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Macquarie Park RTO 90222

COMPETENCY ASSESSMENT TASK – CLUSTER A


Getting Ready for Work
Qualification Code: SIT20416
Qualification Name: Certificate II in Kitchen Operations
HSC Course Name: Hospitality – Kitchen Operations
Student Name: Arzoo.Abdullah

Assessor’s Name: Ms. J. Samuel

Purpose:
This Cluster task assesses your understanding of the knowledge requirements and your ability to perform the range of
skills required to achieve the following units of competency:
SITXWHS001 Participate in Safe Work Practices
SITXFSA001 Use Hygienic Practices For Food Safety
Context:
This cluster task assesses the performance outcomes, skills and knowledge required to:
 incorporate safe work practices into own workplace activities; follow predetermined health, safety and security
procedures and to participate in organisational work health and safety (WHS) management practices
 use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses; follow
predetermined organisational procedures and identify and control food hazards; comply with the requirements
contained within the Australia New Zealand Food Standards Code.
The assessment will require you to complete a range of activities and you will find these activities listed on the following
page. During the assessment your skills must be observed by your assessor in a simulated environment and your assessor
must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

Conditions
Date Due: Monday 18th March, 2019
Date Issued: Monday 4th February, 2019
(Period 3)
Location:
Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of
typical activities experienced in the hospitality kitchen operations field of work. This can be:
 an industry workplace
 a simulated industry environment
Resources:
A detailed list of the required resources is available in the Assessment Conditions section of the following Assessment
Requirements Booklet:
SITXWHS001 Participate in Safe Work Practices
SITXFSA001 Use Hygienic Practices For Food Safety
Additional resources:
 calculator
 relevant Texts
 black or blue pen
computer with access to internet
Reasonable Adjustment
Students with special education needs may require adjustments to learning and assessment strategies as well as additional
time to demonstrate the required level of competence. Reasonable adjustment should be based upon the individual
student’s needs and abilities. They may require extended time and additional support, both off the job and in the
workplace. Reasonable adjustments to delivery and assessment are appropriate provided they conform to the industry
competency standards as expressed in the Training Package.

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Assessment - There are four (4) assessment tasks in this cluster:


Part A: Written Portfolio
Part B: Scenario
Part C: Virtual Hotel
Part D: Observation of Practical Work

STUDENT ACKNOWLEDGEMENT – Please tick 


For achievement in the units of competency in this cluster, students must complete all
knowledge and skill tasks successfully and to the standard.
 I understand the requirements of the assessment task and assessment methods.

 I understand what is being assessed and I am prepared for the tasks described in this assessment.

 I have previously been provided with information about RPL, Credit Transfer and Assessment Appeals.

 I have notified the assessor of any special needs to be considered during this assessment

 I declare that the work submitted is my own and has not been copied from another person or source,
unless acknowledged appropriately.

Student signature: Date:

ASSESSOR/ TRAINER USE ONLY:  N/A


If additional requirements/adjustments have been made to cater for this student’s
special needs and/or English as an Additional Language/Dialect (EAL/D) to assist with
the completion of this task, please complete the section below:
 Providing support staff___________________________________________________________
 Providing tutorial sessions________________________________________________________
 Altering assessment methods______________________________________________________
 Simplifying and rephrasing language________________________________________________
 Provide additional time to complete the task__________________________________________
 Further assistance provided_______________________________________________________

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Task Outline
As you complete this assessment tool you will be demonstrating your skills and knowledge to
your assessor. The assessor may also observe your practical skills and techniques and ask you
questions. Ensure in your work practices that you work safely and efficiently, check that
equipment is ready for use and work with others to improve work practices.

PART A: Written portfolio

1. Identify the law that is implemented in NSW that protects a person’s safety in the
workplace? Briefly describe the main purpose of this piece of legislation.
Legislation: The law that is implemented in NSW that protects a persons safety is the Work
Health and Safety Act or WHS which was passed in 2011

Purpose: The main aim of the WHS law is to secure the health and safety of both the workers
and workplace. WHS legislation is designed to minimise risks involed in workplace through
implementing and practising set o f laws, policies and regulations which falls under WHS act.

2. What are the consequences of failing to follow WHS laws? In your answer consider
consequences for PCBU’s (employers), workers (employees), visitors, customers and the
general public?
PCBU (employers): It is an offence to obstruct or hinder officers to supply information. Also
prohibition notices, on spot fines and other penalities are enforced for falling to follow WHS
laws. $600,000 fines and 5 years imprisonment.
Workers (employees): $300,000 to $50,000 fines and 5 years imprisonment with penalities and
prohibitation notices. In depends on the seriousness and is categorised in (1 or 2) and
prosecution is initiated.
Visitors, Customers and the general public: Small fines, penalities, Aro’s and dependimg on the
Situation if possible prison time or court orders.

3. Outline THREE PCBU i.e., ‘person conducting a business or undertaking' (employer)


responsibilities with regard to workplace safety.
i. A PCBU is responsible to provide and maintain safe work environment and to
ensure the health and safety of workers by providing safe system to work
by eliminating risks and accidents.

ii. Provide instructions,training,and information about hazards, incidents and risk


management.

iii. Monitoring the health of workers, providing adequate facilities and maintaing safe
work place by incorporating safe system to work.

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4. Outline THREE worker (employee) responsibilities with regard to workplace safety.

i. Taking care of ourselves and our own safety

ii. Following instructions from PCBU to ensure WHS act is adhered

iii. Making sure the health and safety of others is not affected in negligence of us.

5. Match the following terms with their correct definition.


Contaminant. A biological, chemical or physical agent or condition of food that
has the potential to cause an adverse health effect in humans.
Contamination. A written document retained on the premises of the food
business, designed to help businesses identify and manage
hazards to food safety.
Hazardous food. An internationally recognised system used to identify and
manage risk in the food industry.
Food safety program Any biological or chemical agent, foreign matter, or other
substances that may compromise food safety or suitability.
HACCP The introduction or occurrence of a contaminant in food.

6. Identify THREE environmental hygiene hazards that may affect the health of self and
others.
i. Open sewage
ii. Pollution,radiation,infectious diseases
iii. Spilling of chemicals,wastes
7. Outline when you need to wash your hands during food preparation and service.
Hands shoud be washed everytime when we enter a food preparation area regardless of whether

you washed them in the bathroom. It is very important to wash our hands using a special
technique as hands are the major conductor of diseasesand contamination.

8. Outline THREE hygienic work practices which will help to maintain customer confidence
in a restaurant you are working in.
1- Dress appropriately, pinning hair back if long and ensuring personal hygiene of workers

2- Replace clean water jugs more than once after customers left and handling chilled
glasses with care

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3- Asking customers about any allergies and suggesting alternatives

9. Name THREE personal health issues likely to cause a hygiene risk.


i. Vomiting ,diarrhoea,fever sore throat
ii. Cuts and bruises
iii. Sneezing and coughing
10. Outline the role of EITHER the NSW Food Authority OR local government regulator in food
safety.
The NSW Food Authority is a state government agency established in 2004 to ensure food that is
produced ,manufactured and sold in NSW is monitored from all risks and incidents such as foodborne
illness, outbreaks and highrisk foods by regularly auditing,inspecting food premises and applying food
standard codes to prevent contamination or food poisoning.

11.What are the consequences of failing to observe workplace policy and procedures related to
hygiene, food safety and cleaning? In your answer consider consequences for PCBU’s
(employers), workers (employees) and customers.
PCBU (employers): PCBU most likely to find guilty of a criminal offence with fines and prison
time if there is immadite risk to safety and health of others. May face loss of business, recalls, audits

Workers (employees): Providing advice, training, issuing a warning, fines, issuing a notice, taking
legal action, possibly prosecution depending on the situation also could loose their jobs.

Customers: Notices, fines, warnings.

12. Complete the principles for HACCP using the following word list:
critical results hazard monitoring records points corrective

 hazard analysis
 identifying critical control points
 establishing critical limits
 monitoring
 taking corrective actions
 keeping records
 verifying results

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13. Food poisoning is the name for the range of illnesses caused by eating or drinking contaminated
food or drink, often caused by pathogenic bacteria. They are also called food-borne illnesses and
are quite common, affecting an estimated 5.4 million Australians each year.

Complete the following table indicating sources, incubation periods and symptoms of FIVE
common food poisoning bacteria. A sample answer has been included for you:

Agent Source Incubation Period Symptoms


Incubation period is Cramping
Campylobacter Poultry and meat typically 2–4 days. abdominal pain
products are the main Campylobacter infection is Fever
sources of human characterized by diarrhea Nausea and vomiting
Campylobacter infection. (frequently bloody), Watery diarrhea, sometimes
abdominal pain, fever, and bloody
occasionally nausea and
vomiting.

Salmonella
Raw meats, poultry,
unpasteurized milk, raw Cramps in your stomach
or partly cooked eggs, Bloody stools
homemade mayonnaise Several hours to two days. Diarrhea
and ice cream, Cold and chills
unpasteurized fruit juices Fever
and lightly cooked or raw
seed sprouts.

Clostridium perfringens
Beef, poultry, gravies, 6-24 hours
and dried or pre-cooked Abdominal pain
foods Stomach cramps
Diarrhea
Nusea is a common
Symptom.

Soft cheeses, Meningitis


Listeria monocytogenes Unpasturised milk 3 days – 10 weeks Sepsis
eady to eat deli meats fever
Raw foods

Abdominal
Raw milk, cheese, fruit, 1-10 days cramping
meat, meat products
Escherichia coli (e.coli)
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Sudden, severe
watery diahhea that may
change to bloody stools 
Gas, fever, fatigue
Malaise

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14. Below are five safety warning signs that are relevant to the Hospitality Industry. Provide a
description of the sign and the location where it should be placed.

Sign Meaning of sign Possible location within


the Hospitality Industry
This sign should be Food area door
placed outside the Near sink
production area room as Before entering the food
the food is being area
processed and should be
entered only wearing
protective clothes and
washing hands
thoroughly.
Always follow this rule Kitchen
when lifting objects from Goods handling place
floor by not bending back
but fold knees and squat
to align spinal and back in
straight line to avoid back
injury.
Always hands to be Near sink
washed before returning Kitchen
to work either from toilet toilets
or eating or sneezing
coughing ,handling raw
foods ,taking break

This safety equipments Used at warehouse


should be used or worn at ,construction sites and
all times when working in buildings
warehouse or construction
to avoid injuries.
This sign is to make sure Outside
the food stored in the Cool room
storage area or cool room Storage room
should be checked daily
incase the product is
expired or rot because of
too high or too cold
temperatures.

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15. Investigate and briefly describe TWO real life situations (in Australia) from the last 5 years
where an emergency evacuation plan would have been required.
1-Sydney Olympic Park Opal Tower evacuation
According the news reports and media, around 300 residents were evacuated from Sydney

Olympic Park Opal Tower on 2018 Christmas eve (24th dec) because the building was sustaining f

from cracks on the 10th floor, and people were advised not to occupy or go inside because of

safety issuses. Upon investigation this happened due to a fault in support wall in the building

affecting from ground to 35 floors, also residents noticed that the door jambs of the building

shifed andresidents couldn’t open their doors. The evacuation was particularly important not only

for the residents but also for the 55 children’s form a near by childcare centre as the athourity

feared the brand new high rise building make may collapse but Fire and Rescue NSW, officers ,

engineers and all the workers worked late to analyse the problems and after 10 days of closure

people were allowed to get in their residents and the situation was normalised.
2-Western Sydney Flood evacuation

On Sunday 5th June 2016 in Western Sydney NSW low lying areas were evacuated because of

heavy rains and force winds leading to floods and damaging surfs. The flood evacuation order

was been called for partsof Milerra and Banskstown as the Bureau of Meteorology have

predicted flooding for Georges river and the evacuation centre was been set by community
services at Morebank community hall.
16. If you reported the following emergency situations, indicate which authority would most
likely respond:

Armed robbery Police

Gas leak Fire brigade

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Colleague has severe chest pains and has lost


consciousness Ambulance

The people was adviced


 To take important documents and photos
 Some spare clothes, medicines, sleeping bags, blankets, pillows and mats
 Also were asked to check on neighbours
 Not to drive, ride or walk through floodwater
 Turn off all the electricity and gas
People affected by this storms were funded by our PM Malcolm Turnbull to meet immediate needs.

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PART B: Scenario
a) Indicate the category of the hazard observed in this scenario:
Matthew
¨ Physical Smith is a final
Hazards e.g.year
fire,apprentice at the
repetitive use Mudcrab
injury, Café at
electrical, Bluewater,
accidental Sydney.
falls, fallingHe
objects
has
¨ worked
Chemical at e.g.
the café for 2products
cleaning years. Heor works from 8am till 4pm Monday to Friday. His
solvents
position is “Fulltime”
¨ Biological hazardsand
e.g.he is a dedicated
blood, and
bacteria or diligent
viruses, worker.
rodent droppings
¨ Human factors (self and others)
On
¨ the 15th handling
Manual May 2014 at 2.15pm, Matt was retrieving a gastronome of prepared vegetables
from the cool room when he slipped on a dropped egg and fell injuring his back.
¨ Materials
¨ Tools and equipment
His Supervising
¨ Work Sous Chef and Head Chef witnessed the incident. The Sous Chef gave the
environment
following details:
¨ Work processes and practices
¨ Working with electricity and gas
Witness Name: Julie Seinfeld
b) Address:
Complete18 theBream
Incident and Accident
St Sydney Report form (Q1-5) for the Scenario on the following
NSW 2000
page.
Phone: Home 9897777
Work: 9897679
c) Identify THREE consequences of failing to report hazards in the workplace.
The
i. manager,
PossiblyPeter
the Falcon,
person or who was trained
worker may dieindue
First
toAid checkedorMatthew
negligence accidentswas conscious
which can be
and stillavoidable.
breathing before he called for an ambulance.
Peter was able to assist his staff member by giving over Matts details to the paramedics.
ii. Lawsuits can occur for the company and can have negative impacton it’s business.
He gave the following details:
iii. Not reporting hazards can cost community as well and neighbourhood which can result
Matthew Smith
in expenses and liability of company depending on the seriousness of sitituion such as
Date of Birth: 9/5/1994
fire, water, gas or electrical damage.
Address: 43 Bluefish Drive Sydney 2000
Phone: Home: 98989898
Work: 98987654

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INCIDENT AND ACCIDENT REPORT


Status:  Employee  Contractor  Other

Outcome:  Near miss  Injury

1. DETAILS OF INJURED PERSON


Name: Matthew Smith Phone: (H) 98989898 (W) 98987654
_________________________________________
Address: 43 Bluefish Drive Sydney 2000 Sex: Male

Date of birth: 9/5/1994

Position: His position is “Fulltime” and he is a dedicated and diligent worker.

Experience in the job: Matthew Smith is a final year apprentice at the Mudcrab Café at
Bluewater, Sydney. (years/months) He worked at the café for 2 years.
Start time: 8am till 4pm

Work arrangement: Full-time

2. DETAILS OF INCIDENT

Date: 15 May 2014 Time: 2:15pm _

Location: The cool room

Describe what happened and how: Matthew was retrieving a glasroneme of prepared vegetable, when he slipped on a
dropped egg

3. DETAILS OF WITNESSES

Name: Julie Seinfeld Phone: (H) 9897777 (W) 9897679

Address: 18 Bream St Sydney NSW 2000_______________________________________________________________


4. DETAILS OF INJURY
Nature of injury (eg burn, cut, sprain) Back injury

Cause of injury (eg fall, grabbed by person) Fall due to dropped egg

Location on body (eg back, left forearm) Back

Agency (eg lounge chair, another person, hot water) Floor

5. TREATMENT ADMINISTERED

First Aid given Yes

First Aider name: Peter Falcon

Treatment: First Aid check

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Referred to: Paramedics

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PART C: Virtual Hotel


By completing the Virtual Hotel activity you will demonstrate an understanding of workplace
hazards and will identify risks associated with the areas of the Virtual Hotel.
Using the web address: www.safework.sa.gov.au/activitiesandtests/virtualhotel/, complete the
Virtual Hotel Activity.

