Assessor Resource

SITXINV002
Maintain the quality of perishable items

Assessment tool

Version 1.0
Issue Date: November 2018


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.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

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



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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Store supplies in appropriate conditions.

1.1.Conduct temperature checks on delivered goods 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.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. 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 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. Check perishable supplies and dispose of spoilt stock.

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.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

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.

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.

Skills must be demonstrated in an operational environment that makes use of perishable food and beverage supplies. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen or food and beverage outlet serving customers.

Assessment must ensure access to:

commercial refrigeration facilities:

freezer

fridge

computers, printers and stock control software systems

electronic equipment used for stock control

containers for hot and cold storage

designated:

delivery area

storage areas for dry goods and perishables

recording systems

proformas used by the workplace

diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations for the groups selected from the list in the Performance Evidence

organisation specifications:

current commercial stock control procedures and documentation for the ordering, monitoring and maintenance of stock

temperature recording charts

thermometers.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Store supplies in appropriate conditions.

1.1.Conduct temperature checks on delivered goods 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.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. 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 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. Check perishable supplies and dispose of spoilt stock.

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.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

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.

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.

Skills must be demonstrated in an operational environment that makes use of perishable food and beverage supplies. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen or food and beverage outlet serving customers.

Assessment must ensure access to:

commercial refrigeration facilities:

freezer

fridge

computers, printers and stock control software systems

electronic equipment used for stock control

containers for hot and cold storage

designated:

delivery area

storage areas for dry goods and perishables

recording systems

proformas used by the workplace

diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations for the groups selected from the list in the Performance Evidence

organisation specifications:

current commercial stock control procedures and documentation for the ordering, monitoring and maintenance of stock

temperature recording charts

thermometers.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

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
Conduct temperature checks on delivered goods ensuring they are within specified tolerances. 
Record temperature results according to organisational procedures. 
Identify deficiencies with delivered food items, and reject supply within scope of own responsibility, or report findings. 
Choose and prepare correct environmental conditions for the storage of perishable supplies. 
Date code perishable supplies to maximise their use. 
Promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination. 
Regularly check and adjust environmental conditions of all storage areas and equipment to maintain perishable supplies at optimum quality. 
Conduct temperature checks according to food safety procedures, and protect supplies from spoilage. 
Protect supplies from damage of cross-contamination and pests. 
Rotate perishable supplies for maximum use according to expiration dates. 
Regularly check perishable supplies for quality. 
Inspect items for animal and pest damage and report incidents of infestation. 
Identify deficiencies, and report findings or dispose of any non-usable supplies within scope of own responsibility. 
Safely dispose of spoilt stock and waste to minimise negative environmental impacts. 

Forms

Assessment Cover Sheet

SITXINV002 - Maintain the quality of perishable items
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

SITXINV002 - Maintain the quality of perishable items

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: