SITXINV002 Maintain the quality of perishable items Assessment Tasks and Instructions 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 Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2

Question

SITXINV002 Maintain the quality of perishable items

Assessment Tasks and Instructions

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

Has reasonable adjustment been applied to this assessment?

No No further information required

Yes Complete 2.

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

Student to complete
		My assessor has discussed the adjustments with me
		I agree to the adjustments applied to this assessment
	Signature		Date

2^nd Assessor to complete
		I agree the adjustments applied to this assessment are reasonable
	Name

	Signature		Date

Assessment Guidelines

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

This assessment:	First Attempt	2nd Attempt	Extension – Date: / /
RESULT OF ASSESSMENT	Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s):				Date:	/ /
Student Signature				Date:	/ /

Assessment 1

Your task:

Answer the following questions. Any responses you provide will be followed up during a practical observation in assessment 2. It is therefore essential that you will be able to demonstrate the knowledge applied to practical tasks.

What is the importance of avoiding wastage in a commercial kitchen operation?

Responses

Provide 3 reasons why food needs to be protected from contamination:

Responses

1.

2.

3.

What are the different types of contamination? How are these caused?

Responses
Type of Contamination	Causes

What are the requirements for checking foods and perishables when a delivery arrives? This needs to include the underpinning regulatory requirements, e.g. how to check, recording mechanisms etc.

Responses

List the suitable storage area, provision for correct storage (e.g. sanitised container) and typical storage temperatures for each of the commodities listed in the table. Explain how these storage areas should be prepared prior to storing food items following a delivery.

Commodity	Storage area	Storage temperature	Storage provision
Vegetables
Beverages
Dairy products
Canned products
Dry goods
Cooked Food Items
Frozen goods
Fruit
Meat
Oils
Poultry
Seafood
Vacuumed sealed items

Preparation of Storage areas:

Responses

What needs to be done if a delivery does not meet specifications or legislative temperature requirements or is spoilt or contaminated? Who needs to be informed?

Responses

What are the humidity and ventilation requirements for dry store, cool room and freezers?

What are the requirements for monitoring and documentation?

Responses

What are the provisions for effective pest control and maintenance requirements?

Responses

You receive a delivery of fresh, frozen and dry goods. How will you store these items to ensure food safety requirements, prevent spoilage and ensure security of goods?

Responses

What are the labelling and coding requirements for food items? How does this assists in effective FIFO procedures?

Responses

What is the purpose of stock rotation?

Responses

What are the recommended methods for cleaning and sanitising floors, wall and shelving in storage areas to ensure food safety for storage?

Responses

Floors:

Walls:

Shelving:

Provide 7 examples of indicators which can be used to identify whether stock is spoiled or contaminated:

Responses

1.

2.

3.

4.

5.

6.

7.

How would you dispose of kitchen waste and potentially hazardous substances according to environmental requirements and to prevent potential contamination in a food production area?

Responses