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Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITXINV002 Maintain the quality of perishable items

Assessment Task 1: Knowledge questions

Questions

1. Provide a definition of the term ‘wastage’ in the context of a commercial kitchen. In your
response, explain why waste should be avoided.

Answer to question number 1:

The answer to the question number 1 is given below:

a. Definition of Wastage: wastage is anything that comes from the leftover foods in
the kitchen especially like the leftover from the vegetables cutting and
preparation and even from the plating and serving of the foods that is leftover by
the customers.

b. Reasons for avoidance of Wastage: We should avoid the waste in the kitchen for the
impacts in the environment where the waste foods are thrown in the dustbins and garbage
and finally that goes in the landfill and this may create the greenhouse effect by production
of various air affecting gases and can create the problems in health related issues. So, the
avoidance of wastage can create the problem as well in the human health and other
environmental issues can be generated through the avoiding the wastage.

2. Provide a definition of each of the following:

Contaminant It is the hazards especially presented in the water or foods

that is physically, chemically and biologically harmful and in
short it is the agent that destroys the quality of water and
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the foods in the kitchen and our preparation areas. For

example the harmful gases like nitrogen, carbon mono
oxide is the example of contaminant.

Contamination Contamination is the results from the contaminant agents in

the various foods and water. So, contamination is the
reaction of various harmful bacteria and germs in the foods
that spoil and make damages to foods. For example, we
need to cut meat and vegetable separately otherwise
contamination can occur.

Potentially hazardous foods
Those foods which is prepared in an unsafe food handling
practices and also does not followed up with any hygiene
practices is called as the potentially hazardous foods. So,
the food must be stored in accurate time and good
temperature for maintain the food quality and to remove the
hazards from that which is harmful for the health of the
peoples.

3. List three reasons why it is important to protect food from contamination.

Following are the three reasons that it is important to protect the food from being
contaminated:

- It helps to prevent and preserve food from being affected with various harmful germs
and bacteria

- It is also one of the good hygiene and safe food handling practice to ensure the
health and safety for all food lovers

- Also prevention is better than cure. So, it helps to stay out from the various harmful
diseases from the food contamination and spoilage.

4. Provide a definition of each of the following:

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Physical contamination
Physical contamination means the foods and beverages that
is spoiled and hazardous from the various physical
components in the food and drinks for example, if there is
pin, plastic, glasses found in the food that is the physical
contamination or harmful for the people who consumes them
and can causes serious injuries too.

Chemical contamination
Chemical contamination means the food that happens when
the food is contaminated or mixed up by the chemicals effect
which is harmful and poisons to consume them. For example,
if the food is contaminated by the chemical agents, it is
known as chemical contaminations.

Microbiological contamination
When the various types of food are contaminated by the
microbiological living beings like fungus, bacteria, germs,
parasitise due to the unsafe handling of the foods it may
occurs included with its preparation and the storage and all
the receiving procedures of the food is not followed properly
then this situation may arise and the food is contaminated by
various microscopic living beings and the food is harmful for
us. So, this process is known as the microbiological
contamination in foods.

5. Explain the processes that can be taken to reject contaminated food that has been
delivered to your workplace.

Following are the processes that can be implemented for the rejection of the contaminated
food in the delivery time in workplace:
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- We need to check the temperature first like we have ambient foods which
temperature need to be the room temperature and it should be maintained by the
delivery persons and also the chilled temperature need to be not more than 5
degrees Celsius and the frozen temperature also not more than 0 degree
temperature, if this temperature is okay then we can accept the delivered food items.

- We also need to check the packaging of food items and even all the production and
expiry dates of the foods before receiving them in the workplace.

- We also need to check all the quality and quality of the fruits and vegetables by
observing and touching them including its colour, texture and even the smell of the
food can be checked in the delivery time too.

6. Identify two reasons why food that has been delivered may have become
contaminated.

Following are the two reasons that why we should check the food have become
contaminated in the delivery time:

- Sometimes the packaging of the food is broken or damaged. So, in this condition we
should be careful that the food is contaminated because it is out in the environment
affects where there may be the presence of microbiological components and that can
spoil the food. So, in this conditions we need to reject the food and send them back
or replace with another same product with good packaging.

- Also we need to confirm with the temperature of the various types of food ambient,
chilled and frozen food is maintained well or not and if the temperature is wrong for
this food items we cannot take or accept these foods.

7. Identify two reasons why chilled and frozen food that has been delivered may have
reached a dangerous temperature zone or thawed.
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Following are the two reasons that chilled and frozen food that has been delivered may have reach
to a dangerous temperature zone or thawed:

- From the situations of the food delivery of chilled and frozen items there may be the food poisoning
conditions and various food risks and hazards may arise and even the untrained delivery persons
can make the situations where the chilled and frozen temperature is not maintained and it can create
the food contamination and various food hazards may arise too.

- Even the bacteria can multiply if the food is defrosted in the dangerous time zone. So, we need to be
careful at this moment of time for safe consumption of frozen and chilled foods also unsafe food
handling process practice can lead to these critical situations.

8. Identify two reasons why food that has been delivered may have become exposed due
to damage to the packaging.

Following are the reasons that food delivered may have become exposed due to the damage
in packaging:

- Due to the unsafe handling of food included with its storing the foods in the delivery
vehicle may lead for damage and contamination that relates the temperature and
timing of storage of food items as well.

- Even in the delivery time due to the various weather and environmental conditions
the packaging may be exposed due to all the physical, chemical and biological
hazards in the foods which can make expose to its packaging.

9. Describe the FIFO method.

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FIFO means the food hygienic and safe storage of food practice and it is also known as the
stock rotation process, where the food is prepared and managed as per its various date
labels and packaging conditions. In simple term it is known as the first in and first out
process which means any food or food products we deliver or store first need to be cleared
out first and the later stocks as per the required sequential orders the FIFO methods for all
types of foods and the food products are conducted. It is one of the proper food handing
practice as per the policies and SOP of the various hospitality business organizations.

10. Personal belongings and clothing (i.e. your ‘streetwear’ or soiled clothing) can be a
source of food contamination. Explain how they should be stored so that contamination
cannot occur.

Following are the reasons of contamination if the personal belongings and clothing is not
stored properly and the way for storing the belongings in the good manner as below:

- While wearing all the personal belongings and clothing we need to wash our hands
properly by following the standard hand washing procedures

- We also need to keep separately all the belongings far from the food preparation area
to avoid the physical. Chemical and biological contaminations

- We need to wear the standard uniform for the preparation of the foods as it need to
be cleaned and washed properly every day before we use them.

- We should not wear the food preparation clothes outside the food preparation areas
to avoid the contamination due to various environmental effects and conditions.

11. Explain how chemicals and cleaning products should be stored so that they do not
become a source of food contamination.

The chemicals and cleaning products need to be stored separately, because it may be the
source of the food contamination and can make spoiled and wastage of foods, because
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due to the contacts of various chemicals in food like nitrogen, detergents and various
poisons chemicals can affect the health conditions of the persons, if that contaminated
foods are consumed. So, we need to label all the chemical and cleaning agents
separately in the bottles or containers and place them far away from the kitchen areas
to prevent the contamination in foods. For example if the cleaning agents is not
separated the chefs of the kitchen may use the chemicals in food by accidently and that
can cause adverse issues in the food business and also government can seal the
company too.

12. Provide an example of each of the following types of spoilage and contamination.

Degradation of flavour, aroma,
colour and texture
This degradation of flavour, aroma, colour and texture may
arise due to the unsafe handling and preparation of foods
and especially conducts in the food like vegetables and
meats items as well as in all the types of food, if it is not
prepared and stored properly. For example if we store food in
wrong temperature all the problems of food spoilage may
arise.

Enzymic browning It is the conditions that especially arise in various fruits and
vegetables and it is the microbiological reactions due to the
attack of bacteria in the food and the colour turns in black or
brown.

Drying and hardening It especially occurs with the green vegetables and fresh fruits
and vegetables, which is the environmental conditions if the
food is not stored properly it becomes dry and hard.

Crystallisation It occurs especially in dairy products like butter ice cream and
other components which can spoil and contaminate the food
and its products like sugar solidifies into the crystal form.

Infestation of animal and pest It is the animal attack in the food and it make waste of them
waste by their direct contamination like if the bugs, fungus, bacteria
are found in the food and even the attack of cockroaches in
food is the good example of animal infestation and pet waste

Mould Mould is specially contained in the bakery products and

items, if it is not preserved and stored properly.

