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 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
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:
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
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:
methods of rejecting contaminated food
potential deficiencies of delivered perishable food items:
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
protecting perishables from exposure to:
heating or air conditioning
accidental damage through people traffic
environmental heat and light
in dry stores
in cool rooms
sanitised and hygienic conditions
at room temperature
food safety procedures and standards for storage of perishable supplies:
labelling and coding
first in first out methods
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:
indicators of spoilage and contamination of perishable supplies:
degradation of flavour, aroma, colour and texture
drying and hardening
infestation of animal and pest waste
exposed packaged food through damaged packaging
indicators of quality of perishable items:
currency of best by or use by dates
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:
computers, printers and stock control software systems
electronic equipment used for stock control
containers for hot and cold storage
storage areas for dry goods and perishables
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
current commercial stock control procedures and documentation for the ordering, monitoring and maintenance of stock
temperature recording charts
Assessors must satisfy the Standards for Registered Training Organisationsâ€™ requirements for assessors.