Student Name

Student Number

Course and Code

Unit(s) of Competency and Code(s)

SITXINV002 Maintain the quality of perishable items

Stream/Cluster

Trainer/Assessor

Assessment for this Unit of Competency/Cluster

Details

Assessment 1

Assignment  

Assessment 2

Practical Observation

Assessment 3

Assessment conducted in this instance: Assessment 1      2      3 

Reasonable Adjustment

1. Has reasonable adjustment been applied to this assessment?

No         No further information required

Yes        Complete 2.

2. Provide details for the requirements and provisions for adjustment of assessment:

What will be assessed

The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:

• contents of stock date codes and rotation labels
• meaning of:

• wastage to a commercial catering organisation and reasons to avoid it
• contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code

• reasons for protecting food from contamination
• different types of contamination:

• microbiological
• chemical
• physical

• methods of rejecting contaminated food
• potential deficiencies of delivered perishable food items:

• contaminated food
• food that is intended to be:

• frozen but has thawed
• chilled but has reached a dangerous temperature zone

• packaged food that is exposed through damaged packaging

• correct environmental storage conditions for each of the main food types specified in the Performance Evidence:

• correct application of humidity and temperature controls
• correct ventilation
• protecting perishables from exposure to:

• heating or air conditioning
• accidental damage through people traffic
• environmental heat and light

• sanitary cleanliness
• storing perishables:

• in dry stores
• in cool rooms
• in freezers
• in refrigerators
• sanitised and hygienic conditions
• at room temperature

• food safety procedures and standards for storage of perishable supplies:

• appropriate containers
• labelling and coding
• first in first out methods
• storage environments
• temperature, humidity, light and ventilation specifications for storage
• cleaning and sanitising processes for food storage areas
• quarantining the storage of items that are likely to be the source of contamination of food:

• chemicals
• clothing
• personal belongings

• indicators of spoilage and contamination of perishable supplies:

• degradation of flavour, aroma, colour and texture
• enzymic browning
• drying and hardening
• crystalisation
• infestation of animal and pest waste
• mould
• exposed packaged food through damaged packaging
• odour

• indicators of quality of perishable items:

• currency of best by or use by dates
• freshness
• size
• weight

• correct and environmentally sound disposal methods for kitchen waste and hazardous substances.

Place/Location where assessment will be conducted

RTO to complete

Resource Requirements

Pen, Paper, Internet access or info via a data projector or printed format for Question 6 in Part B of this assessment

Instructions for assessment including WHS requirements

Read and answer the questions below. All questions must be answered to demonstrate competence.

Your trainer will provide you with constructive feedback. Insufficient submissions will need to be re-assessed according to the assessment conditions for your course or as outlined to you prior to assessment.

Statement of Authenticity

I acknowledge that I understand the requirements to complete the assessment tasks

The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes

I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment

Student Signature:                                                                                                             Date:     /      /201

Responses

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1.

2.

3.

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Type of Contamination

Causes

Responses

Commodity

Storage area

Storage temperature

Storage provision

1. Vegetables

2. Beverages

3. Dairy products

4. Canned products

5. Dry goods

6. Cooked Food Items

7. Frozen goods

8. Fruit

9. Meat

10. Oils

11. Poultry

12. Seafood

13. Vacuumed sealed items 

Responses

Responses

Responses

Responses

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Floors:

Walls:

Shelving:

Responses

1.

2.

3.

4.

5.

6.

7.

Responses