Odour We can also found the food is being contaminated through its
strange and unusual smell, for example if the fresh food have
bad smell, we can detect the food is being spoiled and
contaminated due to its bad quality, taste and smell.
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13. List three requirements for storing food safely in containers.

Following are the three requirement for storage of food safely in the containers:

- Always ensure to make cleaning and sanitise the storage areas and also make it free
from pests by applying pest control methods time and again as per the requirements.

- Always cover or air tight the food containers while storing the food inside them as
per the nature and requirement of the foods for containing them.

- Always store high risk and perishable food below the temperature of 5 degrees
Celsius in the cooler or chiller.

14. List three requirements related to food labelling and coding.

Following are the three requirement that is for the food labelling and coding:

- All the food details should be illustrated regarding its weight and quality and also the
identification of the statement need to code in the food packaging.

- Also all the date labels should be mentioned like production, expiry and use by and
sales by dates too

- All the nutrients details and ingredients list need to be attached in all the packaging
of the foods.

15. List the cleaning and sanitising procedures for storage areas.

Following are the cleaning and sanitising procedures for all the storage areas:
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- At first removal of all the dust particles and solid wastage from the storage
departments like chiller area and its surroundings

- Then, it need to be cleaned with the use of hot water of around 50 degrees Celsius by
applying various cleaning agents like soaps and detergents use

- Then, we need to carry out the sanitising procedures by using various sanitising
agents like sanitiser

- Then, finally it need to be left for air drying methods and finally the storage areas are
ready for the use now.

16. Complete the table below by identifying the correct storage temperatures for each of
the food types.

Item Temperature

Beverages 2 to 12 degree Celsius

Hard cheese Up to 15 degree Celsius

Ice cream 0 to -12 degree Celsius

Eggs 40 degree F or below

Butter -10 to -18 degree Celsius

Portioned meat (not frozen) 4 degree Celsius

Minced meat/processed meat (not Below 2 degree Celsius

frozen)

Frozen meat -18 degree Celsius

Fresh poultry 4 degree Celsius

Frozen poultry 50 to 70 degree F

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Fresh seafood 90 degree f

Frozen seafood 0 degree F

Vegetables (tinned) 50 to 70 F

Strawberries 0 to 2 degree Celsius

Oranges 5 to 10 degree Celsius

Lettuce 2 to 5 degree Celsius

Cauliflower 7 to 10 degrees Celsius

17. Explain how the following are used as a guide to checking the quality of food.

Best before or use by dates
Best before or use by dates gives the information about the
food and beverages that need to be used within the provided
otherwise we will reduce the quality of the food if the use by
deadlines are finished and still we are using them, it means
the food is already contaminated or spoiled.

Freshness Freshness are used to check the quality of the dishes

included its fragrance, smell, taste and various other
indicators are perfect to be served for the customers and
freshness shows the quality of the food is fresh for the
consumption that is hazard and risk free foods comes under
the freshness.

Size Even the standard size of plate and servings comes under
the quality of the food is maintained as per the pricing of the
dishes its size need to be designed for its quality and
standards of the food. Because the size shows the quality
itself for the various preparation of the food dishes.
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Weight We also need to consider the weight and quantity of the dish
are being appropriately served or not even the portioning of
the dish shows its quality as per its price mentioned and as
per the number of the people weight need to adjusted and
maintained for the quality.

18. Explain how to dispose of kitchen waste in a manner that is in line with food safety
standards and also environmentally sound.

Following are the ways for disposing the kitchen waste in a suitable manner by following
food safety standard and environmentally sound procedures:

- We can arrange the dustbins separately for throwing the waste that suits the
environment and the even the food safety standards are maintained we can divide
the waste degradable and non-degradable waste separately and even for the
chemical waste we can arrange them separately too.

- We can keep away kitchen waste from the food preparation areas at least 600 meter
of distance for the food safety and hygiene maintenance too.

- We can use the food wastage from various vegetables and fruits to make them
compost manure. So, it can be profit to the business and as well as environmental
friendly too.

19. Explain how to dispose of chemicals in an environmentally safe manner.

Following are the ways for disposing the chemicals in an environmentally safe manner:
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- We should wear appropriate PPE while handling the chemical waste at first. So, that
it could be safe for us to carry out the chemical works and disposable of the
chemicals substances.

- We should separate the various containers for disposing the chemicals and label
them for the chemical throwing purposes only

- All the chemical waste need to be disposed far away from the workplace to prevent
the accidents from the chemical exposure too.

- Never burn the chemicals waste it need to be submitted to the waste department that
handles the chemical waste.

Answer to question number 19:

20. Explain how each of the following can impact in maintaining quality of food that is
kept in dry stores, refrigerators/cool rooms and freezers.

Inadequate ventilation in the
kitchen area
The insufficient ventilation in the preparation area can have
adverse effect in the food and beverages products like
contamination, damage and spoilage. So, there need to be
the good ventilated room in the kitchen and storing areas for
food and beverages because the ventilated room provide
good oxygen for foods for its preservations.

Correct air conditioning and This results positive impact to preserve the food quality
heating because it maintains the pressure level and oxygen and even
the heating methods for ambient food in room temperature is
essential for its long life uses.

Humidity Humid temperature is not good to preserve the quality of the

food because it spoils and damages the food due to high
temperature rather need to be stored in room temperature,
chiller and freezer as per the nature of the food items.

Damage through people traffic/ Due to more people traffic and even the congested areas and
handling even the food handlers are not presented there. So, only the
trained staffs for food handling need to place for handling the
food items, otherwise the food is spoiled and damaged.

Environmental heat and light The effect of environmental heat and light is negative for the
food products because the heat and light from the
environment is not constant it is changeable, but the food
needs constant heat and light for its long use purposes.
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Incorrect temperatures in Due to incorrect temperature there would be spoilage of the

refrigerators/cool rooms and food and it can be damaged because the food needs good
freezers temperature for its long use as per the SOP and polices of
the food preservations.

Temperature of dry stores It has positive impacts in the food quality mostly ambient
products are placed in dry stores as per its requirement. So,
the food could be preserved for the long time use.

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery

SITXINV002 Maintain the quality of perishable items

Assessment Task 2: Observation

Option 1: Training kitchen based

(Select Option 1 or Option 2. Do not complete both)

Activities: Option 1 – Training kitchen based

Activity 1: Demonstrate a range of the skills and knowledge

Response to Activity 1

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 1 of Assessment Task 2 in Cover Page)
(Write down the followings):

a. Conducting temperature checks and quality checks on a range of delivered food to ensure they are
within allowable tolerances, including:
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o chilled or cold foods

o frozen foods

o raw foods

o reheated food or ingredients

o texture profile.

b. Maintaining the quality of at least six of the following perishable items:

i. beverages

ii. dairy products

iii. frozen foods

iv. fruit

v. meat

vi. poultry

vii. seafood

viii. vegetables

c. Identifying and disposing of spoilt stock as per food safety standards and organisation procedures

Activity 2: Check delivered food for quality and store to maintain quality

Response to Activity 2

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 2 of Assessment Task 2 in Cover Page)
(Write down the followings):
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Response to Activity 2:

a. Participate in the delivery of perishable items for your kitchen. You need to follow the kitchen’s
policies and procedures related to food delivery processes and associated record keeping and you will need
to write the actions you do while conducting temperature and quality checks on the following (You must
include the points mentioned in the narrative to be included):

I. chilled or cold foods

ii. frozen foods

iii. raw foods

iv. reheated food or ingredients.

Activity 3: Maintain optimal quality of perishable items

Response to Activity 3

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 3 of Assessment Task 2 in Cover Page)
(Write down the followings):

Response to Activity 3:

a. Participate in the check the quality of perishable items in storage in your kitchen. You will need to
write the actions you do while conducting check the quality of perishable items in storage in your kitchen fro
at least six of the following perishable items (You must include the points mentioned in the narrative to be
included):
 beverages

 dairy products

 frozen goods

 fruit

 meat

 poultry

 seafood

 vegetables.
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Activity 4: Submit documents to your assessor

Response to Activity 4

a. Provide copies of all documentation that you have completed as part of this task. The documents
you submit must show that you have:

• conducted temperature testing of perishable supplies delivered to your kitchen

• conducted temperature testing of food storage areas to determine suitable environmental

conditions

• recorded instances of pest infestation or cross contamination

• recorded disposal of food items.

b. Send or submit the completed documents/records to your assessor