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Evidence Guide: SITHCCC004 - Package prepared foodstuffs

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC004 - Package prepared foodstuffs

What evidence can you provide to prove your understanding of each of the following citeria?

Select food and packaging materials.

  1. Check and select food that meets quality requirements for packaging.
  2. Refer problems with food quality to a higher level staff member for action.
  3. Select packaging materials appropriate for specific foods, storage or transport requirements and organisational procedures.
Check and select food that meets quality requirements for packaging.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Package and label foods.

  1. Package food items using appropriate packaging according to organisational specifications and food safety procedures.
  2. Label foods according to labelling guidelines and specifications.
  3. Ensure that food items are not contaminated during packaging process.
  4. Adhere to food safety environmental requirements for food packaging area.
Package food items using appropriate packaging according to organisational specifications and food safety procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label foods according to labelling guidelines and specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure that food items are not contaminated during packaging process.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adhere to food safety environmental requirements for food packaging area.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete work process.

  1. Restore work area to original condition according to organisational procedures and environmental requirements.
  2. Identify and report on unsafe or faulty equipment or materials, or rectify according to level of individual responsibility.
  3. Store surplus food items in appropriate environmental conditions.
Restore work area to original condition according to organisational procedures and environmental requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store surplus food items in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

Range Statement

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.