Assessor Resource

SITHCCC104
Package prepared foodstuffs

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to all hospitality and catering organisations which prepare, package and label food. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, inflight and other transport caterers, and event and function caterers.

It applies to operational personnel in kitchens and catering facilities who work with very little independence and under close supervision. They apply little discretion and judgement because they follow predefined organisational procedures to report any discrepancies to a higher level staff member for action.

This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.

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 unit:

SITXFSA101

Use hygienic practices for food safety

Employability Skills

This unit contains employability skills.



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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

check the quality and package and label a diverse range of foodstuffs

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

demonstrate knowledge of:

the environmental requirements for the packaging area

the contents of the organisational food safety procedures and labelling specifications for packaging food

package foodstuffs within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment

Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing catering orders

packaging materials and catering equipment

packaging labels

a diverse range of foodstuffs in commercial quantities to be packaged

current commercial label specifications and food safety procedures for packaging food.

Method 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 individual packaging and labelling foods

inspection of items packaged by the individual

written or oral questioning to assess knowledge of:

environmental requirements for packaging areas

food safety procedures for packaging food

labelling specifications

characteristics and uses of different packaging materials

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

BSBSUS201A Participate in environmentally sustainable work practices

BSBWOR202A Organise and complete daily work activities

BSBWOR203B Work effectively with others

SITXFSA201 Participate in safe food handling practices

SITXFSA202 Transport and store food

TLIE1005A Carry out basic workplace calculations.

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.

Required skills

communication skills to report and discuss problems about the quality of food with supervisors

literacy skills to:

read and comprehend label specifications and organisational food safety procedures for packaging food

write accurate details on food labels for packaged foods

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

problem-solving skills to identify problems with food quality and make reports

teamwork skills to work with supervisors to fix problems with quality of food

technology skills to use food packaging and labelling equipment.

Required knowledge

quality criteria for food to be packaged:

correct portion size

currency of shelf-life

freshness

visual appeal

key contents of labelling guidelines and specifications determined by:

the Code

local, state or territory regulations

the organisation

meaning, as defined by the Code, of:

contaminant

contaminated food

potentially hazardous foods

environmental requirements for the packaging area to avoid food contamination

contents of the organisational food safety procedures for packaging food

characteristics and uses of different packaging materials

packaging requirements for specific food types.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Requirements may include appropriate:

microbiological condition

portion size

quality

shelf life.

Packaging materials may include:

aseptic packaging

cartons

metal or plastic trays

plastic cling wrap

plastic or foil containers

polystyrene foam

recyclable packaging materials.

Appropriate packaging may be:

aseptically treated

capable of protecting food from damage

environmentally appropriate

noncontaminating

of appropriate dimensions for selected food

stackable and transportable

visually appropriate to functional need.

Label specifications may involve:

guidelines and specifications determined by:

ANZFS Code

local, state or territory regulations

the organisation.

Environmental requirements relate to:

checking and ensuring temperature control

cleaning and sanitising:

packaging area

packaging equipment

recyclable packaging materials

protecting food from contaminants, including pests and foreign objects.

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
Check and select food that meets requirements for packaging. 
Refer problems with food to a higher level staff member for action. 
Select packaging materials appropriate for specific foods, storage or transport requirements and organisational procedures. 
Package food items using appropriate packaging according to organisational specifications. 
Label foods according to label specifications. 
Follow organisational food safety procedures for packaging food. 
Ensure that food items are not contaminated during the packaging process. 
Adhere to food safety environmental requirements for the food packaging area. 

Forms

Assessment Cover Sheet

SITHCCC104 - 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

SITHCCC104 - 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: