Assessor Resource

HLTFSE003
Perform kitchenware washing

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the skills and knowledge required to stack, wash, dry and store dishes, kitchenware and associated implements.

This unit applies to food services staff who work under supervision. Work is usually performed within a prescribed range of functions involving known routines and procedures.

The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Wash kitchenware and associated items in a dishwasher

1.1 Sort and stack kitchenware and items safely

1.2 Load dishwasher safely and correctly

1.3 Measure and use correct amount of dishwashing detergent

1.4 Set the correct cycle of the dishwasher

1.5 Dispose of waste hygienically

2. Hand wash and dry kitchenware

2.1 Wash dishes and other items safely and at the correct temperature

2.2 Use correct washing implements

2.3 Remove stains from pots and pans in the washing process

2.4 Follow temperature standards according to food regulations

2.5 Wash and disinfect dishes

2.6 Use correct drying method

1. Store kitchenware

3.1 Take dry kitchenware and other items to storage area and stack safely

3.2 Dispose of cracked, chipped or broken kitchenware appropriately

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has :

operated dishwasher safely and in accordance with manufacturer’s recommendations at least 2 times, including:

stacking kitchenware

using correct chemicals

unstacking and storing kitchenware

hand washed and dried at least 2 items using the correct water temperature, chemicals and personal protective clothing

identified and disposed of at least 2 cracked, chipped or broken kitchenware items.

The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in the elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role. This includes knowledge of:

legal and organisational requirements regarding:

infection control

manual handling

temperature requirements for hand and machine washing, rinsing and drying

personal protective clothing.

Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:

use of suitable facilities equipment and resources, including:

commercial dishwasher and hand dishwashing facilities, detergents and equipment

personal protective clothing

kitchenware

kitchenware storage facilities

modelling of industry operating conditions.

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Wash kitchenware and associated items in a dishwasher

1.1 Sort and stack kitchenware and items safely

1.2 Load dishwasher safely and correctly

1.3 Measure and use correct amount of dishwashing detergent

1.4 Set the correct cycle of the dishwasher

1.5 Dispose of waste hygienically

2. Hand wash and dry kitchenware

2.1 Wash dishes and other items safely and at the correct temperature

2.2 Use correct washing implements

2.3 Remove stains from pots and pans in the washing process

2.4 Follow temperature standards according to food regulations

2.5 Wash and disinfect dishes

2.6 Use correct drying method

1. Store kitchenware

3.1 Take dry kitchenware and other items to storage area and stack safely

3.2 Dispose of cracked, chipped or broken kitchenware appropriately

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has :

operated dishwasher safely and in accordance with manufacturer’s recommendations at least 2 times, including:

stacking kitchenware

using correct chemicals

unstacking and storing kitchenware

hand washed and dried at least 2 items using the correct water temperature, chemicals and personal protective clothing

identified and disposed of at least 2 cracked, chipped or broken kitchenware items.

The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in the elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role. This includes knowledge of:

legal and organisational requirements regarding:

infection control

manual handling

temperature requirements for hand and machine washing, rinsing and drying

personal protective clothing.

Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:

use of suitable facilities equipment and resources, including:

commercial dishwasher and hand dishwashing facilities, detergents and equipment

personal protective clothing

kitchenware

kitchenware storage facilities

modelling of industry operating conditions.

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
 
Sort and stack kitchenware and items safely 
Load dishwasher safely and correctly 
Measure and use correct amount of dishwashing detergent 
Set the correct cycle of the dishwasher 
Dispose of waste hygienically 
Wash dishes and other items safely and at the correct temperature 
Use correct washing implements 
Remove stains from pots and pans in the washing process 
Follow temperature standards according to food regulations 
Wash and disinfect dishes 
Use correct drying method 
Take dry kitchenware and other items to storage area and stack safely 
Dispose of cracked, chipped or broken kitchenware appropriately 

Forms

Assessment Cover Sheet

HLTFSE003 - Perform kitchenware washing
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

HLTFSE003 - Perform kitchenware washing

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: