Sitxinv002 Maintain The Quality of Perishable Items: Assessment Tool 2 of 2: Practical Project

RTO No.
31736 | CRICOS 03010G
HOSPITALITY
SITXINV002
Maintain the quality of perishable
items
Assessment Tool 2 of 2: Practical project
Qualification Certificate IV Commercial Cookery
Student name Rajeev ADHIKARI
Student number QFC20135
Student email Adhikarirajeev17@gmail.com
Assessor name Angel Ranjit
Assessment due 10/08/2021

date
Submission date Attempt 1 Date: Attempt 2 Date: Attempt 3 Date:
11/05/2021
Result for
attempt
(S or NS)
Note: If you have not signed the student declaration on the next page your submission will not be accepted.
ae72c54059310cd87fb22de1ebacbd9047e21d36.docx Page 1 of 41
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SITXINV002 Maintain the quality of perishable items
Student declaration of authenticity
Before you submit this Assessment Tool you must declare that the work is your own. Read the text
below. Sign the declaration if you agree with all of the statements.
I declare:
 The answers I have given in this Assessment Tool are my own work, based on my own
study and research and no part of it has been copied from any other source, except where
due acknowledgement/reference has been made. (Plagiarism is not permitted in any
form)
 A late submission fee of $150 per Unit of Competency will apply before my submission will
be marked if my submission is made past the due time and date.
 I have kept the original of my Assessment Tool and will make this available should
verification of the scanned document that is submitted be required.
 I will keep this original of my Assessment Tool for a minimum of 6 months from the date of
submission.
 I will provide Queensford College with the original of my Assessment Tool if requested, as
evidence of assessment for audit purposes.
 I give permission for my Assessment Tool to be reproduced, communicated, compared and
archived for the purposes of detecting plagiarism or collusion and to fulfil Queensford
College’s requirements as an RTO.
 Any assessment marked as unsatisfactory will require me to undergo reassessment;
reassessment may involve different assessment to that originally undertaken.
 I have read and understand the policies and procedures relating to assessment as outlined
in the Queensford College Student Handbook (or the International Student Handbook)
and the Student Assessment Guide.
Signed: Rajeev ADHIKARI Dated: 11/05/2021
Note: If you are completing this document electronically, use either a scanned and cropped jpg
image of your signature or type your name in the space above.
For documents submitted through Moodle, the inclusion of this declaration with any form of
signature, however presented, with your submission, indicates that you understand and agree the
declaration is true.
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Assessment Tool 2 of 2: Practical project

Purpose
This Assessment Tool assesses your ability to store and maintain the quality of
perishable supplies in optimum conditions to minimise wastage and avoid food
contamination. You will need to have a solid understanding of the underpinning
knowledge, particularly that which is related to food safety, in order to
demonstrate the required skills.
Location
The skills required to be demonstrated in this assessment are to be performed
in the Queensford College Café kitchen.
Resources supplied by your assessor

Documents other than this Assessment Tool
Queensford College_Resource_Food Safety Program available from Moodle
Queensford College_Resource_Food Safety Program_Forms available from
Moodle
SITXINV002_Observation sheet available from Moodle
Physical resources
Kitchen facilities and all equipment except for chef’s knives
Resources you will need to provide

Computer and internet access
Mobile phone or other digital imaging device to take photos
Access to a scanner
How to submit this Assessment Tool

What?  An electronic copy of this Assessment
Tool: SITXINV002_AT2 of 2_Practical
project_[Your Name]_submission1 (if your
first attempt, submission2 if your second
etc.) which you have scanned
 The document MUST be named correctly
 Remember to fill in the cover sheet and
sign the student declaration of
authenticity before submission
When? Your assessor will advise when this Assessment Tool is due.
Where? Upload the document to the submission link for
SITXINV002_Assessment Tool 2 of 2 in Moodle.
You MUST keep the original.
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What you must do to achieve Satisfactory for this assessment

You must provide evidence of having correctly or satisfactorily performed every
Part of this Assessment Tool.
You are permitted 3 attempts at this assessment.
Instructions to student
1. Download this document.
2. Make a copy of this document. Name it SITXINV002_[Your Name]_AT 2 of 2_submission1 (if

your first attempt, submission2 if your second etc.)
3. If this is your second or third submission you need to make and submit a copy of the entire
document again but in the resubmitted version only complete those Parts which were
marked as Not Satisfactory .
4. This Assessment Tool is divided into multiple Parts. In each Part you are asked to complete a
task or tasks. Work through each of these Parts following the instructions given.
5. At the end of each Part you will see a Marking criteria. This tells you how you will be
assessed for that Part – what the assessor is looking for and what evidence they need to
make an assessment judgement about your performance. You must read these marking
criteria and make sure that, as well as following the instructions for the task, you have
satisfactorily addressed each marking criteria. Think of the marking criteria as a checklist to
make sure you have done everything required in the task and have submitted what you need
to.
6. Your responses in this document must be typed. Hand-written answers will not be accepted
except where you are completing a form by hand and then required to attach a scanned
version of that document.
7. Where you are required to type a response the box provided will expand as you type to
accommodate your full response.
8. You may be completing your Assessment Tool at the same time as other students in a group
situation. Your assessment is not a group exercise. You are being assessed on your own work.
You must not use or submit anyone else’s forms, photos, wording or answers.
9. After you have completed all Parts, including scanning of the documents you need to insert
or inserting photos as required, check you have completed all Parts and the pages are in the
correct order.
10. Make sure you have completed the cover sheet and signed the Student declaration of
authenticity. Your submission will be rejected unless both of these are completed. Rejection
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may mean a delay in your submission and the imposition of a late fee which must be paid
before your work will be marked.
11. Submit the docx file to your assessor by uploading the document to the submission link:
SITXINV002_Assessment Tool 2 of 2 in Moodle.
12. You MUST keep the original of this document somewhere safe.
Part A - Temperature checks on delivered goods x 4
1. Download and print out 1 copy of Form 16: Product Receival from the Queensford
College_Resource_Food Safety Program_Forms available from Moodle.
2. Your assessor will allocate you a perishable item from 1 of the following categories:
 raw cold or chilled foods e.g. a box of celery
 raw frozen foods e.g. a carton of frozen kangaroo fillet
that has been delivered to the kitchen.
3. Conduct a temperature check on the item according to the Work procedures set out in the
QCFSP.
4. Record the temperature results using Form 16.
5. You will be allocated 3 more items because you need to take temperature checks on 2
chilled/cold foods and 2 frozen foods (for a total of 4 temperature checks). These other items
may be allocated on the same day or different days.
6. Use the same Form 16 to record the temperature checks you conducted on all 4 items. Your
handwriting on the form must be clearly legible.
7. In the box below, in your own words, describe what you did when you took the temperature
of the food in each instance, i.e. the steps you took.
<While Checking temperature of the food I did:-

i) Check the packaging first
ii)Quality of the product received from the supplier
iii)Proper temperature check of each goods (all frozen & non-frozen goods)
iv)Proper Storage of every goods in design room and places.
8. Once you have completed the temperature checks on all 4 items, scan the Form 16 and
insert a copy of the scan in the space below. Ensure your image of the scan is clearly legible.
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INVOICE CORRECTI
PACKAGI TEM SIG
DATE NUMBE SUPPLIER PRODUCT A R VE
NG P N
R ACTION
06/11/20 PFD Food -
20 Services French Fries Frozen 0.20c - RA
06/11/20 PFD Food -
20 Services MYEE Quail Frozen 0.50c - RA
06/11/20 PFD Food 5.00
20 Services Butter Chilled c - RA
06/11/20 PFD Food 4.20
20 Services Salmon Chilled c - RA
13/11/20 KV7085 PFD Food Whole Grain -
20 15 Services Pumpernickel Frozen 8.50c - RA
13/11/20 KV7085 PFD Food -
20 15 Services Sliced Turkey breast Frozen 9.60c - RA
13/11/20 KV7085 PFD Food 6.50
20 15 Services Mainland Mozzarella Chilled c - RA
13/11/20 KV7085 PFD Food 5.20
20 15 Services Duck fat (Luv a Duck) Chilled c - RA
20/11/20 PFD Food -
20 Services Berg Sliced Prosciutto Frozen 6.00c - RA
20/11/20 PFD Food -
20 Services Squid Tubes Frozen 8.40c - RA
20/11/20 PFD Food 7.60
20 Services Anchor Milk Chilled c - RA
20/11/20 PFD Food Philadelphia cream 6.50
20 Services cheese Chilled c - RA
27/11/20 PFD Food 9.30
20 Services Just Juice -Tomato Juice Chilled c - RA
27/11/20 Eateo -Coconut Milk 8.10
20 Bid Food (Cream) Chilled c - RA
27/11/20 -
20 Bid Food Spatchcock (poussin) Frozen 1.50c - RA
27/11/20 -
20 Bid Food Barramundi Fillet Frozen 1.20c - RA
04/12/20 T & K Meat 5.30
20 market Pork Belly Chilled c - RA
04/12/20 4.80
20 Bid Food Venison tenderloin Chilled c - RA
04/12/20 PFD Food -
20 Services Green Peas Frozen 0.40c - RA
04/12/20 T & K Meat -
20 market Chicken Breast Frozen 0.30c - RA
SUPERVISOR SIGN:
RA
If any breach occurs inform the senior chef on duty
Perishable items - at or below 5°C immediately
Frozen items - between -15°C and -24°C
Hot items - at or above 60°C
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Marking criteria
The student Perishable Perishable Frozen raw Frozen raw

raw raw 1 2
demonstrated the
cold/chille cold/chille
following skills d1 d2
performance
Enter S for Satisfactory or NS for Not Satisfactory
against each criteria. If NS is resulted you must
provide feedback underneath, e.g. NS because the
student failed to complete the packaging field in
Form 16
1 Conducted a
temperature check
following the QCFSP
SOP for …
2 Ensured the
perishables were
within specified
tolerances as per the
QCFSP by indicating
whether they would
Reject or Accept the
goods in accordance
with the QCFSP SOP.
3 Recorded the
temperature results
completing all fields of
Form 16 correctly
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Part B - Quality checks on delivered goods x 4

1. For each of the perishables upon which you conducted a temperature check in Part A you
must also conduct a quality check.
2. Conduct a quality check on each of the 4 items according to the Work procedures set out for
Receiving goods in the QCFSP. The ‘quality’ check is to include checking whether the order is
correct and for food safety.
3. Complete the table below with your findings. Type your responses into the tables below. The
boxes will expand as you type. You need to include:
 An image of the invoice which matches the perishable. Ensure the image is legible
and clearly shows the Invoice number, Supplier and Product description.
 An image of the perishable.
 A description of what you checked during your quality check of the item.
4. If you identified a deficiency with the delivered perishable in terms of quality or food safety,
you must verbally report this to your assessor at the time. As well, record your finding in the
tables below. If the deficiency resulted from the temperature check, include that in this
report also (as well as in Part A).
Image of
Chilled/cold raw perishable 1
invoice
Image of
perishable
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Description of When Delivered I checked the temperature and quality of

what you items. It was handled properly from dispatch and transport.
checked when The quality is maintained properly.
receiving this
perishable
Did you find No deficiency found with this perishable.
any deficiency
with this
perishable? If
so, describe
what was
wrong.
Image of
Chilled/cold raw perishable 2
invoice
Image of
perishable
Description of When I checked the packaging of the perishable, the

what you container was leaked.
checked when
receiving this
perishable
Did you find Yes, the gallon was leaked and it was returned to the
any deficiency supplier for replacement.
with this
perishable? If
so, describe
what was
wrong.
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Image of
Frozen raw perishable 1
invoice
Image of
perishable
Description of The temperature and packaging was properly done.

what you
checked when
receiving this
perishable
Did you find No any Deficiency Found.
any deficiency
with this
perishable? If
so, describe
what was
wrong.
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Frozen raw perishable 2 Image of

invoice
Image of
perishable
Description of I did checked the product quality, date, temperature and

what you packaging . The quality was delivered properly.
checked when
receiving this
perishable
Did you find No any deficiency found.
any deficiency
with this
perishable? If
so, describe
what was
wrong.
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Marking criteria

raw raw 1 2
demonstrated the
cold/chille cold/chille
following skills d1 d2
performance
student did not perform a certain aspect of the
quality check
1 Conducted a quality
check following the
QCFSP SOP for
receiving goods in
respect of…
2 Identified any
deficiencies with the
delivered perishables
and reported this
finding to the assessor
and also provided a
written description of
the deficiency
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Part C – Temperature and quality check on reheated foods or ingredients

1. For each of 2 reheated foods or ingredients that are delivered to the Queensford kitchen you
must conduct a quality and temperature check according to the Work procedures set out for
Receiving goods in the QCFSP. The ‘quality’ check is to include checking whether the order is
correct and for food safety.
2. Your assessor will observe while you do this.
3. Type your responses into the tables below. The boxes will expand as you type.
Perishable Recorded
We cooked Leg of lamb at Queensford at 1800C.
1– temperature of
reheated perishable
food/ingred Description of what
I used thermometer to make sure that the leg
ient you checked in
of lamb is cooked properly .
respect of this
perishable to It was with right color and Texture after cooked.
ensure quality.
Identify at least 2
indicators that you
checked.
Did you find any
No any deficiency found . Cooking temperature
deficiency with this
and serving timing was perfect.
perishable? If so,
describe what was
wrong.
Perishable Recorded
Bacon wrapped turkey, Internal temperature is
2– temperature of
1600C
reheated perishable
food/ingred Description of what
I have checked the way the bacon is cooked all
ient you checked in
the way through make sure no areas is too dark
respect of this
meaning it is almost burnt.
perishable to
ensure quality. Ensure that turkey is cooked all the way
Identify at least 2 through. Once the probe meter shows a reading
indicators that you of 1600C Internally it is a sure thing that the
checked. turkey is fully cooked.
Did you find any
No deficiency as the recipe and method of
deficiency with this
cooking is executed as per food safety program.
perishable? If so,
describe what was
wrong.
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Marking criteria
The student Enter S for Satisfactory or NS for Not Satisfactory
demonstrated the against each criteria. If NS is resulted you must
following skills provide feedback underneath, e.g. NS because the
performance student took only 1 temperature reading during
observation
1 Conducted a
temperature check of
2 reheated foods
according to QC FSP
work procedures
2 Conducted a quality
check of each
perishable
3 Established whether
the perishables were
within food safety
tolerances
Part D – Storage of the delivered perishables
1. For each of the 4 perishables upon which you conducted a temperature and quality check in
Parts A and B, you must now store them in correct environmental conditions so that wastage
is minimised and you avoid food contamination.
To do this you will need to:

 prepare the storage conditions
 date code the supplies
 store the supplies in the prepared chosen location within the timeframes specified
within the QCFSP.
2. Your assessor will observe while you do this.
3. Complete the following table describing how you attended to these requirements while
storing the perishables you were allocated.
An example has been completed for you, to guide you as to the standard of response
required.
Perishable How I attended to requirements

product
Dry stores Preparation of storage conditions
example –
 Checked the temperature was between 12 and 15˚C with a
Box of low humidity
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potatoes  Checked the area was dark but able to be well-lit to check for
pests and for cleaning purposes
 Shelving available off the floor to deter pests
 Shelving is clean
 Can be stored in original packaging
 Shelving is clean and potatoes will be in original packaging so
will not be touching surface – sanitising of shelving surfaces
not required
Dating the supplies
I wrote “Received 12/8” on the box. The use-by date did not need to
be written on the box of potatoes because it would have been able
to be seen whether the potatoes were becoming spoiled either by
the growth of eyes or by the development of green colouring.
Storing
I put the potatoes away as soon as possible before the kitchen
became busy and steamy. However, this was not in the 15 minutes
required by the QCFSP because the deliver was large that day and
the storage of other perishables was a priority.
I stored the potatoes on the bottom shelf in dry stores because this
was the coolest area and would be easily accessible for a heavy
item.
Preparation of storage conditions
Cold/chilled
1 - Checked the temperature was between 8 to 10°c
- Shelving is clean
- Make sure there is no open food items on the cool room to prevent cross
contamination
- Can be store in original packaging, vacuum packed.
Dried Dating the supplies
Apricots The item has consumed before label on the packaging, I just make sure to use FIFO
system and arrange it in the shelves, First IN First OUT. As there are stocks of dried
apricots I placed the new delivered at the back of the shelves where the dried
apricots are placed.
Storing
I placed the apricots on the slaves and clean the area before putting the item
received for storing.
Preparation of storage conditions
Cold/chilled
1 - Checked the temperature of the cool room and it was between 8 to 15°c.
- Shelves are clean and properly arranged for each section and category of
food items stored.
- Cool room is clean and has no signs of pest’s deterrent
Dating the supplies
Unsalted Best before dates is specified on the original packaging.
Butter Storing
I store the delivered unsalted butter where the dairy section is and has the right
temperature inside the cool room. Food safety practice is being implemented in
storing received items.
Frozen 1 Preparation of storage conditions
- Checked the temperature of the freezer and it is -18°c
- Freezer is clean and has no unsealed food items
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- This can be stored in original packaging box or per packet. I

Sweet make sure
Potatoes that the carton of the fries in clean
Dating the supplies
I labelled the received item and put use by date.
Storing
I put the Sweet potatoes on the bottom right of the freezer.
This is the coldest area of the
freezer which is suitable for the that to keep it really frozen.
Frozen 2 Preparation of storage conditions
- Checked the temperature of the freezer and it is -18°c
- Check the packaging if the item is sealed and has no
damage for proper
storage and not cause any contamination on the other food
items that is
Fish fillets stored in the freezer.
- Freezer is clean.
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Dating the supplies
I labelled the item when it was received and best before date
on the packaging.
Storing
I stored the frozen fish fillet on the left bottom part of the
freezer and that is the
area for raw frozen foods. It is clean and arranged properly as
per food safety
program.
Marking criteria
demonstrated the raw raw 1 2
following skills cold/chille cold/chille
performance d1 d2
student did not provide evidence they considered
the humidity in deciding the correct storage
conditions
1 Chose and prepared
environmental
conditions for the
perishable in respect
to:
 location
 temperature
 humidity
 container
selected
 light
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demonstrated the raw raw 1 2
following skills cold/chille cold/chille
performance d1 d2
student did not provide evidence they considered
the humidity in deciding the correct storage
conditions
 ventilation
 placement in
location
 Hygiene/sanitis
ed conditions
so that wastage is
minimised and food
contamination is
avoided?
2 Labelled the
perishable with a use-
by date (if normally
required for that type
of perishable) or
received date or
explained if a date
was not required, why
not?
3 Stored the perishable
within the time frame
provided by the
QCFSP or if not,
explained why not?
Part E – Date code perishable supplies

1. Consider the following scenario.
You have a container of low-fat milk which has a use-by date of Monday 12 August.
On 12 August at 9am you use the milk to make a custard. This custard is to be stored in the
cold room in a sealed container. You need to prepare the label for the custard.
2. Complete the label below (typing in your response) so that the custard can be used for as
long as possible and still be safe and of good quality.
ITEM Custard
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☒ A
PRE
M
P 12 August 10:0 ☐
DAT 0 P
E TIME M
USE BY With in 3 days in a sealed
PLAC
container (cold room)
E
DOT EMPLOYEE Rajeev
HERE
Marking criteria
performance student did not calculate the correct use-by date
1 Correctly completed
all fields within the
stock rotation label
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Part F - Maintaining quality of perishables

1. This Part requires you to regularly check (and adjust) perishable supplies according to a list of
specified tasks then have your assessor verify that you performed the tasks each time
satisfactorily.
2. This Part requires you to maintain 6 different types of perishable supplies at optimum quality
over a period. You are monitoring the quality of 6 types of supplies, not 6 items.
3. To do this you will be completing an Observation sheet. This sheet is created for you and is
below in this document. You need to print this out to complete it by hand then scan it in.
A second copy of this Observation sheet by itself is available in Moodle if you would prefer to
print it from there: SITXINV002_Observation sheet
4. Begin by identifying which type of perishable you will monitor in each category of
perishables, i.e. complete Row 2 of the Observation sheet.
5. Complete each of the tasks listed on the Observation sheet as against each of the
perishables.
6. Your assessor must observe you completing the tasks and then verify that you satisfactorily
did so by signing the Observation sheet in the light grey cells.
An example entry in an Example sheet below has been completed for you to guide you as to
what is required. In the example below, HC is the signature of the assessor
7. Once you have completed the Observation sheet table, scan the page and insert a copy of
the scan in the space below. Ensure your image of the scan is clearly legible.
8. You need to complete 1 of these Observation sheets for all perishables at least twice a day
over 2 days for 3 weeks, that is you will need to do the tasks 12 times. The Observation sheet
has been set up for recording AM and PM on the same day so you will need to print out 6
copies in total of the Observation sheet. And scan and insert the 6 documents you have
completed for submission for this Part.
NOTE that if the type of perishable you have selected to maintain is not available on any
day/time when you need to do your checks, you may select a different item BUT it MUST be
of the same Category of perishable as identified in the first sheet. e.g. you go to make the 7 th
check and there are no strawberries. You may check the fresh lemons instead.
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Example sheet Date: 12/8
Category of Frozen Dairy Vegeta Fruit Meat Seafoo

