Task 2A.5- CLEAN + SANITISE KITCHEN EQUIPMENT AND SURFACES

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School

Australian Institute of Business *

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Course

SITXWHS001

Subject

Health Science

Date

Oct 30, 2023

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docx

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Uploaded by CorporalMosquitoPerson30

Assessment Task 2 –Practical Demonstration-Observation Record Student Name Unit/s being assessed SITXFSA005 Use hygienic practices for food safety Location of observation: ☐ TasTAFE ☐ Workplace ☐ Other Instructions for Assessment Task 2 Performance Task This performance task provides an opportunity for students to demonstrate the skills required for competence in this unit. Students will have access where required to SOP: Standard operating procedures and FSP: food safety monitoring and reporting procedures and associated documentation. This performance task requires the student to demonstrate use of safe food handling practices in food handling work functions in line with organisational hygiene procedures on at least three (3) occasions Students must demonstrate procedures to: • identify food hazards • report unsafe practices • report incidents of food contamination. The student must be observed completing every task to a satisfactory level. Observation will be conducted within the TasTAFE kitchen or workplace and be conducted under typical workplace time constraints and conditions Students will be given immediate feedback if standards are not satisfactory and given opportunity to be re-assessed. Legend:  SOP: S tandard operating procedures  FSP: food safety plan  S satisfactory  NS not satisfactory PRACTICAL Satisfactory ☐ Not Satisfactory ☐ TasTAFE Assessor/s: Assessor signature: (digital signatures are allowed) Date: SITSS00069- Practical observations 2A.5- Clean + Sanitise kitchen equipment and surfactes Page 1 of 2 Date: 29/05/2023 Version 1.0

TASK 2A.5 Clean + Sanitise kitchen equipment and surfaces Student Instructions: Cleaning is the process of using detergent and water to remove visible dust, grease, dirt, stains and odours from all surfaces, fixtures (i.e. benches and sinks), utensils and equipment. Sanitising is the process of killing food poisoning bacteria (what you cannot see) and is achieved by using heat using steam, hot water with a temperature over 77ºC or 55ºC if a chemical sanitiser is used. • It is not an option to use either a detergent or a sanitiser – both must be used. Cleaning and sanitising is a 7-step process: 1. Scrape 2. Rinse (first time) 3. Apply detergent 4. Rinse (again) 5. Sanitise 6. Rinse (last time) • Dry SITSS00069- Practical observations 2A.5- Clean + Sanitise kitchen equipment and surfactes Page 2 of 2 Date: 29/05/2023 Version 1.0

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