Information
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Student name
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Course Code/Name : FDF10111 Certificate I in Food Processing ( Baking)
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Conducted on
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Prepared by
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Location
FDFFS1001A Follow work procedures to maintain food safety
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Select date
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Did the student utilise workplace information relating to food safety<br>
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Did the student maintain personal hygiene eg :hand washing, clean clothing throughout the assessment<br>
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Was the workplace maintained in accordance with food safety regulations
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Was out of specification or contaminated material identified and disposed of correctly
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Was housekeeping completed at the finish of assessment eg: rubbish disposed of correctly, benches cleaned
FDFOHS1001A Work Safely
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Select date
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Did the student conduct pre start safety check
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When questioned could the student identify and explain safety signs and symbols
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If required can the student report workplace incidents or injuries
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Did the student use the correct shut down procedure when using mixing equipment
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Was work area maintained to meet housekeeping standards eg: floors kept clean and free of trip hazards, storage of goods maintained to prevent falls etc.
FDFOP1004A Prepare Basic Mixes
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Select date
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Was workplace information referred to in order to identify mixing requirements
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Quality and quantities of ingredients was confirmed for production
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Pre start check was conducted, such as inspection of machinery to identify signs of wear, selecting appropriate settings for production. Confirming safety guards are operable etc
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Correct ingredients were selected, weighed and deposited in correct sequence for production
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Workplace records were maintained as required
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Mixing was paced to meet production requirements
Sign
Assessment of products baked
Task 1 Assessment product -
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Select date
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Did the student produce the specified quantity of product
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Has the correct mixing process been followed
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Has food safety requirements been followed throughout the production
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Does the product display even sizing, and good volume.
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Has the product been correctly finished according to requirements
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Has the product been adequately baked
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Is the product of an industry standard/ saleable item
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Attach photo of product
Task 2 Assessment product -
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Select date
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Did the student produce the specified quantity of product
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Has the correct mixing process been followed
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Has food safety requirements been followed throughout the production
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Does the product display even sizing, and good volume.
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Has the product been correctly finished according to requirements
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Has the product been adequately baked
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Is the product of an industry standard/ saleable item
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Attach photo of product
Task 3 Assessment product -
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Select date
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Did the student produce the specified quantity of product
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Has the correct mixing process been followed
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Has food safety requirements been followed throughout the production
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Does the product display even sizing, and good volume.
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Has the product been correctly finished according to requirements
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Has the product been adequately baked
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Is the product of an industry standard/ saleable item
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Attach photo of product
Professional Conduct - Did the student -
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Complete workplace records as required
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Apply food safety procedures throughout the assessment
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Apply safe work practices throughout the assessment
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Select, fit and wear appropriate personal protective safety equipment, clothing
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Maintain housekeeping standards
Assessment result
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Assessment completed successfully
Assessor comments/ feedback
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Assessors Name
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Students Name
