SITXINV002 - Maintain the quality of perishable

items

Instructions for Students: Assessment Task1 (AT1): Questioning –

Written Assessment
Submission details

Student’s name ID no.

Assessor’s name Phone no.

Assessment date/s Time/s

The Assessment Task is due on the date specified by your assessor. Any variations to this arrangement
must be approved in writing by your assessor. Submit this document with any required evidence attached.
See specifications below for details. You may submit the assessment electronically on
assessments@aaic.edu.au or in physical form as agreed with your assessor. You must clearly mention in the
subject line: Unit Code ID – STUDENT ID & NAME – ASSESSMENT Number. Submit this document
with any required evidence attached. See specifications below for details.

Performance objective
You are required to demonstrate understanding of a wide range of questions to assess your underpinning
knowledge of the environment. For this task you are required to demonstrate an understanding of use
personal hygiene practices to prevent contamination of food that might cause food-borne illnesses.
For detailed information about receiving assessor feedback, resubmission, reassessment requirements,
please refer to AAIC-P6 Assessment Policy provided in your student handbook.

Assessment description
In order to complete Assessment Task 1, you must complete written responses to the questions in the
Assessment Task1 (AT1): Questioning – Written Assessment. To receive a ‘satisfactory’ outcome for this
assessment students must successfully answer all questions. If a student achieves less than 100%, they can
reattempt the assessment after further study has taken place. Students who cannot achieve a minimum of 100%
you will not have satisfactorily completed this assessment.

Procedure (Steps)
Provide answers to the following Knowledge Questions. Your response must be typed only. Answer
following questions in relation to commercial kitchen/hospitality industry:
 SITXINV002 - Maintain the quality of perishable
items

Q1. Explain following concepts and principles in relation to stock date codes and rotation labels
a. Food Labelling & What information should be included in Food label.
b. Stock Rotation Labels:
c. FIFO Stock Rotation:
d. Date Marking of Food:
e. ‘Best-before’ date:
f. ‘Use-by’ date:

Q2. What is a wastage to a commercial catering organisation? Explain with examples? Why should
catering organisation avoid waste?

Q3. . Provide definition of following terms as per the Australia New Zealand Food Standards Code
1. contaminant 
2. contamination 
3. potentially hazardous foods

Q4. What are the reasons for protecting food contamination?

Q5. What are the legal requirements for a food business according to the Food Safety Standard
3.2.2 – Food Safety Practices?

Q6. List the three (3) types of contamination and provide three (3) examples for each type:

Q7. Describe methods of rejecting/disposing contaminated food as per Standard 3.2.2 Food Safety
Practices and General Requirements
 SITXINV002 - Maintain the quality of perishable
items

Q8. Below picture shows a delivery scene with several potential food safety hazards.
Identify/Describe the following food hazards as seen in the picture.

Type of Deficiencies in Description of deficiencies identified in the picture

delivered goods above
contaminated food

food that is intended to be

frozen but has thawed
food that is intended to be
chilled but has reached a
dangerous temperature zone
packaged food that is exposed
through damaged packaging
 SITXINV002 - Maintain the quality of perishable
items

Q9. List 4 major types of storage areas

Q10. For each of the main food types listed below list correct storage area

Description
Type of Food
Dry goods storage, Fruit and vegetable store, Refrigerated storage,
Freezer storage
cold or chilled foods
frozen foods
raw foods
reheated foods or
beverages
ingredients
dairy products
frozen goods
fruit
meat
poultry
seafood
vegetables
Dry goods

Q11. Describe correct temperature, humidity and ventilation for each of the following food items
Food Type Temperature Humidity Ventilation
dairy
products
dry goods
frozen goods
fruit
batters
coatings
condiments
and
flavourings
garnishes
 SITXINV002 - Maintain the quality of perishable
items

Food Type Temperature Humidity Ventilation

oils
sauces
meat
poultry
seafood
vegetables

Q12. How would you manage correct ventilation and control temperature and humidity for each
of the following storage areas ?

Storage Area How to Control How to Control How to manage correct

Temperature Humidity % Ventilation
Dry goods  
store
Fruit &  
vegetable store
Refrigerated  
storage
Freezer  
storage

Q13. What are the cleanliness and sanitation processes for following storage areas so that it is
maintained effectively?

Storage Area Cleaning and sanitization process

Dry goods store
Fruit &
vegetable store
Refrigerated
storage
Freezer storage

Q14. Why is it important to use food storage containers?

Q15. List different types of food storage containers used in commercial kitchens.

Q16. What is the common cleaning and sanitising requirements for the following surfaces in
storage areas?
 SITXINV002 - Maintain the quality of perishable
items

 Floors –
 Walls –
 Shelving–

Q17. How should following items be stored in order to avoid food contamination?

Items Correct Storage procedure

chemicals
clothing
personal belongings

Q18. Give examples of following indicators of Quality, spoilage and contamination which can be
used to identify whether stock is spoiled or contaminated:

Indiciators Examples
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
Currency of best by
date or use by date
Freshness
Size
Weight

Q19. Why should stock be inspected at the end of each shift? How can a quality report help here
to identify reasons for poor quality?
 SITXINV002 - Maintain the quality of perishable
items

Q20. Describe correct and environmentally sound disposal methods for kitchen waste and
hazardous substances.

Q21. Describe what damage/contamination can be caused to perishable items by exposure to

following conditions and how can this be prevented?

Reason/condition Type of How can the damage/contamination

damage/contamination controlled?
heating or air
conditioning
accidental
damage through
people traffic
environmental
heat and light

Q22. List down temperature, humidity, light and ventilation specifications for following food storage
areas

Storage Area Temperatur Humidity Ventilation Light

e %
Dry goods store

Fruit &
vegetable store

Refrigerated
storage
Freezer storage

Specifications
You must submit completed:
1. Written responses to the questions in the Assessment Task1 (AT1): Questioning – Written
Assessment.
Your assessor will be looking evidence for Knowledge of:
 contents of stock date codes and rotation labels
 meaning of:
 SITXINV002 - Maintain the quality of perishable
items

o wastage to a commercial catering organisation and reasons to avoid it

o contaminant, contamination and potentially hazardous foods as defined by the Australia
New Zealand Food Standards Code
 reasons for protecting food from contamination
 different types of contamination:
o microbiological
o chemical
o physical
 methods of rejecting contaminated food
 potential deficiencies of delivered perishable food items:
o contaminated food
o food that is intended to be:
 frozen but has thawed
 chilled but has reached a dangerous temperature zone
o packaged food that is exposed through damaged packaging
 correct environmental storage conditions for each of the main food types specified in the
Performance Evidence:
o correct application of humidity and temperature controls
o correct ventilation
o protecting perishables from exposure to:
 heating or air conditioning
 accidental damage through people traffic
 environmental heat and light
o sanitary cleanliness
o storing perishables:
 in dry stores
 in cool rooms
 in freezers
 in refrigerators
 sanitised and hygienic conditions
 at room temperature
 food safety procedures and standards for storage of perishable supplies:
o appropriate containers
o labelling and coding
o first in first out methods
o storage environments
o temperature, humidity, light and ventilation specifications for storage
o cleaning and sanitising processes for food storage areas
o quarantining the storage of items that are likely to be the source of contamination of food:
 chemicals
 clothing
 personal belongings
 indicators of spoilage and contamination of perishable supplies:
o degradation of flavour, aroma, colour and texture
o enzymic browning
 SITXINV002 - Maintain the quality of perishable
items

o drying and hardening

o crystallisation
o infestation of animal and pest waste
o mould
o exposed packaged food through damaged packaging
o odour
 indicators of quality of perishable items:
o currency of best by or use by dates
o freshness
o size
o weight
 correct and environmentally sound disposal methods for kitchen waste and hazardous substances.