Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHCCC004 Mapping and Delivery Guide
Package prepared foodstuffs

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC004 - Package prepared foodstuffs
Description
Employability Skills
Learning Outcomes and Application 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.The unit applies to operational personnel in hospitality and catering organisations that prepare, package and label food. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.Food businesses that produce pre-packaged food items must comply with the legal requirements for labelling contained in the Food Standards Australia New Zealand Act and the Australia New Zealand Food Standards Code.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen packaging commercial quantities of foodstuffs.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5m/person)

commercial refrigeration facilities:

cool room and/or fridge

freezer

computers, printers and industry stock control software systems

designated storage areas for dry goods and perishables

lifting and transporting equipment

small equipment:

containers for hot and cold food storage

cutting boards

food handler gloves

measurers:

metric calibrated measuring jugs

measuring spoons

portion control scoops and markers

oven mitts

scales

temperature probes

thermometers

tongs and serving utensils

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial label specifications

food safety procedures for packaging food

food safety plan

procedures relating to referring food quality or equipment problems and selecting packaging materials

recording systems

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

current Australia New Zealand Food Standards Code

industry-realistic ratios of kitchen staff to customers

packaging materials described in the performance evidence

packaging labels

foodstuffs described in the performance evidence in commercial quantities to be packaged.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.
Prerequisites/co-requisites
Competency Field Commercial Cookery and Catering
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Select food and packaging materials.
  • Check and select food that meets quality requirements for packaging.
  • Refer problems with food quality to a higher level staff member for action.
  • Select packaging materials appropriate for specific foods, storage or transport requirements and organisational procedures.
       
Element: Package and label foods.
  • Package food items using appropriate packaging according to organisational specifications and food safety procedures.
  • Label foods according to labelling guidelines and specifications.
  • Ensure that food items are not contaminated during packaging process.
  • Adhere to food safety environmental requirements for food packaging area.
       
Element: Complete work process.
  • Restore work area to original condition according to organisational procedures and environmental requirements.
  • Identify and report on unsafe or faulty equipment or materials, or rectify according to level of individual responsibility.
  • Store surplus food items in appropriate environmental conditions.
       


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. Select food and packaging materials.

1.1.Check and select food that meets quality requirements for packaging.

1.2.Refer problems with food quality to a higher level staff member for action.

1.3.Select packaging materials appropriate for specific foods, storage or transport requirements and organisational procedures.

2. Package and label foods.

2.1.Package food items using appropriate packaging according to organisational specifications and food safety procedures.

2.2.Label foods according to labelling guidelines and specifications.

2.3.Ensure that food items are not contaminated during packaging process.

2.4.Adhere to food safety environmental requirements for food packaging area.

3. Complete work process.

3.1.Restore work area to original condition according to organisational procedures and environmental requirements.

3.2.Identify and report on unsafe or faulty equipment or materials, or rectify according to level of individual responsibility.

3.3.Store surplus food items in appropriate environmental conditions.

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

demonstrate procedure to check quality of foodstuffs against quality criteria

appropriately package and label each of the following foodstuffs:

beverages

dairy products

dry goods

frozen goods

fruit and vegetables

meat, poultry or seafood

select and use the following aseptically treated packaging materials for the above foodstuffs:

plastic cling wrap

plastic or foil containers

polystyrene foam

recyclable packaging materials

package foodstuffs within commercial time constraints

maintain packaging work area in line with food safety environmental requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

quality criteria for food to be packaged:

correct portion size

shelf-life

freshness

visual appeal

key contents of labelling guidelines and specifications determined by:

the Australia New Zealand Food Standards Code

local, state or territory food safety regulations

organisational food safety procedures and labelling specifications for packaging food

meaning as defined by the Australia New Zealand Food Standards Code of:

contaminant

contaminated food

potentially hazardous foods

environmental requirements for packaging area to avoid food contamination

characteristics and uses of packaging materials specified in the performance evidence

packaging requirements for specific food types specified in the performance evidence

requirements of organisational food safety procedures relating to packaging food.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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. Select food and packaging materials.

1.1.Check and select food that meets quality requirements for packaging.

1.2.Refer problems with food quality to a higher level staff member for action.

1.3.Select packaging materials appropriate for specific foods, storage or transport requirements and organisational procedures.

2. Package and label foods.

2.1.Package food items using appropriate packaging according to organisational specifications and food safety procedures.

2.2.Label foods according to labelling guidelines and specifications.

2.3.Ensure that food items are not contaminated during packaging process.

2.4.Adhere to food safety environmental requirements for food packaging area.

3. Complete work process.

3.1.Restore work area to original condition according to organisational procedures and environmental requirements.

3.2.Identify and report on unsafe or faulty equipment or materials, or rectify according to level of individual responsibility.

3.3.Store surplus food items in appropriate environmental conditions.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Appropriate packaging must be:

aseptically treated

capable of protecting food from damage

environmentally appropriate

non-contaminating

of appropriate dimensions for selected food

stackable and transportable

visually appropriate to functional need.

Environmental requirements must include:

checking and ensuring temperature control

cleaning and sanitising:

packaging area

packaging equipment

recyclable packaging materials

protecting food from contaminants, pests and foreign objects.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

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 quality requirements for packaging. 
Refer problems with food quality 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 and food safety procedures. 
Label foods according to labelling guidelines and specifications. 
Ensure that food items are not contaminated during packaging process. 
Adhere to food safety environmental requirements for food packaging area. 
Restore work area to original condition according to organisational procedures and environmental requirements. 
Identify and report on unsafe or faulty equipment or materials, or rectify according to level of individual responsibility. 
Store surplus food items in appropriate environmental conditions. 

Forms

Assessment Cover Sheet

SITHCCC004 - 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

SITHCCC004 - 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: