Required skills

communication skills to make simple verbal reports on the disposal of perished supplies

literacy skills to

read and comprehend date code and stock rotation labels

write date code and stock rotation labels and simple documents that record temperature results

numeracy skills to

use a thermometer correctly to measure temperatures

estimate times for regular temperature checks

planning and organising skills to regularly check and adjust the environmental conditions of storage areas

problemsolving skills to

evaluate quality of stored supplies and make adjustments to their storage conditions to ensure a quality product

monitor storage temperatures and adjust according to identified discrepancies

identify unsafe and perished supplies and dispose of them

teamwork skills to report incidents of spoilage to supervisors

technology skills to use thermometers and adjust temperature and humidity controls on storage equipment

Required knowledge

contents of stock date codes and rotation labels

meaning of

wastage to a commercial catering organisation and reasons to avoid it

contaminated food as defined by the Australia New Zealand Food Standards ANZFS Code

reasons for protecting food from contamination

different types of contamination

microbiological

chemical

physical

methods of rejecting contaminated food

correct environmental storage conditions for the main food types used in a commercial kitchen

beverages

dairy products

canned products

dry goods

food

frozen goods

fruit

meat

oils

poultry

seafood

vacuumed sealed items

vegetables

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 including chemicals clothing and 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

correct and environmentally sound disposal methods for kitchen waste and hazardous substances

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

maintain the quality of a diverse range of perishable supplies for commercial cookery or catering operations including these main food groups

beverages

dairy products

canned products

dry goods

frozen goods

fruit

meat

oils

poultry

seafood

vacuumed sealed items

vegetables

integrate knowledge of

correct environmental storage conditions for the main food types

food safety procedures and standards for storage of perishable supplies

indicators of spoilage and contamination of perishable supplies

integrate checks on perishable supplies with other duties and 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 customers

thermometers and temperature recording charts

a diverse and comprehensive range of perishable food supplies

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 date coding perishable supplies and storing them in appropriate environmental conditions

evaluation of temperature records completed by the individual

problem solving exercise to assess the individuals ability to identify a range of spoilt and contaminated food items

written or oral questioning to assess knowledge of correct environmental storage conditions food safety procedures and standards and indicators of spoilage and contamination

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

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

SITHCCC Package prepared foodstuffs

SITHCCC Produce cookchill and cook freeze foods

SITHCCC Rethermalise chilled and frozen foods

SITXINV Receive and store stock

SITXWHS Participate in safe work practices

TLIEA Carry out basic workplace calculations

TLIE1005A Carry out basic workplace calculations.

Temperature checks may relate to:

Deficiencies may include:

To reject supply may involve:

Environmental conditions may involve:

Supplies include:

Quality may include: