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Assessment Follow Workplace Hygiene Procedures

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					Assessment: Follow Workplace Hygiene Procedures THHGHSO1B
Observation Checklist/Oral interview questions
These questions and checklist are used by the assessor to determine competency through oral questioning, and observation of the candidate applying procedures to comply with workplace hygiene procedures. This checklist forms one piece of evidence and will be used in conjunction with other forms of evidence in the assessment decision. Competencies: Element 1: Follow hygiene procedures Element 2: Identify and prevent hygiene risks

Candidate’s name: Workplace:
Assessor’s name: Can the candidate apply workplace hygiene procedures in a range of situations:  Apply hygiene practices required in food handling  Maintain high presentation standard of personal 2. What are the implications of ignoring hygiene procedures? Oral/interview questions Satisfactory response Yes No

1.

What specific policies/procedures does your establishment have to ensure strict hygiene principles are followed?

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 Maintain good food handling to prevent food poisoning 3.  Observe establishment procedures required to maintain standards 4.  Respond appropriately to ensure sound garbage disposal procedures  Demonstrate the ability to follow workplace procedure 5.  Maintain correct food storage procedures  Ensure safe storage and handling temperatures for meat, chicken, vegetables and fish  Recognise incidents of food spoilage 6.

What are the general hazards in the handling of food? How have you been involved in following established enterprise procedures and legislative requirements?

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What precautions would you take to avoid contamination and cross infection? What hygiene procedures are directly related to any equipment you use in this workplace?

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7. Can you propose solutions to hygiene
related problems in the workplace?
Workplace specific considerations:

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(Identify any issues specific to the workplace, such as policies and procedures, equipment, etc that must be considered during the assessment).

Feedback to candidate:

The candidate’s oral responses together with the assessor’s observation have resulted in the candidate being determined:  Competent  Not yet competent
Assessor’s signature: Date:

Year 11 Hospitality Workplace Assessment

Assessment: THHCORO1B Work with Colleagues and Customers
Observation Checklist/Oral interview questions
Competencies: Element 1 Communicate in the Workplace Element 2 Provide assistance to internal and external customers
The assessor when asking questions of the candidate uses this checklist. The assessor also observes the candidate applying procedures to work effectively with colleagues and customers. This document forms one piece of evidence and will be used in conjunction with other forms of evidence in the assessment decision.

Candidate’s name: Assessor name: Can the candidate communicate effectively with customers and colleagues within a range of situations:
 Maintain high standard of communication when responding to customers with information about products and services.

Oral/interview questions

Satisfactory response Yes No 

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Maintain good communication when carrying out work related tasks involving dealing with customers or colleagues.

1. Does your establishment have any specific policies or procedures in place to ensure good communication in the workplace?

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Observe teamwork principles to work cooperatively with colleagues.

2. Explain why it is important to use appropriate language and tone when communicating with team members or customers?

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Deal appropriately misunderstandings.

with

conflicts

and

 3. What is the procedure for collection, organising and analysing information in this workplace?  4. How have you been actively involved in seeking out and reviewing information related to work activities?  5. What examples can you give of providing customers with information about products and services, or helping them with requests?  6. How have your been able to organise and prioritise your work tasks and responsibilities?

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 Observe modes of greeting, farewelling and conversation

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 Demonstrate the ability to follow workplace procedure  Ensure language is targeted to audience.

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Workplace specific considerations:
(Identify any issues specific to the workplace, such as policies and procedures, equipment etc that must be considered during the assessment)

Feedback to candidate:

Workplace observation and the candidate’s responses determine that the candidate is: Competent  Not yet competent  Assessor’s Signature: Date:

Year 11 Hospitality Workplace Assessment

Assessment: Work in a Socially Diverse Environment THHCOR02B
Competencies: Element 1: Communicate with customers and colleagues from diverse backgrounds Element 2: Deal with cross-cultural misunderstandings

Observation Checklist and oral/interview questions
The assessor, to determine competency by the candidate when working in a socially diverse environment, uses these questions and observation checklist. These form one piece of evidence and will be used in conjunction with other forms of evidence in the assessment decision.
Candidate’s name Workplace: Assessor’s name

Does the candidate display a cultural awareness when serving customers or working with colleagues from diverse backgrounds?

Satisfactory Response Oral/interview questions Yes  No 

 Demonstrate an ability to communicate effectively with customers/colleagues from different backgrounds.  Applies sensitivity and respect when dealing with customers from different cultural groups.

1.

Does your establishment have any specific policies or procedures in place to ensure equal employment opportunity and anti-discrimination legislation? What are the implications of not understanding cultural difference? How important is effective communication when dealing with people from diverse backgrounds?

2.

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3.
 Shows awareness of the principles that underpin cultural awareness?

4.
 Able to use gestures or simple words where language barriers exist.

How would you deal with a customer who is clearly from a different culture and has difficulty communicating his/her needs? What precautions could you take to avoid creating a barrier to communication when dealing with people from diverse backgrounds? What issues may cause conflict or misunderstanding in the workplace? Can you propose good customer service practices when dealing with people from different cultural backgrounds?

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5.
 Communicate effectively verbally and nonverbally when a language barrier is evident?  Shows initiative and seeks assistance when encountering difficulties.  Aware of cultural difference when difficulties occur.

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6.

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7.

Workplace specific considerations: (Identify any issues specific to the workplace, such as policies and procedures, equipment, etc that must be considered during the assessment ).

Feedback to candidate:

Candidate’s responses and observation have deemed the candidate Date: Assessor’s signature:

 Competent

 Not yet Competent

Year 11 Hospitality Workplace Assessment

Assessment: Organise and Prepare Food THHBKAO1B
Observation Checklist and oral/interview questions Competencies: Element 1: Prepare equipment for use Element 2: Assemble and prepare ingredients for menu items
The assessor, to observe and question the candidate to determine competency organising and preparing food in the workplace, uses these questions and oral checklist. These form one piece of evidence and will be used in conjunction with other forms of evidence in the assessment decision.

Candidate’s name

Workplace Assessor name Does the candidate have skills and knowledge required to organise and prepare a wide variety of foods (Mise en Place):
           Apply strict hygiene principles when handling food and equipment. Maintains high standard of safety in accordance with OH & S principles. Uses safe work practices when handling knives. Applies correct cutting techniques appropriate to style of cuisine: Julienne Brunoise Paysanne Macedoine Jardiniere Turning
Satisfactory Response

Oral/interview questions 1. What OH&S principles are relevant to handling and using kitchen equipment? How important is maintenance, cleaning and sanitising of commercial equipment? What are the different presentation techniques used for different food items in this workplace?

Yes

No

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2.

3.

4.

What precautions are taken here to ensure food is served at the correct temperatures? What garnishes are used to enhance the aesthetic value of dishes you have plated?

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5.

Uses appropriate commercial cookery equipment, ensuring cleanliness before using. Identifies cooking equipment and their functions.

6.

What garnishes are used to enhance the aesthetic value of dishes you have plated? What should you take into account when selecting crockery?

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7.

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Is aware of maintenance, cleaning and sanitising of commercial equipment.

8.

What important points do you need to consider for the presentation of foods?

Workplace specific considerations:
(Identify any issues specific to the workplace, such as policies and procedures, equipment, etc that must be considered during the assessment).

Feedback to candidate:

The Candidate’s oral responses and assessor observation have deemed the candidate  Competent
Assessor’s signature:

Not yet competent
Date:

Year 11 Hospitality Workplace Assessment

Assessment: Clean and Maintain Kitchen Premises THHBKO4B
Competencies: Element 1: Clean sanitise and store equipment Element 2: Clean and sanitise premises Element 3: Handle waste and linen
The assessor, to conduct oral questioning and observe the candidate in the workplace, uses these checklists. They form one piece of evidence and will be used in conjunction with other forms of evidence in the assessment decision. Candidate’s name: Workplace:

Assessor’s name: Can the candidate maintain kitchen, food preparation and storage areas in commercial operations:  Efficiently cleans the kitchen (inspection necessary)  Cleans food preparation and presentation areas hygienically  Cleans large and small equipment using appropriate cleaning materials. 3.  Uses correct chemicals for cleaning and sanitising.  Safely stores/stacks cleaned equipment and utensils.  Cleans/sanitises working surfaces without damage to health or property:      Walls Floors Shelves Benches/work surfaces Ovens, stoves, cooking equipment & appliances,  Fridges, freezers and cool rooms  Store rooms and cupboards  Extraction fans 4. What are the OH & S requirements for: Bending, lifting, carrying and using equipment? Explain the correct and safe usage and storage of chemical equipment. Explain the correct and safe usage and storage of chemical equipment. Oral/Interview questions Satisfactory Response Yes No

1.

What chemicals and equipment are used for cleaning and sanitising the kitchen? What procedures are necessary when sanitising and disinfecting?

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2.

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5.

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What are the hygiene and crosscontamination issues related to kitchens? What are the advantages of logical and time efficient workflow?

7.

8.  Disposes of chemicals safely

Where do you store equipment and utensils?

cleaned

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9.

What first aid procedures are to be followed in the event of any chemical accident?

Workplace specific considerations:
(Identify any issues specific to the workplace, such as policies and procedures, equipment, etc that must be considered during the assessment).

Feedback to candidate:  Competent  Not Yet Competent Date:

Candidate is deemed Assessor’s signature:

Year 11 Hospitality Workplace Assessment

Assessment: Present Food
Observation Checklist/Oral Interview questions
Competencies: Element 1: Prepare food for service Element 2: Portion and plate food Element 3: Work in a team The assessor to determine competency of the candidate presenting food in the workplace uses this checklist and observation. This checklist forms one piece of evidence and will be used in conjunction with other forms of evidence in the assessment decision.

Candidate’s name: Workplace: Assessor’s name: Does the candidate have skills & knowledge required to plate, present and serve food:
     Apply strict hygiene and safety principles when working towards presenting food. Maintains high standard of food presentation styles as dictated by the workplace. Ensures a safe working environment according to OH & S. Demonstrates a logical and efficient workflow. Observes waste minimisation techniques and environmental considerations in relation to food presentation Identifies foods for menu items. Competently plates, presents and serves food: Entrees Main courses Deserts Soups Sandwiches Canapés and appetisers Buffet and smorgasbord display items Food and beverage trays Plate and neatly present food, without spills, drips to enterprise standards with: Eye appeal Colour and contrast Temperature of food and service equipment Innovative style Demonstrate effective teamwork with colleagues to ensure timely, quality service of food

Oral/interview questions

Satisfactory Response Yes No  

1.

What would you do in the event of a spillage? What procedures are necessary when making a mistake in the kitchen?

2.

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3.

Why is it necessary to ensure that good teamwork is a priority in the kitchen? Why is it important to plate menu items uniformly?

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4.

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5.

What considerations should be taken when endeavouring to plate food and present it neatly and attractively?

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Workplace specific considerations:
(Identify any issues specific to the workplace, such as policies and procedures, equipment, etc that must be considered during the assessment).

Feedback to candidate: Workplace observation and candidate’s responses determine candidate
Assessor’s signature: Date:

 Competent

 Not Yet Competent

Year 11 Hospitality Workplace Assessment


				
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