Assessment-3
SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY
Student Must Fill this Section
Student Name:
Student ID:
Term:
Year:
Privacy Release Clause: “I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.
Authenticity Declaration: “I declare that:
• The material I have submitted is my own work;
• I have given references for all sources of information that are not my own, including the words, ideas and images of others”.
Student Signature: Date:
Assessment Outcome
Assessor Name:
Attempt Competent Not Yet Competent Date Assessor Signature
Initial attempt
? ?
2nd attempt/Re-assessment
? ?
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.
Academic Appeals:
• 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 3: Role plays
TASK SUMMARY
For this task you are required to participate in four role plays with you assessor in a real or simulated commercial kitchen. Your assessor will play the role of your colleague and will act out four different food safety situations, in which you must respond.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK:
? Your assessor to play the role of your colleague.
? A workplace (commercial kitchen) or training kitchen
? Work benches
? Refrigeration unit
? Sink
? Storage facilities
? Containers for hot and cold storage
? Cutting boards
? Food handler gloves
? Knives
? Serving utensils
? Designated hand washing sink
? Antiseptic liquid soap
? Warm running water
? Food ingredients and food items
? Workplace hygiene policies and procedures
? First aid kit
WHEN AND WHERE IS THIS TASK TO BE COMPLETED?
? Classroom based students will need to complete this task their training kitchen.
? Workplace based students will need to complete this task in the workplace.
? Your assessor will advise you of the date and time of the role plays.
WHAT HAPPENS IF I GET SOMETHING WRONG?
If you do not correctly or adequately demonstrate the skills and knowledge required of this task, your assessor will provide you with feedback. Depending on the level of your performance and the types of areas in which you have not demonstrated competence, you may:
? redo the task during the same role play session once you have considered the feedback
? undertake further learning and redo the task at a later date – your assessor will provide you with a new date for observation.

STUDENT INSTRUCTIONS FOR TASK 3
For this task your assessor will play the role of your colleague in the workplace.
Your assessor will act out four different food safety situations.
You will need to observe what they do and how they act.
At the end of each role play, you will need to talk to your ‘colleague’ about what they were doing wrong, and what they need to do to make sure that your workplace’s procedures are followed.
This will include:
? Telling your ‘colleague’ what they are doing wrong
? Explaining why it is wrong
? Explain how the food safety hazard should be removed or minimised.
After this part of each role play, your assessor will change roles to become your supervisor. You will need to have a discussion with your assessor in which you are required to verbally report:
? What you saw
? Why you think your colleague’s behaviour was unsafe/unhygienic
? What the risks were.
Role play 1
Food hazards: You are to put out a range of dirty utensils (such as dirty pots, dirty spoons, plates that are dirty underneath, etc.). You should act out getting ready to use the utensils to prepare items of food.
The student is required to explain that using dirty/unclean equipment /utensils is against food safety requirements and that you could introduce bacteria to the food you are preparing. They should then take away the utensils and place them in the sink (or dishwasher, as long as they have indicated that these are not to be used and should be washed).
During the discussion with their ‘supervisor’, the student should refer to procedures for utensil/equipment cleanliness, such as checking that items are clean before using, putting them in the dishwasher/sink so that no one else uses them, etc.
Role play 2
Injury: You are to pretend that you are cutting some food. You are to act out cutting your hand on the knife. You should drop the knife on the cutting board, grab a tea towel and wrap it around your hand. After a short moment you should comment that there was more blood than you expected, but that it’s stopped bleeding quickly.
Put the cloth down on the food preparation area, right near where the food is meant to be. Pick up the knife and continue to cut up the food as though nothing happened.
The student is required to explain that you should have disposed of the food item, disposed of the tea towel, cleaned and sterilised your cut and put on a bandage/dressing, washed the knife and put it in the dishwasher, then cleaned and sterilised the work area. They may also refer to completing an injury report form, but reference to this is not required.
During the discussion with their ‘supervisor’, the student should refer to procedures related to accident and injuries in the workplace – who staff need to report to, what they need to do to avoid contaminating the area with any blood or other bodily fluids if the event of an injury/accident, etc. The student should identify that there is a risk of contamination from blood on the knife and blood on the tea towel.
Role play 3
Possible equipment failure: Stand at the food preparation area and pretend to pack some food into a container. Hand it to the student, saying that it needs to go into the fridge. Make a comment about the fridge not running well – when you got the milk out this morning it didn’t seem as cold as it usual does. Then shrug it off and say something like, ‘Oh well, if there was something wrong with it someone would have reported it by now.’
The student is required to not put the food in the fridge. They should explain that if the fridge isn’t working, they can’t put food in there and they shouldn’t be using food from the fridge. They should not assume that someone has reported the incident, and there should be a sign/tag declaring the fridge out of order if there is a fault. The student may suggest checking the temperature control to see if it is set properly, or getting a thermometer, but this is not a requirement.
During the discussion with their ‘supervisor’, the student should refer to procedures for reporting equipment issues/failure; the fridge should be tagged out of service if there is an actual issue. The student should also refer to the health risks of food not being chilled at the correct temperature.
Role play 4
Staff illness: You are to play the role of someone who comes into the food preparation area coughing and sneezing. You may like to pretend to wipe your nose with your hand or on your sleeve, rub your eyes and say that you are tired, etc.
The student is required to explain to you that you should not have come to work unwell as you may contaminate the food. The student should advise you to go home immediately and inform them that they must obtain a medical clearance from a doctor before returning to work (as per workplace policy).
During the discussion with their supervisor, the student should refer to policies and procedures relating to illness and exclusion periods.
SUBMISSION REQUIREMENTS FOR TASK 3:
You are required to submit either Role plays scripts, pictures or videos.
Assessment Record Checklist
ASSESSMENT TASK 3: ROLE PLAYS
ROLE PLAY 1: FOOD HAZARDS Yes No
All set up instructions for the task are included in the Marking Guide.
Further expansion on the points below are also included in the Marking Guide.
Did the student identify food safety hazards?
Did the student explain correct food safety/hygiene procedures to colleague to prevent the hazard?
Did the student correctly report the food safety hazard to their supervisor?
Feedback on student’s performance:
Please note any reasonable adjustments for this task below.
ROLE PLAY 2: INJURY Yes No
All set up instructions for the task are included in the Marking Guide.
Further expansion on the points below are also included in the Marking Guide.
Did the student identify food safety hazards?
Did the student explain correct food safety/hygiene procedures to colleague to prevent the hazard?
Did the student correctly report the food safety hazard to their supervisor?
Feedback on student’s performance:
Please note any reasonable adjustments for this task below.
ROLE PLAY 3: POSSIBLE EQUIPTMENT FAILURE Yes No
All set up instructions for the task are included in the Marking Guide.
Further expansion on the points below are also included in the Marking Guide.
Did the student identify food safety hazards?
Did the student explain correct food safety/hygiene procedures to colleague to prevent the hazard?
Did the student correctly report the food safety hazard to their supervisor?
Feedback on student’s performance:
Please note any reasonable adjustments for this task below.
ROLE PLAY 4: STAFF ILLNESS Yes No
All set up instructions for the task are included in the Marking Guide.
Further expansion on the points below are also included in the Marking Guide.
Did the student identify food safety hazards?
Did the student explain correct food safety/hygiene procedures to colleague to prevent the hazard?
Did the student correctly report the food safety hazard to their supervisor?
Feedback on student’s performance:
Please note any reasonable adjustments for this task below.

¨ I have reviewed the mapping to this task.
¨ I have analysed the evidence gathered against the requirements of this task and am satisfied that the student has satisfactorily demonstrated the skills and knowledge required of this unit.
Where any items above are marked ‘No’, please provide comments and outline the gaps below. Note actions that will be taken to correct the gaps.
Ensure a copy of this completed checklist is provided to the student.
How many attempts were required to demonstrate satisfactory performance?
Role play 1 Outcome: Satisfactory • Not Satisfactory •
Role play 2 Outcome: Satisfactory • Not Satisfactory •
Role play 3 Outcome: Satisfactory • Not Satisfactory •
Role play 4 Outcome: Satisfactory • Not Satisfactory •
Date:
Student name:
Assessor name:
Assessor signature: