Task Solutions of Growth of Any Pathogenic Microorganisms

Task Solutions of Growth of Any Pathogenic Microorganisms

SITXINV002 – Maintain the quality of perishable items Assessment Tool | V 2.1 | April 2020 I Review: Dec 2020 Australian English Colleges t/a Au …

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SITXINV002 – Maintain the quality of perishable items Assessment Tool | V 2.1 | April 2020 I Review: Dec 2020 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A
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SITXINV002 – Maintain the quality of
perishable items
Assessment Tool
Mode | Classroom Delivery
SITXINV002 – Maintain the quality of perishable items Assessment Tool | V 2.1 | April 2020 I Review: Dec 2020 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A
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Assignment Cover Sheet
Student ID
Student Name
Unit SITXINV002 – Maintain the quality of perishable items
Assessment Task – Title/Number
Trainer/Assessor
Date Submitted
Note : Plagiarism/Cheating is a serious offence. If a student is found plagiarising/cheating, it may result in a penalty of
suspension/cancellation of student’s enrolment. In submitting their work, studen ts must be aware of college’s Plagiarism
and Academic Misconduct Policy available in student handbook, college’s website and student administration .
Declaration of Originality:
By submitting this assignment for assessment, I acknowledge and agree that:
 This assessment task/work is submitted in accordance with the college’s Plagiarism and Academic Misconduct
Policy . I also understand the serious nature of academic dishonesty (such as plagiarism) and the penalties
attached to being found guilty of committi ng such offence
 No part of this assessment task/work has been copied from any other source without acknowledgement of the
source
 No part of this assessment task/work has been written by any other person, except to the extent of team and/or
group work as de fined in the unit/assessment task
 A copy of the original assessment task/work is retained by me and that I may be required to submit the original
assignment to the trainer/assessor upon request
 The trainer/assessor may, for the purpose of assessing this as sessment task/work:
o Provide a copy of this assignment to another member of the faculty for review and feedback; and/or
o Submit a copy of this assignment to a plagiarism checking service. I acknowledge that a plagiarism
checking service provider may then ret ain a copy of this assessment task/work on its database for the
purpose of future plagiarism checking
Late submission: Late submission without a prior approval of the trainer/assessor will not be accepted and
may delay the assessment outcome. You may also need to resubmit work as per college’s Reassessment Policy .
I declare that this assessment is my own work.
Student
signature: Date:
——————————————————————————————————————– —————————————————————————————————————————– —————————————————–
Admin Use Only
Received | Date
Stamp
Comments (if any)
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Assessment Sum mary
Read all the instructions below before attempting the assessment task. Assessment tasks are tools used to
determine if you have the knowledge and skills to complete tasks to industry standards within the workplace.
Your trainer/assessor will help you throughout this task and it is your responsibility to provide enough
evidence to justify a competent decision by the trainer/assessor. If you do not understand the questions or
what is required, ask your trainer/assessor for assistance. For group assessmen ts, all students are to contribute
to the assessment tasks. You can work in groups up to a maximum of four people.
You are to complete all tasks by the due date and assessments must have a coversheet attached. If you think
you do not have enough time to co mplete the tasks by the due date, discuss with the trainer/assessor the
reasons of why you cannot submit on time.
Writing your responses
When answering questions, ensure that your answers are detailed enough to so the assessor can draw a
conclusion that you have the knowledge and/or skills to demonstrate competency. Handwritten answers must
be written in blue or black pen. When producing reports, ensure that your project has a title page, table of
contents, page numbers, reference list, ensuring that your answers thoroughly match the questions asked.
Answer all questions in your own words to avoid plagiarism. Plagiarism is copying someone else’s work or
ideas and saying that it your own work. Sources of work must be properly referenced, outlining the sour ce of
your ideas. Penalties may include having to resubmit the assessment task again, repeating the Unit of
competency, or for repeat plagiarism, expulsion from Australian College of Hospitality & Business
Management.
Marking of Assessments
On submission of your assessment will be marked for a result of either Satisfactory (S) or Not Yet Satisfactory
(NYS). If you receive a NYS result, you will be asked to redo the tasks again. To achieve a competent result with
this unit, all tasks need to be completed a nd marked as satisfactory. Your trainer/assessor will provide
feedback to you on each task, outlining where you must improve to achieve a Satisfactory (S) result. When all
tasks are marked as Satisfactory (S), you will receive a result of Competent (C) for this unit otherwise, you will
be marked Not Yet Competent (NYC). Assessments submitted to the trainer/assessor after the due date may
not be accepted, and you may have to pay a resubmission fee / adjustment may apply.
Students with Special Needs
If lea ners/learners have any special needs (e.g. physical disability, learning difficulty) regarding assessment,
they should be directed to discuss these with the Course Coordinator. The college will endeavour to make all
possible and reasonable adjustments to a ny aspect of assessment in order to address those needs. Some
examples of additional support could include:
 Language, literacy and numeracy (LLN)
 Assistive technology
 Additional materials or tutorials
 Assistance in using technology for online delivery com ponents.
Reasonable adjustment
Reasonable adjustment refers to any modification made to the learning environment, certification
requirements, training delivery or assessment method to help learners with a disability access and participate
in education an d training on the same basis as those without disability (IBSA, 2015) . The Disability Standards
for Education 2005 were formed under the Disability Discrimination Act 1992. They clarify the obligations of
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training providers to ensure that learners who have a disability are able to access and participate in education
and training on the same bas is as those without disability.
Some examples of reasonable adjustments could include:
 Personal support services, e.g. a reader, Auslan interpreter, a scribe
 assist ive technology or special equipment, e.g. screen readers, magnifiers, alternative keyboards
 modifying the presentation method, e.g. visual, oral, print, electronic
 adjustments to timeframes, e.g. providing materials prior to class, extended time limits
 adj ustment of the physical environment, e.g. specific furniture, arrangement of classroom.
The determination of “ reasonableness ” requires judgement that must take into account the impact on the RTO
and the need to maintain the integrity of the qualification. While reasonable adjustments can be made to the
ways in which evidence of performance is gathered and demonst rated, the criteria for making C ompetent/ Not
Yet Competent decisions (and/or awarding grades) should not be altered in any way. That is to say, th e
standards expected should be the same irrespective of the group a nd/or individual being assessed ( Disability
Standards for Education 2005 ).
Skill Recognition and Credit Transfer
Appropriate credit(s) may be granted to eligible students against each uni t of competency on presentation of
evidence of successful completion of the same unit in an equivalent or higher qualification. Under the
Australian Qualifications Framework, this qualification recognises competencies achieved as part of a
Nationally Recog nised Qualification from other institutes or universities.
Students may also apply for Recognition of Prior Learning (RPL) by providing evidence that they have the
required skills and knowledge in the specific areas of competency through work/industry exp erience and/or
completed eligible assessments in equivalent or higher qualification.
Please refer to college’s RPL/Credit Transfer Policy for more information and applicable procedures. The policy
is available either through the faculty coordinator or co llege’s website
Academic Policies and Procedures
Applicable policies and procedure related to this course including plagiarism, assessments, appeals and
complaints, can be found with the course coordinator as well as in the “Policies and Procedures” sect ion of the
college’s website .
Submission of Work
All the written works must be submitted in a hard copy, and an additional soft/electronic copy if required by
the trainer/assessor, with an accompanying “Assessment Cover Sheet”. Each Assessment Cover Sheet should
be signed by the student and must contain student details and date of submission.
Material submitted for assessment —Word processed assignments, reports, essays, projects, etc. must contain
student’s name, ID (if available). Within the context of these assessment tasks, the assessor fulfils the role of
client, manager or supervisor, as applicable. Work submitted for “approval” within this context must
demonstrate care and attention to detail, such that the student inspires confidence that the work is being
undertaken competently.
Where soft copy/electronic files are submitted, students are encouraged to name the files according to
established procedure. This would typically include a course or unit code, assessment or submission code, and
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in the c ase of multiple files an alphanumeric identifier. Multiple files may also be required to be submitted
within an enclosing folder (with similar, appropriate naming conventions) or archive format —e.g. zip . Follow
submission guidelines in each assessment task for specific instructions.
Unit Overview
This unit 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 t o
store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
It does not include general stock control processes which are covered by SITXINV001 Receive and store stock.
The unit is particularly important within a f ood safety regime and applies to hospitality and catering
organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence
forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.
Personnel at many levels use this skill in the workplace during the course of their daily activities, including
cooks, chefs, caterers, and kitchen attendants.
Learning Outcomes
On successful completion of this unit, the learner/t rainee will be able to;
 Store supplies in appropriate conditions.
 Maintain perishable supplies at optimum quality .
 Check perishable supplies and dispose of spoilt stock
As well as demonstrating the performance criteria, to be assessed as competent, the l earner must
demonstrate their ability to apply the required knowledge and skills in a range of situations. These are
summarised in the Competency Standards section below.
Pre -requisite Requirements
SITXFSA001 Use hygienic practices for food safety
Perfo rmance Criteria
The following performance criteria specify the required level of performance for each of the elements of
competency:
Element Performance Criteria
1. Store supplies in appropriate
conditions.
1.1.Conduct temperature checks on delivered g oods ensuring they
are within specified tolerances.
1.2.Record temperature results according to organisational
procedures.
1.3.Identify deficiencies with delivered food items, and reject
supply within scope of own responsibility, or report findings.
1.4.Ch oose and prepare correct environmental conditions for the
storage of perishable supplies.
1.5.Date code perishable supplies to maximise their use.
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1.6.Promptly store supplies in appropriate storage area to
minimise wastage and avoid food contamination
2. Maintain perishable supplies at
optimum quality.
2.1.Regularly check and adjust environmental conditions of all
storage areas and equipment to maintain perishable supplies at
optimum quality.
2.2.Conduct temperature checks according to food safety
procedur es, and protect supplies from spoilage.
2.3.Protect supplies from damage of cross -contamination and
pests.
2.4.Rotate perishable supplies for maximum use according to
expiration dates. .
3. Check perishable supplies and
dispose of spoilt stock
3.1.Regularl y check perishable supplies for quality.
3.2.Inspect items for animal and pest damage and report incidents
of infestation.
3.3.Identify deficiencies, and report findings or dispose of any
non -usable supplies within scope of own responsibility.
3.4.Safely d ispose of spoilt stock and waste to minimise negative
environmental impacts.
Performance Evidence
Evidence of the ability to:
 conduct temperature and quality checks on each of the following delivered goods to establish
whether they are within allowable tolerances:
 cold or chilled foods
 frozen foods
 raw foods
 reheated foods or ingredients
 maintain quality of at least six of the following range of perishable supplies for food and beverage,
commercial cookery or catering operations:
 beverages
 dairy product s
 frozen goods
 fruit
 meat
 poultry
 seafood
 vegetables
 identify spoilt stock and dispose of according to organisational procedures.
Knowledge Evidence
The following knowledge must be assessed as part of this unit:
Demonstrated knowledge required to compl ete the tasks outlined in elements and performance criteria of this
unit:
 contents of stock date codes and rotation labels
 meaning of:
 wastage to a commercial catering organisation and reasons to avoid it
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 contaminant, contamination and potentially hazardou s 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 delivere d 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
 environmen tal 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 lik ely 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:
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 currency of best by or use by dates
 freshness
 size
 weight
 correct and environmentally sound disposal methods for kitch en waste and hazardous substances.
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Assessment Task 1:
Assessment Task Knowledge Assessment
Schedule
Outcomes Assessed
Knowledge & Performance Evidence
Addresses some elements of required foundation skills and
knowledg e as shown in the Assessment Mapping
documents
Instructions for answering written questions:
 Student must have to complete a written assessment consisting of a series of questions.
 It is expected from students to correctly answer all the questions.
 Answe rs must demonstrate an understanding and application of relevant concepts, critical thinking,
and good writing skills.
 Student must concise to the point and write answers according to the given word -limit or provide
enough evidences to each question and do not provide irrelevant information.
 Student must not use non -discriminatory language. The language used should not devalue, demean,
or exclude individuals or groups based on attributes such as gender, disability, culture, race, religion,
sexual preferenc e or age. Gender inclusive language should be used.
 Assessor should not accept answers copied directly from texts without acknowledgement of the text
 Trainer/Assessor will provide student further information regarding the location of completing this
assess ment task.
Knowledge Assessment
1. Once correctly packaged it is important to follow the first in first out (FIFO)
principles in order to monitor the lifespan of your product by using a labelling
process. Select 2 pieces of information that you should includ e on your
labels.
☐ i. Time product was made
☐ ii. Day and Date of production
☐ iii. Where the product was made
☐ iv. Name of product
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2. There are many reasons to avoid wastage within a commercial catering
establishment with the main one being loss of profit. Match the suggested
ways a commercial catering establishment can reduce wastage to the
correct description.
a. Plan your menu carefully
b. Make the most of seasonal produce
c. Avoid unnecessary food spoilage
c
Ensure you store your products properly and safely (according to
food safety g uidelines) and make sure your fridge/s and freezer/s
are running at optimum temperatures. This is to prolong the life
cycle of your product and reduce waste
a Take the time to assess what meals have been popular (and not
so) and at what times
b
This keep s the menu interesting, is a more economical way of
shopping and means if you do run low on something it’s easy to
acquire more
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3. Within standard 3.1.1 and 3.2.2 you will find it refers to contaminant,
contamination and potentially hazardous food, it is important that you know
the definition of these words when following the food standards. Match the
key words with the correct meaning.
a. Contaminant
b. Contamination
c. Potentially hazardous food
b The introduction or occurrence of a contaminant in food.
(Stand ard 3.1.1)
c
Food that has to be kept at certain temperatures to minimise the
growth of any pathogenic microorganisms that may be present in
the food or to prevent the formation of toxins in the food.
(Standard 3.2.2)
a
Any biological or chemical agent, foreign matter, or other
substances that may compromise food safety or suitability.
(Standard 3.1.1)
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4. Match the definition for each of the following types of contamination.
a. Microbiological
b. Chemical
c. Physical
Types of
Contamination Definition
c Objec ts that under normal circumstances, should not be
present in food products
a
Inclusion or growth of harmful microorganisms (such as
clostridium botulinum) in an item used as food, making it unfit
for consumption
b Presence of unwanted substances that mak e air, water, soil,
or food unfit for consumption or use
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5. Food contact surfaces must be clean and sanitised. Match correct definition
to the correct word.
a. Cleaning
b. Sanitation
a
Is the act of removing of dirt, food particles, grease, grime, scum,
et c. from a surface. This can be done by cleaning shelves with
hot soapy water
b
Means that heat and/or a chemical sanitisation product is applied
to kill/reduce the amount of bacteria. This can be achieved by
spraying shelving with a sanitiser
6. Storage temperatures varies for different food groups. The following table
provides different storage facilities. You are required to match the
recommended environmental storage temperatures with the correct facility.
a. Dry store
b. Refrigerator
c. Coolroom
d. Freezer
St orage
Facilities Storage Temperatures
b 4°C – 6°C
d -18°C to -32°C
a 12°C – 15°C
c 1°C – 3°C
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7. Once correctly packaged it is important to monitor the lifespan of your
product by using a labelling process. Select 2 pieces of information that you
should include on your labels.
☐ i. Time product was made
☐ ii. Day and Date of production
☐ iii. Where the product was made
☐ iv. Name of product
8. When receiving and storing products you must ensure that it is rotated
correctly. This is commonly referred to as FIFO. In the hospitality industry
what is the correct meaning of FIFO?
☐ i. Fly In Fly Out
☐ ii. Fresh In Fresh Out
☐ iii. First In First Out
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9. Upon receiving a delivery you should inspect you product to ensure that you
are getting good quality products. Identify 5 quality indicators that you
sh ould look for when checking your delivery.
☐ i. Best before date/use by date
☐ ii. Supplier information
☐ iii. At correct temperature (still frozen/not in the danger zone)
☐ iv. Packaging is intact (not damaged/open )
☐ v. Surface mould
☐ vi. Where the product was made
☐ vii. Freshness (vegetables are not limp)
☐ viii. Size and weight (liquid components have not leached
or evaporated)
☐ ix. Odour
☐ x. Enzymic browning (apple surface has browned)
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10. Chemicals, linen, clothing and personal belongings must be stored in
separate designated areas in order reduce cross contamination with other
products.
☐ True
☐ False
11. The disposal of hazardous substances must be done correctly and with
consideration for the environment. Identify 3 hazardous substances that
you may find within the hosp itality industry and how would you dispose of
these correctly. Minimum of 50 words
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Biological hazardous ; biological risks such as bacteria, viruses, insects , animals,
plants, humans and birds may cause increase in health impacts for example skin
irritatio n, infections, tuberculosis, cancer, allergies and AIDS. This can be
prevented by treating every situation possible dangerous, wearing personal
protective equipment, proper utilization disposal methods such as labelling
containers and labelling biohaza rd bags and hands washing with soap and warm
water.
Chemical hazardous; this hazardous are rinse -aids, oven cleaners, dishwasher
detergents, disinfectants, drain -cleaning and washing -up liquids. Good disposal
can include wearing personal protective equipme nt, proper chemical storage and
clear chemical labelling.
Physical hazardous; this hazardous include exposure to noise, radiation, cold,
slips, electricity, fire, vibration, falls, heat and trips. This hazards can be managed
by good housekeeping, cleaning up spills, appropriate footwear, good lighting,
creating fire awareness and following carrying techniques and correct lifting.
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12. General kitchen waste and recyclable products should be separated and
go in the same industrial bin/whe elie bin and collected on a regular basis
to reduce the possibility of pest infestation and smell.
☐ True
☐ False
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13. Maintaining your storage areas at the correct conditions is very important.
Match the following considerations to the correct descripti on.
a. Temperature
b. Humidity
c. Light
d. Ventilation
e. Cleaning and sanitising
f. Vermin
b
Products should not be squashed in just to fit more in as this will
reduce ventilation and cause produce not to be stored at the
correct temperature
e
Can be detected by the pr esence of droppings and chewed or
damaged packaging. Correct maintenance will prevent this from
happening
f Is important to prevent the spread of bacteria and other disease,
as well as pest infection
d
Freezers, coolrooms, fridges and general storage roo ms should
have the temperature controlled and monitored. This is to ensure
the correct storage temperature to prolong the life cycle of your
produce. This can be done by conducting temperature checks on
a regular basis
a Storage areas must be well lit to prevent accidents and assist
staff in locating items, it can also assist in the control of vermin
b
These levels are important for wet and dry areas. Wet storage
areas should have a humidity level of approx. 85% while dry
storage areas will have a much l ower humidity level
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14. When preparing food items it is important to have a good workflow to
reduce the risk of cross contamination. This also includes how you store
your product once prepared. Select 3 correct packaging ways of storing
prepared product to optimise shelf life and ensure food safety.
☐ i. Cardboard boxes
☐ ii. Use appropriate food grade containers
☐ iii. Vacuum packing
☐ iv. On your chopping board
☐ v. Wrapping in cling wrap
☐ vi. In a clean pot ready for reheating
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15. There are many indicators of spoilage and contamination of perishable
supplies. Match the indicators with the correct description.
a. Degradation of flavour, aroma, colour and texture
b. Enzymic browning
c. Drying and hardening
d. Crystalisation
e. Infestation of animal and pest waste
f. Mould
g. Exposed packaged food through damaged packaging
h. Odour
Indicat ors Description
c Can occur when products are poorly sealed in containers of
freezer burn occurs on products such as meat.
f
There are several types of mould and some of those moulds
make and release poisons called mycotoxins into food that could,
over t ime, make you very ill. The moulds we are most likely to
find in our food are Penicillium, Aspergillus, and on fruits, Botrytis.
e
Happens when good cleaning and sanitisation process are not in
place. They generally like to breed in warm, moist areas such as
crack and holes.
g
Occurs when packaging on or around food items is damaged due
to poor storage or transportation and allows the possibility of
cross contamination
a
When not stored in the correct environment the reduction of
quality indicators such as flavour, aroma, colour and texture will
occur
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h
Generally occurs due to the growth of spoilage microbes such as
bacteria, yeast and mould. It can occur from two sources,
chemicals that are released from the food as the microbes
dec ompose it, or chemicals produced directly by the microbes
themselves
b
Is a chemical process which occurs in fruits and vegetables by
the enzyme polyphenoloxidase, which results in brown pigments.
This can also be referred to as oxidation
d Occurs when a product with a high water content is frozen and
moisture crystals form on or within the product
16. Identify and explain why it is important to protect food from contamination.
Minimum 40 words
Food contamination from people, chemicals, pests and objects may cause seri ous health problems. Therefore, food industries codes should take precautions to deter harm cause to people who consume the food. One can protect food from contamination by assuring tasks good hygiene hands, premises ti dy and clean keeping, keeping products and materials which causes intolerances and allergies separated and using dissimilar tools for disparate raw materials.
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17. Explain at least two method of rejecting contaminated food on delivery and
how this could potentially cause deficien cies within your workplace.
Minimum 60 words
Food examination packaging; food service during delivery must always be
examined for food packaging. Rejection must be adhe red if holes are in any
package , products with bulging ends should also be re jected for example
canned products. Product with dirty packaging , broken seal, product which are
been tampered and miss ing label one should not accept them.
Check food quality; reject food with wrong consistency or if it is moldy for
example moi st food product shall not delivered dry. Product showing pest
da mage, abnormal color or smell should not be accepted.
These rejecting contaminated food method guarantee quality food, being safe in
one establishment and keeping clients safe.
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18. Match the c orrect environmental storage condition for each of the
following.
a. Beverages
b. Dairy products
c. Frozen goods
d. Fruit
e. Meat
f. Poultry
g. Seafood
h. Vegetables
f 1°C – 4°C
c 6°C – 8°C
h 0°C – 2°C
e 1°C – 4°C
a 1°C – 4°C
g -18°C – -24°C
b 2°C – 4°C
d 6°C – 8°C
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19. When designing your storage areas it is important to consider damage that
may be coursed due to people traffic, natural heat and light as well as
heating or cooling from air conditioning. Explain why you should consider
these factors with examples. Minimu m 50 words
People traffic; assuring proper movement and circulation of hotel staff and
clients. Storage should be designed in way that permits clients to find easy way
inside restaurant.
Natural heat or light; lighting influences gues t in emotional level, comprehension
on how client physically and emotionally respond to lighting might help
processing in design and advance customers experience in restaurant.
Heating and cooling; heating, ventilation and air conditioning (HVAC) system
wo rks to keep the safety and comfort of restaurant staff and customers. This
systems of air conditioning and heating components aid by proper airflow and
controlling indoor climate and assuring customer and restaurant staff don’t sweat
or freeze.
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Practica l Assessment
Project Assessment 2
Assessment Task Practical Assessment
Schedule
Outcomes Assessed
Performance Criteria
1.1, 1.2, 1.3, 1.4, 1.5, 1.6,2.1,2.2,2.3, 2.4, 3.1,3.2,3.3, 3.4
Knowledge & Performance Evidence
Addresses some elements of requir ed foundation skills ,
Knowledge skills and Performance Evidence as shown in
the Assessment Mapping documents
Learner Instructions
The Practical Assessment is a set of tasks that must be completed in a workplace, or in an environment with
conditions simil ar to that of a real workplace.
This assessment will help you demonstrate skill requirements relevant to develop, administer and
communicate staff rosters for situations involving potentially large numbers of staff working across a range of
different serv ice periods or shifts.
 Answers must demonstrate an understanding and application of relevant concepts, critical thinking,
and good writing skills.
 Student must concise to the point and write answers according to the given word -limit or provide
enough evide nces to each question and do not provide irrelevant information.
 Student must not use non -discriminatory language. The language used should not devalue, demean,
or exclude individuals or groups based on attributes such as gender, disability, culture, race , religion,
sexual preference or age. Gender inclusive language should be used.
 Assessor should not accept answers copied directly from texts without acknowledgement of the text
 Trainer/Assessor will provide student further information regarding the locati on of completing this
assessment task.
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Practical Observation
You are required to:
 Complete task within the time allowed: as scheduled in class roll
 Use safe work practices, including use of PPE, throughout the task
 Submit this Practical Observatio n to your Assessor when all tasks
have been completed.
Practical Observation Task
Task 1: While working within your workplace or a simulated training environment
you are required to complete quality checks including Product Received Sheets
and Temperatur e Monitoring Sheets, both of which can be found in your
supplementary files, on each of the following delivered goods and storage areas
ensuring that the correct environmental conditions are meet (a) in order to ensure
that they are delivered in accordance with the food safety standards (you may use
the supplied templates or ones from you workplace) then store appropriately. You
will need check and identify deficiencies with delivered food items and follow
procedure to return to supplier as well as verbally report to supervisor/manager.
This is includes maintaining the quality of a range at least 6 of the following
perishable supplies (b) and conducting spot check on products and identifying any
spoilt stock including animal and pest damage and disposing of these items in line
with organisational procedures and environmental guidelines.
Task 1A –Conduct temperature and quality checks
 Cold or chilled foods
 Frozen foods
 Raw foods
 Reheated foods or ingredients
Product Received Sheet
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Date Suppli er
name
Products
Supplied
Product
Temperature
Visual
Inspection
Corrective
Action Signature
10.2.2021 Australian
Meat
Company
Meat 2 Date and
time for
antemortem
are correct
Temperatures
and clinical
signs were
relevant
Lucky
10.2.2021 Mercatofoods
Pty Limited
Fruits 6 Extra fancy Fruits can be
taken to
fridge for use
Joe
10.2.2021 Little Big
Dairy
Company
Milk 3 High quality
of milk
hygiene
It is suitable
and safe for
intended
cooking use
Mark
10.2.2021 Baiada
Poultry
Chicken
meat
1 The number
of chic ken is
correct and
has no
abnormalities
Is fit for
consumer
consumption
Tom
10.2.2021 Virginia
Farm
Produce
Vegetables 0 The
vegetables
are not fresh ,
bad smell,
color turn
yellow and
small size
The
vegetables to
be taken back
to supplier
Felix
10.2.2021 Slape and
Sons
Sausages
Sausages 6 Seven packet
of sausages
are missing
Sausage
supplier
should be
informed and
return of
sausages
package.
Van
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Temperature Monitoring Sheet
Area
Temperature (°C)
Corrective action Initials
M T W T F S S
Coolroom
AM 1 3 1 2 3 1 2
Failed to check
the fridge. The
person in
charge should
be replaced.
Leah
PM
Freezer
AM -18 -30 -26 -22 -29 -13 -32
Freezer got
technical
issues. Foods
should be
moved to
another freezer
unit able to
maintain frozen
foods. And take
the freezer with
issue to
technician.
Aaron
PM
Dry Store AM 12 15 14 13 15 12 14
Untidy contact
surfaces.
Employees
must sanitize
and clean
contact
surfaces.
Peter
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PM
Reheated
foods or
ingredien
ts
AM 70 72 80 74 77 75 73
The fo od was
below 70 c for
more than 4
hours. The food
is not
verifiable.
Lizzie
PM
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Task 1B – Maintaining quality of perishable supplies (minimum of 6 must be checked)
 Beverages
 Dairy products
 Frozen goods
 Fruit
 Meat
 Poultry
 Seafood
 Vegetables
Product Received Sheet
Date Supplier
name
Products
Supplied
Product
Temperature
Visual
Inspection
Corrective
Action Signature
15.5.2021 Australian
Seafood
company
Salmon 2c The number
of salmon
fish fillet is
in order
Salmon can
be taken to
freezer.
Job
15.5.2021 Baiada
Poultry
Turkeys 1c Turkey
carcass
limbs,
joints and
surfaces
internal.
The internal
temperature
of 1c is good
and ready to
be cooked
Farida
15.5.2021 Australian
Fruits
Suppliers and
Manufacturers
Apple 6c The apple s
are mushy,
indent and
soft after
pressing
them
Apples
should be
taken back
to the
supplier
John
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15.5.2021 Australian
based dairy
company
Milk 2c Missing 30
litre of milk
Return the
milk to
delivery
driver and as
we wait for
full delivery.
Joe
15.5.2021 Stella Foods
Australia
Brassica,
Allium
Vegetables
6c The spinach
is fresh.
The
vegetables
can be taken
fridge
Mary
15.5.2021 JBS Australia Bacon and
Salami
16c The
temperature
on the box
is 16c and
its in good
condition
Bacon and
salami can
be taken t o
kitchen for
slicing.
Paul
Temperature Monitoring Sheet
Area
Temperature (°C)
Corrective action Initials
M T W T F S S
Coolroom
AM
PM
Freezer
AM
PM
Dry Store AM
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PM
Reheated
foods or
ingredien
ts
AM
PM
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Marking Checklist
Is the learner able to: S NYS
1.1 Conduct and complete temperature record sheets on delivered
products and ensure that they meet food safety standards  
1.2 Successfully noti ce shortages/ defects with deliveries and reject
the receipt of products in line own responsibility and verbally
report to appropriate person
 
1.3 Promptly store products in the correct environmental conditions
and rotate using FIFO procedure and label/ date to minimise
waste and reduce the risk of cross contamination
 
1.4 Preform regular temperature checks on storage areas in line with
food safety standards and organisational procedures, make
adjustments to ensure that perishable products are at opti mum
quality and protected from cross contamination, damage and
pests
 
1.5 Frequently check the quality of perishable supplies and inspect
for animal and pest damage and verbally report any incidents of
infestation
 
1.6 Dispose of any non -usable pro ducts in line with organisational
and environmental procedures and scope of own responsibility.  
2.1 Regularly check and adjust environmental conditions of all
storage areas and equipment to maintain perishable supplies at
optimum quality.
 
2.2 Con duct temperature checks according to food safety
procedures, and protect supplies from spoilage.  
2.3 Protect supplies from damage of cross – contamination and pests.  
2.4 Rotate perishable supplies for maximum use according to
expiration dates.  
3.1 Regularly check perishable supplies for quality.  
3.2 Inspect items for animal and pest damage and report incidents of
infestation.  
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3.3 Identify deficiencies, and report findings or dispose of any non –
usable supplies within scope of own r esponsibility.  
3.4 Safely dispose of spoilt stock and waste to minimise negative
environmental impacts.  
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Student Feedback Form
Unit SITXINV002 – Maintain the quality of perishable items
Student Name: Date
Assessor Name:
Please prov ide us some feedback on your assessment process. Information provided on this form is used for
evaluation of our assessment systems and processes.
This information is confidential and is not released to any external parties without your written consent. T here
is no need to sign your name as your feedback is confidential.
Strongly
Agree
Agree Average Disagree Strongly
Disagree
I received information about the assessment
requirements prior to undertaking the tasks 5 4
3
2
1
The assessment instruction s were clear and easy to
understand 5 4
3
2
1
I understood the purpose of the assessment 5 4
3
2
1
The assessment meets your expectation 5 4
3
2
1
My Assessor was organised and well prepared 5 4
3
2
1
The assessment was Fair, Valid, Fl exible and Reliable 5 4
3
2
1
My Assessor’s conduct was professional 5 4
3
2
1
The assessment was an accurate reflection of the
unit requirements 5 4
3
2
1
I was comfortable with the outcome of the
assessment 5 4
3
2
1
I received feedb ack about assessments I completed 5 4
3
2
1
The pace of this unit was: Too
Slow Great
Pace Too Fast
Comments:

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