Cookery

KII4056 Essentials of Restaurant and kitchen safety

26 June 2023 06:27 AM | UPDATED 11 months ago

KII4056 Essentials of Restaurant and kitchen safety :

KII4056 Essentials of Restaurant and kitchen safety
KII4056 Essentials of Restaurant and kitchen safety

 

Instructions to Learner

Welcome to KII4056 Essentials of Restaurant and kitchen safety! This KII unit covers the following unit/s of competency.

SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
KII4056 Fundamentals of Restaurant and kitchen safety

KII4056 Essentials of Restaurant and kitchen safety Assessment instructions

Overview

Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and conditions relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment task. If any assessment task is not fully addressed, then your assessment task will be returned to you for resubmission. Your trainer/assessor will remain available to support you throughout the assessment process.

Written work

Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of competency. When undertaking any written assessment tasks, please ensure that you address the following criteria:

  • Address each question including any sub-points
  • Demonstrate that you have researched the topic thoroughly
  • Cover the topic in a logical, structured manner
  • Your assessment tasks are well presented, well referenced and word processed
  • Your assessment tasks include your full legal name in the provided cover page.

Active participation

It is a condition of enrolment that you actively participate in your studies. Active participation is completing all the assessment tasks on time.

Plagiarism

Plagiarism is taking and using someone else’s thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines some of the activities for which a learner can be accused of plagiarism:

  • Presenting any work by another individual as one’s own unintentionally
  • Handing in assessments markedly similar to or copied from another learner
  • Presenting the work of another individual or group as their own work
  • Handing in assessments without the adequate acknowledgement of sources used, including assessments taken totally or in part from the internet.

If it is identified that you have plagiarised within your assessment, then a meeting will be organised to discuss this with you, and further action may be taken accordingly.

Collusion

Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in whole or in part of unauthorised collaboration with another person or persons. Collusion involves the cooperation of two or more learners in plagiarism or other forms of academic misconduct and, as such, both parties are subject to disciplinary action. Collusion or copying from other learners is not permitted and will result in a “NS” grade and NYC.

Assessments must be typed using document software such as (or similar to) MS Office. Handwritten assessments will not be accepted (unless, prior written confirmation is provided by the trainer/assessor to confirm).

Competency outcome

There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory

Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded “Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.

If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and “will” be given another chance to resubmit your assessment task(s).  If you are still deemed as “Not Yet Competent” you will be required to re-enrol in the unit of competency.

Additional evidence

If we, at our sole discretion, determine that we require additional or alternative information/evidence in order to determine competency, you must provide us with such information/evidence, subject to privacy and confidentiality issues. We retain this right at any time, including after submission of your assessments.

Confidentiality

We will treat anything, including information about your job, workplace, employer, with strict confidence, in accordance with the law. However, you are responsible for ensuring that you do not provide us with anything regarding any third party including your employer, colleagues and others, that they do not consent to the disclosure of. While we may ask you to provide information or details about aspects of your employer and workplace, you are responsible for obtaining necessary consents and ensuring that privacy rights and confidentiality obligations are not breached by you in supplying us with such information.

Assessment appeals process

If you feel that you have been unfairly treated during your assessment, and you are not happy with your assessment and/or the outcome as a result of that treatment, you have the right to lodge an appeal. You must first discuss the issue with your trainer/assessor. If you would like to proceed further with the request after discussions with your trainer/assessor, you need to lodge your appeal to the course coordinator, in writing, outlining the reason(s) for the appeal. For more information please refer to our policy and procedures by visiting www.kii.edu.au/documents or login to your LMS account by clicking the link https://www.kiionline.edu.au/course/view.php?id=59.

Recognised prior learning

Candidates will be able to have their previous experience or expertise recognised on request.

Special needs

Candidates with special needs should notify their trainer/assessor to request any required adjustments as soon as possible. This will enable the trainer/assessor to address the identified needs immediately

kitchen safety Assessment requirements

Assessment can either be:

  • Direct observation
  • Product-based methods e.g. reports, role plays, work samples
  • Questioning

The assessment activities in this workbook assess aspects of all the elements, performance criteria, skills and knowledge and performance requirements of the unit of competency.

To demonstrate competence in this unit you must undertake all activities in this Assessment and have them deemed satisfactory by the assessor. If you do not answer some questions or perform certain tasks, and therefore you are deemed to be Not Yet Competent, your trainer/assessor may ask you supplementary questions to determine your competence. Once you have demonstrated the required level of performance, you will be deemed competent in this unit.

Should you still be deemed Not Yet Competent, you may have the opportunity to resubmit your assessments or appeal the result.

As part of the assessment process, all learners must abide by any relevant assessment policies as provided during induction (orientation). For more information refer to our assessment policies by visiting www.kii.edu.au/documents or login to your LMS account by clicking the link https://www.kiionline.edu.au/course/view.php?id=59.

If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact your assessor to discuss your options. You have the right to formally appeal any outcome and, if you wish to do so, discuss this with your trainer/assessor.

You are required to complete two practicals (Practical 1 and 2) and meet all requirements.

Your assessor will do the following.

  • Observe you in an operational food preparation area using a range of safe food handling practices.
  • Contextualise observations to suit your workplace or training environment.
  • Provide a range of facilities, fixtures, food ingredients, equipment and organisational documentation as specified in the assessment conditions.
  • Use the checklist to observe you using a range of skills/tasks.
  • Observe you over a period of time while you learn and use various skills/tasks.
  • Record comments and feedback based on their observation of your performance.
  • Ensure that you can consistently perform all tasks multiple times (or where not specified, at least once) satisfactorily.
  • Decide when you are competent at all tasks.
  • Submit the results of your practical demonstration tasks via the LMS (www.kiionline.edu.au)

Instructions for Practical 1 and 2 including WHS requirements

  1. To undertake this assessment, you must have been instructed how to use each piece of equipment in your work area or workplace and participated in an induction in your workplace or place of training/study.
  2. You are required to wear a complete uniform relevant to your area of training (Cookery, Food and Beverage, Housekeeping etc.).
  3. Your personal presentation must reflect the standards typically expected and acceptable in the hospitality industry.
  4. You will be observed on 3 separate occasions undertaking a variety of tasks relevant to your level of training and the practical subjects you are enrolled in, and currently do as part of your training for example preparing simple dishes, preparing mise en place for a bar or food and beverage section or participating in the servicing of rooms etc. as relevant.
  5. You are encouraged to clarify any tasks, requirements or questions you may have with your trainer

Resource Requirements

A clean full chef’s uniform must be worn during skills demonstrations and assessment. Trainers will be checking your uniform for cleanliness and that you have full uniform on prior to allowing you to begin the session. You must also bring your knife kits (refer to section 1) as well as sufficient clean tea towels and any relevant training workbooks and/or recipe sheets you have been provided with. The list of fixture and equipment available at KII Kitchen have been listed at the end of the Assessment Booklet. Please see section 1 in your handbook regarding equipment and professional conduct during practical lessons

  Practical 1 Requirements:

The purpose of this assessment is to assess your ability to:

demonstrate use of safe food handling practices in food handling work functions in line with organisational hygiene procedures on at least three occasions

demonstrate procedures to:

Session 1 – Hygiene procedures

Session 2 – Probe thermometer calibration

Session 3 – Demonstrate reporting procedures

Your task:  

During 3 practical service instances in your training facilities relevant to your area of training (food and beverage, housekeeping, commercial cookery), your trainer will observe you performing your typical workplace tasks and determine if you are adhering to hygienic food safe practices.

  1. You are required to perform the following tasks outlined below for each of the 3 service instances. 
  • The checklist below provides a guideline for aspects which will be included for each observation instance.

   Session 1

Demonstration of 3 separate hygiene procedures

  1. Present in full chefs uniform, hair tied up (if appl.), chef hats worn and jewellery removed.
  2. Demonstrate the correct hand washing technique
  3. Role-play a cut finger and use the correct band aid to prevent food contamination.

 

Session 2

  1. This session involves learning how to accurately calibrate a thermometer.
  • As part of any food safety program, you will need to check temperatures accurately and then record them. Many workplaces may have laser style thermometers to read cool room and freezer internal temperatures. They may have external thermometers or a probe thermometer to use to measure internal temperatures of food. Probe thermometers can be mechanical, battery operated or electrical.
  • For this session will be performing a manual probe thermometer to ensure that the reading are accurate.

Here are the steps to calibrate a probe thermometer.

Your trainer will also demonstrate this to and then you will be asked to carry out the demonstration for this task.

You will be using two (2) methods:

The ice water check and the boiling water check.

Ice water check

  1. Mix ice and water in a container. Let it sit for a few minutes. This will chill the water to 0°C.
  2. Insert the thermometer for at least 10 seconds until the reading is stable.
  3. An accurate thermometer will show a temperature between -1°C and +1°C.

If it shows a temperature greater or less than -1°C and + 1°C, the thermometer is inaccurate and needs to be replaced immediately.

Boiling water check

  1. Boil some water.
  2. Carefully insert the thermometer for at least 10 seconds until the reading is stable.
  3. An accurate thermometer will show a temperature between 99°C and 101°C.

If it shows a temperature greater or less than 99°C and 101°C, the thermometer is inaccurate and needs to be replaced immediately.

Record your findings in the table provide and submit to your trainer by the due date for this assessment.


        Assessment 3 (Session 2) – Probe Thermometer accuracy checks

DateTemperature °C ice water Temperature that the thermometer displaysTemperature °C boiling water Temperature that the thermometer displaysCorrective action (if temperature wrong) Record the action taken to fix problem
    
    
    
    
    
KII4056 Essentials of Restaurant and kitchen safety

Record your findings in the table here and submit with assessment as evidence.

Session 3

Identifying and reporting food safe procedures

Scenario 1 – Food Hazard

KII buffet opens for lunch at 11.30 am and closes at 2.30pm. They have 10 hot dishes on display during this time.

The temperature was monitored and recorded at 2.40pm as being at 50 degrees Celsius. Discuss within the class group what the food hazard here is.

As the chef on duty, you have noticed this. What procedures would you now take to ensure that you comply with Food safety?

Fill in the report on the next pages and submit as part of this assessment.

Scenario 2 – Unsafe Practice

On Saturday at KII Buffet there was a new kitchen hand Nigel starting. The chef told me to prepare the vegetables for the soup.

Nigel was not trained in Food Safety and started to cut up the carrots without washing and peeling them.

Nigel already threw these into the stock pot to cook. Discuss in the class what the unsafe practice here is. How would you report this?

How would you help Nigel understand?

Your task is to now complete the attached form based on the scenario and submit.

Scenario 3 – Food contamination

On arriving at KII Buffet on Monday morning after a busy weekend. You noticed that the kitchen hand had placed the raw meat that was delivered on the top of the cool room shelf.

The meat had been opened and blood was leaking in between the shelves.

On the shelf below was some chicken breast that was cooked ready for service. The chicken had not been covered.

Discuss in the class what the unsafe practice/food hazard here is.

Please complete the form based on the scenario and submit as part of your assessment.


Assessment 3 (Session 3 -scenario 1) -Report Food Hazards

  Food Hazard complaint form   
Contact details
Title Name 
Telephone Mobile 
Email 
Type of complaint
Complaints regarding food premises or food safety and hygiene practices at a food business should be directed to the local government (except for State government facilities). Contact details can be found in the White Pages
 Foodborne illness* Composition or quality of food
 Food-related injury Deteriorated or damaged product
 Chemical contamination Foreign matter in food
 Labelling and advertising Food packaging
Food safety practices State government facility food premises
 Auditor Food business food safety program
*Foodborne illness details (if applicable)
Date & time of purchase/      /             am/pmDate & time of consumption/      /                 am/pm
Date & time symptoms began/      /             am/pmDate & time symptoms ceased/      /                 am/pm
  Symptoms  Nausea  Stomach cramps  Vomiting  Diarrhoea
  Fever  Other (please describe) ………………………………………..….………………
Complaint details (include as much detail as possible)
KII4056 Fundamentals of Restaurant and kitchen safety

Food product description (if applicable)
Brand Product name 
Type of food Package type e.g. cling wrap, glass jar, plastic tub, unpackaged food. 
Pack size Date Mark        Use By Best Before  
Is a food sample available?         NoProof of purchase (if applicable) No
Food business details    
Name of business 
Address 
Type of business E.g. restaurant, takeaway shop, caterer, or supermarket. 
8. Privacy statement
To protect your privacy Department of Health staff follow nine privacy principles. The principles deal with how we collect and handle your personal information. They are set out in the Information Privacy Act 2009.Department of Health will not disclose personal information provided in this form to any external parties without the permission of the person. An exception to this exists if Department of Health believes that reasonable grounds exist that use of the information is necessary to lessen or prevent a serious threat to public health or safety.
I declare that the information I have provided above is true and correct.
SignatureSahan TiwariDate19/02/2023
KII4056 Essentials of Restaurant and kitchen safety

Please return the completed form to your trainer


Assessment 3 (Session 3- Scenario 2) – Report Unsafe Practices

  Unsafe Practice Report form    
Contact details 
Title Name  
Telephone Mobile  
Email  
Type of complaint 
Complaints regarding food premises or food safety and hygiene practices at a food business should be directed to the local government (except for State government facilities). Contact details can be found in the White Pages 
Foodborne illness*Composition or quality of food 
Food-related injuryDeteriorated or damaged product 
Chemical contaminationForeign matter in food 
Labelling and advertisingFood packaging 
Food safety practicesState government facility food premises 
AuditorFood business food safety program 
*Foodborne illness details (if applicable) 
Date & time of purchase/      /                am/pmDate & time of consumption/       /                  am/pm 
Date & time symptoms began/      / am/pmDate & time symptoms ceased/       /                  am/pm 
  Symptoms Nausea Stomach cramps Vomiting Diarrhoea 
 Fever Other (please describe) ………………………………………..….……………… 
Complaint details (include as much detail as possible) 
KII4056 Fundamentals of Restaurant and kitchen safety

Food product description (if applicable)
BrandN/AProduct nameN/A
Type of foodN/APackage type e.g. cling wrap, glass jar, plastic tub, unpackaged food.N/A
Pack sizeN/ADate MarkUse ByBest Before N/A
Is a food sample available?Yes         NoProof of purchase (if applicable)yesNo
Food business details
Name of business 
Address 
Type of business E.g. restaurant, takeaway shop, caterer, or supermarket. 
8. Privacy statement
To protect your privacy Department of Health staff follow nine privacy principles. The principles deal with how we collect and handle your personal information. They are set out in the Information Privacy Act 2009. Department of Health will not disclose personal information provided in this form to any external parties without the permission of the person. An exception to this exists if Department of Health believes that reasonable grounds exist that use of the information is necessary to lessen or prevent a serious threat to public health or safety.
I declare that the information I have provided above is true and correct.
SignatureSahan TiwariDate19/02/2023
KII4056 Essentials of Restaurant and kitchen safety

Please return the completed form to your trainer


Assessment 3 (Session 3- Scenario 3) – Report Incident of Food Contamination

  Food Contamination Report form    
Contact details
Title Name 
Telephone Mobile 
Email 
Type of complaint
Complaints regarding food premises or food safety and hygiene practices at a food business should be directed to the local government (except for State government facilities). Contact details can be found in the White Pages
 Foodborne illness* Composition or quality of food
 Food-related injury Deteriorated or damaged product
 Chemical contamination           Foreign matter in food
 Labelling and advertising Food packaging
 Food safety practices State government facility food premises
 Auditor Food business food safety program
*Foodborne illness details (if applicable)
Date & time of purchase/           /              am/pmDate & time of consumption/       /              am/pm
Date & time symptoms began/           /              am/pmDate & time symptoms ceased/       /              am/pm
Symptoms  Nausea Stomach cramps Vomiting Diarrhoea
  Fever Other (please describe) ………………………………………..….………………
Complaint details (include as much detail as possible)
KII4056 Fundamentals of Restaurant and kitchen safety

Food product description (if applicable)
Brand  N/AProduct name  N/A
Type of food  N/APackage type e.g. cling wrap, glass jar, plastic tub, unpackaged food.  N/A
Pack size  N/ADate Mark Use By Best Before   N/A
Is a food sample available? Yes       NoProof of purchase (if applicable) YesNo
Food business details
Name of business 
Address 
Type of business E.g. restaurant, takeaway shop, caterer, or supermarket. 
8. Privacy statement
To protect your privacy Department of Health staff follow nine privacy principles. The principles deal with how we collect and handle your personal information. They are set out in the Information Privacy Act 2009. Department of Health will not disclose personal information provided in this form to any external parties without the permission of the person. An exception to this exists if Department of Health believes that reasonable grounds exist that use of the information is necessary to lessen or prevent a serious threat to public health or safety.
I declare that the information I have provided above is true and correct.
SignatureSahan TiwariDate19/02/2023
KII4056 Essentials of Restaurant and kitchen safety

Assessment 3

Unit Code:KII Essentials of Restaurant and kitchen safety
Unit/s of Competency Covered in this subject
KII4056 Fundamentals of Restaurant and kitchen safety

SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
KII4056 Fundamentals of Restaurant and kitchen safety

Student’s Name Student ID. 
Assessor’s Name 
Assessment Date/s 
KII4056 Fundamentals of Restaurant and kitchen safety

