Language, Literacy and Numeracy Assessment Tool

Macarthur Tourism, Travel and Events College is here to offer you maximum assistance throughout your training experience. Many of the units which form part of the selected course require that you have adequate comprehension and writing skills in order to achieve competence. This assessment provides a method of assessing these skill levels and aims to help us determine the learning approach that is most suited to your specific needs.

This strategy has been implemented to ensure that you are given the best opportunity to achieve competence and ultimately obtain the skills in your chosen field. We wish you every success in your assessment.

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Q1. Read the following information then write down a summary of the information in the space provided: Contamination of food with micro-organisms can be avoided by using clean equipment, plates or containers. Where possible, clean equipment should be used, rather than hands, to pick up food. Wearing clean clothes or covering clothes with a clean apron or overall will help prevent bacteria from clothes, contaminating food being prepared. *

Q2. Read the following information then write down a summary of the information in the space provided. A food business must: Systematically examine all of its food handling operations in order to identify the potential hazards that may reasonably be expected to occur; If one or more hazards are identified, develop and implement a food safety program to control the hazard or hazards; Set out the food safety program in a written document and retain that document at the food premises; Comply with the food safety program; and Conduct a review of the food safety program at least annually to ensure its adequacy. *

Q3. Read the following information and answer the question below: Cleaning and sanitising are different. Cleaning removes the dirt from a surface. Thorough cleaning is generally sufficient for home kitchens. Sanitising reduces the number of micro-organisms on a surface that has been cleaned. Most chemical sanitisers are only effective if the surface is cleaned first. They should only be used as stated on their label. In commercial food premises it is necessary to sanitise benches and equipment due to the greater risk of food poisoning. There are two main ways to sanitise in commercial premises: Using a dish or glass washer that uses high water temperatures, for example, 75ºC or above for a minimum of 10 seconds. Do not rinse by hand at these temperatures as they can cause serious burns to the body. Using a chemical sanitiser, for example bleach solution (sodium hypochlorite). Explain the difference between cleaning and sanitising. What are the two main ways to sanitise a commercial kitchen? *

Q4. Please answer the following questions. You may use a calculator if you wish. 35 + 24 = *

15 – 11 = *

48 / 6 = *

128 + 55 = *

87 – 15 = *

15 x 3 = *

Q5. You prepare eight pieces of watermelon for morning tea. Only five pieces were eaten. How many pieces are left? *

Q6. You are preparing a chemical sanitiser which is required to be diluted at a ratio of 1:10 with water. The container you intend to use is empty and holds 500mls. How much chemical sanitiser should you add? *

Q7. List three benefits of working with people who have different social, cultural or personal values and explain how you can show respect for co workers who present with these differences. *

Show respect by: *

Q8. List three things that may cause issues, conflict or misunderstandings in the workplace. *

Q9. List three things you could do to overcome language barriers in the workplace. *

Q10. Why should all employees be involved in checking for hazards, risk reduction, and safety planning in the workplace? *

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