Assessment Tasks and Instructions
\nStudent Name
\nStudent Number
\nCourse and Code
\nUnit(s) of Competency and Code(s) SITXINV002 Maintain the quality of perishable items
\nStream\/Cluster
\nTrainer\/Assessor
\nAssessment for this Unit of Competency\/Cluster Details
\nAssessment 1 Assignment
\nAssessment 2 Practical Observation
\nAssessment 3
\nAssessment conducted in this instance: Assessment 1 1 2 0 3 0
\nReasonable Adjustment
\n1. Has reasonable adjustment been applied to this assessment?
\nNo 0 No further information required
\nYes 0 Complete 2.
\n2. Provide details for the requirements and provisions for adjustment of assessment:
\nStudent to complete
\n0
\nMy assessor has discussed the adjustments with me
\n0
\nI agree to the adjustments applied to this assessment
\nSignature Date
\n2nd Assessor to complete
\n0
\nI agree the adjustments applied to this assessment are reasonable
\nName
\nSignature Date
\nAssessment Guidelines
\nWhat will be assessed
\nThe purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:
\n\u2022 contents of stock date codes and rotation labels
\n\u2022 meaning of:
\no wastage to a commercial catering organisation and reasons to avoid it
\no contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
\n\u2022 reasons for protecting food from contamination
\n\u2022 different types of contamination:
\no microbiological
\no chemical
\no physical
\n\u2022 methods of rejecting contaminated food
\n\u2022 potential deficiencies of delivered perishable food items:
\no contaminated food
\no food that is intended to be:
\n? frozen but has thawed
\n? chilled but has reached a dangerous temperature zone
\no packaged food that is exposed through damaged packaging
\n\u2022 correct environmental storage conditions for each of the main food types specified in the Performance Evidence:
\no correct application of humidity and temperature controls
\no correct ventilation
\no protecting perishables from exposure to:
\n? heating or air conditioning
\n? accidental damage through people traffic
\n? environmental heat and light
\no sanitary cleanliness
\no storing perishables:
\n? in dry stores
\n? in cool rooms
\n? in freezers
\n? in refrigerators
\n? sanitised and hygienic conditions
\n? at room temperature
\n\u2022 food safety procedures and standards for storage of perishable supplies:
\no appropriate containers
\no labelling and coding
\no first in first out methods
\no storage environments
\no temperature, humidity, light and ventilation specifications for storage
\no cleaning and sanitising processes for food storage areas
\no quarantining the storage of items that are likely to be the source of contamination of food:
\n? chemicals
\n? clothing
\n? personal belongings
\n\u2022 indicators of spoilage and contamination of perishable supplies:
\no degradation of flavour, aroma, colour and texture
\no enzymic browning
\no drying and hardening
\no crystalisation
\no infestation of animal and pest waste
\no mould
\no exposed packaged food through damaged packaging
\no odour
\n\u2022 indicators of quality of perishable items:
\no currency of best by or use by dates
\no freshness
\no size
\no weight
\n\u2022 correct and environmentally sound disposal methods for kitchen waste and hazardous substances.
\nPlace\/Location where assessment will be conducted
\nRTO to complete
\nResource Requirements
\nPen, Paper, Internet access or info via a data projector or printed format for Question 6 in Part B of this assessment
\nInstructions for assessment including WHS requirements
\nRead and answer the questions below. All questions must be answered to demonstrate competence.
\nYour trainer will provide you with constructive feedback. Insufficient submissions will need to be re-assessed according to the assessment conditions for your course or as outlined to you prior to assessment.
\nStatement of Authenticity
\n0
\nI acknowledge that I understand the requirements to complete the assessment tasks
\n0
\nThe assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
\n0
\nI understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
\nStudent Signature: Date: \/ \/201
\nThis assessment: First Attempt 0
\n2nd Attempt 0
\nExtension 0 \u2013 Date: \/ \/
\nRESULT OF ASSESSMENT Satisfactory 0 Not Yet Satisfactory 0
\nFeedback to Student:
\nAssessor(s) Signature(s): Date: \/ \/
\nStudent Signature Date: \/ \/<\/p>\n
Assessment 1
\nYour task:
\nAnswer the following questions. Any responses you provide will be followed up during a practical observation in assessment 2. It is therefore essential that you will be able to demonstrate the knowledge applied to practical tasks.
\n1. What is the importance of avoiding wastage in a commercial kitchen operation?
\nResponses
\n2. Provide 3 reasons why food needs to be protected from contamination:
\nResponses
\n1.
\n2.
\n3.
\n3. What are the different types of contamination? How are these caused?
\nResponses
\nType of Contamination Causes<\/p>\n
4. What are the requirements for checking foods and perishables when a delivery arrives? This needs to include the underpinning regulatory requirements, e.g. how to check, recording mechanisms etc.
\nResponses<\/p>\n
5. List the suitable storage area, provision for correct storage (e.g. sanitised container) and typical storage temperatures for each of the commodities listed in the table. Explain how these storage areas should be prepared prior to storing food items following a delivery.
\nCommodity Storage area Storage temperature Storage provision
\n1. Vegetables
\n2. Beverages
\n3. Dairy products
\n4. Canned products
\n5. Dry goods
\n6. Cooked Food Items
\n7. Frozen goods
\n8. Fruit
\n9. Meat
\n10. Oils
\n11. Poultry
\n12. Seafood
\n13. Vacuumed sealed items
\nPreparation of Storage areas:<\/p>\n
Responses
\n6. What needs to be done if a delivery does not meet specifications or legislative temperature requirements or is spoilt or contaminated? Who needs to be informed?
\nResponses
\n7. What are the humidity and ventilation requirements for dry store, cool room and freezers?
\nWhat are the requirements for monitoring and documentation?
\nResponses<\/p>\n
8. What are the provisions for effective pest control and maintenance requirements?
\nResponses
\n9. You receive a delivery of fresh, frozen and dry goods. How will you store these items to ensure food safety requirements, prevent spoilage and ensure security of goods?
\nResponses
\n10. What are the labelling and coding requirements for food items? How does this assists in effective FIFO procedures?
\nResponses
\n11. What is the purpose of stock rotation?
\nResponses
\n12. What are the recommended methods for cleaning and sanitising floors, wall and shelving in storage areas to ensure food safety for storage?
\nResponses
\nFloors:
\nWalls:
\nShelving:
\n13. Provide 7 examples of indicators which can be used to identify whether stock is spoiled or contaminated:
\nResponses
\n1.
\n2.
\n3.
\n4.
\n5.
\n6.
\n7.
\n14. How would you dispose of kitchen waste and potentially hazardous substances according to environmental requirements and to prevent potential contamination in a food production area?
\nResponses
\n—>
\nAssessment Tasks and Instructions<\/p>\n
Student Name:
\nStudent Number:
\nCourse and Code:
\nUnit(s) of Competency and Code(s): SITXINV002 Maintain the quality of perishable items
\nStream\/Cluster:
\nTrainer\/Assessor:<\/p>\n
Assessment for this Unit of Competency\/Cluster Details
\nAssessment 1: Assignment
\nAssessment 2: Practical Observation
\nAssessment 3:
\nAssessment conducted in this instance: Assessment 1 1 2 0 3 0<\/p>\n
Reasonable Adjustment:<\/p>\n
Has reasonable adjustment been applied to this assessment?
\nNo 0 No further information required
\nYes 0 Complete 2.
\nProvide details for the requirements and provisions for adjustment of assessment:
\nStudent to complete
\n0
\nMy assessor has discussed the adjustments with me
\n0
\nI agree to the adjustments applied to this assessment
\nSignature Date
\n2nd Assessor to complete
\n0
\nI agree the adjustments applied to this assessment are reasonable
\nName
\nSignature Date
\nAssessment Guidelines<\/p>\n
What will be assessed:
\nThe purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:
\n\u2022 contents of stock date codes and rotation labels
\n\u2022 meaning of:
\no wastage to a commercial catering organization and reasons to avoid it
\no contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
\n\u2022 reasons for protecting food from contamination
\n\u2022 different types of contamination:
\no microbiological
\no chemical
\no physical
\n\u2022 methods of rejecting contaminated food
\n\u2022 potential deficiencies of delivered perishable food items:
\no contaminated food
\no food that is intended to be:
\n? frozen but has thawed
\n? chilled but has reached a dangerous temperature zone
\no packaged food that is exposed through damaged packaging
\n\u2022 correct environmental storage conditions for each of the main food types specified in the Performance Evidence:
\no correct application of humidity and temperature controls
\no correct ventilation
\no protecting perishables from exposure to:
\n? heating or air conditioning
\n? accidental damage through people traffic
\n? environmental heat and light
\no sanitary cleanliness
\no storing perishables:
\n? in dry stores
\n? in cool rooms
\n? in freezers
\n? in refrigerators
\n? sanitized and hygienic conditions
\n? at room temperature
\n\u2022 food safety procedures and standards for storage of perishable supplies:
\no appropriate containers
\no labelling and coding
\no first in first out methods
\no storage environments
\no temperature, humidity, light and ventilation specifications for storage
\no cleaning and sanitizing processes for food storage areas
\no quarantining the storage<\/p>\n","protected":false},"excerpt":{"rendered":"
Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITXINV002 Maintain the quality of perishable items Stream\/Cluster Trainer\/Assessor Assessment for this Unit of Competency\/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 1 2 0 3 0 Reasonable Adjustment […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[949,124,136],"tags":[950],"class_list":["post-1852","post","type-post","status-publish","format-standard","hentry","category-assessment-task-australia-assignment-help","category-assessment-assignment-help","category-assignment-task","tag-sitxinv002-maintain-the-quality-of-perishable-items"],"_links":{"self":[{"href":"https:\/\/www.colapapers.com\/us\/wp-json\/wp\/v2\/posts\/1852","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.colapapers.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.colapapers.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.colapapers.com\/us\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.colapapers.com\/us\/wp-json\/wp\/v2\/comments?post=1852"}],"version-history":[{"count":0,"href":"https:\/\/www.colapapers.com\/us\/wp-json\/wp\/v2\/posts\/1852\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.colapapers.com\/us\/wp-json\/wp\/v2\/media?parent=1852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.colapapers.com\/us\/wp-json\/wp\/v2\/categories?post=1852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.colapapers.com\/us\/wp-json\/wp\/v2\/tags?post=1852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}