificate III in Early Childhood Education and Care

☐ Diploma in Early Childhood Education and Care

☐ Other Qualification (specify below)

Other Qualification (Industry relevant)
Unit Code and Title HLTFSE001 – Follow basic food safety practices

Basic Food Safety Practices

About this Assessment
This Workplace Observation Assessment requires you to complete three (3) tasks at your workplace where you are required to follow basic food safety principles and comply with personal hygiene, maintain food safety, contribute to the cleanliness of food handling areas and dispose of food.

If you do not currently have a workplace you may perform the tasks in a food service environment such as the home. All food service environments must meet the resource requirements described in the next section. If performing the tasks in an environment without policies and procedures (e.g. the home), please refer to the policies on Little.ly’s Educator Hub.

If simulating the tasks outside a workplace, please note that wherever “Workplace Supervisor” is mentioned in this assessment, a volunteer participant can be used instead.

 

Assessment resource requirements
To complete this Workplace Assessment, you must ensure you have:

·         Access to the appropriate resources:

–        Computer, printer, internet, and email software

–        Microsoft Word or a similar program

–        A workplace environment

·         Access to volunteer participants to observe you performing tasks and to participate in role plays as your workplace supervisor.

–        It is recommended that these volunteer participants are over the age of 18 and have general food safety knowledge (e.g. using PPE to prepare food, proper dish cleaning, food contamination prevention etc.)

·         Access to food service and food safety programs, policies and procedures from your workplace (use Little.Ly if you do not have a workplace with these policies and procedures)

·         Access to food service facilities, equipment and utensils for handling, storing and disposing of food and beverages

·         Access to single-use items, which may include but is not limited to:

–        Plates

–        Spoons and forks, knives, chopsticks, straws

·         Access to appropriate personal protective clothing and footwear such as:

–        Apron

–        Hairnet

–        Closed-toe footwear

–        Food handling gloves

·         Access to food and beverages, which may include any two (2) of the following (this can be simulated if you do not have food or beverages that fit this criteria):

–        Has been served to another person

–        Has been sitting outside for a length of time outside of its appropriate temperature control

–        Has passed its use-by date

–        Shows signs of perishing

–        Has been exposed to environmental factors that may lead to food-borne illnesses (food in contact with a dirty surface or has been in contact with an ill person)

·         Access to cleaning equipment and various chemicals and/or cleaning agents

·         Access to first aid kit with blue coloured bandages

·         Access to a dishwasher and/or sink to wash utensils

·         Access to handwashing facilities and equipment such as:

–        A washbasin with hot and cold water

–        Liquid soap

–        Towel, tissues or hand dryer facility

·         Modelling of industry operating conditions

–        Access to Food Safety Standards Chapter 3 (Food Standards Australia New Zealand, Food Standards Code) Food Standards Chapter 3
(If link is unavailable, please use the saved version of the website located at the rear of this document).

·         Access to the supporting templates and supporting documents

The following document/template can be found within this Workplace Observation Assessment document:

–        Task 3 Safety and Corrective Actions template

ASK FOR HELP WITH THIS ASSIGNMENT

Instructions for the Student
You are required to complete all tasks at your workplace or simulated workplace (such as your home) with access to the resources specified in ‘Assessment Resource Requirements’. You must follow the task instructions provided and complete the assessment task where the Workplace Supervisor (played by a volunteer participant, if not conducting the tasks in a workplace) will observe you. Specifically, you will complete the following tasks:

·         Task 1: Requires you to complete cleaning, food handling and food storage and/or disposal on two (2) occasions. You will also be required to demonstrate correct handwashing procedures at four (4) appropriate times.

·         Task 2: Requires you to read the scenarios provided and complete two (2) role play tasks at your workplace where you are required to report health and/or illness by following the policies and procedures at your workplace. You must also follow organisational procedures for wearing bandages and dressings at the workplace and ensure that you have identified and reported indicators of pest presence at the workplace. If simulating this assessment, refer to Little.Ly’s policies and procedures.

·         Task 3: Requires you to read the scenario and identify, correct and report at least two (2) processes or practices that are inconsistent with the food safety program.

Role plays provide an opportunity for you to be observed completing a task which asks you to apply the skills and knowledge you have acquired. Use the following tips to help you complete the activity:

·         Review the task thoroughly before you get started, and make sure you understand what you are required to do.

·         Consider WHS and always work safely

·         When being observed, clearly demonstrate your skills

 

Little.ly Early Learning Centre
The following assessments include the use of a simulated childcare centre called Little.ly Early Learning Centre:  www.littlely.eduworks.com.au.

The simulated business has been developed based on real childcare centres and you should familiarise yourself with the services, employee structures and templates located in the Educator Hub tab.

To access the site please click on this link:

www.littlely.eduworks.com.au and click on the ‘Educator Hub Login

·         Username: FE.Student

·         Password: FE.Student01

If you have any questions on how to navigate the simulated business, please refer back to your induction module at the start of the course to the Little.Ly Early Learning Centre Guide.

Instructions for the volunteer participants
Guidance to volunteer participants about this task

The purpose of this assessment is for students to demonstrate that they can follow basic food safety practices.

Students will participate in role plays, and you will play the role of the Workplace Supervisor in each case. The student will use the scenario information provided within this document, and you will use the Observation Checklist to ensure the student demonstrates the task deliverables. Students should give you adequate notice of the date of the role plays and the opportunity to rehearse if required.

Specifically, students will complete the following tasks:

·         Task 1: Requires students to complete cleaning, food handling and food storage and/or disposal on two (2) occasions. Students will also be required to demonstrate correct handwashing procedures at four (4) appropriate times.

·         Task 2: Requires students to read the scenarios provided and complete two (2) role play tasks at your workplace where they are required to report health and/or illness by following the policies and procedures at the workplace. Students are also required to follow organisational procedures for wearing bandages and dressings at the workplace and ensure that they have identified and reported indicators of pest presence at the workplace to the Workplace Supervisor (you)

·         Task 3: Requires students to read the scenario and identify, correct and report at least two (2) processes or practices that are inconsistent with the food safety program.

For Task 3, you must ensure the student has access to the following:

·         Access to food service and food safety programs, policies and procedures from the workplace

·         Modelling of industry operating conditions

The roleplays should be held in a realistic, simulated workplace environment. The environment should not be free from interruption and distraction and should be as real-world as possible.

ASK FOR HELP WITH THIS ASSIGNMENT

Observing role plays

Use the checklist in Task 1, Task 2 and Task 3 Observation Checklists to record the outcomes of these role plays.

Arrangements for redoing the role plays

Where students do not correctly or adequately demonstrate the skills and knowledge required of this task, they will need to be given feedback. Depending on their level of performance and the types of areas in which they did not show competence, you may:

·         Let them redo the task immediately after consideration of feedback

·         Request they undertake further learning and redo the task at a later date — in this case, provide the student with a new date for the role plays to be undertaken

·         Discuss timeframes for reassessment with the student when you tell them the outcome for this roleplay

Please note: A qualified trainer and assessor will review and assess all the submitted comments and assessment evidence to determine the students’ competence and abilities against the unit of competency requirements.  A trainer and assessor will ensure that each assessment has been sufficiently completed and determine the final outcome.

Basic Food Safety Practices

                Task overview
For this part of the assessment, you will be observed by your Workplace Supervisor on two (2) occasions where you will be required to complete duties such as:

·         Cleaning

·         Food handling

·         Food storage

Task 1 Instructions
To complete this task, you and your Workplace Supervisor will need to:

·         Ensure that you complete the task deliverables as specified in the Observation Checklist in a workplace kitchen where you will be required to undertake typical food handling duties, clean equipment, store food items and tidy your work area

·         Ensure that you have identified and followed the correct procedure for handwashing at least four (4) appropriate times

·         Ensure that you have cleaned and tidied work areas at least two (2) times to avoid contamination and pests

·         Ensure that you have handled food items according to the workplace food safety program

·         Ensure that you have identified and followed correct food disposal procedures for at least two (2) food items

·         Ensure that you have stored, used and disposed of single-use-items to avoid cross-contamination

Task resource requirements
The following equipment and resources must be provided at the workplace:

