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SIT50416 Diploma Of Hospitality Management

tag 0 Download 0 Pages / 0 Words tag 21-06-2022
  • Course Code: SIT50416
  • University: Victoria University
    icon is not sponsored or endorsed by this college or university

  • Country: Australia


Item 1.1

Reports food safety hazards

clearly and in a timely manner








In last month routine inspection Howard noticed that the frozen food has got some fungus on it and he immediately reported to management and the food was discarded.

Item 1.2

Reports cleaning, sanitising and

maintenance requirements



Last week Howard reported me about the rats moving in the food store room and flies roaming in the kitchen which was the sign of improper cleaning and poor sanitisation

Item 1.3

Reports illnesses or infections

that may cause a food safety




When Howard was suffering from viral infection he took a leave from the workplace, because his illness might infect the other staff and cause a food safety issue.

Communicates well with all

team members about food safety

requirements in the workplace


Whenever we have training or meeting related to food safety requirements in the workplace Howard has been an active member and gives his 100% participation.

Item 2.1

Ensures cross-contamination

of food does not occur due to

contact with body or clothing



Howard always keeps a tight watch on the cleanliness. He maintains hygiene during handling the food by always washing his hands whenever they come in contact with money, customers hand, or utensils. Today I saw him sanitising his hands when he sneezed in his workplace.


Yesterday Howard was scolding his junior for not wearing clean uniform and he immediately asked him to change and wear a clean one.

Cleans and maintains the work

area and the equipment used


Howards always clean his working table after work so that non veg food preparation does not mix up with vegetarian food.

Daily before leaving from work Howards ensures all his equipments and working table is clean and sanitised.

Handles and disposes of waste in

the appropriate manner


Howard always makes sure of disposing green waste and plastic waste in different dustbins.


Yesterday before leaving from the cafe he ensured dustbins are cleaned and new bin bags are replaced.

Understands the procedures to

be followed for pest control


Last month when Howard saw rats in the store room he himself did the pest control.

When he saw weevils in the flour he disposed off that floor and checked the other bags too.

Takes action to minimise the

food safety risks when preparing

and serving food


Howards ensures that food is served in proper serving bowls and all food items should be covered before serving.


Last week a birthday party was organised at our cafe and Howard ensured that food should not be served too hot for the kids.

Takes action to correct food

safety issues

Last week Howard noticed that few food items were not refrigerated at right temperature. Howard took the correct action and trained the staff about food safety measures.

Last Wednesday when flour bag was opened and not emptied into the container Howard trained the staff and he himself emptied the flour so as to protect it from pests.

Use a probe thermometer when preparing food

Howard always ensures that soups are reheated before serving it to the customers.

Caliberate probe thermometers that are used in the workplace

During weekly equipments check Howard always use the hot caliberation method to check the thermometers.

Transports and stores received food products safely and without damage

Yesterday when stock of chicken were delivered Howard ensured the quality of chicken and then he stored the stock in fridge.

Takes responsibility for food safety in the workplace (459)

Howards always show interest in giving to new staff for process and procedures related to food safety. Last month he gave the training to the new hired batch.

Demonstrates good personal hygiene

He maintains excellent personal hygiene before and after work.

Wears appropriate clothing, footwear personal protective equipment according to workplace requirement

Howards makes an habit of changing his uniform before moving out from the workstation.

While dealing with raw meat and other food products Howard always change his gloves.

Washes hand using correct technique at the appropriate time

While shaking hands with customers or handling with money Howards always washes his hands immediately and rinse them to with tissues instead of using cloth towels.

Takes necessary precautions when moving between work areas or between work tasks

While moving from one working table to other Howards ensure he do not touch any table or the colleague so as it might disturb the other person or the cooking get disturbed

Knows how to access and use the workplace safety program and food safety policies and procedures

Howards always follow the workplace safety program. Last week I saw him pasting the cleaning schedules on his worktable to keep it handy and can train the other staff too.

Last Saturday there was a small fire because of negligence of one staff, he kept the gas regulator on. Howard immediately used the fire extinguisher and blow off the fire.

Carries out checks, inspections and tests according to the critical control points listed in the food safety program, and then records the results

In our weekly reports I have noticed that Howards always maintain the records for the task he is responsible. He never misses entering the records and does his job sincerely.

During refrigerating of raw meat and prawns Howard keeps a regular check on the temperature and maintains it in the register. I have never seen any mistake in his record keeping.


Ministry of Manpower. (2003). Occupational Safety and Health Guidelines for Hotel industry. Available at

Health and Safety for hospitality for Small business.  (2013). Available at

R.J. Friedlander. (2015). Guidlines for managing guest conflict and preventing bad online reviews. Review Pro. Available at

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