perishable goods produc bles d
ts
Ro Selected Cryovac 2 l milk Carrots Strawberri Veal Fresh
es
w2 perishable ed schnitz fish
bacon el
1 Check condition of Freezer Cold Cold Cold Cold Cold
TASKS DONE AFTER 12 NOON
the storage area 2 room 1 room 1 room 1 room 2 room 2

and equipment. 2.55pm 1.00pm 1.00pm 1.00pm 3.20pm 3.20pm
8˚C 8˚C 8˚C 5˚C 5˚C
Record the: 15˚C
Re-
 location Re- Re- tested
 time checked tested tested 3:05pm
 the temperature 3:05pm 3:05pm 5˚C
as checked 5˚C 5˚C
in the top cell on the
right.
If there was a
variance outside of
specified tolerances,
record action taken
HC HC HC HC HC HC
2 Check temperature of 3.00pm 3.08pm 3.15pm 3.17pm 3.20pm 3.25pm
perishable 4˚C 5˚C 5˚C 5˚C 2˚C
-15˚C
according to QCFSP
Record:
 time checked
 the temperature HC HC HC HC HC HC
as checked.
3 Check that there is      Polystyre
no risk of cross- ne lid off
and
contamination or sideways
pests: so put on
tight
 on the basis of
place in storage
 as
wrapped/containe HC HC HC HC HC HC
d
Tick if confirmed or
record action taken to
ensure this was done
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4 Rotate perishables HC HC HC HC HC HC
using FIFO
Observation sheet Date: 06/11/2020

Category of Frozen Dairy Vegetable Fruit Meat Seafood
perishable goods produc s
ts
Selected perishable Anchor Zucchini
Ro Quail Orange Pork Salmon
w milk belly
2
TASKS DONE in the MORNING
1 Check condition of
the storage area
and equipment.
Queensfo Queens Queensf Queen Queensf Queensf
Record the:
rd Kitchen ford ord sford ord ord
 location Kitchen Kitchen Kitche Kitchen Kitchen
10:30 am
 time checked n
10:40 10:50 11:10 11:20
 the temperature -0.5°C
am am 11:00 am am
as checked
am
7.6°C 7.8°C 5.3°C 4.2°C
6.7°C
right.
If there was a
variance outside of
record action taken
RA RA RA RA RA RA
2 Check temperature 2:30pm 2:40pm 2:50pm 3:00p 3:10pm 3:20pm
of perishable m
-0.4°C 7.1°C 7.3°C 5.1°C 4.1°C
according to QCFSP
6.5°C
Record:
 time checked
 the temperature RA RA RA RA RA RA
as checked.
3 Check that there is
no risk of cross-
 One of
the
contamination or    
pests:  Orange
was
 on the basis of damage
place in storage d and I
 as threw
wrapped/contain that out
ed and keep
the rest
Tick if confirmed or
record action taken in the
new
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to ensure this was containe

done
r. 
RA RA RA RA RA RA
4 Rotate perishables RA RA RA RA RA RA
using FIFO
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Observation sheet Date: 22/11/2020
Category of Frozen Dairy Vegetable Fruit Meat Seafood

perishable goods product s
s
Ro Selected perishable Turkey Mainlan Carrots Strawb Bacon Bream
w2 Breast d erry
Mozarell
a
TASKS DONE AFTER 12 NOON
1 Check condition of
the storage area
and equipment.
Queensf Queensf Queensf Queen Queensf Queensf
Record the:
ord ord ord sford ord ord
 location Kitchen Kitchen Kitchen Kitche Kitchen Kitchen
 time checked n
10:25 10:30 10:35 10:45 10:50
 the temperature
am am am 10:40 am am
as checked
am
6.1°C
right. -9.6 °C 6.5°C 6.3°C 5.9°C 4.1°C
If there was a
variance outside of
record action taken
RA RA RA RA RA RA
2 Check temperature of 2:00pm 2:10pm 2:20pm 2:30p 2:40pm 2:50pm
perishable m
-9.0°C 6.1°C 5.8°C 5.2°C 3.8°C
according to QCFSP
5.6°C
Record:
 time checked
 the temperature RA RA RA RA RA RA
as checked.
3 Check that there is no Some of
risk of cross- carrot
contamination or   was  
pests: rotten so 
it was
 on the basis of
filter
place in storage
good one
 as
in the
wrapped/containe
clean
d
containe
Tick if confirmed or r and
record action taken to thrown
ensure this was done out
rotten
ones.
RA RA RA RA RA RA
HOSPITALITY
4 Rotate perishables RA RA RA RA RA RA
using FIFO
Marking criteria
performance student was not observed checking the dairy
products were correctly contained
1 On at least 12
occasions over 3
weeks checked the
temperature of the
storage
area/equipment used
to maintain
perishables of 6
different types
2 On at least 12
occasions over 3
weeks checked the
temperature
according to the work
procedures in the
QCFSP work
procedures of
perishables of 6
different types
3 On at least 12
occasions check that
perishables of 6
different types are
protected from cross-
contamination or
damage from pests
4 Rotated perishables
using FIFO
HOSPITALITY
Part G - Inspect perishables

1. On at least 6 occasions during a 3 week period, inspect the quality of all of the perishables
that you have in stock generally. You are inspecting them for animal and pest damage,
contamination or spoilage.
2. In Table F1 below provide a list of 10 perishable items that you checked, and an especially
relevant quality you considered when inspecting that particular perishable, for example,
strawberries are prone to become mouldy very quickly.
3. This just provides evidence of your knowing what to look for when inspecting perishables for
quality. You have to inspect ALL of the perishables on hand, not just these 10.
Table G1
No. Perishable Consideration of spoilage, contamination or animal/pest
damage especially checked for
E.g Strawberries White furry mould
.
1 White Bread NO Deficiency
2 Chicken Slime
3 Butter No Deficiency
4 Fresh Fish Odour
5 Zucchini Bad Texture
6 Celery Discoloration of leaves
7 Beef Bones No Deficiency
8 Bacon Not wrapped Properly
9 Sliced Turkey Slime
Breast
10 Orange Changed Texture
5. In Table F2, report your findings during those 6 inspections. If you did not find any non-
usable supplies, write “no deficiencies” in the Findings column. If you did find animal and
pest damage, contamination, or spoilage write a detailed description of what you discovered
in the Findings column.
7. An example has been completed to guide you as to what is required as to the amount of a
response.
Table G2
Inspecti Dat Findings
on e
HOSPITALITY
No.
E.g. 12/8 When I inspected the box of tomatoes I found evidence of mould.
There were 14 tomatoes in the box and 6 of them had mould on
them.
2 containers of Greek yogurt had a use-by date of 11 June.

1 20/1 Cream cheese is not properly stored and has developed green
1 mould on the
edges.
2 20/1 Celery leaves is becoming brown and must be thrown away as
1 this is a sign of not
being fresh and cannot be used in food preparation.
3 20/1 When I inspected the container where the Carrot is placed, I find
1 that some
stocks are becoming soggy and texture is changing. Discard
those vegetable and
throw it on the bin and clean the remaining that is good of
quality and clean the
box as well
4 20/1 Stocks of chicken in the cold room has already beginning to
1 develop sign which is
not good at all and can cause contamination even after being
cooked. I call the
attention of my trainer and suggest throwing it away.
5 27/1 Fresh fish is starting to has some unwanted odour on it. Wash it
1 right away and
place it again in the cool room as the odour is not present
anymore, placed it in
container and cling wrap it properly
6 27/1 Sliced turkey breast left open from the original packaging and
1 has slime on it
already. Throw it immediately to prevent cross contamination
with other food
items.
Marking criteria
performance student did not provide evidence of 2 instances
1 Checked perishable
supplies for
continuance of quality
(as shown by the
absence of spoilage,
contamination or
animal/pest
damage/infestation)
on 6 occasions
2 Inspected perishables
HOSPITALITY

performance student did not provide evidence of 2 instances
for animal and pest
damage, as evidenced
by reporting at least 2
occurrences
3 Identified deficiencies
in quality due to
spoilage or
contamination or
potential
contamination, as
evidenced by
reporting at least 2
occurrences
HOSPITALITY
Part H – Disposing of spoilt stock and waste

1. When you identify that perishables are spoilt, you will need to dispose of them.
2. You need to make a verbal report to your assessor about your disposal.
3. On 2 occasions speak to your assessor about the disposal of the spoilt perishable.
4. Your assessor will be marking you on your ability to orally communicate when you speak
with them.
5. You then need to dispose of the perishable safely in a way that minimises negative
environmental impacts.
6. You then need to dispose of any waste that is with the perishable (e.g. plastic container,
cardboard, polystyrene box) in a way that minimises negative environmental impacts.
Marking criteria
following skills provide feedback underneath, e.g. NS because
performance the student did not dispose of the stock correctly
1 Clearly
communicated about
the disposal of
( perishables on 2
a occasions by:
)
including necessary
detail
( omitting unnecessary
b detail
)
( using clear language
c and grammar to
) convey message
( using volume to be
d heard
)
2 Disposed of the
perishable in a way
that is safe
3 Disposed of waste in
a way that minimised
negative
environmental
impacts
HOSPITALITY
HOSPITALITY
Result (for use by assessor only)
Has the student signed the ☐ Yes ☐ No

declaration of authenticity or
this has been done through
Moodle?
Has reasonable adjustment ☐ Yes ☐ No
been made by the assessor in If Yes, the assessor must specify the arrangements
assessing the student’s of the reasonable adjustment.
competency in respect of this Describe here:
Assessment Tool?
Name of assessor
Signature of assessor
Date of finalising assessment

Overall Result for this Satisfactory ☐
Assessment Tool Not Satisfactory ☐
If resubmission is required,
provide date
If resubmission is required, Resubmission due date and time:
specify requirements
The following must be resubmitted:
Note to assessor: once this Result section is completed, copy the result of S or NS to the cover page
and transfer result to the Student Assessment Tracker.
Harvest Education Technical College T: 07 3344 1922 www.hetc.edu.au
ABN 55 140 756 510 | RTO Code: 31671 | CRICOS Code: 03243A
RESOURCES DEVELOPMENT DEPARTMENT

HOSPITALITY

Sitxinv002 Maintain The Quality of Perishable Items: Assessment Tool 2 of 2: Practical Project

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Sitxinv002 Maintain The Quality of Perishable Items: Assessment Tool 2 of 2: Practical Project

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RTO No.

31736 | CRICOS 03010G

Qualification Certificate IV Commercial Cookery

Student name Rajeev ADHIKARI

Student number QFC20135

Student email Adhikarirajeev17@gmail.com

Assessor name Angel Ranjit

Assessment due 10/08/2021

Student declaration of authenticity

Signed: Rajeev ADHIKARI Dated: 11/05/2021

Assessment Tool 2 of 2: Practical project

Resources supplied by your assessor

Resources you will need to provide

How to submit this Assessment Tool

What you must do to achieve Satisfactory for this assessment

2. Make a copy of this document. Name it SITXINV002_[Your Name]_AT 2 of 2_submission1 (if

Part A - Temperature checks on delivered goods x 4

4. Record the temperature results using Form 16.

<While Checking temperature of the food I did:-

The student Perishable Perishable Frozen raw Frozen raw

Part B - Quality checks on delivered goods x 4

Description of When Delivered I checked the temperature and quality of

Description of When I checked the packaging of the perishable, the

Description of The temperature and packaging was properly done.

Frozen raw perishable 2 Image of

Description of I did checked the product quality, date, temperature and

The student Perishable Perishable Frozen raw Frozen raw

Part C – Temperature and quality check on reheated foods or ingredients

2. Your assessor will observe while you do this.

Part D – Storage of the delivered perishables

To do this you will need to:

2. Your assessor will observe while you do this.

Perishable How I attended to requirements

- This can be stored in original packaging box or per packet. I

The student Perishable Perishable Frozen raw Frozen raw

Part E – Date code perishable supplies

Part F - Maintaining quality of perishables

Example sheet Date: 12/8

Category of Frozen Dairy Vegeta Fruit Meat Seafoo

the storage area 2 room 1 room 1 room 1 room 2 room 2

Observation sheet Date: 06/11/2020

to ensure this was containe

Observation sheet Date: 22/11/2020

Category of Frozen Dairy Vegetable Fruit Meat Seafood

Part G - Inspect perishables

2 containers of Greek yogurt had a use-by date of 11 June.

The student Enter S for Satisfactory or NS for Not Satisfactory

Part H – Disposing of spoilt stock and waste

Result (for use by assessor only)

Has the student signed the ☐ Yes ☐ No

Date of finalising assessment

The following must be resubmitted:

RESOURCES DEVELOPMENT DEPARTMENT

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