Assessment matrix Showing mapping of Performance Criteria against Work Projects, Written Questions and Oral Questions The Assessment Matrix indicates three of the most common assessment activities your Assessor may use to assess your understanding of the content of this manual and your performance - Work Projects, Written Questions and Oral Questions. It also indicates where you can find the subject content related to these assessment activities in the Trainee Manual (i.e. under which element or performance criteria). As explained in the Introduction, however, the assessors are free to choose which assessment activities are most suitable to best capture evidence of competency as they deem appropriate for individual students. Work Projects Written Questions Oral Questions Element 1: 1.1 1.1 1, 2, 3 1 1.2 1.1 4 – 9 2 1.3 1.2 10 – 14 3 1.4 1.2 15 – 21 4 1.5 1.2 22 – 28 5 1.6 1.3 29 – 33 6 Element 2: 2.1 2.1 34 – 41 7 2.2 2.1 42 – 46 8 2.3 2.2 47, 48 9 Element 3: 3.1 1.1 49 10 3.2 3.1 50 – 56 11
Pest control – to control vermin Waste disposal – to enable the proper removal of waste from kitchens and from the garbage storage area Food recalls – to unsafe food to be recalled and safely disposed of. In some cases, workplace policies and procedures will be more strict/severe than the legally imposed requirements – for example, the law may require you to keep refrigerated food ‘at 5°C or below’ but an enterprise policy may require the food be kept at ‘at 4°C or below’. Internal safe food handling systems Organisational requirements for safe food handling may (also) be contained within a system known as a ‘Food Safety Plan’ or ‘Food Safety Program’, or similar. This system may be legally imposed on the business and to all food premises in the country, or it may be a system the workplace voluntarily imposes on itself in order to optimise the safety of the food it serves/sells. Such a system will: Identify the workplace food safety hazards – at each stage of the food handling process and in all areas where food is handled Describe specific action you must take to keep food safe at the premises – these are known as ‘safe food handling practices and procedures’ designed to keep food ‘under control’ (meaning the food is always handled and stored within parameters [of time and temperature] to ensure it remains ‘under control’ and hence safe to eat) Describe specific action you must take if the food becomes unsafe – such as recalling the food from sale/consumption, disposing of it and investigating the cause of the ‘out
Allow to air dry. Coffee Grinder - Daily the unit at the end of each day’s trade: Wipe to remove debris Wash with detergent and hot water, rinse and sanitise Rinse and allow to air dry. Cappuccino Machine – Daily Clean the steam wands as required during trade and at the end of each day’s trade: Wipe away all debris/milk residue from wands and exterior of machine with a clean cloth Wash with detergent and hot water, and rinse Rinse and allow to air dry. Ovens – Daily Clean the ovens as required during trade and at the end of each day’s trade: Heat the Wipe away loose debris/dirt with a clean cloth. Rubbish Bins - Daily Clean the rubbish bins as required during trade and at the end of each day’s trade: Remove bin liner/rubbish from bin Wipe away loose debris/dirt with a clean cloth Scrub interior and exterior of bin with detergent and hot water, rinse and sanitise Rinse and allow to air dry