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Evidence Guide: SITHCCC104 - 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

 

SITHCCC104 - 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 requirements for packaging.
  2. Refer problems with food 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 requirements for packaging.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Refer problems with food 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.
  2. Label foods according to label specifications.
  3. Follow organisational food safety procedures for packaging food.
  4. Ensure that food items are not contaminated during the packaging process.
  5. Adhere to food safety environmental requirements for the food packaging area.
Package food items using appropriate packaging according to organisational specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label foods according to label specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow organisational food safety procedures for packaging food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

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, 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:

check the quality and package and label a diverse range of foodstuffs

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

demonstrate knowledge of:

the environmental requirements for the packaging area

the contents of the organisational food safety procedures and labelling specifications for packaging food

package foodstuffs 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 catering orders

packaging materials and catering equipment

packaging labels

a diverse range of foodstuffs in commercial quantities to be packaged

current commercial label specifications and food safety procedures for packaging food.

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 packaging and labelling foods

inspection of items packaged by the individual

written or oral questioning to assess knowledge of:

environmental requirements for packaging areas

food safety procedures for packaging food

labelling specifications

characteristics and uses of different packaging materials

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:

BSBSUS201A Participate in environmentally sustainable work practices

BSBWOR202A Organise and complete daily work activities

BSBWOR203B Work effectively with others

SITXFSA201 Participate in safe food handling practices

SITXFSA202 Transport and store food

TLIE1005A Carry out basic workplace calculations.

Required Skills and Knowledge

Required skills

communication skills to report and discuss problems about the quality of food with supervisors

literacy skills to:

read and comprehend label specifications and organisational food safety procedures for packaging food

write accurate details on food labels for packaged foods

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

problem-solving skills to identify problems with food quality and make reports

teamwork skills to work with supervisors to fix problems with quality of food

technology skills to use food packaging and labelling equipment.

Required knowledge

quality criteria for food to be packaged:

correct portion size

currency of shelf-life

freshness

visual appeal

key contents of labelling guidelines and specifications determined by:

the Code

local, state or territory regulations

the organisation

meaning, as defined by the Code, of:

contaminant

contaminated food

potentially hazardous foods

environmental requirements for the packaging area to avoid food contamination

contents of the organisational food safety procedures for packaging food

characteristics and uses of different packaging materials

packaging requirements for specific food types.

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, 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.

Requirements may include appropriate:

microbiological condition

portion size

quality

shelf life.

Packaging materials may include:

aseptic packaging

cartons

metal or plastic trays

plastic cling wrap

plastic or foil containers

polystyrene foam

recyclable packaging materials.

Appropriate packaging may be:

aseptically treated

capable of protecting food from damage

environmentally appropriate

noncontaminating

of appropriate dimensions for selected food

stackable and transportable

visually appropriate to functional need.

Label specifications may involve:

guidelines and specifications determined by:

ANZFS Code

local, state or territory regulations

the organisation.

Environmental requirements relate to:

checking and ensuring temperature control

cleaning and sanitising:

packaging area

packaging equipment

recyclable packaging materials

protecting food from contaminants, including pests and foreign objects.