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

SITXINV202 Mapping and Delivery Guide
Maintain the quality of perishable items

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITXINV202 - Maintain the quality of perishable items
Description This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for 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 the unit SITXINV201 Receive and store stock.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This 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, inflight and other transport caterers, event and function caterers.People at many levels use this skill in the workplace during the course of their daily activities including cooks, chefs, caterers, and kitchen attendants.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety
Competency Field
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: Store supplies in appropriate conditions.
  • Conduct temperature checks on delivered goods ensuring they are within specified tolerances.
  • Record temperature results according to organisational procedures.
  • Identify any deficiencies, with delivered food items, reject supply within scope of responsibility or report findings.
  • Choose and prepare correct environmental conditions for the storage of perishable supplies.
  • Date code all perishable supplies to maximise use.
  • Promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination.
       
Element: Maintain perishable supplies at optimum quality.
  • Regularly check and adjust the 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.
       
Element: Check perishable supplies and dispose of spoilt stock.
  • Regularly check all perishable supplies for quality.
  • Inspect items for animal and pest damage and report incidents of infestation.
  • Identify any deficiencies, report findings or dispose of any non-usable supplies within scope of responsibility.
  • Safely dispose of spoilt stock and waste to minimise negative environmental impacts.
       


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:

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 individual’s 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.

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:

SITHCCC104 Package prepared foodstuffs

SITHCCC205 Produce cook-chill and cook freeze foods

SITHCCC206 Rethermalise chilled and frozen foods

SITXINV201 Receive and store stock

SITXWHS101 Participate in safe work practices

TLIE1005A Carry out basic workplace calculations.

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.

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

problem-solving 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 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.

Temperature checks may relate to:

cold or chilled foods

frozen foods

ingredients

raw foods

reheated foods or ingredients.

Deficiencies may include:

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.

To reject supply may involve:

rejecting supply immediately on delivery by supplier

rejecting supply of goods delivered under concession and not formally received

quarantining contaminated food from other food until the rejection is finalised

returning food to the supplier

disposing of contaminated food with consent of the supplier.

Environmental conditions may involve:

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.

Supplies include:

beverages

dairy products

canned products

dry goods

food

frozen goods

fruit

meat

oils

poultry

seafood

stock on hand

vacuumed sealed items

vegetables.

Quality may include:

currency of best by or use by dates

freshness

size

weight.

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 any deficiencies, with delivered food items, reject supply within scope of responsibility or report findings. 
Choose and prepare correct environmental conditions for the storage of perishable supplies. 
Date code all perishable supplies to maximise use. 
Promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination. 
Regularly check and adjust the 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 all perishable supplies for quality. 
Inspect items for animal and pest damage and report incidents of infestation. 
Identify any deficiencies, report findings or dispose of any non-usable supplies within scope of responsibility. 
Safely dispose of spoilt stock and waste to minimise negative environmental impacts. 

Forms

Assessment Cover Sheet

SITXINV202 - 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

SITXINV202 - 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: