APPETISERS AND SALADS
SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICES, SITHCCC001 USE FOOD PREPARATION EQUIPMENT and SITHCCC006 PREPARE APPETISERS AND SALADS
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• The material I have submitted is my own work;
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Attempt Competent Not Yet Competent Date Assessor Signature
Information for Student:
• All work is to be entirely of the student.
General Information for this assessment:
• Read the instructions for each question very carefully.
• Be sure to PRINT your FIRST name & LAST name in every place that is provided.
• Short questions must be answered in the spaces provided.
• For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts.
• All activities must be addressed correctly in order to obtain a competence for the unit of competency.
• If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.
• Re-submission of assessment after the term will incur additional fees.
Re-assessment of Result& Academic Appeal procedures:
If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term.
• An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.
• Academic Manager will delegate another member to review the assessment.
• The student will be advised of the review result done by another assessor.
• If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an external assessor.
• The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.
• If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.
• Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.
• If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.
• To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details:
Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email: Complaints@wsc.nsw.edu.au
• The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process.
• If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
• In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.
• The decision of Chief Executive Officer will be final.
• Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.
Comments/ feedback to student:
Assessment Task 2: Food safety project
For this task, you are required to demonstrate your ability to receive, transport and store food, follow a food safety program and control food hazards at critical control points.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK
? Access to a simulated workplace environment.
? Commercial kitchen resources and equipment (RTO to ensure)
? Food safety program (RTO to ensure)
? Food safety procedures relating to receiving food deliveries (RTO to ensure)
? Refrigeration unit with shelving (RTO to ensure)
? Store room with shelving (RTO to ensure)
? Trolley or pallet trucks (RTO to ensure)
? Boxes (RTO to ensure)
? Food and kitchen supplies (RTO to ensure)
? Delivery checklist (assessor to provide)
? Order form (assessor to provide)
WHEN AND WHERE SHOULD THE TASK BE COMPLETED?
? Workplace based students will complete this task in the workplace.
? Classroom based students will complete this task in their RTO’s training kitchen.
? Your assessor will provide you with the data and time of each observation.
STUDENT INSTRUCTIONS FOR TASK 2
For this task, you are required to follow correct procedures to receive, transport and store food stock.
Your assessor will organise for you to receive a delivery of food.
? Review the commercial kitchen’s food safety program and procedures relating to receiving, transporting and storing stock.
? You will work in groups or pairs as advised by your assessor.
? Once you have received the delivery are required to do the following:
? Check the delivery of supplies matches the order
? Check the temperature of stock on delivery
? Assess the quality and freshness of the food delivered
? Check and maintain storage areas
? Transport stock safely
? Organised and rotated stock on a first-in, first-out basis
? Dispose of spoilt or damaged stock.
? Throughout the process, you are required to complete the delivery checklist provided.
? Report any issues that you come across and note down the action taken.
? Submit your delivery checklist to your assessor.
Your assessor will be observing you as you complete the above tasks. During the observation, your assessor will be looking to see that you can:
? Access and follow procedures outlined in Food Safety Program
? Check the temperature of food items on delivery
? Cross reference the delivery docket against order form
? Check the quality and freshness of the food delivered
? Record any issues or non-conforming practices and discuss corrective action to be taken
? Use appropriate manual handling techniques to transport the delivery
? Check the cleanliness and suitability of storage areas and containers before re-stocking
? Package and store foods in appropriate containers and portion sizes
? Store and display perishable, non-perishable and single-use items appropriately to avoid contamination
? Organise food according to FIFO method
? Address all items on the delivery checklist
? Complete the delivery checklist
SUBMISSION REQUIREMENTS FOR TASK 2:
• Completed delivery checklist.
Delivery date: Received by:
Yes No N/A Comments
Is the delivery vehicle clean and appropriately refrigerated? (if applicable)
Is frozen food at a temperature at or below -18°C?
Is perishable food at a temperature at or below 5°C?
Is the food packaging free from damage and contamination?
Are foods labelled with stock date codes?
Does the delivery docket state the state, month and year of delivery?
Does the delivery docket include the invoice number?
Does the docket state the type and quantity of goods being delivered?
Does the delivery docket state the total price for the delivered goods?
Has everything on the delivery docket been delivered?
Does the delivery docket include the name and contact details of the supplier?
Does the delivery docket include the name and contact details of the purchaser?
Does the meat and fish smell fresh?
Is the poultry a good colour and free from bruising?
Yes No N/A Comments
Are dairy products free from mould and free from a sour smell?
Are all perishable and non-perishable foods well within ‘used by’ dates?
Is fresh produce bright in colour?
Is fresh produce free from signs of pest contamination?
Are frozen foods solid to touch and not partially defrosted?
Is the store room dry, well-lit, well ventilated at an appropriate humidity?
Are store room shelves clean and free from pest infestation and damage?
Is the refrigerator at a temperature of -5° C or below?
Are the seals on the refrigerator free from damage?
Are the shelves in the refrigerator free from damage?
Is the refrigerator clean and tidy?
Is the kitchen and store room floor clean, free from chips and cracks and free from dirt and mould?
Are there appropriate containers available to potion and store food items?
(List any issues or non-conforming practices and discuss the action to be taken)
ASSESSMENT TASK 2: FOOD SAFETY PROJECT
Did the student… Yes No Comments
Access and follow procedures outlined in the Food Safety Program?
• Checked the temperature of food items on delivery
• Checked that frozen foods are at or below
–18°C, fresh perishable foods are at or below 5°C
• Cross-referenced the delivery docket against order form
• Checked the quality and freshness of the food delivered
• Visually examined produce and identified any unusual smells or textures
• Recorded any issues or non-conforming practices and discussed corrective action to be taken
• Identified foods not at required temperatures
• Identified damaged or contaminated packaging
Use appropriate manual handling techniques to transport the delivery?
• Used correct manual handling techniques when lifting
• Correctly used a trolley to transport the delivery items
Check the cleanliness and suitability of storage areas and containers before restocking?
• Visually examined storage areas, shelving and food containers
• Rectified any cleanliness/hygiene issues
Store food safely?
• Selected, packaged and stored foods in appropriate containers and portion sizes
• Stored and displayed perishable, non- perishable and single-use items appropriately to avoid contamination
Organise food according to FIFO method?
• Followed first in / first out method
• Read and interpreted stock date codes and rotation labels
• Addressed all items on the delivery checklist
• Completed delivery checklist
• Submitted delivery checklist
Refer to the Marking Guide for questions to ask the student and suggested answers; where ‘no’ is indicated to any question, please indicate the gaps identified in the student’s knowledge and make a note of reassessment arrangement in comments section.
Did the student… Yes No
• Correctly answer Question 1?
• Correctly answer Question 2?
Please note any reasonable adjustments made for this task below.
Assessment 2 Outcome: Satisfactory • Not Satisfactory • Date:
Trainer/Assessor name: Trainer/Assessor signature: