ASSESSMENT C – WORK BOOK

Teaching Team HOSPITALITY

Student Name Student No.

Teacher Semester/Year

Program Name and Code SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY

Unit Name and Code SITHCCC004 – PACKAGE PREPARED FOODSTUFFS

Assessment Description and ASSESSMENT C – WORK BOOK – SHORT ANSWERS

Version

INSTRUCTIONS TO CANDIDATES

This assessment is made up of short answer questions.

 The questions are divided into sections according to the elements within the unit of competence. There are three sections in this unit.
 You are required to provide a response to all questions in each section.
 You may source information to answer the questions from the learner guide multimedia or paper-based resource for this unit.

There may be variations to these Instructions to Candidates for specific examinations. Your Supervisor will explain any specific requirements.

Result Reassessment
S = Satisfactory S = Satisfactory
NS = Not Satisfactory NS = Not Satisfactory
NA = Not Assessed NA = Not Assessed

Assessment B  Work Book - Short Answer S | NS | NA S | NS | NA

Comments and Feedback:

The Students overall result

was: □ Satisfactory □ Unsatisfactory □ Resit Required
Student Examiner
Name Name
Student Examiner
Signature Signature

Date Date

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V2.0 Last updated 23 January 2018
 SITHCCC004 – PACKAGE PREPARED FOODSTUFFS – Work Book

SECTION 1: SELECT FOOD AND PACKAGING MATERIALS

Q1: Is this definition of ‘contaminant’ correct or incorrect?
A contaminant is any biological or chemical agent, foreign matter or other substances that may
compromise food safety or suitability.
Correct / Incorrect

Q2: Is this definition of ‘contamination’ correct or incorrect?

Contamination occurs when clean, fresh food comes into contact with potentially hazardous foods.
Correct / Incorrect

Q3: Is this description of potentially hazardous foods correct or incorrect?

Potentially (high-risk) hazardous foods must be kept outside the temperature danger zone to minimise
the multiplication of any food poisoning bacteria that may be present.
Correct / Incorrect

Q4: What are four checks you should complete when selecting food for packaging?
1. Check the quality of food
2. Check the portion size.
3. Check the shelf life.
4. Check the packaging materials.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 23 January 2018
 SITHCCC004 – PACKAGE PREPARED FOODSTUFFS – Work Book

Q5: You are a food and beverage attendant packaging cakes and biscuits into cellophane bags for sale at
the front counter. They were made on-site earlier this morning. One batch of biscuits is much darker
than usual on one side. You check the bottom and this also looks very dark. You are concerned the
biscuits are burnt. You know this will affect their flavour.
Briefly describe what options are available to you or actions you should take in response to your
concerns. What should you do if an issue with food quality is outside your level of responsibility to
resolve?

- While on the packaging process, food must not be contaminated with other foods.
- The packaging material must not contaminate the food (must be dry and clean)
- The dimension of the packaging must be in the right size for each food item and portion size.

Q6: How do portion sizes affect how you select and package food? Give two examples.
- If the portion size too much and the package food too small, the food may look like it has been squashed into
the packaging.
- If the packaging too large, the food may look like a small portion.
- The packaging should hold layered, stacked or rolled food securely

Q7: The standard portion size for roast vegetable frittata is 250 g. You have three trays of frittata, each
weighing 2 kg. The trays of frittata must be portioned and packaged into individual containers.
 How many portions will you obtain from each tray?
Ans: 8 Portions

 How many packaging containers will you need to package all three trays of frittata?
- 24 packaging containers.

Q8: What is aseptic packaging and what is it made from?

The packaging that has been sterilised using ultra high temperatures (UHT) / a combination of heat and
hydrogen peroxide. The product are usually made from composed of paper (70%), polyethylene (LDPE) (24%) and
aluminium (6%).

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 23 January 2018
 SITHCCC004 – PACKAGE PREPARED FOODSTUFFS – Work Book

Q9: You have been asked to package Thai green chicken curry and rice. It will be held in a refrigerated
self-service display. Customers will reheat the product in its container at a future time.
 What packaging material would you choose to package this item?
Ans: Plastic ware containers

 Briefly explain why you chose this material.


Ans: The plastic ware containers are less likely to leak than other packaging option. And it’s durability.

Q10: You work in a café and package the following foods for customers to take away and eat off-premises.
Most foods are eaten relatively soon after purchase. Match the packaging materials your workplace
stocks to each type of food.
Packaging materials available:
 paper bags of varying sizes
 sheets of wax-coated paper
 cling wrap
 rectangular plastic containers with click-on lids
 polystyrene/paper cups (with matching lids)
 unlidded cardboard trays with 3 cm walls.

Food item Packaging material

Hot meat pie, sausage roll or pastie Foil containers / sheet of wax-coated paper
Chicken, avocado and salad wrap Cling wrap
Hot chicken and rice stir-fry Rectangular plastic containers with click-on lids
Cappuccino Polystyrene/paper cups (with matching lids)
Three slices of cake Unlidded cardboard trays with 3cm walls
Slice of pizza Paper bags of varying size
Hot soup Polystyrene/paper cups (with matching lids)

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 23 January 2018
 SITHCCC004 – PACKAGE PREPARED FOODSTUFFS – Work Book

SECTION 2: PACKAGE AND LABEL FOODS

Q11: Other than choosing the right packaging material, what else must you consider when packaging food?
Give four examples.

1. If it is environmentally appropriate.
2. If it is stackable and transportable.
3. If it can protect the food from damage.
4. If can it protect the food from contamination.

Q12: You have finished packaging a range of sliced cake wedges, biscuits and slices. They are to be
transported to another site. They are packaged in cellophane bags. They will be transported and
stored in a refrigerated environment for up to one week. Some varieties of cake, slices and biscuits
are relatively fragile.
Explain how you package these items for transportation and storage to ensure they remain in a
saleable condition.

Use polystyrene filler / plastic fillers to reduce the damage from movement during handling process. Inner and outer
packaging must be rigid enough to prevent crushed / damaged food when stacked or moved. And also its must be
non-permeable for moisture-laden foods to make sure it’s doesn’t leak and contaminate other foods when being
moved.

Q13: What should you do prior to and when using mechanical packaging equipment?
You must know well how to operate mechanical packaging equipment.
- Wear protective clothing and equipment if needed.
- Read and follow all safety procedures when operating, dismantling, and cleaning the machinery.

Q14: List at least six mandatory items of information required on labels for food packaged for retail or
catering purposes.

1. Name of the food.

2. Identification of the ‘lot’ (batch) number
3. Date / use by date / best before date
4. Direction for use and storages
5. Warning and advisory statements
6. Nutrition information panel

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 23 January 2018
 SITHCCC004 – PACKAGE PREPARED FOODSTUFFS – Work Book

Q15: What are five food safety procedures you should follow when packaging and storing food?

- Wear PPC, such as aprons/ hat, when handling food items

- Maintain high standards of personal hygiene
- Check packaging for cleanliness and damage before placing food.
- Make sure it’s correct portion size
- Do not reuse packaging intended as single use items

Q16: What are three food safety procedures you should follow when working in a food packaging area?

1. Store are chemicals away from the food packaging area

2. Clean and sanitise all surfaces, utensils, and packaging equipment between different task
3. Keep the packaging area clean when not in use to reduce the risk of pest infestation

Q17: List three ways you can ensure food does not become contaminated during the packaging process?

1. Keep food awaiting packaging covered at all time

2. Make sure liquid contained in the package cannot leak and contaminate other food.
3. Seal packaging correctly after food is placed in it.

Q18: You have to manually write the labels for sandwiches you have finished packaging. Read the list of
ingredients below and complete the details on the label below. Use your workplace or training
organisation’s details to complete the ‘business details’.
When writing the label, remember the Food Standards Code’s requirements for food labels.
Ingredients: wholemeal bread, margarine, cooked chicken, shredded lettuce, mayonnaise.

Name: chicken sandwich

Directions for use or storage: keep it refrigerator below 5 °C

Warning or advisory statements: contains eggs, wheat, gluten, milk, lactose, chicken

Business details: Fish Market cafes

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 23 January 2018
 SITHCCC004 – PACKAGE PREPARED FOODSTUFFS – Work Book

SECTION 3: COMPLETE WORK PROCESS

Q19: You have completed one food packaging task and are about to start another. Restoring the work area
to its original condition, ready to commence the next task, is a three-stage process. List two tasks
completed at each stage.
Stage 1: Tidy the work area

- Transfer dirty equipment to the wash area

- Transfer all waste to appropriate waste or recycling bins

Stage 2: Clean the work area

- Sweep and mop floors

- Clean and sanitise all equipment, surface, and containers

Stage 3: Restore to original condition

- Re assemble equipment after cleaning

- Place equipment in pre-determined position

Q20: What are two examples of faulty or unsafe equipment that could affect food packaging processes?
Use your workplace, training environment or other industry examples, if possible.
- Incorrectly calibrated thermometer and scales
- Faulty, broken, or missing guards on equipment

Q21: Should you try to fix an unsafe or faulty item of equipment?

Yes, but only if you are trained enough or have authorisation to do so.

Q22: What should you do once you have reported a faulty or unsafe item of equipment?

Un-plug it and label it as faulty, so other can’t use it.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 23 January 2018