SITXINV002 Maintain the quality of perishable items

SITXINV002 Maintain the quality of perishable items :

Assessment cover sheet

Unit:	SITXINV002 Maintain the quality of perishable items
Course Name:	SIT40516 Certificate IV in Commercial Cookery
Training Package:	SIT
Assessment Type:	Knowledge questions, Observation

Student Must Fill this Section
Student Name:
Student ID:		Term:	Year:
Privacy Release Clause:	“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.
Authenticity Declaration:	“I declare that: The material I have submitted is my own work;I have given references for all sources of information that are not my own, including the words, ideas and images of others”.
Student Signature:		Date:

Assessment Outcome
Assessor Name:
Attempt and Tasks		Satisfactory		Not Yet Satisfactory		Date		Assessor Signature
Initial attempt				
Re- attempt/Re- assessment				
Task 1				
	Task 2				
	Task 3				

Assessor Feedback to Students

Assessment Outcome:	Competent	Not yet Competent
Assessor Name:
Assessor Signature:

Information for Student:

All work is to be entirely of the student.

General Information for this assessment:   Read the instructions for each question very carefully.Be sure to PRINT your FIRST name & LAST name in every place that is provided.Short questions must be answered in the spaces provided.For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts.All activities must be addressed correctly in order to obtain a competence for the unit of competency.If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.Re-submission of assessment after the term will incur additional fees.

Re-assessment of Result & Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term.   Re-assessment Process: An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.Academic Manager will delegate another member to review the assessment.The student will be advised of the review result done by another assessor.If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an external assessor.The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.   The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.   Academic Appeals: If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.To appeal a decision, the person is required to complete the TKL- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, TKL College Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 , Email: [email protected]

The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process.If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.The decision of Chief Executive Officer will be final.Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.

SITXINV002 Maintain the quality of perishable items Assessment Requirements

You are required to complete and pass every task in the assessment in order to be deemed competent.

Assessment Schedule

Task	Due Date	Student Signature	Trainer Signature	Comments
Task 1- 2	Week 1

SITXINV002 Maintain the quality Introduction

Welcome to the Student Assessment Tasks for SITXINV002 Maintain the quality of perishable items. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit

SITXINV002 Maintain the quality of perishable items describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

For you to be assessed as competent, you must successfully complete two assessment tasks:

• Assessment Task 1: Knowledge questions – You must answer all questions correctly.
• Assessment Task 2: Observation – You must demonstrate your skills and knowledge by maintaining the quality of perishable items. You will need to complete a range of workplace documentation that demonstrates you have conducted temperature and quality checks on delivered food, and will be observed storing perishable items and checking them for spoilage or contamination.

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.

Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.

Remember to check your Hospitality Works Student User Guide for information about:

• submitting assessments
• assessment appeals

• re-assessment guidelines
• responding to written questions.

Assessment Task 1: Knowledge questions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:

• review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
• comply with the due date for assessment which your assessor will provide
• adhere with your RTO’s submission guidelines
• answer all questions completely and correctly
• submit work which is original and, where necessary, properly referenced
• submit a completed cover sheet with your work
• avoid sharing your answers with other students.

Assessment information

Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on: where this task should be completedthe maximum time allowed for completing this assessment taskwhether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.

Questions

1. Provide a definition of the term ‘wastage’ in the context of a commercial kitchen. In your response, explain why waste should be avoided.

• Provide a definition of each of the following.

Contaminant
Contamination
Potentially hazardous foods

• List three reasons why it is important to protect food from contamination.

• Provide a definition of each of the following.

Physical contamination
Chemical contamination

Microbiological contamination

• Explain the processes that can be taken to reject contaminated food that has been delivered to your workplace.

• Identify two reasons why food that has been delivered may have become contaminated.

• Identify two reasons why chilled and frozen food that has been delivered may have reached a dangerous temperature zone or thawed.

• Identify two reasons why food that has been delivered may have become exposed due to damage to the packaging.

• Describe the FIFO method.

1. Personal belongings and clothing (i.e. your ‘streetwear’ or soiled clothing) can be a source of food contamination. Explain how they should be stored so that contamination cannot occur.

1. Explain how chemicals and cleaning products should be stored so that they do not become a source of food contamination.

.

1. Provide an example of each of the following types of spoilage and contamination.

Degradation of flavour, aroma, colour and texture
Enzymic browning
Drying and hardening
Crystallisation
Infestation of animal and pest waste

Mould	An example of mould contamination is when bread or cheese becomes covered in mould due to exposure to air or high humidity levels. This type of contamination can also occur in other types of food, such as fruits, vegetables, and grains.
Odour	An example of odour contamination is when strong-smelling foods such as onions or garlic are stored in the same container or area as other foods, causing them to absorb the odour and become tainted. This can also occur when food is stored in the same area as cleaning chemicals or other strong-smelling products.

1. List three requirements for storing food safely in containers.

1. List three requirements related to food labelling and coding.

1. List the cleaning and sanitising procedures for storage areas.

1. Complete the table below by identifying the correct storage temperatures for each of the food types.

Item	Temperature
Beverages
Hard cheese
Ice cream
Eggs
Butter
Portioned meat (not frozen)
Minced meat/processed meat (not frozen)
Frozen meat
Fresh poultry
Frozen poultry

Fresh seafood
Frozen seafood
Vegetables (tinned)
Strawberries
Oranges
Lettuce
Cauliflower

1. Explain how the following are used as a guide to checking the quality of food.

Best before or use by dates

Freshness

Size

Weight

1. Explain how to dispose of kitchen waste in a manner that is in line with food safety standards and also environmentally sound.

1. Explain how to dispose of chemicals in an environmentally safe manner.

• Explain how each of the following can impact in maintaining quality of food that is kept in dry stores, refrigerators/cool rooms and freezers.

Inadequate ventilation in the kitchen area

Correct air conditioning and heating
Humidity
Damage through people traffic/ handling
Environmental heat and light
Incorrect temperatures in refrigerators/cool rooms and freezers
Temperature of dry stores	.

Assessment Task 1: Checklist

Student’s name:
Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide?	Completed successfully?		Comments
	Yes	No
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Question 17
Question 18
Question 19

Question 20
Task outcome:	Satisfactory		Not satisfactory
Assessor signature:
Assessor name:
Date:

Assessment Task 2: Observation

Information for students

Option 1: Training kitchen based

Select Option 1 or Option 2. Do not complete both.

This unit of competency requires that you can maintain the quality of perishable items during your work in the commercial kitchen.

If the majority of your work for this unit is completed in a simulated industry environment (for example, the training kitchen attached to your RTO), it is likely that your assessor will suggest that you complete this assessment using Option 1.

or

Option 2: Workplace based

Select Option 1 or Option 2. Do not complete both.

If the majority of your work for this unit has been completed in a commercial kitchen in your workplace and you have the opportunity to receive and store goods, then workplace-based assessment may be suitable for you.

You should speak to your assessor to confirm that this option is suitable before starting your assessment.

Activities: Option 1 – Training kitchen based

Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you demonstrate your skills and knowledge by maintaining the quality of perishable items in the kitchen. It is important that you provide evidence that you have done this.

It is possible that parts of this unit may be assessed side-by-side with cookery units from your course as these units will have specific requirements that are also addressed in this unit. Your assessor will advise you if this is to be the case.

Assessment will take place in the training kitchen attached to your RTO.

Below is a guide to the skills and knowledge you must demonstrate during this assessment.

What do I need to demonstrate?

During this assessment, you will be required to demonstrate a range of the skills and knowledge that you have developed as part of this unit. These include:

• conducting temperature checks and quality checks on a range of delivered food to ensure they are within allowable tolerances, including:
  • chilled or cold foods
  • frozen foods
  • raw foods
  • reheated food or ingredients
• maintaining the quality of at least six of the following perishable items:
  • beverages
  • dairy products
  • frozen foods
  • fruit
  • meat
  • poultry
  • seafood
  • vegetables
• identifying and disposing of spoilt stock as per food safety standards and organisation procedures.

How will I provide evidence?

Your assessor will observe you as you work in the kitchen to store supplies and maintain the quality of perishable supplies. This observation may occur during one assessment event, or you may be observed over a period of time as you undertake your other assessments for this course, specifically those related to cooking.

You will need to complete a range of documentation in the kitchen related to monitoring temperatures and the quality of food in storage. Copies of these documents must be submitted.

• Check delivered food for quality and store to maintain quality.

In this activity you will need to participate in the delivery of perishable items for your training kitchen. You will need to show that you can conduct temperature and quality checks on the following:

• chilled or cold foods
  • frozen foods
  • raw foods
  • reheated food or ingredients.

Before you begin, you must read your training kitchen’s policies and procedures related to food delivery processes and associated record keeping.

As part of this activity, you will need to:

• check the temperature of the above food types to ensure they are within specified tolerances
  • use your training kitchen’s recording documentation to log the results of your temperature testing
  • check the above food types to make sure there are no issues or deficiencies that impact quality or the safety of food
  • where issues of deficiencies are identified, follow your training kitchen’s procedures to either report the problems or reject the supplies
  • ensure environmental conditions are appropriate for the perishable items that have been accepted from the delivery
  • write and attach date labels and stock rotation labels
  • store food for storage in the correct storage locations

• work sustainably and safely to minimise wastage and avoid contamination.

• Maintain optimal quality of perishable items.

In this activity you will need to demonstrate that you are able to, as part of your day- to-day kitchen activities, check the quality of perishable items in storage in your training kitchen. This includes regularly:

• conducting regular temperature checks
  • checking environmental conditions to ensure that ventilation and humidity are appropriate
  • taking action to adjust storage conditions and storage equipment as required to ensure food is protected from spoilage
  • taking action to protect food from pests and cross-contamination, and checking storage areas for signs of such
  • checking date and stock codes and rotating food as required to ensure optimal shelf life based on expiration dates
  • checking perishable supplies for quality
  • recording and reporting all deficiencies and issues identified by following your training kitchen’s procedures (you must verbally report to your assessor any of your concerns and then complete the required documentation)
  • disposing of any spoiled or contaminated food by following your training kitchen’s food safety and sustainability procedures.

As part of this activity, you will need to ensure that you have regularly checked and monitored the quality of at least six of the following perishable items:

• beverages
  • dairy products
  • frozen goods
  • fruit
  • meat
  • poultry
  • seafood
  • vegetables.

Complete all required documentation as per your training kitchen’s food safety program and food safety procedures.

Your assessor will observe you as you complete these activities.

• Submit documents to your assessor.

Provide copies of all documentation that you have completed as part of this task. The documents you submit must show that you have:

• conducted temperature testing of perishable supplies delivered to your training kitchen
  • conducted temperature testing of food storage areas to determine suitable environmental conditions
  • recorded instances of pest infestation or cross contamination
  • recorded disposal of food items.

Send or submit the completed documents/records to your assessor.

Assessment Task 2: Option 1 – Checklist

Student’s name:
Did the student:	Completed successfully?		Comments
	Yes	No
Conduct temperature checks and quality checks on the following items delivered to the training kitchen to ensure they are within specified tolerances: Chilled or cold foodsFrozen foodsRaw foodsReheated food or ingredients
Maintain the quality of at least six of the following perishable items: beveragesdairy productsfrozen foodsfruitmeatpoultryseafoodvegetables
Complete records/logs of temperature checks?
Reject supply of items that were identified as deficient?
Identify and prepare correct environmental conditions for storage of delivered perishable items?

Prepare and attach date labels and stock rotation labels to food items?
Store food in appropriate storage conditions promptly to avoid further risk of contamination?
Regularly check the quality/condition of perishable items?
Check date labels and stock rotation labels and rotate items as required?
Protect perishable items from cross contamination and pest infestation?
Take action to make adjustments where conditions may not be optimal?
Report any deficiencies identified and record/log as per the food safety program and workplace procedures?
Identify and dispose of spoilt stock as per food safety program and workplace sustainability procedures?
Task outcome:	Satisfactory			Not satisfactory
Assessor signature:
Assessor name:
Date:

Activities: Option 2 – Workplace based

Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you demonstrate your skills and knowledge by maintaining the quality of perishable items in the kitchen. It is important that you provide evidence that you have done this.

It is possible that parts of this unit may be assessed side-by-side with cookery units from your course as these units will have specific requirements that are also addressed in this unit. Your assessor will advise you if this is to be the case.

Assessment will take place in your workplace.

Below is a guide to the skills and knowledge you must demonstrate during this assessment.

What do I need to demonstrate?

During this assessment, you will be required to demonstrate a range of the skills and knowledge that you have developed as part of this unit. These include:

• conducting temperature checks and quality checks on a range of delivered food to ensure they are within allowable tolerances, including:
  • chilled or cold foods
  • frozen foods
  • raw foods
  • reheated food or ingredients
• maintaining the quality of at least six of the following perishable items:
  • beverages
  • dairy products
  • frozen foods
  • fruit
  • meat
  • poultry
  • seafood
  • vegetables
• identifying and disposing of spoilt stock as per food safety standards and organisation procedures.

