Projects and Role plays Group projects Recognition of Prior Learning. Whilst there is no specific instruction or evidence collection documents for all the alternative assessment methods, assessors can record competency in the ‘Other’ section within the ‘Competency Recording Sheet’. Selection of assessment methods Each assessor will determine the combination of Assessment Methods to be used to determine Competency for each Competency Unit on a student by student basis. ‘Sufficient’ evidence to support the ‘Pass Competent’/’Not Yet Competent’ decision must be captured. In practice this means a minimum of 2 – 3 Assessment Methods for each candidate for each Competency Element is suggested. At least one method should provide evidence of practical demonstration of competence. The following assessment methods deemed to provide evidence of practical demonstration of competence include: Practical Work Projects Party Statement Observation Checklist. Assessing competency Competency assessment does not award grades, but simply identifies if the participant has the knowledge, skills and attitudes to undertake the required task to the specified standard. Therefore, when assessing competency, an assessor has two possible results that can be awarded: ‘Pass Competent’ (PC) ‘Not Yet Competent’ (NYC). Pass Competent (PC) If the participant is able to successfully answer or demonstrate what is required, to the expected standards of the performance criteria, they will be deemed as ‘Pass Competent’ (PC). The assessor will award a ‘Pass Competent’ (PC) if they feel the participant has the necessary knowledge, skills and attitudes in all assessment tasks for a unit. Not Yet Competent’ (NYC) If the participant is unable to answer or demonstrate competency to the desired standard, they will be deemed to be ‘Not Yet Competent’ (NYC).
Written Questions – D1.HRS.CL1.05 D1.HOT.CL1.04 D2.TTO.CL4.10 Student Name: ____________________________________________________________ Answer all the following questions and submit to your Trainer. In your workplace you will be expected to comply with safe food handling practices as indicated by three possible sources: what are these sources? Answer ‘True’ or ‘False’ to the following statement: “Potentially, food safety hazards exist in every food premises at every stage of food handling”. True False Answer ‘More’ or ‘Less’ to the following statement: “Do enterprise policies and procedures relating to food safety requirements require more or less than the legislated requirements?” Which of the following are ‘potentially hazardous foods’? Chicken wings Beef steak Quiche Custard Salami Lettuce Tomatoes Prawns Crab Potatoes Onions Fish
When re-heating previously cooked food, what temperature should it be raised to, and for how long? Answer ‘True’ or ‘False’ to the following statement: “Where customers are allowed to serve themselves, the business does not have responsibility for the safety of the food being served.” True Answer ‘Yes’ or ‘No’ to the following question: “Can a single use item be used more than once for containing food provided it is washed and sanitised between uses?” Yes No What temperature should hot holding units keep food at? For the purposes of food safety, define ‘clean’: Answer ‘True’ or ‘False’ to the following statement: “If an item is ‘clean’ it will also be sanitary/sanitised.” True False What is the most common way to sanitise food equipment, surfaces, and equipment? What are the five pieces of information an effective cleaning schedule should contain for a nominated item of food equipment?
List three possible corrective actions that could be taken if there are problems identified relating to the thawing of frozen food. Answer ‘Yes’ or ‘No’ to the following question: “Should cold holding units be pre-chilled before loading chilled food into them?” Yes No Answer ‘True’ or to the following statement: “Rubbish bins should be kept clean.” True False Select the correct answer: How many rubbish bins must each food premises have? Two Four Sufficient to cater for rubbish/waste produced List six ways a staff member can identify the enterprise standards and legislated requirements applying to personal practices and personal presentation of food handling staff in their workplace?
Immediate reporting and effective responses. What are three signs a can/tin of food may be affected by botulism? Leaking Blown Spurts when opened. Answer ‘Yes’ or ‘No’ to the following question: “If is sighted on a food item, is it acceptable to remove the mould and use the remainder of that item?” No. How should and vegetables be treated before use to guard against chemical contamination? Washed in a sanitising solution. Answer ‘True’ or ‘False’ to the following statement: “Rhubarb leaves are safe to eat. What are the three elements in an effective pest/vermin control program in a food premises? Physical exclusion of pests Chemical and mechanical control Sound housekeeping practices. What are the four ‘immediate aims’ when a food recall need to occur? Stop distribution and sale of an affected or suspect product Remove the affected product from sale Notify the customers who, to your knowledge or belief, may have received the affected Warn the public of the danger. Answer ‘Yes’ or ‘No’ to the following question: “Are food premises under a legal obligation to take action to address an identified food safety issue?” Yes.