Use your own word. Thank you.
Assessment Task 2 Portfolio and Observation
HOSPITALITY WORK PLACEMENT STAGE 1
Part A Scenario
This practical activity requires you to establish two separate procedures for the maintenance of cleanliness and hygiene in the workplace. The first will involve the integration of at least eight (8) personal hygiene practices in day-to-day preparation for work. The second will involve checking at least two (2) of the following for contamination and cleanliness during day-to-day work functions and adjusting as required:
Hands
Uniform
Clothing
Personal protective items
This activity will need to be observed, and a signed record of this observation completed by your supervisor should be attached as the assessment evidence. It should detail what was done, when it was done, the time it was completed in, the completed actions and the overall outcome of the tasks.
Part A Activities
Develop a personal hygiene check procedure for work
Develop a personal hygiene check procedure (in the form of a checklist) to integrate at least eight (8) of the following personal hygiene practices for your day-to-day work in the hospitality area
bathing or showering
brushing and flossing teeth; using mouthwash
washing hands regularly
using hand sanitiser
wearing clean clothing and aprons
wearing personal protective equipment
using deodorant
wearing clean bandages on wounds
washing clothes regularly
washing scalp and hair
cutting or manicuring finger nails
treating skin allergies, conditions or wounds
Answer:
Provide the completed checklists
This activity should be completed and signed by your workplace supervisor. The supervisor must check your personal hygiene during the following times.
at the beginning of your shift
after a scheduled break
after handling the garbage or using the toilet.
Your supervisor must complete and sign three (3) completed checklists.
While completing the checklist, your supervisor must check at least two (2) of the following items for contamination and cleanliness and suggest adjustments as required. You must record which items you checked and what adjustments were suggested in the checklist.
Hands
Uniform
Clothing
Personal protective items
Answer:
Prepare workplace hygiene report
Locate specific information relating to hygienic practices and hygiene hazards in your workplace. These could be policies, procedures, safety signs and/or instruction manuals.
Perform a thorough inspection of your workplace and identify any instances of poor personal cleanliness and hygiene hazards.
Prepare a short report detailing the types and locations of hygiene hazards.
Recommend the adjustments required to maintain the hygiene practices.
Signs of poor personal cleanliness may include (but not limited to):
Dirty uniforms
Dirty clothing
Not using the PPE
Coughing or sneezing on uncovered food
Not using PPE or other equipment to handle the food
Dirt on the hands and underneath the fingernails
Body odour
Bad breath
Dirt or grime in the hair
Hygiene hazards may include:
Contaminated food
Vermin
Airborne dust
Items such as linen, tea towels and towels that may be contaminated with human waste, such as blood and body secretions
Dirty equipment and utensils
Contaminated garbage
Use of practices not in keeping with current organisation activities
Colleagues without appropriate training or understanding of good hygiene practices, policies and procedures
Equipment not working correctly, such as fridge and temperature probes
The adjustment of cleanliness and appearance may involve:
Using the designated washing facilities
Putting on a clean set of clothing
Washing the utensils
Discarding of any food which is thought to have been contaminated
Labelling cleaning chemicals and other kitchen products
Answer:
Part B Scenario
Assume that your workplace (the hospitality venue where you are working) plans to cater for events. The business is committed to health and safety and has implemented a work health and safety management system.
As part of the event planning process, an event work health and safety plan is to be used to identify actual or foreseeable workplace hazards including hazards associated with the physical environment, plant/equipment, work practices and security issues.
Assume you are the coordinator, and you are required to identify hazards and assess risks relevant to an upcoming event you are planning. This can be catering for an event of your choice such as a Christmas party at VIA Education.
You can refer to the work health and safety policy and procedure available at your workplace or alternatively you can use the simulated business Best Events Catering’s Work Health and Safety Policy and Procedure (Appendix 1).
With this in mind, you are to complete all of the activities below.
Part B Activities
Conduct a Hazard Identification and Risk Assessment
The WHS policy at your workplace or Health and Safety Policy and Procedures (Appendix 1) requires an initial review of available information about hazards and risks, as well as consulting with colleagues.
Review the information provided in the WHS Plan (Appendix 2).
Review the information from the below websites
SafeWork Australia
https://www.safeworkaustralia.gov.au/resources-and-publications/video-and-audio/fun-exciting-and-safe-whs-major-events
SafeWork NSW
https://www.safework.nsw.gov.au/
You should also think of particular risks that may apply to catering for events. Follow the instructions in the Hazard Identification and Risk Assessment Tool (Appendix 3) ensuring that you identify a minimum of four (4) actual or foreseeable hazards and associated risk assessment and controls.
Answer:
Discuss hazards and risk assessment and control
| Scenario In this activity, you will participate in a meeting with your assessor to discuss Hazard Identification and Risk Assessment Tool. Conditions Your assessor will organise the environment for meeting to take place. During the meeting:
This meeting should take no more than 10 minutes. |
Answer: you need write 3-4 paragraph from “During the meeting”
Take measures to eliminate or control risks
In order to control the four risks identified, you are required to develop four (4) short information handouts that can be provided to staff for information and guidance on each issue.
The format and style for the handouts are as follows:
Create clear and concise one (1) page handouts.
Using simple and clear language. For, example, use simple English and avoid colloquial language or slang.
Use appropriately sized fonts and present well-formatted, grammatically correct information.
Ensure that the handouts you create use the same layout, font, colours and style.
Answer:
Complete incident report form
Assume that during the event day, one of the wait staff, Rosie Thomson, trip on a cable and sprain her wrist on impact with the floor. You immediately gave Rosie some ice and a bandage and took her to see the local doctor.
Complete all the necessary fields of the incident report form. You will need to create names and additional information as necessary to fill in the form. Incident Report Form (Appendix 4)
Answer:
Update incident register data sheet and prepare graph
Add Rosie’s incident from the above scenario information to the Incident Register Data Sheet (Appendix 5) and translate data into graph using the same document.
Answer:
Write an email to the work team
Write an email to the work team informing them of the most commonly occurring hazards and the risk control procedures to follow.
Answer:
