20210504_SITXINV002_Student_Assessment Task _ ON KIU LEUNG .docx

SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS Student Assessment Task Student Name On Kiu Leung Student Id SLB2000178 Course SIT40516 Certificate IV in Commercial Cookery

SITXINV002 Maintain the quality of perishable items Assessment Cover Sheet Learner’s name: On Kiu LEUNG Assessors Name: Nabil Belramoul / Roshan Thammitaarachchi Date Submitted: 24.10.22 The following questions are to be completed by the assessor: Is the Learner ready for assessment? ☐ Yes ☐ No Has the assessment process been explained? ☐ Yes ☐ No Does the Learner understand which evidence is to be collected and how? ☐ Yes ☐ No Have the Learner’s rights and the appeal system been fully explained? ☐ Yes ☐ No Have you discussed any special needs to be considered during assessment? ☐ Yes ☐ No The following documents must be completed and attached: ☐ Assessment Task 1: Written Activity The learner completed satisfactorily the written activity as per the assessment requirement. ☐ S ☐ NYS ☐ Assessment Task 2: Practical Activity The learner demonstrated satisfactorily the practical activity as per the assessment requirement. ☐ S ☐ NYS Learner Declaration I agree to undertake assessment in the knowledge that information gathered will only be used for professional development purposes and can only be accessed by the RTO I declare that: ☒ I have provided with the explanation and instruction of the assessment criteria ☒ The material I have submitted is my own work ☒ I have kept a copy of all relevant notes and reference material that I used in the production of my work ☒ I have given references for all sources of information that are not my own, including the words, ideas and images of others Salisbury College Australia RTO No:45062 | CRICOS:03565E V1.0 Page |2

SITXINV002 Maintain the quality of perishable items Learner Signature: Date: 24.10.22 A S S E S S M E N T C O V E R S H E E T Result and Feedback Feedback to Learner: Overall Outcome ☐ Competent ☐ Not yet Competent Assessor Signature: Date: ASSESSMENT TASK 1 Written Activity Salisbury College Australia RTO No:45062 | CRICOS:03565E V1.0 Page |3

SITXINV002 Maintain the quality of perishable items You may use reference material to assist you such as texts and the internet, but you must correctly reference your information. You must answer all questions correctly and in accordance with the instructions given. Answers should be between 50 to 100 words for each question: 1. What are the contents of stock date codes and rotation labels? Include why stock date codes and rotation labels are important. The content of stock date codes and rotation labels are to allow us to know how long a food can be kept before it begins to deteriorate or becomes unsafe to consume. Retailers also require date code information on secondary packaging, ensuring the food are still fresh and up to standard. Ref: Learning Guide P 24 2. Explain your understanding of: a) Wastage to a commercial catering organisation and reasons to avoid it. b) Contaminated food as defined by the Australia New Zealand Food Standards (ANZFS) Code. A) What are the wastage during the commercial catering organisation and what are the reasons to avoid it. B) As Defined by Australia New Zealand Food Standards (ANZFS) code, contaminated food are the food which is any biological or chemical agent, foreign matter, or other substances that may compromise food safety or suitability, Ref: Learning Guide: P30 3. What are the reasons for protecting food from contamination? Contamination of food from objects, people, pests or chemicals can cause serious illness and the reasons for protecting food from Salisbury College Australia RTO No:45062 | CRICOS:03565E V1.0 Page |4

SITXINV002 Maintain the quality of perishable items contamination are:  To prevent the Food poisoning bacteria  Prevent cross contamination  Prevent foodborne illness Ref: Learning guide P34 4. Explain each of the following types of contamination: a) Biological. b) Chemical. c) Physical. Food safety hazards can be classed as: • Biological such as microorganisms • Chemical such as chemicals, pesticides, cleaning agents and allergens • Physical foreign objects that are not supposed to be in the food, such as timber, glass, packaging material and naturally occurring objects – bones, dust and grit. Ref: Learning guide P34 5. Detail the methods of rejecting contaminated food. All food handlers have a responsibility to ensure that all food products that they store, use, and provide are safe and not contaminated. Contaminated foods have hazards which are any biological, chemical, or physical involves and it is harmful for us. The methods for rejecting unsafe or contaminated food products will involve either sending it back with the supplier and getting it replaced, or having it disposed of. Ref : Learning guide P19 Salisbury College Australia RTO No:45062 | CRICOS:03565E V1.0 Page |5

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