Assessor Resource

SITHIND101
Use hygienic practices for hospitality service

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to all hospitality service environments.

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

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 found in the unit SITXFSA101 Use hygienic practices for food safety.

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

Prerequisites

Not applicable.


Employability Skills

This unit contains employability skills.




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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

integrate the use of personal hygiene practices within day-to-day work functions

integrate knowledge of:

the reasons for maintaining personal hygiene

methods used to maintain personal cleanliness

methods to minimise ways of transferring micro-organisms and the spread of illness.

Context of and specific resources for assessment

Assessment must ensure use of:

a real or simulated hospitality industry service environment

others with whom the individual can interact.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

use of scenarios to identify appropriate personal presentation standards

use of problem-solving exercises so the individual can respond to a range of situations where hygiene hazards exist

written or oral questioning to assess knowledge of:

the reasons for maintaining personal hygiene

methods used to maintain personal cleanliness

ways of transferring micro-organisms and spreading illness

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHACS204 Provide porter services

SITHACS303 Provide accommodation reception services

SITHGAM203 Operate a TAB outlet

SITXCCS201 Provide visitor information

SITXCCS202 Interact with customers

SITXCCS302 Provide club reception services

SITXCCS303 Provide service to customers


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.

Required skills

communication skills to verbally report hygiene hazards

problem-solving skills to identify hygiene hazards and adjust cleanliness

self-management skills to develop and manage a personal hygiene routine.

Required knowledge

reasons for maintaining personal hygiene, including:

reduction of personal illness

healing from personal illness

optimal health and sense of well being

social acceptance

prevention of spread of illness to others

maintenance of organisational image and service standards

personal hygiene practices to care for personal health and wellbeing, including:

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 illness to self and others:

blowing nose

coughing

drinking

scratching skin and hair

sneezing

spitting

touching wounds

employee responsibility to participate in hygienic practices.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Routine of personal hygiene practices may include:

bathing or showering

brushing and flossing teeth; using mouthwash

cutting or manicuring finger nails

maintaining clean work clothes

treating skin allergies, conditions or wounds

using deodorant

washing scalp and hair.

Personal cleanliness includes:

maintaining clean:

hair

hands

nails

skin

work clothing

wearing clean bandages on wounds.

Hygienehazards may include:

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.

Unhygienic personal contact may involve:

transferring micro-organisms by:

blowing nose

coughing

drinking

scratching skin and hair

sneezing

spitting

touching wounds.

Appropriate times might include after:

contact with items, such as cleaning cloths, linen, tea towels and towels contaminated with human waste, such as blood and body secretions

smoking, coughing, sneezing, blowing the nose, eating, drinking, and touching the hair, scalp or any wound

using the toilet.

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 hygiene practices in preparation for work. 
Check and adjust personal cleanliness during service periods to maintain health of self and others. 
Check cleanliness of uniform, dress or personal protective items for contamination during service periods and adjust to maintain health of self and others. 
Maintain customer confidence in organisational service standards through personal hygiene practices. 
Identify and report hygiene hazards that may affect the health of self and others. 
Avoid unhygienic personal contact that may cause illnesses. 
Prevent the spread of micro-organisms by washing hands at appropriate times. 

Forms

Assessment Cover Sheet

SITHIND101 - Use hygienic practices 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

SITHIND101 - Use hygienic practices 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: