SITXINV002 - Maintain the quality

of perishable items

Assessment Tool
Mode | Classroom Delivery

SITXINV002 - Maintain the quality of perishable items Page 1 of 36

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
 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, students 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 committing 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 defined 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 assessment 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 retain 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
Date:
signature:

------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Admin Use Only

Received | Date Stamp

Comments (if any)

Assessment Summary
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 assessments, 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 complete 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 source 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 and 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 leaners/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 any 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 components.

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 and 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
training providers to ensure that learners who have a disability are able to access and participate in education
and training on the same basis as those without disability.

Some examples of reasonable adjustments could include:

▪ Personal support services, e.g. a reader, Auslan interpreter, a scribe

▪ assistive 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
▪ adjustment 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 demonstrated, the criteria for making
Competent/Not Yet Competent decisions (and/or awarding grades) should not be altered in any way. That is
to say, the standards expected should be the same irrespective of the group and/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 unit 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 Recognised 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 experience
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 college’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” section 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
in the case 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 to
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 food 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/trainee 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 learner 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

Performance 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 1.1.Conduct temperature checks on delivered goods ensuring
appropriate conditions. 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.Choose and prepare correct environmental conditions for
the storage of perishable supplies.
1.5.Date code perishable supplies to maximise their use.
 1.6.Promptly store supplies in appropriate storage area to
minimise wastage and avoid food contamination
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
2. Maintain perishable supplies
safety procedures, and protect supplies from spoilage.
at optimum quality.
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.
3. Check perishable supplies and
3.3.Identify deficiencies, and report findings or dispose of any
dispose of spoilt stock
non- usable supplies within scope of own responsibility.
3.4.Safely dispose 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 products
▪ 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 complete 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
▪ contaminant, contamination and potentially hazardous foods as defined by the Australia New
Zealand Food Standards Code
▪ reasons for protecting food from contamination
▪ different types of contamination:
▪ microbiological
▪ chemical
▪ physical
▪ methods of rejecting contaminated food
▪ potential deficiencies of delivered perishable food items:
▪ contaminated food
▪ food that is intended to be:
▪ frozen but has thawed
▪ chilled but has reached a dangerous temperature zone
▪ packaged food that is exposed through damaged packaging
▪ correct environmental storage conditions for each of the main food types specified in the
Performance Evidence:
▪ correct application of humidity and temperature controls
▪ correct ventilation
▪ protecting perishables from exposure to:
▪ heating or air conditioning
▪ accidental damage through people traffic
▪ environmental heat and light
▪ sanitary cleanliness
▪ storing perishables:
▪ in dry stores
▪ in cool rooms
▪ in freezers
▪ in refrigerators
▪ sanitised and hygienic conditions
▪ at room temperature
▪ food safety procedures and standards for storage of perishable supplies:
▪ appropriate containers
▪ labelling and coding
▪ first in first out methods
▪ storage environments
▪ temperature, humidity, light and ventilation specifications for storage
▪ cleaning and sanitising processes for food storage areas
▪ quarantining the storage of items that are likely to be the source of contamination of food:
▪ chemicals
▪ clothing
▪ personal belongings
▪ indicators of spoilage and contamination of perishable supplies:
▪ degradation of flavour, aroma, colour and texture
▪ enzymic browning
▪ drying and hardening
▪ crystalisation
▪ infestation of animal and pest waste
▪ mould
▪ exposed packaged food through damaged packaging
▪ odour
▪ indicators of quality of perishable items:
▪ currency of best by or use by dates
▪ freshness
▪ size
▪ weight
▪ correct and environmentally sound disposal methods for kitchen waste and hazardous substances.
Assessment Task 1:
Assessment Task Knowledge Assessment

Schedule

Knowledge & Performance Evidence

Outcomes Assessed Addresses some elements of required foundation skills
and knowledge 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.
▪ 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 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 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 location of completing this
assessment 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 include on your labels.

x i. Time product was made

x ii. Day and Date of production

iii. Where the product was made

iv. Name of product

 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

Ensure you store your products properly and safely (according to food
safety guidelines) and make sure your fridge/s and freezer/s are running
C
at optimum temperatures. This is to prolong the life cycle of your
product and reduce waste

Take the time to assess what meals have been popular (and not so) and
B
at what times

This keeps the menu interesting, is a more economical way of shopping

A and means if you do run low on something it’s easy to acquire more

SITXINV002 - Maintain the quality of perishable items Page 10 of 36

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
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

The introduction or occurrence of a contaminant in food. (Standard

A
3.1.1)

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
C
prevent the formation of toxins in the food. (Standard 3.2.2)

Any biological or chemical agent, foreign matter, or other substances

B that may compromise food safety or suitability. (Standard 3.1.1)
 4. Match the definition for each of the following types of contamination.
a. Microbiological
b. Chemical
c. Physical

Types of
Contaminatio Definition
n

Objects that under normal circumstances, should not be present in

C
food products

Inclusion or growth of harmful microorganisms (such as clostridium

A botulinum) in an item used as food, making it unfit for consumption

Presence of unwanted substances that make air, water, soil, or

B
food unfit for consumption or use
 5. Food contact surfaces must be clean and sanitised. Match correct definition to the
correct word.
a. Cleaning
b. Sanitation

Is the act of removing of dirt, food particles, grease, grime, scum, etc.
A from a surface. This can be done by cleaning shelves with hot soapy
water

Means that heat and/or a chemical sanitisation product is applied to

B 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

Storage
Storage Temperatures
Facilities

B 4°C – 6°C

D -18°C to -32°C

A 12°C – 15°C

C 1°C – 3°C
 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.

X i. Time product was made

X 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

X iii. First In First Out

 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 should look
for when checking your delivery.

X i. Best before date/use by date

☐ ii. Supplier information

X iii. At correct temperature (still frozen/not in the danger zone)

X iv. Packaging is intact (not damaged/open)

☐ v. Surface mould

☐ vi. Where the product was made

X vii. Freshness (vegetables are not limp)

viii. Size and weight (liquid components have not leached or

X
evaporated)

☐ ix. Odour

☐ x. Enzymic browning (apple surface has browned)

SITXINV002 - Maintain the quality of perishable items Page 15 of 36

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
 10. Chemicals, linen, clothing and personal belongings must be stored in separate
designated areas in order reduce cross contamination with other products.

X 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
hospitality industry and how would you dispose of these correctly. Minimum of
50 words

SITXINV002 - Maintain the quality of perishable items Page 16 of 36

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
 hazardous waste

Examples of hazardous waste include:

• Solvent-based paints
• Cleaning and polishing chemicals
• Pharmaceuticals (all medicines)
• Thermometers, barometers, thermostats, fluorescent tubes and
compact fluorescent globes (CFLs).

Handling and storage suggestions

To handle hazardous waste at home safely you should:

• Keep the goods in their original containers if possible. If containers are
leaking, use new containers but never use food containers like soft drink
bottles.
• Don’t mix chemicals when decanting a substance into a new storage container.
• Make sure all labels, including warning labels and manufacturer’s
instructions, remain intact on the packaging.
• Store goods upright with lids secured tightly and out of the reach of
young children.
• Keep all ignition sources, such as matches, well away from the storage area.
• Keep the storage area cool and dry.
• Buy the smallest amount for your needs.

SITXINV002 - Maintain the quality of perishable items Page 17 of 36

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
 12. General kitchen waste and recyclable products should be separated and go in the
same industrial bin/wheelie bin and collected on a regular basis to reduce the
possibility of pest infestation and smell.

☐ True

X False

SITXINV002 - Maintain the quality of perishable items Page 18 of 36

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
13. Maintaining your storage areas at the correct conditions is very important. Match
the following considerations to the correct description.
a. Temperature
b. Humidity
c. Light
d. Ventilation
e. Cleaning and sanitising
f. Vermin

Products should not be squashed in just to fit more in as this will reduce
D ventilation and cause produce not to be stored at the correct temperature

Can be detected by the presence of droppings and chewed or damaged

C packaging. Correct maintenance will prevent this from happening

Is important to prevent the spread of bacteria and other disease, as well

E
as pest infection

Freezers, coolrooms, fridges and general storage rooms should have the
temperature controlled and monitored. This is to ensure the correct
A storage temperature to prolong the life cycle of your produce. This can
be done by conducting temperature checks on a regular basis

Storage areas must be well lit to prevent accidents and assist staff
F
in locating items, it can also assist in the control of vermin

These levels are important for wet and dry areas. Wet storage areas
B should have a humidity level of approx. 85% while dry storage areas
will have a much lower humidity level
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

X ii. Use appropriate food grade containers

X iii. Vacuum packing

☐ iv. On your chopping board

X v. Wrapping in cling wrap

☐ vi. In a clean pot ready for reheating

 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

Indicators Description

Can occur when products are poorly sealed in containers of freezer burn
C
occurs on products such as meat.

There are several types of mould and some of those moulds make
and release poisons called mycotoxins into food that could, over time,
F
make you very ill. The moulds we are most likely to find in our food are
Penicillium, Aspergillus, and on fruits, Botrytis.

Happens when good cleaning and sanitisation process are not in place.
E They generally like to breed in warm, moist areas such as crack and
holes.

Occurs when packaging on or around food items is damaged due to poor

G storage or transportation and allows the possibility of cross
contamination

When not stored in the correct environment the reduction of quality

A indicators such as flavour, aroma, colour and texture will occur
 Generally occurs due to the growth of spoilage microbes such as
bacteria, yeast and mould. It can occur from two sources, chemicals that
H are released from the food as the microbes decompose it, or chemicals
produced directly by the microbes themselves

Is a chemical process which occurs in fruits and vegetables by the

B enzyme polyphenoloxidase, which results in brown pigments. This can
also be referred to as oxidation

Occurs when a product with a high water content is frozen and

D
moisture crystals form on or within the product

16. Identify and explain why it is important to protect food from contamination.
Minimum 40 words
 Correct food handling practice and food storage helps prevent bacteria from contaminating
and multiplying on foods. The following action needs to be taken to prevent bacterial
contamination:

• Protect food from contamination – handle food properly

• Prevent bacteria from multiplying
• Destroy germs on/in food
Protecting food is important. It is a legal requirement that a food business, when
receiving, storing, processing and displaying food

SITXINV002 - Maintain the quality of perishable items Page 23 of 36

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
 17. Explain at least two method of rejecting contaminated food on delivery and how
this could potentially cause deficiencies within your workplace. Minimum 60
words

• Reject products in damaged packaging.

• Reject pre-packaged foods that don’t have the name and address of the
supplier, a
• batch code or date code, and an ingredient list on the label.
• Reject packaged food if the supplier cannot provide product information on
allergens.
• Reject any product if contaminated.

All of the above could cause deficiencies to the workplace in terms of running out of
resources or even going out of stock completely.

SITXINV002 - Maintain the quality of perishable items Page 24 of 36

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
18. Match the correct 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

D 6°C - 8°C

B 0°C - 2°C

F 1°C - 4°C

E 1°C - 4°C

C -18°C - -24°C

H 2°C - 4°C

A 6°C - 8°C
 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. Minimum 50 words

When designing a storage area it is important to consider the factor we are going to face
in terms of light and temperature in order to avoid food perishability or damage. For
instance, based on the fact that close to the opening and closing door the temperature
will be higher and subjected to temperature variation it is good not to put any food that
will be easy to be damaged or that require really low temperature.
Practical Assessment
Project Assessment 2
Assessment Task Practical Assessment

Schedule
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

Outcomes Assessed Knowledge & Performance Evidence

Addresses some elements of required 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 similar 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 service 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 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 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 location of completing this
assessment task.
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 Observation 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
Temperature 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

Date Supplier name Products Product Visual Corrective Signature

 Supplied Temperature Inspection Action

05/10 PAESANELLA MOZZARELLA 5C N/A ALL ARIANNA

GOOD

05/10 MUTTI TOMATO 9C N/A ALL ARIANNA

SAUCE GOOD

06/10 PAESANELLA MOZZARELLA 5C N/A ALL ARIANNA

GOOD

06/10 TOM MEAT -5C N/A ALL ARIANNA

BUTCHER GOOD

06/10 MR. GELATO GELATO -13C N/A ALL ARIANNA

GOOD

07/10 PAESANELLA MOZZARELLA 5C N/A ALL ARIANNA

GOOD

08/10 MR. GELATO GELATO -13C N/A ALL ARIANNA

GOOD

Temperature Monitoring Sheet

Temperature (°C)
Area Corrective action Initials
M T W T F S S

AM -4C -4C -4C -4C -4C -4C -4C ALL GOOD AB

Coolroom -4C -4C -6C -4C -4C -2C -2C KEEP DOOR AB
PM
CLOSE

- - - - - - - AB
AM ALL GOOD
12C 12C 12C 12C 12C 12C 12C
Freezer
- - - - - - - AB
PM ALL GOOD
12C 12C 12C 12C 12C 12C 12C

Dry Store AM 4C 4C 4C 4C 5C 4C 4C ALL GOOD AB

 4C 4C 6C 4C 4C 6C 8C KEEP DOOR AB
PM
CLOSE

AM 4C 4C 4C 4C 5C 4C 4C ALL GOOD AB
Reheated
foods or 4C 4C 6C 4C 4C 6C 8C DISPOSE
ingredien PM DAMAGED AB
ts
FOOD
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

Products Product Visual Corrective

Date Supplier name Signature
Supplied Temperature Inspection Action

05/10 PAESANELLA MOZZARELLA 5C N/A ALL ARIANNA

GOOD

05/10 MUTTI TOMATO 9C N/A ALL ARIANNA

SAUCE GOOD

06/10 PAESANELLA MOZZARELLA 5C N/A ALL ARIANNA

GOOD

06/10 TOM MEAT -5C N/A ALL ARIANNA

BUTCHER GOOD

06/10 MR. GELATO GELATO -13C N/A ALL ARIANNA

GOOD

07/10 PAESANELLA MOZZARELLA 5C N/A ALL ARIANNA

GOOD

08/10 MR. GELATO GELATO -13C N/A ALL ARIANNA

GOOD
 08/10 Sydney market Vegetables 2C N/A ALL ARIANNA
GOOD

10/10 Sydney market Vegetables 2C N/A ALL ARIANNA

GOOD

10/10 MR. GELATO GELATO -13C N/A ALL ARIANNA

GOOD

11/10 Sydney market Fruit 2C N/A ALL ARIANNA

GOOD

Temperature Monitoring Sheet

Temperature (°C)
Area Corrective action Initials
M T W T F S S

AM -4C -4C -4C -4C -4C -4C -4C ALL GOOD AB

Coolroom -4C -4C -6C -4C -4C -2C -2C KEEP DOOR AB
PM
CLOSE

- - - - - - - AB
AM ALL GOOD
12C 12C 12C 12C 12C 12C 12C
Freezer
- - - - - - - AB
PM ALL GOOD
12C 12C 12C 12C 12C 12C 12C

AM 4C 4C 4C 4C 5C 4C 4C ALL GOOD AB
Dry Store 4C 4C 6C 4C 4C 6C 8C KEEP DOOR AB
PM
CLOSE

Reheated AM 4C 4C 4C 4C 5C 4C 4C ALL GOOD AB

foods or
ingredien PM 4C 4C 6C 4C 4C 6C 8C DISPOSE AB
ts DAMAGED
FOOD
 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 notice 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 optimum 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 products 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 Conduct 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.

3.3 Identify deficiencies, and report findings or dispose of any non - usable
□ □
supplies within scope of own responsibility.
3.4 Safely dispose of spoilt stock and waste to minimise negative
□ □
environmental impacts.
 Student Feedback Form
Unit SITXINV002 - Maintain the quality of perishable items
Student Name: Date
Assessor Name:
Please provide 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. There
is no need to sign your name as your feedback is confidential.
Strongly Agree Strongly
Average Disagree
Agree Disagre
e
I received information about the
5 4 3 2 1
assessment requirements prior to
undertaking the tasks
The assessment instructions were clear and easy
5 4 3 2 1
to understand

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, Flexible 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

5 4 3 2 1
the unit requirements

I was comfortable with the outcome of

5 4 3 2 1
the assessment

I received feedback about assessments I completed 5 4 3 2 1

Too Grea
The pace of this unit was: Too Fast
Slo t
w Pace
Comments: