Part A – Instructions and explanatory notes
Context
The next part of your course needs to take place in an operational food preparation environment.
It is important that the premises where you complete your demonstration of skills assessments have all the required facilities as required by the assessment requirements of the course. For this reason, the premises be approved by our assessors first BEFORE you complete the remaining video tasks and continue with your supervised shift and third-party observation report.
For further details regarding the workplace tasks and third-party observation report download the instructions from your course menu.
Schedule your live video conference
To schedule your live video conference with a trainer, select a time when you will be in an operational food preparation environment completing your required workplace tasks.
The live video assessment may take 30 – 45 minutes.
Select and book your live video conference from the available times at the following link - https://sagenda.net/Frontend/Calendar/5d6c5c2fcc7ba526205556c2.
Select and book the available date and time that suits you and your observer best.
Don’t forget - You are responsible for contacting the trainer/assessor at the scheduled time.
Video conferences can be held via Skype or Facebook Messenger. Contact details are available when you schedule your video conference time.
Ensure that you have the correct software or app downloaded on your device prior to your scheduled appointment time.
Facebook Messenger – for iPhone
Facebook Messenger – for Android
Facebook Messenger – for laptop/desktop
A few minutes prior to your scheduled time search for the trainer/assessor contact details on either Skype or Messenger and be ready to place a video call at the appointed time.
Please note that in order to use both Skype and Messenger you will need to send the trainer a message request and have this approved prior to your video conference call.
Prior to your live video conference ensure you have read and understand the assessment requirements.
Have your third-party qualified observer in attendance if possible or at least one other person to assist by filming you while you demonstrate the required tasks to the trainer/assessor.
What is a suitable operational food preparation environment?
Observation needs to be conducted in a suitable operational food preparation environment. This environment must contain large and small equipment, food ingredients and ready to eat food items to allow for observations of all the required tasks.
Some examples of suitable operational food preparation environments are a commercial kitchen (restaurant, hotel etc.), your local council facilities, a catered function, a sports club or community centre. If you have any questions as to whether you think your environment is suitable please contact the support desk to ask.
Equipment Required:
It is important that you demonstrate your skills in a suitable industry environment that has the following facilities:
Fixtures:
- commercial grade work benches
- refrigeration unit
- sink
- storage facilities
Small equipment:
- assorted pots and pans
- containers for hot and cold storage
- crockery
- cutting boards
- food handler gloves
- knives
- packaging materials
- receptacles for presentation and display purposes
- temperature monitoring device
- small utensils:
- tongs
- serving utensils
Food ingredients and ready to eat food items – for example:
- sandwich making ingredients
- ingredients with which to prepare and cook and serve a simple meal
Appropriate facilities for handwashing:
- designated hand washing sink
- antiseptic liquid soap
- single use towels
- warm running water
Personal protective clothing required:
- Work uniform or clean clothes
- Clean covered work shoes
- Hair and beards must be tied back &/or covered (if required).
- Work safe Band-Aids and food handler gloves
Cleaning equipment required:
- Surface cleaner
- Surface sanitiser
- Warm water
- Cleaning cloths
Documentation Required:
- The workplace’s current food safety plan detailing policies and procedures for managing food safety
- Monitoring records and log sheets
Part B - Task Requirements
You are required to show evidence of performing the following tasks:
- You will need to demonstrate that the assessment has taken place in an operational food preparation environment that has all the required fixtures and equipment. See the requirements in Part A – Instructions and explanatory notes.
Once the facilities where you will be doing your workplace tasks has been approved you can then continue with the demonstration.
- You will be required to demonstrate to the assessor the following:
- That you are wearing the required uniform or clean clothes and shoes.
- That your hair is tied back &/or covered (if applicable)
- Correct procedures for wearing your apron
- Correct procedures for wearing food handler gloves
- Correct procedures for the wearing of bandages and dressings.
- You will be required to show the assessor the correct procedure to wash your hands using:
- A designated hand washing sink
- Antiseptic liquid soap
- Warm running water
- Single use towels
- You will need to demonstrate procedures to:
- Identify food hazards
- Report unsafe practices
- Report incidents of food contamination
- You will need to demonstrate that you know where to find the organisation’s food safety policies and procedures.
- You will be required to demonstrate the correct methods of controlling food hazards while receiving food. For this task you will have to show the assessor how you check the condition and temperature of food as if it has just been delivered.
- You will be required to demonstrate the correct methods of controlling food hazards while storing food. As part of this task you will need to demonstrate that you can accurately record cold storage temperatures and record the details in the temperature log.
- You will be required to demonstrate the correct methods of controlling food hazards while preparing food. As part of this task you will be required to demonstrate safe food handling while preparing a sandwich or other ready to eat food items.
- You will be required to demonstrate the correct methods of controlling food hazards while processing food. As part of this task you will be required to demonstrate safe food handling while actually processing food. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, roasting, frying, or grilling); pickling, pasteurisation, and many other kinds of preservation; and canning or other packaging. (Primary-processing such as dicing or slicing, freezing or drying when leading to secondary products are also included). Please be prepared to show the assessor safe food handling skills while performing one of these tasks.
- You will be required to demonstrate the correct methods of controlling food hazards while displaying or serving food. As part of this task you will be required to demonstrate how you present and serve the food that has been prepared and processed during the demonstration or other food on hand.
- You will be required to demonstrate the correct methods of controlling food hazards while packaging food for transportation. As part of this task you will be required to demonstrate how food should be packed for safe transportation outside of the food preparation area.
- You will need to demonstrate that you can correctly clean and sanitise a bench.
- You will be required to demonstrate the correct methods of controlling food hazards while disposing of food. As part of this task you will be required to demonstrate safe disposal methods.
Part C – At the scheduled time initiate the video conference
Skype Instructions
Ensure that you have downloaded the required software or app.
Log into Skype at least 10 minutes prior to your scheduled time.
Search for the trainer/assessor contact details via the search feature and send them a message request. Once the message request has been accepted by the trainer/assessor you will be able to place a call to them via Skype. Ensure that the message request is sent prior to you scheduled time.
At the appointed time initiate the video call.
For help using Skype click here.
Messenger Instructions
Ensure that you have downloaded the required software or app.
Facebook Messenger – for iPhone
Facebook Messenger – for Android
Facebook Messenger – for laptop/desktop
Log into Messenger at least 10 minutes prior to your scheduled time.
Search for the trainer/assessor contact details via the search feature and send them a message request. Once the message request has been accepted by the trainer/assessor you will be able to place a call to them via Messenger. Ensure that the message request is sent prior to you scheduled time.
At the appointed time initiate the video call.
For help using Messenger click here.
Part D - Logging your completed video conference
If you pass all the demonstration requirements during the live video conference the trainer/assessor will give you a completion code for you to enter in the video conference section in your course menu.
(If you don't pass the demonstration of skills requirements you will be given the opportunity receive feedback from the assessor and reschedule another live video conference to re-attempt the assessment).
(If you don't pass the demonstration of skills requirements you will be given the opportunity receive feedback from the assessor and reschedule another live video conference to re-attempt the assessment).