Information
Workplace Assessment: Observation Checklist Implement Food Safety Program & Procedures FDFFS2001A
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FDFFS2001A Observation Checklist Apply food safety practices
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Document No.
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Client / Site
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Prepared by
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Student name
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Workplace
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Date of Assessment
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Assessor Signature
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Date of Assessment
instructions
Instructions
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The methods used to gather evidence will be as follows:
1. Observation
The student will be observed by the RTO assessor engaging in a number of customer interaction situations.
The observation should ideally be in a real workplace environment, but where a workplace is not available or not appropriate, an appropriate simulated environment may be used.
The Observation Checklist will be used.
2. Verbal questioning:
The student will be asked verbal questions by the RTO assessor in order to probe the dimensions of competency and the student's underpinning knowledge.
The Questioning Checklist will be used.
3. Third party verification
Verification of workplace competence by a workplace supervisor.
The Third Party Checklist will be used.
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The following questions should be asked of the student before assessment occurs:
* Are you ready for assessment?
* Has the assessment process been explained to you?
* Do you understand which evidence is to be collected and how?
* Have your rights and the appeal system been fully explained to you?
* Do you have any special needs to be considered during assessment? -
I agree to undertake assessment in the knowledge that information gathered will only be used for professional development purposes and can only be accessed by my manager and the RTO.
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Student Signature
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Date
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Assessor Signature
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Select date
Observation Checklist
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This checklist is used by the assessor to observe the student interacting with customers. This checklist forms one piece of evidence and should be used in conjunction with other forms of evidence in the assessment decision.
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Can the student apply store policies to:
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Identify and demonstrate good personal hygiene practices, including appropriate hand washing
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Use appropriate protective clothing and equipment
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Implement and follow store food safety program
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Use correct food handling implements to prevent cross contamination of food
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Clean work areas and equipment according to store procedures and food safety program requirements
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Follow routine maintenance for food storage and work areas
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Observe correct handling and storage of cleaning chemicals according ot MSD
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Follow store procedures in disposing of waste to prevent pest infestations
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Identify potentially unsafe food safety processes and take corrective action
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Report any potential hygiens or sanitation problems to relevant personnel
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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
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Assessor Signature
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Date
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Feedback to student/client
