Application
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.
Elements and Performance Criteria
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 Performance
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.
Evidence of Knowledge
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.
Assessment Conditions
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.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Writing skills to: | write stock rotation labels and simple documents that record temperature results. |
Oral communication skills to: | make simple verbal reports on the disposal of perished supplies. |
Numeracy skills to: | read a thermometer correctly to measure temperatures estimate times for regular temperature checks. |
Technology skills to: | use thermometers and adjust temperature and humidity controls on storage equipment. |
Sectors
Cross-Sector
Competency Field
Inventory