When you have finished, complete the following actions:


 Type your name on to your certificate.
 Show your certificate on your monitor to your teacher.
 Save your certificate as per your assessor’s instructions.
 Print and attach your Virtual Hotel Certificate to your Cluster A Assessment Task.

PART D: Observation of practical work

Throughout the term you will participate in food preparation activities during class. You must
demonstrate safe and hygienic work practices in practical activities in order to be deemed
satisfactory for these units.

Your assessor will be observing on at least THREE occasions the following practices and
recording the evidence on the Practical Observation checklist (Appendix A) provided.
 use of personal protective equipment and clothing
 correct personal hygiene – hands and nails, hair, uniform and clothing, accessories (e.g.
jewellery)
 regular and correct hand washing in a designated hand washing sink
 safe and hygienic handling of food and beverages
 correct food storage and compliance with food safety program
 avoidance of cross contamination
 hygienic cleaning practices and timely sanitising
 appropriate handling and disposal of garbage

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APPENDIX A: Practical Observation Checklist


Your assessor / teacher will be observing the following practices and recording the evidence on the
Observation Checklist below.

Student name:
SITXFSA001 – Use hygienic practices for food safety
Units of competency: SITWHS001 – Participate in safe work practices
Virtual Hotel Certificate
YES  NO 
Complete:

Observations 1 2 3
During the demonstration of skills, did the candidate: Date: Date: Date:
(  Yes or No ) Yes No Yes No Yes No
Use PPE appropriately
Check cleanliness of uniform and adjust personal
cleanliness during service to maintain hygiene/health of
self and others
Avoid unhygienic personal contact that may cause illness
Prevent spread of micro-organisms by washing hands
thoroughly at appropriate times
Identify and report hygiene hazards that may affect health
of self and others
Demonstrate safe food handling practices
Participate and follow organisational WHS procedures and
report issues, concerns and breaches promptly to ensure a
safe work place
Adhere to all safety procedures

 Satisfactory
A holistic assessment of the
candidate’s performance is:
 Not Satisfactory

Assessor Feedback to Student:

Student Feedback to Assessor:

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ASSESSOR FEEDBACK TO STUDENTS


Assessor’s Name Cluster A
Student Name Date
Units of competency being
Assessment Outcome
assessed
SITXFSA001  Competent  Not yet competent If NYC - Refer to
Use hygienic practices for food safety shaded section
SITXWHS001  Competent  Not yet competent below
Participate in safe work practices
Evidence Collection Assessment Re-Assessment (If Required)
Satisfactory Not Satisfactory Satisfactory Not Satisfactory

Written Portfolio
A Questions 1-15
Scenario
B Questions a-c
C Virtual Hotel Certificate

D Observation Checklist

Where the candidate achieved satisfactory in all requirements, the overall outcome for this cluster task is Competent.

If you have been deemed NOT YET COMPETENT the following further action is required:
Date of Reassessment /Date
Unit of competency Competent
SITXFSA001
Use hygienic practices for
food safety
SITXWHS001
Participate in safe work
practices
Assessor general comment:

I declare that the assessment conducted with this student met the rules of evidence as being, valid, current, authentic
and sufficient and have provided appropriate feedback.

Assessor Signature Date

Assessors: All assessment evidence including the completed student assessment cluster tasks and any
supplementary evidence e.g., photographs, videos must be securely retained for six months after the completion of
the course. In some cases, for reasons of perishability or size of a product or because the evidence was a service, the
product evidence cannot be retained, however, all RTO Cluster task evidence requirements will be retained on QMS.

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STUDENT FEEDBACK TO ASSESSOR


(to be completed after student receives assessor feedback)
Provide feedback to your assessor regarding this cluster
Yes No Partially Unsure
task
Were you adequately prepared to complete this cluster task?

Were you effectively supported in the completion of this cluster task?

Were the instructions for completing each task clear and easy to
understand?

Do you have a better understanding of the assessed units of competency


after completing these tasks?

I agree with the outcome of this assessment


 If you do not agree with outcome of this assessment you must speak with your assessor about
the appeals process.
What did you learn from this cluster task?

Student Signature Date

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