Frontier Training - SITHIND001 Use Hygienic Practice Report

This report is a third-party assessment of a student's application for Recognition of Prior Learning (RPL) for the unit SITHIND001, focusing on the use of hygienic practices in the hospitality industry. The report evaluates the student's ability to maintain personal hygiene, prevent health hazards in the workplace, and demonstrate relevant skills and knowledge. It includes detailed mappings of elements, skills, and knowledge, along with evidence descriptions and third-party comments. The assessment covers key aspects such as developing personal cleanliness routines, preventing the spread of microorganisms, and identifying workplace hygiene hazards. The report also assesses the student's understanding of personal and professional reasons for maintaining hygiene, relevant practices, and the meaning of airborne and infectious diseases. The student's ability to follow organizational procedures, address hygiene hazards, and adhere to employee responsibilities are also evaluated. This report provides valuable insights into the practical application of hygiene standards within a hospitality setting.

SITHIND001
Use hygienic practice for hospitality
service
THIRD PARTY REPORT
RPL PROCESS: Please read the following instructions before completing this form
1. RPL applications are made using Application for RPL form. This form is designed to map the
student’s education, training, life and work competencies to the elements required of the unit and
collect the required evidence to prove the competencies.
2. The following sections of the form must be completed by the applicant:
 Element Mapping & Evidence
 Skills Mapping & Evidence
 Knowledge Mapping & Evidence
 Required Evidence Mapping
 Evidence List
3. Describe how you meet the stated criteria, skill or knowledge. Evidence is required for all elements,
skills, knowledge and required evidence. Attach this evidence to this form and refer to the
attachments as “Attachment A”, Attachment B” etc.
4. This form along with the required evidence is to be submitted directly to the assessor or to Frontier
Training & Technology via mail to 735 Pascoe Vale Road VIC 3046 or via email to
5.
6. An appointed assessor will assess the RPL application and the evidence provided.
7. The assessor will make an appointment to review the RPL application form and the evidence
provided with the learner, gathering more evidence if required. The assessor will provide feedback
to the learner on the outcome of the RPL application immediately.
8. If successful, a copy of the RPL application will be stored with the student file and the RPL decision
will be reflected on the training plan and student records.
9. Students may use the Complaints and Appeals Policy and Procedure if dissatisfied with the outcome
of the RPL application.
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Organisation under the Australian Quality Training Framework administered by the Victorian
Government who are the registering authority. The requirements of the registering authority may
require the release of your personal information for the purposes of audit.
Under the National Privacy Principles, you can access personal information held on you and you may
request corrections to information that is incorrect or out of date.

SITHIND001
Use hygienic practice for hospitality
service
THIRD PARTY REPORT
Unit: SITHIND001 - Use hygienic practice for hospitality service

SITHIND001
Use hygienic practice for hospitality
service
ELEMENT
MAPPING &
EVIDENCE: Element / Performance Criteria
Description
(Describe what you do to meet this
criteria, work, education, experiences
etc.) (your explanation must cover a
situation, location, job type and
outcome of the action)
Third Party Report
(Please comment on
the student’s
description)
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.
Personal cleanliness practices should be
adopted by every individual so that
health and safety of customers can be
ensured. I have to adopt some practices
and processes like maintaining cleaning
of cloths, hair and hands. Along with
these, I have to follow some effective
measures so that no risks will be take
place at the work environment. The
uniform and other equipment which are
used to protect the contamination
should be cleaned on continuous basis at
the time of providing services. Through
these, I will be able to maintain my
health and others also. So, in this
manner, many consumers will get
attracted towards the services of
hospitality industry.
He has been able to
maintain the personal
hygiene during the
service period.
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
I have to make an organizational
procedure in order to prevent the
hazards. Some hazards are faced by
people due to hygiene practices being
conducted at the workplace. Sometimes,
due to these, the chances of food
positioning and allergies can be increased
which may highly affect the health of an
individual. Along with these, spread of
micro-organism Bactria should be
reduced to some extent. I have to wash
hands in an appropriate manner so that
no one would get affected after getting in
contact with others. For this, I have to
perform my role in an efficient manner
so that all problems can be resolved and
their solutions can also be identified.
He was capable to
identify health hazards
and these are
prevented by
organizational
procedure.
SKILLS
MAPPING &
EVIDENCE: Required Skills
Description
(Describe what you do to meet this skill,
work, education, experiences etc)
Third Party Report
(Please comment on
the student’s
description)
Did the candidate at all times
demonstrate reading skills to:
o Locate specific information relating

SITHIND001
Use hygienic practice for hospitality
service
to hygienic practices and hygiene
hazards in workplace procedures.
Did the candidate at all times
demonstrate
oral communication skills to:
o describe type and location of
hygiene hazard when reporting
Did the candidate at all times
demonstrate Learning skills to:
o follow simple processes to model
hygienic practices
Did the candidate at all times
demonstrate problem-solving skills
to:
o Adjust cleanliness and appearance
after identifying hygiene hazards.

SITHIND001
Use hygienic practice for hospitality
service
KNOWLEDGE
MAPPING &
EVIDENCE: Required Knowledge
Description
(Describe what you
do to meet this
knowledge, work,
education,
experiences)
Third Party Report (Please
comment on the student’s
description)
 personal and professional reasons for
maintaining personal hygiene in
hospitality service environments:
o reduction of, and healing from,
personal illness
o optimal health and sense of well
being
o social acceptance
o prevention of spread of illness to
others
o 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
o cutting or manicuring finger nails
o treating skin allergies, conditions or
wounds
o using deodorant
o using hand sanitiser
o washing clothes regularly
o washing hands regularly
o washing scalp and hair
o wearing clean clothing and personal
protective equipment
 meaning of:
o airborne diseases
o infectious diseases
 ways of transferring micro-organisms and
spreading airborne and infectious
diseases and illness to self and others:
o blowing nose
o coughing
o drinking
o scratching skin and hair
o sneezing

SITHIND001
Use hygienic practice for hospitality
service
o spitting
o touching wounds
 employee responsibilities in following
hygienic practices and maintaining the
hygiene of the workplace