ASSESSMENT 1 – Direct observation – Demonstration
This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task
Student Name:
Student ID No:
Unit code: SITXFSA001
Unit Title: Use hygienic practices for food safety
Date of Assessment:
Student Declaration: CHEATING & PLAGARISM
In accordance with Glen Institute’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that
I have not cheated or plagiarised any work in all the assessment tasks undertaken in this unit of competency except where
the work has been correctly acknowledged or as per the specific assessment task instructions.
Student Signature: ____________________________
If Not Satisfactory,
Assessment Criteria Satisfactory
please comment
Task 1: Completed Assessor observation checklist attached Yes No
Task 2: Completed Assessor observation checklist attached Yes No
Task 3: Completed Assessor observation checklist attached Yes No
Satisfactory Not Yet Satisfactory If Not Yet Satisfactory – Please identify the re-assessment arrangements:
(Please tick the assessment result for this task)
Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the circumstances
and reasons why this judgment has been made):
Student Declaration: I declare that I have been Assessor Declaration: I declare that I have conducted
assessed in this assessment task, have been provided a fair, valid, reliable and flexible assessment with this
with feedback and I have been advised of my result. I student, and I have provided appropriate feedback
also am aware of my appeal rights
Student name: _____________________________ Assessor Name: _____________________________
Signature: ____________________________ Signature: ____________________________
Date: ____/_____/_____ Date: ____/_____/_____
Five Diamonds Group Pty Ltd T/A Glen Institute CRICOS Code: 03632K RTO Code: 41380
Version: 1.0 Page 1 of 3
SITXFSA001 Use hygienic practices for food safety
ASSESSMENT 1 – Direct observation – Demonstration
Assessment Guidelines for Student:
Conditions of assessment:
This assessment will be conducted in Glen Institutes Training kitchen.
You will be required to complete the tasks listed under Task to be completed by the student within the
timeframe provided by your assessor.
Your evidence submitted for this Assessment Task will be graded as either S – Satisfactory or NS – Not
Satisfactory. Your Assessor will provide you with feedback.
If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In this case
you will be provided with clear and constructive feedback based on the assessment decision so that you can
improve your skills / knowledge prior to reassessment.
If you require an allowable adjustment to this assessment procedure you should discuss this with your
assessor
If you are dissatisfied with an assessment decision you should make an appeal to Glen Institute in writing no
longer than 10 days following advice of the assessment decision
Context of and specific resources for assessment
Glen Institute’s “hygienic practices for food safety policy”
Access to Glen Institute’s training kitchen with designated hand washing sink
Food safety plan
Food safety Standards
Tasks to be completed by the student (this assessment comprises of 3 tasks)
Task 1
After reading the Glen Institute’s hygienic practices for food safety policy you required to
Present yourself in complete Chef’s uniform in Glen Institute’s training kitchen on the date and time advised
by your assessor.
Evidence to be provided by the student for this Task:
Presenting themselves in complete Chef’s uniform in Glen Institute’s training kitchen on the date and time
advised by the assessor as per the Glen Institute’s hygienic practices for food safety policy.
Your assessor will be assessing you on
Your ability to correctly follow Glen Institute’s hygienic practices for food safety policy and adhering to
date and time advised by the assessor
Five Diamonds Group Pty Ltd T/A Glen Institute CRICOS Code: 03632K RTO Code: 41380
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SITXFSA001 Use hygienic practices for food safety
Task 2
Following the Task 1 and After reading the Glen Institute’s hygienic practices for food safety policy you required
to:
Demonstrate correct hand washing procedure in Glen Institute’s training kitchen with designated hand washing
sink
Evidence to be provided by the student for this assessment:
Take part in the demonstration of correct hand washing procedure in Glen Institute’s training kitchen as per the
Glen Institute’s hygienic practices for food safety policy and instructions from your assessor
Your assessor will be assessing you on
Your ability to correctly follow Glen Institute’s hygienic practices for food safety policy in demonstrating correct
hand washing procedure
Task 3
After completing Task 1 and 2 and reading the Glen Institute’s hygienic practices for food safety policy and Food
safety plan you required to conduct inspection of Glen Institute’s training kitchen. During the inspection you are
required to:
follow Glen Institute’s “Hygienic practices for food safety policy and procedure” always
Clean and sanitise probe thermometer and use it for taking food temperatures
Identify food hazards that may affect the health and safety of customers, colleagues and self
Remove or minimise the hygiene hazard and report as appropriate for follow-up
verbally report unsafe practices that breach hygiene procedures
verbally report incidents of food contamination
Evidence to be provided by the student for this assessment:
Take part in the inspection of Glen Institute’s training kitchen as per the instructions from your assessor and
provide verbal report.
Your assessor will be assessing you on your ability to
Clean and sanitise probe thermometer and use it for taking food temperatures
use probe thermometer for taking food temperatures
correctly follow Glen Institute’s hygienic practices for food safety policy in conducting the inspection
Identify food hazards that may affect the health and safety of customers, colleagues and self
Remove or minimise the hygiene hazard and report as appropriate for follow-up
Maintain clean clothes, wear required personal protective clothing
Prevent food contamination from clothing and other items worn
Prevent unnecessary direct contact with ready to eat food
Ensure hygienic personal contact with food and food contact surfaces
correctly follow Glen Institute’s hygienic practices for food safety policy in demonstrating correct hand
washing procedure
verbally report incidents of food contamination
verbally report unsafe practices that breach hygiene procedures
Five Diamonds Group Pty Ltd T/A Glen Institute CRICOS Code: 03632K RTO Code: 41380
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SITXFSA001 Use hygienic practices for food safety