How will I provide evidence?

Your assessor will observe you as you work in the kitchen to store supplies and maintain the quality of perishable supplies. This observation may occur during one assessment event, or you may be observed over a period of time as you undertake your other assessments for this course, specifically those related to cooking.

You will need to complete a range of documentation in the kitchen related to monitoring temperatures and the quality of food in storage. Copies of these documents must be submitted.

• Check delivered food for quality and store to maintain quality.

In this activity you will need to participate in the delivery of perishable items for your kitchen. You will need to show that you can conduct temperature and quality checks on the following:

• chilled or cold foods
  • frozen foods
  • raw foods
  • reheated food or ingredients.

Before you begin, you must read your kitchen’s policies and procedures related to food delivery processes and associated record keeping.

As part of this activity, you will need to:

• check the temperature of the above food types to ensure they are within specified tolerances
  • use your kitchen’s recording documentation to log the results of your temperature testing
  • check the above food types to make sure there are no issues or deficiencies that impact quality or the safety of food
  • where issues of deficiencies are identified, follow your kitchen’s procedures to either report the problems or reject the supplies
  • ensure environmental conditions are appropriate for the perishable items that have been accepted from the delivery
  • write and attach date labels and stock rotation labels
  • store food for storage in the correct storage locations

• work sustainably and safely to minimise wastage and avoid contamination.

• Maintain optimal quality of perishable items.

In this activity you will need to demonstrate that you are able to, as part of your day- to-day kitchen activities, check the quality of perishable items in storage in your kitchen. This includes regularly:

• conducting regular temperature checks
  • checking environmental conditions to ensure that ventilation and humidity are appropriate
  • taking action to adjust storage conditions and storage equipment as required to ensure food is protected from spoilage
  • taking action to protect food from pests and cross-contamination, and checking storage areas for signs of such
  • checking date and stock codes and rotating food as required to ensure optimal shelf life based on expiration dates
  • checking perishable supplies for quality
  • recorded and reported all deficiencies and issues identified by following your kitchen’s procedures (you must verbally report to your assessor any of your concerns and then complete the required documentation)
  • disposing of any spoiled or contaminated food by following your kitchen’s food safety and sustainability procedures.

As part of this activity, you will need to ensure that you have regularly checked and monitored the quality of at least six of the following perishable items:

• beverages
  • dairy products
  • frozen goods
  • fruit
  • meat
  • poultry
  • seafood
  • vegetables.

Complete all required documentation as per your kitchen’s food safety program and food safety procedures.

Your assessor will observe you as you complete these activities.

• Submit documents to your assessor.

Provide copies of all documentation that you have completed as part of this task. The documents you submit must show that you have:

• conducted temperature testing of perishable supplies delivered to your kitchen
  • conducted temperature testing of food storage areas to determine suitable environmental conditions
  • recorded instances of pest infestation or cross contamination
  • recorded disposal of food items.

Send or submit the completed documents/records to your assessor.

Assessment Task 2: Option 2 – Checklist

Student’s name:
Did the student:	Completed successfully?		Comments
	Yes	No
Conduct temperature checks and quality checks on the following items delivered to the kitchen to ensure they are within specified tolerances: Chilled or cold foodsFrozen foodsRaw foodsReheated food or ingredients
Maintain the quality of at least six of the following perishable items: beveragesdairy productsfrozen foodsfruitmeatpoultryseafoodvegetables
Complete records/logs of temperature checks?
Reject supply of items that were identified as deficient?
Identify and prepare correct environmental conditions for storage of delivered perishable items?

Prepare and attach date labels and stock rotation labels to food items?
Store food in appropriate storage conditions promptly to avoid further risk of contamination?
Regularly check the quality/condition of perishable items?
Check date labels and stock rotation labels and rotate items as required?
Protect perishable items from cross contamination and pest infestation?
Take action to make adjustments where conditions may not be optimal?
Report any deficiencies identified and record/log as per the food safety program and workplace procedures?
Identify and dispose of spoilt stock as per food safety program and workplace sustainability procedures?
Task outcome:	Satisfactory			Not satisfactory
Assessor signature:
Assessor name:
Date:

Visit:https://auspali.info/

Also visit:https://www.notesnepal.com/archives/767

For solution:

WhatsApp

+610482078788

+61482073403

+61482072848

[email protected]