Task 2A

.docx

School

Australian Institute of Business *

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Course

SITXWHS001

Subject

Health Science

Date

Oct 30, 2023

Type

docx

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Uploaded by CorporalMosquitoPerson30

Assessment Task 2 –Practical Demonstration-Observation Record Student Name Unit/s being assessed SITXFSA005 Use hygienic practices for food safety Location of observation: ☐ TasTAFE ☐ Workplace ☐ Other Instructions for Assessment Task 2 Performance Task This performance task provides an opportunity for students to demonstrate the skills required for competence in this unit. Students will have access where required to SOP: Standard operating procedures and FSP: food safety monitoring and reporting procedures and associated documentation. This performance task requires the student to demonstrate use of safe food handling practices in food handling work functions in line with organisational hygiene procedures on at least three (3) occasions Students must demonstrate procedures to: • identify food hazards • report unsafe practices • report incidents of food contamination. The student must be observed completing every task to a satisfactory level. Observation will be conducted within the TasTAFE kitchen or workplace and be conducted under typical workplace time constraints and conditions Students will be given immediate feedback if standards are not satisfactory and given opportunity to be re-assessed. Legend:  SOP: S tandard operating procedures  FSP: food safety plan  S satisfactory  NS not satisfactory PRACTICAL Satisfactory ☐ Not Satisfactory ☐ TasTAFE Assessor/s: Assessor signature: (digital signatures are allowed) Date: SITSS00069- Practical observations 2A.2- Correct uniforms + PPE Page 1 of 2 Date: 29/05/2023 Version 1.0

TASK 2A.2 Correct Uniform - PPE Student Instructions: Food handlers must: • Take all practicable measures to prevent unnecessary contact with ready-to-eat food - use tongs or gloves • Tie back long hair, and take all practical measures to prevent hair contaminating food • Ensure clothing is clean including aprons • Cover bandages and dressings on exposed parts of the body with a waterproof covering. • Remove loose jewellery and avoid wearing jewellery on hands and wrists. • Not wear finger polish or strong scented personal care products. The Food Standards Code requires food handlers to use gloves or tongs when handling ready-to-eat food. It also states that gloves must be removed, discarded and replaced with a new pair in the below circumstances: • Before handling food • before handling ready-to-eat food and after handling raw food • After using the toilet • After smoking, coughing, sneezing, using a handkerchief, eating, drinking or touching the hair, scalp or body Food handlers must wear gloves when: • Bandages or band aids are worn on the hands • When handling ready-to-eat food SITSS00069- Practical observations 2A.2- Correct uniforms + PPE Page 2 of 2 Date: 29/05/2023 Version 1.0

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