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Evidence Guide: SITXINV202 - Maintain the quality of perishable items

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

 

SITXINV202 - Maintain the quality of perishable items

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

Store supplies in appropriate conditions.

  1. Conduct temperature checks on delivered goods ensuring they are within specified tolerances.
  2. Record temperature results according to organisational procedures.
  3. Identify any deficiencies, with delivered food items, reject supply within scope of responsibility or report findings.
  4. Choose and prepare correct environmental conditions for the storage of perishable supplies.
  5. Date code all perishable supplies to maximise use.
  6. Promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination.
Conduct temperature checks on delivered goods ensuring they are within specified tolerances.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record temperature results according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify any deficiencies, with delivered food items, reject supply within scope of responsibility or report findings.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Choose and prepare correct environmental conditions for the storage of perishable supplies.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Date code all perishable supplies to maximise use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain perishable supplies at optimum quality.

  1. Regularly check and adjust the environmental conditions of all storage areas and equipment to maintain perishable supplies at optimum quality.
  2. Conduct temperature checks according to food safety procedures and protect supplies from spoilage.
  3. Protect supplies from damage of cross-contamination and pests.
  4. Rotate perishable supplies for maximum use according to expiration dates.
Regularly check and adjust the environmental conditions of all storage areas and equipment to maintain perishable supplies at optimum quality.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct temperature checks according to food safety procedures and protect supplies from spoilage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Protect supplies from damage of cross-contamination and pests.

Completed
Date:

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Rotate perishable supplies for maximum use according to expiration dates.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check perishable supplies and dispose of spoilt stock.

  1. Regularly check all perishable supplies for quality.
  2. Inspect items for animal and pest damage and report incidents of infestation.
  3. Identify any deficiencies, report findings or dispose of any non-usable supplies within scope of responsibility.
  4. Safely dispose of spoilt stock and waste to minimise negative environmental impacts.
Regularly check all perishable supplies for quality.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect items for animal and pest damage and report incidents of infestation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify any deficiencies, report findings or dispose of any non-usable supplies within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely dispose of spoilt stock and waste to minimise negative environmental impacts.

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:

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.

Required Skills and Knowledge

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.

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.

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.