In this assessment, students are required to prepare a quality and hygiene check list based on the content from lecture-4 and are then required to visit a restaurant and conduct and audit based using...

In this assessment, students are required to prepare a quality and hygiene check list based on the content from lecture-4 and are then required to visit a restaurant and conduct and audit based using the prepared checklist.  You may consider your own workplace if you are employed in a food service industry. As a courtesy, you should ask the food service organisation if they are happy for you to complete this task and share with them your check list and this outline.  Should you require written permission please liaise with your course coordinator in such instance.
The assessment  1. Students are encouraged to show their checklist draft to their lecturers before conducting the audit. 2. Based on your checklist and audit, you need to prepare a report clearly explaining the current safety, hygiene and sanitation processes of your chosen firm  3. You also must make clear links of the firm’s current practices to your recommendations and apply these to local and national legislations such as WHS act 2011.  4.  You must provide at least 5 recommendations for improvement and ensure these flow from your findings and support legislation.