SITSS00069_ST_Assessment Package_V1

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Australian Institute of Business *

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SITXWHS001

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Health Science

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Oct 30, 2023

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docx

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Assessment Package STUDENT SITSS00069 Food Supervision Skill Set Version 1.1 Unit/s: SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe work practices SIT Tourism, Travel and Hospitality Training Package Release 2.2 Pre-requisite Unit: NONE

THIS PAGE HAS BEEN LEFT BLANK TasTAFE Use Only: Teaching Team or Business Centre: Drysdale Pre-Assessment Quality Check: Genia McGirr File Path: O:\PostYear10\Statewide\Drysdale\FSS Approved Compliance Version: 1.1 Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 2 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

Assessment Package Team: Drysdale Statewide Qualification/s SIT30821 Certificate III Commercial Cookery Skill Set SITSS00069 Food Safety Supervision Skill Set Target Group Course This skill set is for food handling personnel or food safety supervisors working in tourism, hospitality and catering organisations with permanent or temporary kitchen premises, and smaller food preparation or bar areas. Teacher: Location: Tel: E-mail: Location: Tel: E-mail: About the skill set SITSS00069 Food Safety Supervision Skill Set This skill set is for food handling personnel or food safety supervisors working in tourism, hospitality and catering organisations with permanent or temporary kitchen premises, and smaller food preparation or bar areas. A set of skills to equip individuals in hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food. Certification requirements apply at a state and territory level to individuals involved in food handling or supervision. Certification in some States relies on the achievement of specific units of competency relating to food safety. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support specific units of competency must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. About the Units in this Skill Set/Assessment Package SITXFSA005 Use hygienic practices for food safety This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 3 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in- flight and other transport catering. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. Pre-requisite Unit: Nil SITXFSA006 Participate in safe food handling practices This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in- flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code in accordance with Tasmanian Food act of 2003. Pre-requisite Unit: Nil Further information on these units can be found at http://www.training.gov.au/ Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 4 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

Assessment Information See student induction pack; or TasTAFE student information guide for information regarding the below. If you are unclear on instructions or requirements, please contact your teacher. Process for Assessment This assessment package contains the instructions for all the assessment tasks for this unit or cluster of units. To gain a CP (competent) result for this unit or cluster, you must satisfactorily complete all assessment tasks contained in this assessment package. The teacher will make a judgement about your competence in the unit(s) based on all the evidence that is presented and provide genuine feedback on individual assessment tasks. If you wish to appeal any assessment decision, you must follow the steps outlined by TasTAFE policy as per the TasTAFE Student Information Guide (Assessment Appeals). For further information about assessments and results, please see the TasTAFE website ‘Assessment and Results’ - http://www.tastafe.tas.edu.au/current/assessment-and-results/ Completion of Practical Tasks This assessment package contains a practical assessment component. In addition to the methods of assessment outlined herein, the learner is obliged to follow TasTAFE policies and procedures regarding workplace health and safety in a training environment, including dress standards and safety equipment. Adhering to these will be part of the assessment. All tasks to be completed (workplace and/or simulation) to achieve competency. Online assessment This assessment package utilises an online component. At the beginning of the unit your teacher will enrol in the necessary online components. The due date for these online components will be provided for each course. These components (didasko) can be found at: https://www.tastafe.tas.edu.au/current/elearning- student-login/ and selecting the campus of study Submitting Assessment It is generally expected that written assessment tasks be word-processed e.g. work that would be expected to be presented as such in the workplace (computers are widely available in TasTAFE). There are computers available in each TasTAFE Campus library that can be booked for typing of written assessment tasks. If you are unable to comply with this, please discuss this with your teacher or course coordinator. Assessment Cover Sheets are to be included with submitted assessment tasks. (A sample cover sheet is contained in this document). Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 5 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

Reasonable Adjustment Adjustments can be made to the way in which evidence from the candidate can be collected. We provide all students who require reasonable adjustment with opportunities to access and utilise appropriate support and alternative assessment methods. Examples:  Verbal questioning or practical demonstrations in place of written examinations when required  Disability support persons provided for students with special needs (e.g. Interpreter for hearing impaired students). Please discuss with your Assessor, if you have any additional needs that need to be taken into account for this assessment. Due Dates for Assessment Tasks Your teacher will negotiate a reasonable due date for assessment tasks to be submitted. It is important that you submit your work on time or renegotiate an alternative date prior to the due date. Application for Extension If you are unable to complete an assessment by the due date stated in the individual task, you must request an extension by completing the extension request form and submitting to your teacher. Appeal Process Students have the right to appeal against assessment decisions made. If you feel that, an assessment result is unjust or unfair you have the right to request more information or feedback about the assessment decision. You may also ask for a re-assessment. If you have an issue with an assessment decision or outcome it is encouraged that you discuss this with the teacher who conducted the assessment. If this does not resolve the matter you can talk to the Education Manager. More information is contained within the TasTAFE Student Information Guide or on the TasTAFE website under ‘Current Students’ https://www.tastafe.tas.edu.au/current/rights-and- responsibilities/feedback/ Plagiarism Plagiarism is not acceptable. Plagiarism is using another person’s ideas and words without clearly saying where that information came from. On the Assessment Criteria/Cover sheet for each task you are required to sign a plagiarism statement. You may use a limited amount of information and ideas expressed by others, but this use must be identified by appropriate referencing. The TasTAFE plagiarism policy is documented in the TasTAFE Student Information Guide. Achieving Competence Each task will be individually marked as either Complete or Resubmit . Once all of the assessment tasks are marked as Complete you will receive a result of CP (competent) for the unit. What happens if your work is not at the required standard? If an assessment task is marked Resubmit it will be returned to you with feedback and the opportunity to resubmit. Please discuss with your Assessor the areas where your assessment was deficient, and revisit any learning material that applies to that assessment. You will have two (2) opportunities for resubmit before a result of Not Competent (NP) is recorded. In addition, if your Practical work is not to the required standard, you may be asked to repeat the class/assessment at a time convenient to the assessor in later school terms. This may also incur further Fees and Charges . Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 6 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

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