·         Access to food service and food safety programs, policies and procedures from your workplace

·         Access to food service facilities, equipment and utensils for handling, storing and disposing of food and beverages

·         Access to single-use items, which may include but is not limited to:

–        Plates

–        Spoons and forks, knives, chopsticks, straws

·         Access to appropriate personal protective clothing and footwear such as:

–        Apron

–        Hairnet

–        Closed-toe footwear (arranged by the student)

–        Food handling gloves

·         Access to food and beverages which:

–        Has been served to another person

–        Has been sitting outside for a length of time outside of its appropriate temperature control

–        Has passed its use-by date

–        Shows signs of perishing

–        Has been exposed to environmental factors that may lead to food-borne illnesses (food in contact with a dirty surface or has been in contact with an ill person)

·         Access to cleaning equipment and various chemicals and/or cleaning agents

·         Access to a dishwasher and/or sink to wash utensils

·         Access to handwashing facilities and equipment such as:

–        A washbasin with hot and cold water

–        Liquid soap

–        Towel, tissues or hand dryer facility

·         Modelling of industry operating conditions

·         Access to Food Safety Standards Chapter 3 (Food Standards Australia New Zealand, Food Standards Code) Food Standards Chapter 3
(If link is unavailable, please use the saved version of the website located at the rear of this document.)

 

(Workplace Supervisor to Complete)

 

Task 1 Observation Task Checklist
Instructions: Please tick ‘Yes’ or ‘No’ for each item in the list below Occasion 1 Occasion 2
Yes No Yes No
During the observation, did you observe the student:
1.    Comply with personal hygiene standards as required by the food safety program. This includes:
a.    Following personal hygiene procedures, which may include but is not limited to:
–        Looking after hygiene and presentation such as showering, using antiperspirant products
–        Having clean, neat and tidy hair (long hair is pulled away from the face and secured)
–        Avoiding wearing jewellery as it is hard to cleanse properly and can carry bacteria which may contaminate food
–        Avoid wearing nail polish as it prevents from seeing whether the nails are clean
b.    Washing hands properly and thoroughly:
–        Whenever hands are likely to be a source of contamination of food;
–        Immediately before working with ready-to-eat food after handling raw food; and
–        Immediately after using the toilet
Second attempt (if first was not satisfactory)
2.    Wear appropriate clothing and personal protective clothing and footwear. This includes:
–        Freshly laundered and ironed uniform
–        Appropriate closed-toe footwear
–        Wearing a clean apron
–        Using gloves at all times when handling food
–        Using hair net to secure the hair in place
Second attempt (if first was not satisfactory)
3.    Maintain cleanliness to avoid contamination which includes but is not limited to:
–        Avoiding wearing jewellery as it acts as a reservoir for food-borne pathogens
–        Avoiding wearing nail polish, it prevents from seeing whether the nails are properly clean and may contaminate the food as it may chip
Second attempt (if first was not satisfactory)
4.    Maintain the workplace by cleaning and tidying up the workplace. This includes:
–        Ensuring work area (benches, tables, floors) as well as equipment (kitchen appliances, ovens, utensils) is clean
–        Ensuring sufficient and appropriate cleaning agents and equipment is used (appropriate chemicals, cloths, mops, vacuum)
–        Ensuring cleaning and sanitising of specific equipment under the following circumstances:

o   Eating and drinking utensils- immediately before and after each use

o   Whenever food that comes into contact with the surface that is likely contaminated

Second attempt (if first was not satisfactory)
5.    Comply with measures at the workplace to prevent pests from entering food premises. This includes:
–        Storing inappropriate food location using appropriate containers (storing food items in fridge, freezer, cupboard or shelf)
–        Keeping all equipment and utensils clean and tidy
–        Maintaining a clean and clear benchtop by wiping regularly and floor space is cleaned thoroughly by ensuring all bits and pieces of food are disposed
–        Ensuring all equipment that is used to prepare food is cleaned thoroughly using an appropriate cleaning solution
–        Ensuring dishes that are used must not be stored in the sink instead washed in a dishwasher or by hand in hot soapy water
–        Identify and follow correct handwashing procedure for two (2) occasions after cleaning and tidying the work areas by using appropriate facilities. This includes following the steps for the correct handwashing procedure:
o   Rinsing hands with water
o   Use soap
o   Wash the palms
o   Scrub each finger with soap lather
o   Ensure fingers are interlaced
o   Clean the base of the thumbs
o   Scrub nails
o   Wash the wrist
o   Rinse off the soap
o   Dry hands with towel, tissue or dryer
o   Ensure that hands are clean
Second attempt (if first was not satisfactory)
6.    Handle and store food according to the food safety program. This may include but is not limited to:
–        Ensuring food is stored in the correct conditions in a timely manner to prevent the likelihood of contamination
–        Ensuring high-risk foods are stored at 5 degrees C or below or at 60 degrees C or above
–        Ensuring raw foods are stored in suitable containers
–        Avoiding refreezing of thawed foods
–        Ensuring the use-by dates are checked and observed before use
Second attempt (if first was not satisfactory)
7.    Store, use and dispose of single-use items such as napkins, paper cups, single-use cutlery such as spoons, forks, knives, chopsticks, straws, stir sticks
a.    Storing single-use items in appropriate cupboard or shelf, if not in use, to avoid contamination
b.    Using single-use items only once and ensuring they are disposed of after use
c.    Dispose off single-use items if it comes in contact with the food or mouth of the person
Second attempt (if first was not satisfactory)
8.    Identify and dispose off at least two (2) food items (one for each occasion) by following the correct food disposal procedure, which includes:
–        Identifying the reason for the disposal of food from the following:

o   Has been served to another person

o   Has been sitting outside for a length of time outside of its appropriate temperature control

o   Has passed its use-by date

o   Shows signs of perishing

o   Has been exposed to environmental factors that may lead to food-borne illnesses (food in contact with a dirty surface or has been in contact with an ill person)

Specify the reason identified by the student: (Workplace Supervisor to specify)

 

 

–        Following correct procedure to dispose of food which may include but is not limited to the following:
o   Ensuring there is no mix up of food waste and other waste
o   Ensuring the food items to be disposed of is stored in garbage bins, compost bins or food waste bins provided by the local council
o   Following disposal requirements according to food type (E.g., Liquids not being suitable for garbage bins or meat and dairy products not being suitable for compost bins)
o   Ensuring the bins are labelled appropriately for easy disposal
o   Following hygienic, efficient and environmentally friendly ways is practiced to dispose of food
–        Identify and follow correct handwashing procedure for two (2) occasions after disposing of food by using appropriate facilities. This includes following the steps for the correct handwashing procedure:
o   Rinsing hands with water
o   Use soap
o   Wash the palms
o   Scrub each finger with soap lather
o   Ensure fingers are interlaced
o   Clean the base of the thumbs
o   Scrub nails
o   Wash the wrist
o   Rinse off the soap
o   Dry hands with towel, tissue or dryer
o   Ensure that hands are clean
Second attempt (if first was not satisfactory)

ASK FOR HELP WITH THIS ASSIGNMENT

Basic Food Safety PracticesWorkplace Supervisor feedback about the student’s overall performance during this task. Comments must describe what the student actually did and how they met the requirements of each observable task. Feedback can be specific to the tasks.
Student name
Student signature
Date signed
Workplace Supervisor name
Workplace Supervisor signature
Date signed

 

*Note to Workplace Supervisor

It is a requirement that all signatures must be done by hand or by inserting a proper electronic signature, where the image is fixed and cannot be moved. Signatures typed in Microsoft Word will not be accepted.

 

*Trainer and Assessor details and marking may be completed using the internal Learning Management System – rather than signing the paper-based copy.

 

Assessor Overall Feedback
Satisfactory Not Yet Satisfactory
Date: Date:
Comments:

ASK FOR HELP WITH THIS ASSIGNMENT

Task 2: Roleplays

 

                Task overview
For this part of the assessment, you are required to read the scenarios given and complete two (2) role play tasks at your workplace. Your Workplace Supervisor will observe you during the role plays.
Task 2 Instructions
To complete this task, you and your Workplace Supervisor will need to:

·         Ensure that you have reported health and/or illness by following the organisational policies and procedures and demonstrating continuing participation in food services

·         Ensure that you have followed organisational requirements for wearing bandages and dressings

·         Ensure that you have identified and reported indicators of pest presence at the workplace

Task resource requirements
·         Access to food service and food safety programs, policies and procedures from your workplace. If you are simulating the workplace environment, please use the policies and procedures for Little.Ly.

·         Access to appropriate clothing and footwear

·         Access to personal protective clothing (PPE) and wound dressings which includes:

–        A first aid kit with blue coloured bandages

·         Access to handwashing facilities and equipment

·         Modelling of industry operating conditions

·         Access to Food Safety Standards Chapter 3 (Food Standards Australia New Zealand, Food Standards Code) Food Standards Chapter 3
(If link is unavailable, please use the saved version of the website located at the rear of this document.)

 

Roleplay 1
You work at Little.ly in the kitchen as a kitchen hand. During your work in the kitchen in the morning, you have realised that you have been sneezing and have been experiencing discharge from the nose and eyes. You have a sore throat and have been feeling ill. You will need three days to recover and get back to work. Your organisations’ policies and procedures related to reporting illness and/or health conditions are as follows:

 

A.    Report to your Workplace Supervisor (orally) if you have any vomiting, diarrhoea, fever or sore throat, including any other symptoms while you are at work

·         Inform your Workplace Supervisor immediately if you have any lesions or discharges from your ears, eyes, nose and mouth, as these could contaminate food

·         Do not handle any food where there is a chance you might make the food unsafe or unsuitable because of your illness

·         Inform Workplace Supervisor if you know or if you think you may have contaminated the food and if the food is unsafe to be consumed

·         Do not return to work until you have been symptom-free for at least 48 hours

 

B.    Inform the Workplace Supervisor via email that you are ready to return. The email must contain the following information:

·         Name and work position

·         Number of days of absence (specify date three days prior to the email being sent to the Workplace Manager)

·         Return date

 

C.    When you return to work, you realise that you have suffered minor abrasions and cuts during work. You must appropriately cover and dress these wounds following safety guidelines. The organisation policies and procedures for wearing bandages and dressings are as follows:

·         Protect any wounds such as cuts and abrasions

·         Use Little.ly approved bandages and dressings only while at work

·         Use blue coloured, waterproof bandages to cover cuts and wounds and no time during work, flesh coloured bandages will be used.

 

(Workplace Supervisor to complete)

Task 2 – Roleplay 1 Observation Task Checklist
Instructions: Please tick ‘Yes’ or ‘No’ for each item in the list below Roleplay 1
Yes No
During the observation, did you observe the student:
1.    Report to the Workplace Supervisor regarding their health condition/illness by communicating with them orally
Second attempt (if first was not satisfactory)
2.    Follow organisational policies and procedures while communicating with the Workplace Supervisor. This includes:
–        Reporting to the Workplace Supervisor regarding their illness
–        Informing the Workplace Supervisor immediately regarding discharge from nose and eyes
–        Ensuring no food handling duties are performed
–        Informing the Workplace Supervisor if they think or know of food contamination as a result of their illness
–        Sending an email to the Workplace Supervisor regarding resuming work and continuing participation in food services
Second attempt (if first was not satisfactory)
3.    Follow organisational policies and procedures for wearing bandages and dressing. This includes:
–        Protecting any wounds such as cuts and abrasions by promptly applying a bandage or a dressing
–        Use Little.ly approved bandages and dressings only while at work
–        Use blue coloured, waterproof bandages to cover cuts and wounds and no time during work, flesh coloured bandages will be used.
Second attempt (if first was not satisfactory)

 


Workplace Supervisor feedback about the student’s overall performance during this task. Comments must describe what the student actually did and how they met the requirements of each observable task. Feedback can be specific to the tasks.
Student name
Student signature
Date signed
Workplace Supervisor name
Workplace Supervisor signature
Date signed

 

*Note to Workplace Supervisor

It is a requirement that all signatures must be done by hand or by inserting a proper electronic signature, where the image is fixed and cannot be moved. Signatures typed in Microsoft Word will not be accepted.

 

*Trainer and Assessor details and marking may be completed using the internal Learning Management System – rather than signing the paper-based copy.

 

Assessor Overall Feedback
Satisfactory Not Yet Satisfactory
Date: Date:
Comments:

 

 

Roleplay 2
You work at Little.ly in the kitchen. It is a regular day at work, and you have reported for your morning shift. You enter the kitchen and find gnaw marks on the counter table, and the boiler wire has been chewed on. You have also noticed some pest droppings near the dry storage area. The wall just outside the kitchen is damaged with noticeable paint cracks, and this looks like a major termite infestation.

The organisational policies and procedures require you to report indicators of pest presence within the workplace by:

·         Identifying the signs of pest and vermin infestation within the vicinity

·         Reporting on the pest and vermin infestation by discussing the same with the Workplace Supervisor

·         Reaching a conclusion and finalising steps to be taken (Pest control treatment according to the infestation identified)

(Workplace Supervisor to complete)

Task 2 (Roleplay 2) Observation Task Checklist
Instructions: Please tick ‘Yes’ or ‘No’ for each item in the list below Roleplay 2
Yes No
During the observation, did you observe the student:
1.    Identify the indicators of pest presence. This includes the following:
–        Gnaw marks on the counter table
–        Boiler wire being chewed on
–        Pest droppings near the dry store
–        Wall damaged and paint cracks
Second attempt (if first was not satisfactory)
2.    Follow organisational policies and procedures to report pest presence at the workplace. This includes:
–        Discussing the signs identified according to the scenario
–        Concluding and identifying steps to be taken. This includes:

o   Pest control treatment

Second attempt (if first was not satisfactory)

 


Workplace Supervisor feedback about the student’s overall performance during this task. Comments must describe what the student actually did and how they met the requirements of each observable task. Feedback can be specific to the tasks.
Student name
Student signature
Date signed
Workplace Supervisor name
Workplace Supervisor signature
Date signed

 

*Note to Workplace Supervisor

It is a requirement that all signatures must be done by hand or by inserting a proper electronic signature, where the image is fixed and cannot be moved. Signatures typed in Microsoft Word will not be accepted.

 

*Trainer and Assessor details and marking may be completed using the internal Learning Management System – rather than signing the paper-based copy.

Assessor Overall Feedback
Satisfactory Not Yet Satisfactory
Date: Date:
Comments:
                Task overview
For this part of the assessment, you will read the scenario provided and follow the instructions that require you to identify, correct and report at least two (2) practices and processes that are not consistent with the food safety program.

·         Identify at least two (2) processes or practices that are not consistent with the food safety program

·         Correct and report at least two (2) processes or practices that are not consistent with the food safety program

Task 3 Instructions
To complete this task, you and your Workplace Supervisor will need to:

·         Read the two (2) scenarios provided and:

–        Ensure that you have identified at least two (2) practices or processes that are not consistent with the food safety program. You will use the Task 3 Safety and Corrective Actions template to list at least two (2) identified practices or processes that are not consistent with the food safety program.

–        Ensure that you correct any unsafe food practices in the workplace, including identifying and correcting at least two (2) processes or practices that are not consistent with the food safety program. You will specify the corrective actions for each practice or process identified in the previous step using the Task 3 Safety and Corrective Actions template

–        Send an email to your Workplace Supervisor to submit the completed Safety and Corrective Actions template and report the unsafe practices or processes followed and the corrective actions needing to be taken to correct them. Refer to the scenario below for the information needing to be reported. Ensure that you have reported any unsafe food and hygiene practices, including reporting at least two (2) processes or practices that are not consistent with the food safety program. In the email, please also include details of any corrective actions you have taken within the level of your own responsibility to deal with the issues.

 

Please note: You must identify, correct and report at least two (2) processes or practices from Scenario 1 that is not consistent with the food safety program.

Task resource requirements
The following equipment and resources must be provided at the workplace:

·         Access to food service and food safety programs, policies and procedures from your workplace. If you are simulating the workplace environment, please use the policies and procedures for Little.Ly.

·         Modelling of industry operating conditions

·         Access to Food Safety Standards Chapter 3 (Food Standards Australia New Zealand, Food Standards Code) Food Standards Chapter 3
(If link is unavailable, please use the saved version of the website located at the rear of this document.)

The following template/documentation can be found within this Workplace Observation Assessment:

·         Task 3 Safety and Corrective Actions template

Scenario 1
This morning you are working in the kitchen. It is 7:00 am, and your teammates are preparing breakfast.

·         Terry asks Zhang to chop vegetables. While Zhang looks for a green chopping board, Terry asks him to use a white one as the green chopping board cannot be found anywhere. Terry uses a dirty tea towel, and she does not wash her hands after working with raw eggs before preparing fruit.

·         Terry sees that cream dated 15/11 is at the front of the fridge, while cream dated 14/11 is behind. Terry continues her checks to find that fish is defrosting on the top shelf of the cool room right above yesterday’s fruit and vegetable delivery. Terry enters the dry store to see evidence of a cockroach infestation. ‘Oh, no’, she sighs, ‘they’re back’. As Terry heads towards the workbenches, she sees several dirty utensils and a mixer that hasn’t been cleaned properly from the night before. There is a chemical delivery (detergents, etc.) that has been left next to the flour, sugar and cocoa.

Today you are annoyed by the lack of care and disregard for food safety and hygiene displayed by your teammates. You know you must say something to your manager.

Task 3 Safety And Corrective Actions Template

Identify at least two (2) practices or processes that are not consistent with the food safety program.
Identify at least one (1) corrective action for each practice or process identified

(Workplace Supervisor to complete)

Task 3 Observation Task Checklist
Instructions: Please tick ‘Yes’ or ‘No’ for each item in the list below Roleplay
Yes No
During the observation, did you observe the student:
1.    Identify and document at least two (2) processes or practices that were not consistent with the food safety program using Task 3 Safety and Corrective Actions template
Second attempt (if first was not satisfactory)
2.    Documented at least one (1) corrective action for each process or practice identified by using the Task 3 Safety and Corrective Actions template
Second attempt (if first was not satisfactory)
3.    Reported at least two (2) processes or practices and at least one (1) corrective action for each practice or process identified verbally by meeting the Workplace Supervisor/Manager.

This includes:

–        Using the completed Task 3 Safety and Corrective Actions template
–        Using appropriate oral communication skills to convey the two (2) processes and practices
Second attempt (if first was not satisfactory)

 


Workplace Supervisorfeedback about the student’s overall performance during this task. Comments must describe what the student actually did and how they met the requirements of each observable task. Feedback can be specific to the tasks.
Student name
Student signature
Date signed
Workplace Supervisor name
Workplace Supervisor signature
Date signed

*Note to Workplace Supervisor

It is a requirement that all signatures must be done by hand or by inserting a proper electronic signature, where the image is fixed and cannot be moved. Signatures typed in Microsoft Word will not be accepted.

 

*Trainer and Assessor details and marking may be completed using the internal Learning Management System – rather than signing the paper-based copy.

 

Assessor Overall Feedback
Satisfactory Not Yet Satisfactory
Date: Date:
Comments:

Basic Food Safety Practices

Submission checklist


EVIDENCE SUBMISSION CHECKLIST
General instructions for the student:

·         Ensure that all signatures/initials in your submissions must be dated.

·         Complete the assessment sub-tasks in the order given.

·         You must ensure that you read all instructions carefully before the task begins.

·         You MUST submit all the evidence as specified below.

·         Should you have any concerns, please contact the Assessor at Foundation Education.

 

The student has completed the Workplace Assessment Tasks and submitted the evidence for each Part and/or Task as specified below: Please tick mark against each evidence submitted by the student. Tick mark against each evidence submitted by the student.
Task 1: Food handling and storage
·         Task 1 Observation Checklist
Task 2: Roleplays
·         PDF copy of the email

·         Roleplay 1 Observation Checklist

·         Roleplay 2 Observation Checklist

Task 3: Safety and corrective actions
·         Task 3 Safety and Corrective Actions template

·         Task 3 Observation Checklist

Food service and food safety programs, policies and procedures from the workplace

CLICK HERE TO ORDER NOW