20210504_SITXINV002_Student_Assessment Task _ ON KIU LEUNG
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Australian Institute of Higher Education *
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COOKERY
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Date
Dec 6, 2023
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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
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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
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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
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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
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SITXINV002 Maintain the quality of perishable items
6.
Identify 4 potential deficiencies of delivered perishable food items.
he main forms of deficiency you are inspecting the goods for will include: 1.
The packaging of the items are Damaged or the product has been damaged, such as broken eggs in the carton. 2.
The temperature of the deliveries good are not met the standard
3.
Contamination of goods 4.
Food that is intended to be frozen but has thawed Ref : Learning guide P19 7.
Detail the correct environmental storage conditions for the main food types listed below:
a)
Beverages.
b)
Dairy products.
c)
Frozen goods.
d)
Fruit.
e)
Meat.
f)
Poultry.
g)
Seafood.
h)
Vegetables.
Use the following as a guide for your research and answers:
a)
Correct application of humidity and temperature controls.
b)
Correct ventilation.
c)
Protecting perishables from exposure.
d)
Sanitary cleanliness.
e)
Storing perishables.
A)
Beverages – is can be stored in the workplace and they have their own specific storage requirements, such as for soft drinks they can be stored at the pantry is a great choice especially if you have a large stock that will otherwise take up too much space in the fridge. Here, unopened soda can last 6-9 months past its best-before date. For Alcoholic beverages
, keeping them in a relatively cool place preserves them longer, as temperature rise the body of the drinks will changes
Salisbury College Australia
RTO No:45062 | CRICOS:03565E V1.0
Page |6
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SITXINV002 Maintain the quality of perishable items
B)
Dairy Products - Almost all dairy products need to be stored in the refrigerator. The exceptions include powdered milk products, and products such as UHT (Ultra–high temperature) products, which can be stored in the pantry, or ice cream which needs to be stored in the freezer.
C)
Frozen goods - they need to be stored in freezer below – 18 degrees or above, if any of the frozen good packages been damaged or thaw, you will need to dispose them or
return to the company. D)
Fruit – some of the fruits can be stored at room temperatures and some need to be stored in the fridge to maintain freshness. E)
Meat - Meat should be stored in the coldest part of the refrigerator. As storage temperatures approach 40°F perishability increases. Rapid growth of bacteria begins at about 50°F.
F)
Poultry - Raw poultry should be stored in a bowl or on a platter in the bottom of the refrigerator. Your refrigerator temperature should be 38 degrees to 40 degrees F or lower. Store fresh, raw poultry for no more than one to two days.
G)
Seafood - If seafood will be used within 2 days after purchase, store it in a clean refrigerator at a temperature of 40°F or below. Use a refrigerator thermometer to check! Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.
H)
Vegetables - some of the vegetables can be stored at room temperatures and some need to be stored in the fridge to maintain freshness.
Ref : Learning Guide P25-30
8.
Describe the food safety procedures and standards for storage of perishable supplies.
•
Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone and food poisoning.
•
Store raw foods below cooked foods.
•
Store food in suitable, covered containers.
•
Avoid refreezing thawed foods.
•
Check and observe the use-by dates on food products.
•
Take special care with high-risk foods.
Ref : https://www.betterhealth.vic.gov.au/health/healthyliving/food-safety-and-
storage
Salisbury College Australia
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SITXINV002 Maintain the quality of perishable items
9.
Detail the main indicators of spoilage and contamination of perishable supplies.
Indicators of spoilage and contamination of perishable supplies:
Degradation of flavour, aroma, colour and texture
Enzymic browning
Drying and hardening
Crystallisation
infestation of animal and pest waste
Mould
Exposed packaged food through damaged packaging
Odour
REf : Learning Guide P 32 10.
In relation to perishable items, describe the main indicators of quality.
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 Ref: Learning guide p12
11.
Outline correct and environmentally sound disposal methods for kitchen waste and hazardous substances.
Other wastes that need to be disposed of can include oils, scraps, packaging, etc. and they will all need to be disposed of correctly. You will also need to check with your organisational policies and procedures on the correct methods for disposing of certain waste products. However here are some general ideas of how to disposal kitchen waste and hazardous substances Salisbury College Australia
RTO No:45062 | CRICOS:03565E V1.0
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SITXINV002 Maintain the quality of perishable items
•
Cooking oils should not be flushed down the sink but placed in your general waste bin
•
Inspect sprays should be disposed of on designated drop-off days.
•
Drain cleaners, disinfectants and window and ammonia-based cleaners are OK to be
flushed down the sink
•
Floor care products and metal polishes should either be placed in your general waste bin# or dropped off at your local Resource Recovery Centre.
REf : Learning Guide p42
Assessment Task 2
Practical Activity
Assessment Instructions
For this task you are to:
1.
Maintain the quality of at least six (6) of the items listed below for food and
beverage, commercial cookery or catering operations:
a)
Beverages – is can be stored in the workplace and they have their own specific storage requirements, such as for soft drinks they can be stored at the pantry is a great choice especially if you have a large stock that will otherwise take up too much space in the fridge. Here, unopened soda can last 6-9 months past its best-before date. For Alcoholic beverages
, keeping them in a relatively cool place preserves them longer, as temperature rise the body of the drinks will changes
b)
Dairy Products - Almost all dairy products need to be stored in the refrigerator. The exceptions include powdered milk products, and products such as UHT (Ultra–high temperature) products, which can be stored in the pantry, or ice cream which needs to be stored in the freezer.
c)
Frozen goods - they need to be stored in freezer below – 18 degrees or above, if any of the
frozen good packages been damaged or thaw, you will need to dispose them or return to the company. d)
Fruit – some of the fruits can be stored at room temperatures and some need to be stored in the fridge to maintain freshness. e)
Meat - Meat should be stored in the coldest part of the refrigerator. As storage temperatures approach 40°F perishability increases. Rapid growth of bacteria begins at about 50°F.
Salisbury College Australia
RTO No:45062 | CRICOS:03565E V1.0
Page |9
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SITXINV002 Maintain the quality of perishable items
f)
Poultry - Raw poultry should be stored in a bowl or on a platter in the bottom of the refrigerator. Your refrigerator temperature should be 38 degrees to 40 degrees F or lower. Store fresh, raw poultry for no more than one to two days.
g)
Seafood - If seafood will be used within 2 days after purchase, store it in a clean refrigerator at a temperature of 40°F or below. Use a refrigerator thermometer to check! Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.
h)
Vegetables - some of the vegetables can be stored at room temperatures and some need to be stored in the fridge to maintain freshness.
Ref : Learning Guide P25-30
Store the supplies in the appropriate conditions through completion of the
following actions: 2.
Conduct temperature checks on delivered goods ensuring they are within specified
tolerances, recording these temperature results according to organisational
procedures. This must include, as a minimum, temperature check on:
a.
Cold or chilled foods.
Temperature has to be below 5
°C
b.
Frozen foods.
Temperature has to be below -15 °C
c.
Raw foods.
Temperature has to be below 5
°C
d.
Reheated foods or ingredients.
Temperature has to be above 70
°C
3.
Identify if there are any deficiencies with the delivered food items, and reject the
supply within scope of own responsibility, or report your findings. Record any
deficiencies identified, and the action taken. The main forms of deficiency you are inspecting the goods for will include: • Damaged products and packaging • Temperature • Contamination of goods • Food that is intended to be frozen but has thawed
Salisbury College Australia
RTO No:45062 | CRICOS:03565E V1.0
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SITXINV002 Maintain the quality of perishable items
Example : The chicken (raw food) 5 KG was delivered at 10am, no one put them away until chef
comes in at 11am. The chicken temperature was 15
°C and it starts to get some weird
smell from the bag. Due to the food safety
4.
Choose the correct environmental conditions for the storage of perishable supplies,
and prepare these.
To store the raw food, it needs to ensure the temperatures are below 5
°C
5.
Date code the perishable supplies to maximise their use.
Ensure the FIFO rule to avoid the wastage 6.
Promptly store the received supplies in appropriate storage area to minimise
wastage and avoid food contamination.
AS the stock arrives, that should be checked to avoid any broken bags/ seals in case of cross contamination , the food needs to be store correctly to avoid contamination or wrong storage. Frozen good should be in the freezer and it should be -15 °C. Raw foods and cold items are to be below 5 °C. Vegetables can be store in room temperatures depends on
the length of usage. Perform the following actions to maintain the perishable supplies at their
optimum quality:
7.
Regularly check and adjust the environmental conditions of all storage areas and
equipment to maintain perishable supplies at optimum quality, including conducting,
and recording, regular temperature checks according to food safety procedures, and
protect supplies from spoilage.
Need to maintain checks using the checklist, checking all the areas, record
temperatures to ensure the right temperatures for these areas. You also need to
ensure the correct storage and best to put up reminder poster for staff to remind and
ensure practices. 8.
Protect the supplies from damage of cross-contamination and pests. Record the
methods used. When storing food, you must remember to store food in the correct way. This is to
prevent cross-contamination.
Salisbury College Australia
RTO No:45062 | CRICOS:03565E V1.0
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SITXINV002 Maintain the quality of perishable items
Raw food, such as meat, poultry or fish, should be stored in a rigid container or at the
bottom of the fridge to prevent it coming into contact with ready to eat food or
allowing meat juices drip onto other food. Ready to eat food should be stored
covered in the fridge to further reduce the risks
REF learning Guide P 33
9.
Rotate the perishable supplies, according to their expiration, for maximum use.
• Rotate supplies according to enterprise policy. • Move and shift supplies according to safety and hygiene requirements. • Check the quality of supplies and complete reports as required. • Dispose of damaged or spoiled supplies according to enterprise and regulatory
requirements. • Identify and report any problems promptly. • Maintain storage areas to optimum condition, ensuring that they are clean, at required
temperature, free from vermin or infestation and free from defects.
REF : Learning guide P37
Check the perishable supplies and dispose of any spoilt stock through the
following steps: 10. Regularly check the perishable supplies for quality, inspecting to identify, record and
report the findings of:
a.
Animal and pest damage.
Receiving Areas: Inspect all incoming shipments for signs of pests such as
gnaw marks, droppings, alive or dead insects. Cockroaches, especially, are
known for "hitchhiking" into restaurants by climbing onto shipments or
packaging materials. Inspection tools like black lights can help spot urine and
grease marks left by passing rodents, and flashlights are handy when
checking out crates, boxes and pallets.
Storage area: Dark, damp and free of the hustle and bustle, storage areas
make the perfect home for pests. There's no need to order off the menu here;
they've got access to all of the food and water they need for survival. Monitor
these areas continually and make sure to eliminate any odours, food debris or
spillage. Remove products from their original cardboard packaging since
Salisbury College Australia
RTO No:45062 | CRICOS:03565E V1.0
Page |12
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SITXINV002 Maintain the quality of perishable items
cockroaches feed off the glue that holds them together and uses boxes as
harbourage. Instead, store supplies in tightly sealed plastic containers. Keep
shipments on open-backed stainless steel shelving, at least six inches off the
floor and 18 inches from the wall
Kitchen: Remove any excess moisture by quickly repairing any leaking pipes,
sinks or dishwashers. Pests only need a small amount of water to survive.
Clean up spills in the kitchen immediately to prevent food material from
spreading under equipment where it is hard-to-reach or observe pest activity.
Never leave dishes in the sink overnight as these can provide a four-course
meal for pests that might want a late-night snack. Remove trash daily and
more frequently if it contains food waste. Be sure to line all trash containers
with disposable plastic liner bags.
REF Learning guide P39
b.
Deficiencies and non-usable supplies.
Defects or variations in stock orders received or in storage should be reported
immediately to your supervisor or another appropriate person. They will be
able to assist you in deciding whether the problems you have identified are
serious enough to warrant disposal of the product. Disposing of any non-
usable products is a necessary issue within the kitchen environment. As much
of an issue as disposing of food products is, if there are any risks to quality
and food safety then it must be done. If you are unsure about the quality of an
item, make sure you get a second opinion from a supervisor before you make
a decision.
REF learning guide P 41
11. Safely dispose of non-usable supplies, spoilt stock and waste, ensuring to do so
within the scope of your own responsibility, and in a manner to minimise negative
environmental impacts. Record any disposals, in line with organisational
requirements.
The safe disposal of food wastes and spoilt stock is essential for maintaining a good
environmental impact. All food products will need to be disposed of in sealed bags
and placed in an enclosed container, to prevent any pests from being attracted to it. Salisbury College Australia
RTO No:45062 | CRICOS:03565E V1.0
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SITXINV002 Maintain the quality of perishable items
Other wastes that need to be disposed of can include oils, scraps, packaging, etc. and
they will all need to be disposed of correctly. You will also need to check with your
organisational policies and procedures on the correct methods for disposing of
certain waste products.
REF learning guide P 42
Salisbury College Australia
RTO No:45062 | CRICOS:03565E V1.0
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