SITHCCC004 – PACKAGE PREPARED FOOD STUFFS – Project Tasks

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 A – PROJECT TASKS

Version

INSTRUCTIONS TO CANDIDATES

This assessment is made up of short answer questions.

 The questions are divided into tasks according to the elements within the unit of competence. There are two tasks 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 A  Project Tasks 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
V 2.0 Last updated 23 January 2018
 SITHCCC004 – PACKAGE PREPARED FOOD STUFFS – Project Tasks

ASSESSMENT A – PROJECT TASKS

Task 1: Select food and packaging materials
 Go to your Course files and open Assessment A - Packaged Food Information. Complete Task 1
using the templates provided.
 Select one food or menu item from the range of foodstuffs packaged in your workplace or training
environment for each of the following categories.
 Beverages
 Dairy products
 Dry goods
 Frozen goods
 Fruit and vegetables
 Meat, poultry or seafood
 Complete the templates provided for each food item by providing information on the food item,
packaging materials and processes, and labelling information.
 Save Assessment A - Packaged Food Information and submit it to your assessor.

Task 2: Question and answer

.

Q1: How do the characteristics of the packaging material or food influence your selection of
packaging material?

1. It saves the food from contamination.

2. According to the demand of the product.
3.Easy to transport from one place to another.
4.Sometime it helps to maintain the food for long time

Q2: What is the role of the national Food Standards Code in food labelling processes?

The Food Standards Code, all representations made about food are subject to fair trading laws and food
laws in Australia and New Zealand which prohibit false, misleading or deceptive representations (for
further information see Truth in labelling, weights and measures and legibility).

Q3: What are the labelling requirements for packaged food sold in retail or catering
environments?
- Name / description of the food.
- Batch number
- Name and Australian street address of the supplier / product.
- List of Ingredients
- Use – by /best before date.
- Warning and advisory statements
- Direction for use and storage condition
- Country of origin of the food.
- 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 FOOD STUFFS – Project Tasks

Q4: Outline one food safety procedure you must follow when packaging food in each of the
following situations.
 During the packaging process

-Wear PPC, such as aprons, gloves

- Maintain personal hygiene
- Check the cleanliness of the packaging
- Check the portion size
- Wash hand properlyr

 In the work environment where packaging is completed

- Check the packaging area (dirt’s, pest, soil, etc)

- Clean and sanitise all surfaces, utensils, and packaging between each tasks
- Keep the chemicals in the separate area from food packaging area.
- Keep the packaging area clean when not in use.

 To reduce the risk of contamination during packaging


- Covered food at all times
- Make sure food cannot become contaminated during packaging from environment-condition
- Seal packaging correctly
- Make sure there is no leak from the liquid that could contaminate other foods

Q5: What is the procedure for reporting food quality issues in your workplace or training
environment? Who are they communicated to, what method(s) of communication are
used, what documentation is completed?
1. Firstly, we need to write in the logbook.
2. Then we need to immediate report to one of the following:
-manager
-Supervisor
- Team leader
-or even to the higher level staff member
3. We may report it by verbally/ or in written to them - may use work, health and safety document
report, incident report, or food back form.

Q6: Describe a situation where a food quality issue must be referred to a higher-level staff
member. Why must it be reported to another person?

Because the problem is under ability and we have no authority to resolve, so we need a higherlevel staff
to rectify the issue.

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 FOOD STUFFS – Project Tasks

Q7: Calculate the quantities of packaging materials required when portioning and packaging
the following items.

Qty of packaging
Packaging material Items packaged Qty
required
12 oz / 350 ml triple-wall paper Espresso coffee beverages 256
351
coffee cup with lids Hot chocolate 95
Hot snacks 132
Medium paper bag Cakes 25 191
Slices and biscuits 34
Salads 52
Medium round lidded plastic
Pasta 67 141
container
Casserole 22
20
Rectangular lidded plastic
Lasagne x 3 trays portions 60
container
per tray

Q8: List the tasks completed in your work area or training environment to restore the food
packaging area to its original conditions.
-place equipment in predetermined position.
- Restock packaging materials (containers, lids, etc)
- Restock packaging machines with packaging materials (box containers, pouches/ trays)
- Re-assemble equipment after cleaning (slicers/ food processor

Q9: Describe a situation where you have identified an unsafe or faulty item of equipment or
material used in the packaging process. Name the item and describe why it is unsafe or
faulty.

During production / tidying and cleaning process, you may find:

- Damaged equipment, electrical wines/ fittings.
- Torn/ damaged packaging
- Un clean, stained, damaged containers
- Incorrectly scales
- Missing PPC such as steel mesh/ heat protective gloves.

Q10: Were you able to rectify the issue? Why/why not?

We may be able to fix some minor faults. But never should do it outside your level responsibility or
authorisation to prevent potentially injure for ourself.

Q11: What is the procedure for reporting unsafe or faulty equipment or materials in your
workplace or training environment? Who are they communicated to, what method(s) of
communication are used, what documentation is complete.
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 FOOD STUFFS – Project Tasks

Hazards identified during day to day activity must be reported to the appropriate

manager.
These steps may include:
•reporting the issue verbally to your supervisor or manager
• reporting the issue through the workplace's hazard reporting procedures
• Than all fault document report, updating equipment logs, or maintenance request from is
completed for reporting the hazardous equipment or material.

Choice Business College Pty Ltd

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