Practical 1

Observable skills/tasks the learner is required to demonstrateDate SignatureDate SignatureDate SignatureSatisfactory
YesNo
Demonstrates use of safe food handling practices in food handling work functions on at least three occasions.     
Follows organisational hygiene procedures when demonstrating safe food handling practices.     
Uses appropriate communication methods to report unsafe practices and breaches of hygiene procedures.     
Correctly identifies food hazards that may affect the health and safety of self and others.     
Removes or minimises, and reports, hygiene hazards.     
Follows correct organisational procedures to report personal health issues that could cause a hygiene risk.     
Accurately reports incidents of food contamination resulting from personal health issues.     
Ceases participation in food handling activities where own health may cause food contamination.     
Consistently demonstrates techniques to prevent food contamination from: ·      clothing and other items ·      unhygienic personal contact.     
KII4056 Essentials of Restaurant and kitchen safety


Practical 2 Requirements:

  1. You are required to perform the following tasks outlined below for each of the 3 service instances. 
    1. Follow food safety program.
    1. Demonstrate how to calibrate a probe thermometer
    1. Store food safely.
    1. Prepare food safely.
    1. Provide safe single use items.
    1. Maintain a clean environment
    1. Dispose of food safely
    1. Identify any allergies or high risk customers
  1. The checklist below provides a guideline for aspects, which will be included for each observation instance. demonstrate use of safe food handling practices in food handling work functions on at least three occasions demonstrate the correct methods of controlling food hazards at each of the following critical control points:
  2. receiving
  3. storing
  4. preparing
  5. processing
  6. displaying
  7. serving
  8. packaging
  9. transporting
  10. Disposing.
  11. calibrate and use a thermometer
  12. coordinate different food handling tasks to take account of food safety issues
  13. complete documentation for monitoring food safety.

 

Your task:  

During 3 practical service instances in your training facilities relevant to your area of training (food and beverage, housekeeping, commercial cookery), your trainer will observe you performing your typical workplace tasks and determine if you are adhering to hygienic food safe practices.

  1. You are required to perform the following tasks outlined below for each of the 3 service instances. 
  • The checklist below provides a guideline for aspects, which will be included for each observation instance.
  • Use the appropriate template provided in practical 1 to complete this task.

Practical 2

Observable skills/tasks the learner is required to demonstrateDate SignatureDate SignatureDate SignatureSatisfactory
YesNo
Uses safe food handling practices in food handling work functions on at least three occasions.     
Accesses and uses relevant information from a food safety program in their job role.     
Follows policies and procedures in a food safety program in their day-to-day job role.     
Controls food hazards at critical control points.     
Completes food safety monitoring processes and associated documents.     
Identifies and reports non-conforming practices.     
Takes corrective actions, within scope of job responsibility, if there is an instance when a food hazard is not controlled.     
Correctly selects appropriate food storage conditions for a range of food types.     
Stores food in correct environmental conditions so it is protected against contamination and freshness, quality and appearance is maximised.     
Stores food at controlled temperatures and ensures frozen food remain frozen.     
Uses correct cooling and heating processes to support microbiological safety of food.     
Calibrates and uses a temperature measuring device to monitor the temperature of food during preparation.     
Ensures safety of food prepared, served and sold to customers.     
Stores, displays and provides single use items so they are protected from damage and contamination.     
Follows instructions for items intended for single use.     
Follows workplace procedures to clean and sanitise equipment, surfaces and utensils.     
Uses appropriate containers to dispose of garbage and recycled matter.     
Identifies and reports cleaning, sanitising and maintenance requirements.     
Correctly disposes of or reports chipped, broken or cracked eating, drinking or food handling utensils.     
Takes measures to ensure food handling areas are free from animals and pests and promptly reports incidents of animal or pest infestation.     
Marks and keeps any food identified for disposal food separate from other foodstuffs.     
Disposes of food promptly to avoid cross-contamination.     
Follows equipment operating procedures to calibrate and use a temperature probe correctly, and calculate timings.     
Coordinates a range of different food handling tasks while taking into account food safety issues.     
Reads and interprets food safety programs, policies, procedures and flow charts that identify critical control points.     
KII4056 Fundamentals of Restaurant and kitchen safety

Comments/feedback to participant

 
 
 
Outcome:Satisfactory (S)Not yet satisfactory (NYS)
Assessor name: 
Assessor signature: 
KII4056 Essentials of Restaurant and kitchen safety

Visit:https://auspali.info/

Also visit:https://www.notesnepal.com/archives/767