Assessor Resource

SITHIND001
Use hygienic practice for hospitality service

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to maintain the health and wellbeing of self and others.

The skills and knowledge to ensure food safety are covered in SITXFSA001 Use hygienic practices for food safety.

The unit applies to all hospitality service environments.

Individuals at all levels use this skill in the workplace during the course of their daily activities.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Maintain personal hygiene.

1.1.Develop a routine of personal cleanliness practices in preparation for work and to maintain customer confidence in organisational service.

1.2.Check and adjust personal cleanliness during service periods to maintain health of self and others.

1.3.Check cleanliness of uniform and personal protective equipment for contamination during service periods and adjust to maintain health of self and others.

2. Prevent health hazards in the workplace.

2.1.Follow organisational procedures to ensure hygienic personal contact in the course of work duties.

2.2.Prevent the spread of micro-organisms by washing hands at appropriate times.

2.3.Identify and address workplace hygiene hazards within scope of own role, and report any unresolved hazards that may affect the health of self and others.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

establish a procedure to:

integrate at least eight personal hygiene practices in day-to-day preparation for work

check at least two of the following for contamination and cleanliness during day-to-day work functions and adjust as required:

hands

uniform

clothing

personal protective items.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

personal and professional reasons for maintaining personal hygiene in hospitality service environments:

reduction of, and healing from, personal illness

optimal health and sense of well being

social acceptance

prevention of spread of illness to others

maintenance of organisation image and service standards

personal hygiene practices to care for personal health and wellbeing prior to and during service periods:

bathing or showering

brushing and flossing teeth; using mouthwash

cutting or manicuring finger nails

treating skin allergies, conditions or wounds

using deodorant

using hand sanitiser

washing clothes regularly

washing hands regularly

washing scalp and hair

wearing clean clothing and personal protective equipment

meaning of:

airborne diseases

infectious diseases

ways of transferring micro-organisms and spreading airborne and infectious diseases and illness to self and others:

blowing nose

coughing

drinking

scratching skin and hair

sneezing

spitting

touching wounds

employee responsibilities in following hygienic practices and maintaining the hygiene of the workplace.

Skills must be demonstrated in a hospitality industry service environment. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

organisational specifications:

guidelines relating to personal hygiene and presentation requirements

guidelines relating to workplace hygiene standards and hazards

others with whom the individual can interact; these can be:

others in an industry workplace who are assisted by the individual during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ 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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Maintain personal hygiene.

1.1.Develop a routine of personal cleanliness practices in preparation for work and to maintain customer confidence in organisational service.

1.2.Check and adjust personal cleanliness during service periods to maintain health of self and others.

1.3.Check cleanliness of uniform and personal protective equipment for contamination during service periods and adjust to maintain health of self and others.

2. Prevent health hazards in the workplace.

2.1.Follow organisational procedures to ensure hygienic personal contact in the course of work duties.

2.2.Prevent the spread of micro-organisms by washing hands at appropriate times.

2.3.Identify and address workplace hygiene hazards within scope of own role, and report any unresolved hazards that may affect the health of self and others.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Personal cleanliness must include:

maintaining clean:

hair

hands

nails

skin

work clothing

wearing clean bandages on wounds.

Appropriate times must include after:

contact with items:

cleaning cloths, linen, and tea towels

linens contaminated with human waste, blood and body secretions

coughing

eating and drinking

scratching skin and scalp

smoking

sneezing and blowing the nose

spitting

touching the hair, scalp or any wound

using the toilet.

Hygiene hazards must include consideration of factors relating to:

lack of:

clean cloths and tea towels

hygiene signage

personal protective equipment

seeing others using unhygienic practices

unclean:

hand washing facilities

public areas

staff amenity areas

toilets

workstations.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

establish a procedure to:

integrate at least eight personal hygiene practices in day-to-day preparation for work

check at least two of the following for contamination and cleanliness during day-to-day work functions and adjust as required:

hands

uniform

clothing

personal protective items.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

personal and professional reasons for maintaining personal hygiene in hospitality service environments:

reduction of, and healing from, personal illness

optimal health and sense of well being

social acceptance

prevention of spread of illness to others

maintenance of organisation image and service standards

personal hygiene practices to care for personal health and wellbeing prior to and during service periods:

bathing or showering

brushing and flossing teeth; using mouthwash

cutting or manicuring finger nails

treating skin allergies, conditions or wounds

using deodorant

using hand sanitiser

washing clothes regularly

washing hands regularly

washing scalp and hair

wearing clean clothing and personal protective equipment

meaning of:

airborne diseases

infectious diseases

ways of transferring micro-organisms and spreading airborne and infectious diseases and illness to self and others:

blowing nose

coughing

drinking

scratching skin and hair

sneezing

spitting

touching wounds

employee responsibilities in following hygienic practices and maintaining the hygiene of the workplace.

Skills must be demonstrated in a hospitality industry service environment. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

organisational specifications:

guidelines relating to personal hygiene and presentation requirements

guidelines relating to workplace hygiene standards and hazards

others with whom the individual can interact; these can be:

others in an industry workplace who are assisted by the individual during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ 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
Develop a routine of personal cleanliness practices in preparation for work and to maintain customer confidence in organisational service. 
Check and adjust personal cleanliness during service periods to maintain health of self and others. 
Check cleanliness of uniform and personal protective equipment for contamination during service periods and adjust to maintain health of self and others. 
Follow organisational procedures to ensure hygienic personal contact in the course of work duties. 
Prevent the spread of micro-organisms by washing hands at appropriate times. 
Identify and address workplace hygiene hazards within scope of own role, and report any unresolved hazards that may affect the health of self and others. 

Forms

Assessment Cover Sheet

SITHIND001 - Use hygienic practice for hospitality service
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

SITHIND001 - Use hygienic practice for hospitality service

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: