Assessor Resource

SITHCCC030A
Package prepared foodstuffs

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to catering operations where food and related services are provided and packaged for storage or transportation, such as restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential catering, in-flight and other transport catering, events catering and private catering. Those undertaking this role usually work under supervision and as part of a team.

This unit describes the performance outcomes, skills and knowledge required to package prepared foodstuffs for storage and transportation from one location to another.

The type of packaging used will vary according to the enterprise needs and the type of food being packaged.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

This unit must be assessed after the following prerequisite units:

SITXFSA001A Implement food safety procedures

SITXOHS002A Follow workplace hygiene procedures.

Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

safe packaging within food safety requirements and regulations

selection and use of suitable packaging materials and methods for a range of food item types

industry-realistic timeframes for the packaging process.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills using a range of appropriate packaging materials, catering equipment and authentic food items.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the candidate packaging foods

inspection of items packaged by the candidate

written or oral questions to test knowledge of packaging types and methods for different types of food, hygiene aspects of packaging, maintaining food quality and nutritional value

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITXFSA003A Transport and store food in a safe and hygienic manner.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

safe work practices with regard to packaging, dealing with hot surfaces, lifting and bending

problem-solving skills to deal with minor problems such as breakage of materials, lack of sufficient quantities of materials and tight timelines

literacy skills to read instructions and orders and to write labels

numeracy skills to calculate quantities of food items and packaging materials for particular jobs.

The following knowledge must be assessed as part of this unit:

hygiene and food safety regulations, particularly related to storing and transporting food, including local, state or territory and national food and health regulations pertaining to food production and packaging

characteristics and uses of different packaging materials

environmental appropriateness of different packaging materials

portion control practices and principles

functional design requirements for food packaging areas.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Packaging materials may include:

polystyrene foam

cartons

plastic cling wrap

plastic or foil containers

metal or plastic trays.

Appropriate packaging must be:

non-contaminating

of appropriate dimensions for selected food

visually appropriate to functional need

capable of protecting food from damage

environmentally appropriate

stackable and transportable.

Environmental requirements relate to:

temperature control

humidity

design and construction of shelving and storage facilities

protection from contaminants, including pests and foreign objects

cleaning and sanitising packaging equipment and area.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Ensure that food meets requirements prior to packaging in terms of quality, shelf life, microbiological condition and portion control. 
Select packaging materials appropriate to specific foods, storage or transport requirements and enterprise procedures. 
Package food items using appropriate packaging procedures according to enterprise specifications. 
Label foods according to the current Australia New Zealand Food Standards Code and local, state or territory regulations. 
Comply with local, state and territory and national hygiene, OHS, and food and health regulation requirements. 
Observe environmental requirements for the food packaging area, including temperature control, humidity and design and construction of shelving and storage facilities. 

Forms

Assessment Cover Sheet

SITHCCC030A - Package prepared foodstuffs
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHCCC030A - Package prepared foodstuffs

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: