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Evidence Guide: SITHCCC030A - 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

 

SITHCCC030A - Package prepared foodstuffs

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

Ensure food is suitable for packaging, storage and transportation.

  1. Ensure that food meets requirements prior to packaging in terms of quality, shelf life, microbiological condition and portion control.
Ensure that food meets requirements prior to packaging in terms of quality, shelf life, microbiological condition and portion control.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select packaging materials.

  1. Select packaging materials appropriate to specific foods, storage or transport requirements and enterprise procedures.
Select packaging materials appropriate to specific foods, storage or transport requirements and enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Package food according to needs.

  1. Package food items using appropriate packaging procedures according to enterprise specifications.
  2. Label foods according to the current Australia New Zealand Food Standards Code and local, state or territory regulations.
  3. Comply with local, state and territory and national hygiene, OHS, and food and health regulation requirements.
  4. Observe environmental requirements for the food packaging area, including temperature control, humidity and design and construction of shelving and storage facilities.
Package food items using appropriate packaging procedures according to enterprise specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label foods according to the current Australia New Zealand Food Standards Code and local, state or territory regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Comply with local, state and territory and national hygiene, OHS, and food and health regulation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Observe environmental requirements for the food packaging area, including temperature control, humidity and design and construction of shelving and storage facilities.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

safe packaging within food safety requirements and regulations

selection and use of suitable packaging materials and methods for a range of food item types

industry-realistic timeframes for the packaging process.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills using a range of appropriate packaging materials, catering equipment and authentic food items.

Methods 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 candidate packaging foods

inspection of items packaged by the candidate

written or oral questions to test knowledge of packaging types and methods for different types of food, hygiene aspects of packaging, maintaining food quality and nutritional value

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITXFSA003A Transport and store food in a safe and hygienic manner.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

safe work practices with regard to packaging, dealing with hot surfaces, lifting and bending

problem-solving skills to deal with minor problems such as breakage of materials, lack of sufficient quantities of materials and tight timelines

literacy skills to read instructions and orders and to write labels

numeracy skills to calculate quantities of food items and packaging materials for particular jobs.

The following knowledge must be assessed as part of this unit:

hygiene and food safety regulations, particularly related to storing and transporting food, including local, state or territory and national food and health regulations pertaining to food production and packaging

characteristics and uses of different packaging materials

environmental appropriateness of different packaging materials

portion control practices and principles

functional design requirements for food packaging areas.

Range Statement

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 in the performance criteria is detailed below.

Packaging materials may include:

polystyrene foam

cartons

plastic cling wrap

plastic or foil containers

metal or plastic trays.

Appropriate packaging must be:

non-contaminating

of appropriate dimensions for selected food

visually appropriate to functional need

capable of protecting food from damage

environmentally appropriate

stackable and transportable.

Environmental requirements relate to:

temperature control

humidity

design and construction of shelving and storage facilities

protection from contaminants, including pests and foreign objects

cleaning and sanitising packaging equipment and area.