Assessment Details

Qualification Code/Title Click or tap here to enter text.

Assessment Type       Time allowed      
Due Date       Location       Term / Year      

Unit of Competency
National Code/Title      
Student Details
Student Name       Student ID IIE
Student Declaration: I declare that the work submitted is my own, Signature:      
and has not been copied or plagiarised from any person or source.
Date:      
Assessor’s Name      
RESULTS (Please Circle) ☐SATISFACTORY ☐NOT SATISFACTORY
Feedback to student:

Assessor Declaration
*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a fair,
Reassessment Required ☐ Yes ☐ No valid, reliable and flexible assessment with this student, and I
have provided appropriate feedback.
Is This Theory Only Task ☐ Yes ☐ No
Signature:      

Have student already completed practical/ Vocational Placement Date:      

Component? ☐ Yes ☐ No

Instructions to the Candidates

 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be
entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor
immediately.
 Please read the Tasks carefully then complete all Tasks.
 To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a
satisfactory result for another Assessment.
 This is an Open book assessment which you will do in your own time but complete in the time designated by your
assessor. Remember, that it must be your own work and if you use other sources then you must reference these
appropriately
 Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing
has to be Single line and Footer of submitted document must include Student ID, Student Name and Page Number.
Document must be printed double sided.
 This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the
Assessments to your Trainer/ Assessor.
 Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not
Satisfactory.

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Activities
Complete the following activities.

This task is to be completed in the kitchen environment. Your assessor will ensure
you have access to all the relevant equipment and resources. You are required, on
three different occasions to demonstrate that you can use safe food handling
practices and follow the kitchen’s policies and procedures and their food safety
program. Therefore, you will repeat these tasks three times.

1. Follow hygiene procedures

In line with your assessor’s instructions you are to complete a food preparation task
such as making a sandwich or preparing ready-made food for serving.
Prior to commencing the task, review the kitchen’s hygiene procedures. You will be
required to follow these procedures throughout the task and you will be assessed
on this. You must also demonstrate that you can work safely and hygienically at all
times in accordance with kitchen procedures.
For each of the three food preparation activities you are required to:

 Identify hazards in the food preparation area and either remove or minimise
these hazards. Explain to your assessor what the hazards are and
demonstrate their removal or minimisation.
For the food preparation I chose the three continental dish that is sandwich,
French fries and cheese pizza. For this preparation I found the hazard relating
to the health of employee and customers which is described as below with its
minimization procedures:
Hazard in preparation of Sandwich and the ways to minimize them: Sandwich
is prepared with the raw materials specially the raw vegetables and smoked
meat that is not cooked. In this preparation of sandwich, we can find the
bacteria like E. coli and listeria monocytogene that is harmful for our health
and can give serious illness too. So, to control this types of hazards in
sandwich preparation, we need to wash the raw vegetables and cold meats
properly and fix it in room temperature to kill such bacteria.
Hazard in preparation of French fries and the ways to minimize them: French
fries have the hazard of oils and fats that harms in the health of individuals by
increment in the cholesterol in the body. Although they don’t contain the germs
and bacteria. It is very dry food that hampers the health of our customers. We
can minimize this hazard by having replacement in potato curry and avoiding
this food that is harmful for the health.
Hazard in preparation of cheese pizza and the ways to minimize them: the
hazard in cheese pizza is basically the chemical hazard used in the
preparation of pizza like we use various herbs and make composition it with
ingredients although it is good for taste it is hazard that make harm to our
body. For the minimization of this hazard we can eat it occasionally only and
by neglecting these junk foods we can remain healthy.

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  Apply the correct hand washing procedure prior to commencing the food
preparation task.
The correct hand washing procedure we can apply for this food preparation
task is listed below:
1. Wet the hands with clean, running water (warm or cold), turn off the tap, and apply
soap.
2. Lather the hands by rubbing them together with the soap.
3. Scrub the hands for at least 20 seconds to 60 seconds
4. Rinse the hands well under clean, running water.
By this method we are able to clean our hand properly.

 Ensure personal presentation and grooming is in line with kitchen procedures.

We can make sure of personal presentation and grooming in kitchen

procedures by the following ways:
- Ensure the hair is short and tidy
- Ensure the dress and equipment are all cleaned
- Ensure the body language and the poster of the staffs working in
kitchen area
- Ensure the uniform is wear properly according to the standard
maintained by hotel rules and policy
- Ensure the personal hygiene is maintained
- Ensure the corrective use of PPE in the kitchen

 Wear the correct PPE.

For the kitchen staffs for the preparation of food they can use the following
listed PPE:
- Food safety and disposable gloves
- Hair nets for food safety from the physical hazards that is hair
- Clean Aprons
- Towels
- Masks

 Clean and sanitise benchtops, items and utensils prior to commencing the
food preparation task.
By applying following methods we can clean and sanitise the benchtops, items
and utensils for food preparation task:
- Remove the dust particles from the benchtops, items and utensils
by using cloth or wipe.
- Rinse all the items and utensils make them dry even the benchtops

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 - Apply the washing liquids for every equipment used
- Let it be rinsed again
- Observe it well the dusts particles are cleared or not
- Apply the sanitising chemicals in the benchtops, items and utensils
- And make it dry and it is ready for use.

 Prepare/dish up the food items using correct implements, plates and serving
utensils.

 Clean and tidy up after food preparation.

After the food preparation clean and tidy up your hands first by following the
standard hand washing procedures, then after clean the equipment used while
preparing the food like chopping boards knifes, gas stoves, utensils and even
the food preparation desk by following standard operation procedure of
cleaning for every things and equipment we used for preparing the dish and
finally again wash the hands and arrange the items in respective place for the
next use.

 Apply correct handwashing procedures and remove PPE.

After the preparation of the food we need to remove all the PPE like gloves,
aprons, masks, hair nets by sanitizing the hands and remove it safely in by
following the correct SOP procedures that helps to build and maintain hygiene
in the kitchen department. Likewise, after the removal of PPE we need to
dispose it in a correct place by throwing the wastage of PPE clothes in dustbin
as well as disposal PPE need to change from time to time after the preparation
of food and serving of the food as well.
After, the removal of the PPE we need to focus the correct handwashing
procedures that is in the outer surface of gloves that is contaminated with
various germs and bacteria so it need to be taken out according to poster
instructions to safely remove and prevent contamination of your bare
hands. Wash hands or use an alcohol-based sanitizer immediately before
putting on and immediately after taking off all PPE.

2. Respond to unsafe practices

Immediately after your observations, your assessor will provide you with two
scenarios and you will need to demonstrate the correct procedures to respond to
these. This will be done verbally and forms part of your assessment. Tell and show
your assessor the correct procedures.
There is the scenario in kitchen area to maintain personal hygiene for all the staffs
before going to the duty.
The second scenario is that after the preparation of food it is required to clean the
all the materials and equipment as well as the area need to cleaned and sanitized.

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 In first scenario it is about the personal hygiene maintain for the kitchen staffs for
this procedure and operation we need to be very aware and careful about our
personal hygiene that matters a lot in kitchen area. If we are aware about the
personal hygiene for the preparation of food it avoids and controls, the various risk
of hazard that may take place in kitchen department. For this specific purpose, we
need to be conscious by our self to maintain our self-hygiene for the preparation of
food in the kitchen areas. Following are some procedures that we need to maintain
the personal hygiene in kitchen area:
- At first we need to wash and sanitize our hand before entering to
the kitchen premises and wear the PPE equipment like hair nets
and gloves.
- After that we need to remove all the jewelleries and watch before
the entry the kitchen area.
- Then after we need to clean the counters like tables of the kitchen
area by sanitization method
- After that we need to clean our food preparation materials like
chopping boards, knifes and every part and corner of the kitchen
- Likewise, we also need to clean our hand time to time after each
and every activity of cleaning procedures
- So, the personal hygiene affects the kitchen too like the uniform
standards, nails and cleaning all the body parts and shortening the
hair, that can create a hazard in the kitchen. If the personal
hygiene is not followed properly.

The second scenario is about the after the preparation of the food the kitchen area
need to be cleaned it was sanitized and cleaned before the preparation of the food
in the kitchen. For this we need to follow the appropriate standard operation
procedures and the policy of the kitchen operation after the preparation of the food
for cleaning the kitchen area. With all the used equipment and tools used for
cooking and preparing the food. Following are the procedures for cleaning the
kitchen area after the preparation of the food:
- Clean all the litters from your kitchen area and make the
arrangement of all the unused utensils in the right place.
- Clear the basin of dish washing and put all the dish for washing
- Clean from top to bottoms specially the cooler and cabinets of the
kitchen area
- Clean all the appliances like blenders, food processors and all the
kitchen electronic and manual equipment by well sanitizing it.
- Clean the floors and every kitchen area and corner also wipe them
and make rinse all the surfaces and make it dry as well.
- Finally, sanitize and clean the hands and remove all the PPE and
dispose them into the correct place and leave the kitchen area.

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Assessment Task 2: Checklist
Student’s name:

Did the student: Completed Comments

successfully?

Yes No

Occasion 1

Follow organisational hygiene procedures when preparing food:

Identify food hazards, remove or

minimise them and report to assessor?

Follow correct hand washing procedure?

Ensure personal presentation and

grooming is in line with procedures?

Wear correct PPE?

Clean and sanitise benchtops, items and

utensils?

Prepare/dish up the food items using

correct implements, plates and serving
utensils?

Work safely and hygienically at all

times?

Clean and tidy up after food

preparation?

Occasion 2

Follow organisational hygiene procedures when preparing food:

Identify food hazards, remove or

minimise them and report to assessor?

Follow correct hand washing procedure?

Ensure personal presentation and

grooming is in line with procedures?

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Wear correct PPE?

Clean and sanitise benchtops, items and

utensils?

Prepare/dish up the food items using

correct implements, plates and serving
utensils?

Work safely and hygienically at all

times?

Clean and tidy up after food

preparation?

Occasion 3

Follow organisational hygiene procedures when preparing food:

Identify food hazards, remove or

minimise them and report to assessor?

Follow correct hand washing procedure?

Ensure personal presentation and

grooming is in line with procedures?

Wear correct PPE?

Clean and sanitise benchtops, items and

utensils?

Prepare/dish up the food items using

correct implements, plates and serving
utensils?

Work safely and hygienically at all

times?

Clean and tidy up after food

preparation?

Activity 2

Demonstrate the correct procedures for

reporting own illness and the risk of food
contamination from own illness?

Demonstrate the correct procedure for

reporting hygiene hazards and unsafe

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practices?

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

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Final results record

Student name:

Assessor name:

Date:

Unit name:

Qualification name:

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge questions S U DNS

Assessment Task 2 Safe food handling S U DNS

observations

Overall unit results C NYC

Feedback

 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.

Student signature: _________________________________________ Date: _________________

 I hereby certify that this student has been assessed by me and that the assessment has been carried out
according to the required assessment procedures.

Assessor signature: _______________________________________ Date: _________________

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