SITXFSA006 – Participate In Safe Food Handling Practices :
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Assignment Cover Sheet
Student ID | |
Student Name | |
Unit | SITXFSA006 – Participate in food handling practices |
Assessment Task – Title/Number | |
Trainer/Assessor | |
Date Submitted |
Note: Plagiarism/Cheating is a serious offence. If a student is found plagiarising/cheating, it may result in a penalty of suspension/cancellation of student’s enrolment. In submitting their work, students must be aware of college’s Plagiarism and Academic Misconduct Policy available in student handbook, college’s website and student administration.
Declaration of Originality:
By submitting this assignment for assessment, I acknowledge and agree that:
- This assessment task/work is submitted in accordance with the college’s Plagiarism and Academic Misconduct Policy. I also understand the serious nature of academic dishonesty (such as plagiarism) and the penalties attached to being found guilty of committing such offence
- No part of this assessment task/work has been copied from any other source without acknowledgement of the source
- No part of this assessment task/work has been written by any other person, except to the extent of team and/or group work as defined in the unit/assessment task
- A copy of the original assessment task/work is retained by me and that I may be required to submit the original assignment to the trainer/assessor upon request
- The trainer/assessor may, for the purpose of assessing this assessment task/work:
- Provide a copy of this assignment to another member of the faculty for review and feedback; and/or
- Submit a copy of this assignment to a plagiarism checking service. I acknowledge that a plagiarism checking service provider may then retain a copy of this assessment task/work on its database for the purpose of future plagiarism checking
Late submission: Late submission without a prior approval of the trainer/assessor will not be accepted and may delay the assessment outcome. You may also need to resubmit work as per college’s Reassessment Policy.
I declare that this assessment is my own work.
Student signature: | Date: |
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Admin Use Only
Received | Date Stamp Comments (if any) |
Assessment Summary
Read all the instructions below before attempting the assessment task. Assessment tasks are tools used to determine if you have the knowledge and skills to complete tasks to industry standards within the workplace. Your trainer/assessor will help you throughout this task and it is your responsibility to provide enough evidence to justify a competent decision by the trainer/assessor. If you do not understand the questions or what is required, ask your trainer/assessor for assistance. For group assessments, all students are to contribute to the assessment tasks. You can work in groups up to a maximum of four people.
You are to complete all tasks by the due date and assessments must have a coversheet attached. If you think you do not have enough time to complete the tasks by the due date, discuss with the trainer/assessor the reasons of why you cannot submit on time.
Writing your responses
When answering questions, ensure that your answers are detailed enough to so the assessor can draw a conclusion that you have the knowledge and/or skills to demonstrate competency. Handwritten answers must be written in blue or black pen. When producing reports, ensure that your project has a title page, table of contents, page numbers, reference list, ensuring that your answers thoroughly match the questions asked.
Answer all questions in your own words to avoid plagiarism. Plagiarism is copying someone else’s work or ideas and saying that it your own work. Sources of work must be properly referenced, outlining the source of your ideas. Penalties may include having to resubmit the assessment task again, repeating the Unit of competency, or for repeat plagiarism, expulsion from Australian College of Hospitality & Business Management.
Marking of Assessments
On submission of your assessment will be marked for a result of either Satisfactory (S) or Not Yet Satisfactory (NYS). If you receive a NYS result, you will be asked to redo the tasks again. To achieve a competent result with this unit, all tasks need to be completed and marked as satisfactory. Your trainer/assessor will provide feedback to you on each task, outlining where you must improve to achieve a Satisfactory (S) result. When all tasks are marked as Satisfactory (S), you will receive a result of Competent (C) for this unit otherwise, you will be marked Not Yet Competent (NYC). Assessments submitted to the trainer/assessor after the due date may not be accepted, and you may have to pay a resubmission fee / adjustment may apply.
Students with Special Needs
If leaners/learners have any special needs (e.g. physical disability, learning difficulty) regarding assessment, they should be directed to discuss these with the Course Coordinator. The college will endeavour to make all possible and reasonable adjustments to any aspect of assessment in order to address those needs. Some examples of additional support could include:
Reasonable adjustment
Reasonable adjustment refers to any modification made to the learning environment, certification requirements, training delivery or assessment method to help learners with a disability access and participate in education and training on the same basis as those without disability (IBSA, 2015). The Disability Standards for Education 2005 were formed under the Disability Discrimination Act 1992. They clarify the obligations of training providers to ensure that learners who have a disability are able to access and participate in education and training on the same basis as those without disability.
Some examples of reasonable adjustments could include:
The determination of “reasonableness” requires judgement that must take into account the impact on the RTO and the need to maintain the integrity of the qualification. While reasonable adjustments can be made to the ways in which evidence of performance is gathered and demonstrated, the criteria for making Competent/Not Yet Competent decisions (and/or awarding grades) should not be altered in any way. That is to say, the standards expected should be the same irrespective of the group and/or individual being assessed (Disability Standards for Education 2005).
Skill Recognition and Credit Transfer
Appropriate credit(s) may be granted to eligible students against each unit of competency on presentation of evidence of successful completion of the same unit in an equivalent or higher qualification. Under the Australian Qualifications Framework, this qualification recognises competencies achieved as part of a Nationally Recognised Qualification from other institutes or universities.
Students may also apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work/industry experience and/or completed eligible assessments in equivalent or higher qualification.
Please refer to college’s RPL/Credit Transfer Policy for more information and applicable procedures. The policy is available either through the faculty coordinator or college’s website
Academic Policies and Procedures
Applicable policies and procedure related to this course including plagiarism, assessments, appeals and complaints, can be found with the course coordinator as well as in the “Policies and Procedures” section of the college’s website.
All the written works must be submitted in a hard copy, and an additional soft/electronic copy if required by the trainer/assessor, with an accompanying “Assessment Cover Sheet”. Each Assessment Cover Sheet should be signed by the student and must contain student details and date of submission.
Material submitted for assessment—Word processed assignments, reports, essays, projects, etc. must contain student’s name, ID (if available). Within the context of these assessment tasks, the assessor fulfils the role of client, manager or supervisor, as applicable. Work submitted for “approval” within this context must demonstrate care and attention to detail, such that the student inspires confidence that the work is being undertaken competently.
Where soft copy/electronic files are submitted, students are encouraged to name the files according to established procedure. This would typically include a course or unit code, assessment or submission code, and in the case of multiple files an alphanumeric identifier. Multiple files may also be required to be submitted within an enclosing folder (with similar, appropriate naming conventions) or archive format—e.g. zip. Follow submission guidelines in each assessment task for specific instructions.
Unit Overview
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.
It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
Learning Outcomes
On successful completion of this unit, the learner/trainee will be able to;
- Follow food safety program.
- Store food safely.
- Prepare food safely.
- Provide safe single use items.
- Maintain a clean environment.
- Dispose of food safely.
As well as demonstrating the performance criteria, to be assessed as competent, the learner must demonstrate their ability to apply the required knowledge and skills in a range of situations. These are summarised in the Competency Standards section below.
Prerequisite Requirements
This unit does not have a pre-requisite.
Performance Criteria
Element | Performance Criteria |
1. Follow food safety program | 1.1. Access and use relevant information from organisational food safety program. 1.2. Follow policies and procedures in food safety program. 1.3. Control food hazards at critical control points. 1.4. Complete food safety monitoring processes and complete documents as required. 1.5. Identify and report non-conforming practices. 1.6. Take corrective actions within scope of job responsibility for incidents where food hazards are identified. |
2. Store food safely | 2.1. Select food storage conditions for specific food type. 2.2. Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance. 2.3. Store food at controlled temperatures and ensure that frozen items remain frozen during storage. 2.4. Ensure food is stored to avoid cross-contamination of ingredients. |
3. Prepare food safely | 3.1. Use cooling and heating processes that support microbiological safety of food. 3.2. Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety. 3.3. Ensure safety of food prepared, served and sold to customers. 3.4. Prepare food to meet customer requirements, including actions to address allergen requests by customers. |
4. Provide safe single use items | 4.1. Store, display and provide single use items so they are protected from damage and contamination. 4.2. Follow instructions for items intended for single use. |
5. Maintain a clean environment | 5.1. Clean and sanitise equipment, surfaces and utensils. 5.2. Use appropriate containers and prevent accumulation of garbage and recycled matter. 5.3. Identify and report cleaning, sanitising and maintenance requirements. 5.4. Dispose of, or report damaged or unsafe eating, drinking or food handling utensils. 5.5. Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation. |
6. Dispose of food safely | 6.1. Mark and separate from other foodstuffs any food identified for disposal until disposal is complete. 6.2. Dispose of food promptly to avoid cross-contamination. 6.3. Use appropriate documentation to record disposed food items. |
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
- use safe food handling practices including the correct methods of controlling food hazards at each of the following critical control points:
- receiving
- storing
- preparing
- processing
- displaying
- serving
- packaging
- transporting
- disposing
- follow procedures to calibrate temperature probe to ensure accuracy
- follow procedures to report incidents of food contamination.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
- key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level:
- contents of national codes and standards that underpin regulatory requirements
- reasons for food safety programs and what they must contain
- local government food safety regulations and inspection regimes
- meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
- ramifications of failure to observe food safety law and organisational policies and procedures
- hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes as they apply to particular operations and different food types:
- critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food
- main types of safety hazards and contamination
- conditions for development of microbiological contamination
- cross contamination of food allergens
- environmental conditions and temperature controls, for storage
- temperature danger zone and the two-hour and four-hour rule
- temperature control for cooling and storing of processed food
- contents of organisational food safety program, including procedures, associated requirements, and monitoring documents
- food safety monitoring techniques:
- bacterial swabs and counts
- checking and recording that food is stored in appropriate timeframes
- chemical tests
- monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsius
- monitoring and recording temperature of cold and hot storage equipment
- visually examining food for quality
- methods to ensure the safety of food served and sold to customers:
- packaging control:
- using packaging materials suited to foods
- monitoring of packaging damage
- protective barriers
- temperature control
- supervision of food displays
- utensil control
- providing separate serving utensils for each dish
- safe food handling practices for the following different food types:
- dairy
- dry goods
- eggs including raw egg foods
- frozen goods
- fruit and vegetables
- meat and poultry
- fin-fish and shellfish
- operating procedures for temperature probe:
- calibration
- correct use
- cleaning methods
- identifying faults
- choice and application of cleaning, sanitising and pest control equipment and materials following manufacturers advice
- cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
- cleaning:
- dirt
- food waste
- grease
- pest waste removal
- sanitising:
- eating and drinking utensils
- food contact surfaces
- maintenance:
- minor faults
- high risk customer groups:
- children or babies
- pregnant women
- aged persons
- people with immune deficiencies
- people with allergies
- people with medical conditions.
Welcome to the Student Assessment Tasks for SITXFSA005 Use hygienic practices for food safety. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
For you to be assessed as competent, you must successfully complete two assessment tasks:
Kitchen time required | |
You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide. |
Assessment Task 1
Assessment Task | Knowledge questions |
Schedule | |
Outcomes Assessed | Performance Criteria Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents |
Instructions for answering written questions:
- Student must have to complete a written assessment consisting of a series of questions.
- It is expected from students to correctly answer all the questions.
- Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
- Student must concise to the point and write answers according to the given word-limit or provide enough evidences to each question and do not provide irrelevant information.
- Student must not use non-discriminatory language. The language used should not devalue, demean, or exclude individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual preference or age. Gender inclusive language should be used.
- Assessor should not accept answers copied directly from texts without acknowledgement of the text
- Trainer/Assessor will provide student further information regarding the location of completing this assessment task.
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
i | Assessment information |
Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. |
Provide answers to all of the questions below.
Critical control point | Control method examples |
Receiving | |
Storing | |
Preparing and processing | |
Displaying | |
Serving | |
Packaging | |
Transporting | |
Disposing |
Type of contaminant | How can it occur? |
Physical Contaminants | |
Chemical Contaminants | |
Biological Contaminants |
- _
.
Food item | Packaging |
Salad | |
Smoothie | |
Meat slices | |
Muffin |
.
Food type | Safe food handling practice |
Dairy | |
Dried goods | |
Eggs including raw egg foods | |
Frozen goods | |
Fruit and vegetables | |
Meat and poultry | |
Fin-fish and shellfish |
Item | Cleaning material or equipment | Action |
Dirt | ||
Food waste | ||
Grease | ||
Pest waste removal |
Item | Action |
Cutlery | |
Glass or cup | |
Kitchen bench |
Maintenance item | Action |
Broken mop | |
Frayed cord | |
Recalibrating thermometer |
Customer group | At higher risk. Indicate yes or no. |
Children or babies | |
Pregnant women | |
Women | |
People with immune deficiencies or allergies | |
Unwell persons. | |
Athletes | |
The elderly | |
African people |
Student’s name: | ||||
Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? | Completed successfully? | Comments | ||
Yes | No | |||
Question 1 | ||||
Question 2 | ||||
Question 3 | ||||
Question 4 | ||||
Question 5 | ||||
Question 6 | ||||
Question 7 | ||||
Question 8 | ||||
Question 9 | ||||
Question 10 | ||||
Question 11 | ||||
Question 12 | ||||
Question 13 | ||||
Question 14 | ||||
Question 15 | ||||
Question 16a | ||||
Question 16b | ||||
Question 17 | ||||
Question 18 | ||||
Question 19 | ||||
Question 20 | ||||
Question 21 | ||||
Question 22 | ||||
Question 23 | ||||
Question 24 | ||||
Question 25 | ||||
Question 26 | ||||
Question 27 | ||||
Question 28 | ||||
Question 29a | ||||
Question 29b | ||||
Question 29c | ||||
Question 29d | ||||
Question 30 | ||||
Question 31 | ||||
Question 32 | ||||
Question 33 | ||||
Task outcome: | ||||
Assessor signature: | ||||
Assessor name: | ||||
Date: | ||||
Assessment Task 2
Assessment Task | Safe food handling observations |
Schedule | 1.1,1.2,1.3,1.4,1.5,1.6,2.1,2.2,2.3,2.4,3.1,3.2,3.3,3.4,4.1,4.2, 5.1,5.2,5.3,5.4,5.5,6.1,6.2,6.3 |
Outcomes Assessed | Performance Criteria Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents |
This unit of competency requires that you: | |
. | |
Instructions for how you will complete these requirements are included below. |
Complete the following activities.
Prior to commencing these three observations, review the kitchen’s food safety program. You will be required to follow these procedures throughout the entire task and you will be assessed on this. This task is to be completed in the kitchen environment. Your assessor will ensure you have access to all the relevant equipment and resources. Completion of this assessment will ensure that you demonstrate safe handling food procedures and practices and follow the kitchen’s policies and procedures and their food safety program. You will demonstrate this on three different occasions: These tasks may be assessed in conjunction with one or more of the practical units you are completing and your assessor will advise you of this if this will be the case. What do I need to demonstrate? During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: How will I provide evidence? Your assessor will observe you as you handle food safely during the storage, preparation, display, service and disposal of food and complete the required forms from the food safety program. | |
During this observation you need to: As part of your preparation, carry out the activities that are required as part of preparing to make the dish. | |
As you prepare your dish, explain to your assessor at least two food hazards that can occur during the preparation of food and demonstrate how you control them. You will also be required to explain, as well as demonstrate the cooling/heating processes you use to ensure food safety. Use a digital thermometer to measure the temperature throughout the preparation process and complete the temperature control log. Re-calibrate the digital thermometer to ensure it is working correctly using the boiling point check. You need to identify and report any faults. If the thermometer is working correctly, explain to your assessor the process as if the thermometer is not accurate | |
Following the preparation of the food, you are required to serve and/or display the food you have made. As you serve and/or display the food you have made, explain to your assessor at least two food hazards that can occur during serving/displaying food and demonstrate how you control them. One of the dishes that you are making will involve the use of single use items. Show your assessor how to correctly use single use items. Part of the serving/displaying process involves the transportation of the food. Explain to your assessor at least two food hazards that can occur during transporting food and demonstrate how you control them. You will be required to transport at least one of the dishes you have prepared either using a trolley or tray as appropriate. | |
Submit the completed temperature control log to your assessor. |
The final part of this task requires you to demonstrate safe working practices when cleaning up and disposing of items from the food preparation activity you completed prior to this. As a minimum you must: Your assessor will set up some hazards for you to identify, report and act on. Your assessor will provide you with: Your assessor will observe you completing these tasks and you will be required to complete the cleaning log, pest log, hazard report from. | |
Submit the completed cleaning log, pest log, and hazard report from to your assessor. |
Has the following been completed? | Completed successfully? | Comments | ||||
Yes | No | |||||
Observation 1: Receive and store food | ||||||
The student has satisfactorily accessed and used relevant information from food safety program. | ||||||
The student has satisfactorily followed policies and procedures in the food safety program. | ||||||
The student has satisfactorily controlled all food hazards at all of the critical control points. | ||||||
The student has satisfactorily monitored food safety and completed logs. | ||||||
The student has satisfactorily identified and reported food safety hazards. | ||||||
The student has satisfactorily taken corrective actions for incidents where food hazards are not controlled. | ||||||
The student has satisfactorily placed food items into the correct food storage area and checked conditions are correct. | ||||||
The student has satisfactorily stored food items in suitable environmental conditions to ensure food does not become contaminated and to maximise freshness, quality and appearance. | ||||||
The student has satisfactorily stored food at required temperatures. | ||||||
The student has satisfactorily checked that all chilled and frozen items from delivery are within correct temperatures. | ||||||
The student has satisfactorily stored single use items correctly. | ||||||
The student has satisfactorily calibrated temperature probe using ice point method correctly. | ||||||
The student has satisfactorily identified and corrected temperature probe faults (if required). | ||||||
Observation 2: Prepare and process food | ||||||
The student has satisfactorily accessed and used relevant information from food safety program. | ||||||
The student has satisfactorily followed policies and procedures in the food safety program. | ||||||
The student has satisfactorily controlled all food hazards at all of the critical control points. | ||||||
The student has satisfactorily monitored food safety and completed logs. | ||||||
The student has satisfactorily identified and reported food safety hazards. | ||||||
The student has satisfactorily cleaned and sanitised equipment, surfaces and utensils as required prior to commencement of food preparation. | ||||||
The student has satisfactorily prepared food, monitoring the food temperature using a digital thermometer. | ||||||
The student has satisfactorily cooled food following procedures to ensure microbiological safety of food. | ||||||
The student has satisfactorily heated food following procedures to ensure microbiological safety of food. | ||||||
The student has satisfactorily followed food safety procedures for displaying and serving food items prepared. | ||||||
The student has satisfactorily followed instructions for single use items. | ||||||
The student has satisfactorily displayed and provided single use items correctly. | ||||||
The student has satisfactorily transported the food items safely. | ||||||
The student has satisfactorily calibrated temperature probe using boiling point method correctly. | ||||||
The student has satisfactorily identified and corrected temperature probe faults (if required). | ||||||
Observation 3: Clean up and disposal | ||||||
The student has satisfactorily accessed and used relevant information from food safety program. | ||||||
The student has satisfactorily followed policies and procedures in the food safety program. | ||||||
The student has satisfactorily controlled all food hazards at all of the critical control points. | ||||||
The student has satisfactorily monitored food safety and completed logs. | ||||||
The student has satisfactorily identified report and acted on food safety hazards. | ||||||
The student has satisfactorily cleaned and sanitised equipment, surfaces and utensils. | ||||||
The student has satisfactorily used appropriate containers for food items, rubbish and recycling. | ||||||
The student has satisfactorily prevented accumulation of garbage and recycled matter. | ||||||
The student has satisfactorily identified and reported cleaning, sanitising and maintenance requirements. | ||||||
The student has satisfactorily identified and then disposed of chipped, broken or cracked eating, drinking or food handling utensils. | ||||||
The student has satisfactorily checked food handling areas for animals and pests and reported incidents of animal or pest infestation. | ||||||
The student has satisfactorily labelled food waste and separated from other foodstuffs until it can be disposed of. | ||||||
The student has satisfactorily disposed of food promptly to avoid cross-contamination. | ||||||
Task outcome: | ||||||
Assessor signature: | ||||||
Assessor name: | ||||||
Date: | ||||||
Student Feedback Form | ||||||||
Unit | SITXFSA006 Participate in safe food handling practices | |||||||
Student Name: | Date | |||||||
Assessor Name: | ||||||||
Please provide us some feedback on your assessment process. Information provided on this form is used for evaluation of our assessment systems and processes. This information is confidential and is not released to any external parties without your written consent. There is no need to sign your name as your feedback is confidential. | ||||||||
Strongly Agree | Agree | Average | Disagree | Strongly Disagree | ||||
I received information about the assessment requirements prior to undertaking the tasks | 5 | 4 | 3 | 2 | 1 | |||
The assessment instructions were clear and easy to understand | 5 | 4 | 3 | 2 | 1 | |||
I understood the purpose of the assessment | 5 | 4 | 3 | 2 | 1 | |||
The assessment meets your expectation | 5 | 4 | 3 | 2 | 1 | |||
My Assessor was organised and well prepared | 5 | 4 | 3 | 2 | 1 | |||
The assessment was Fair, Valid, Flexible and Reliable | 5 | 4 | 3 | 2 | 1 | |||
My Assessor’s conduct was professional | 5 | 4 | 3 | 2 | 1 | |||
The assessment was an accurate reflection of the unit requirements | 5 | 4 | 3 | 2 | 1 | |||
I was comfortable with the outcome of the assessment | 5 | 4 | 3 | 2 | 1 | |||
I received feedback about assessments I completed | 5 | 4 | 3 | 2 | 1 | |||
The pace of this unit was: | Too Slow | Great Pace | Too Fast | |||||
Comments: | ||||||||
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