SITXINV002 Assessment 2 Observations

SITXINV002 Assessment Tasks and Instructions
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and
performance criteria of this unit in the context of the job role, and:
 conduct temperature and quality checks on each of the following delivered goods to establish whether they are
within allowable tolerances:
o cold or chilled foods
o frozen foods
o raw foods
o reheated foods or ingredients
 maintain quality of at least six of the following range of perishable supplies for food and beverage, commercial
cookery or catering operations:
o beverages
o dairy products
o frozen goods
o fruit
o meat
o poultry
o seafood
o vegetables
 identify spoilt stock and dispose of according to organisational procedures.
Place/Location where assessment will be conducted
Claremont Golf Club
Resource Requirements
Refer to the Assessment conditions attached to the Mapping Document located in the teacher support tools
folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Instructions for assessment including WHS requirements

1. You are required to wear a complete uniform applicable to your area of training or as instructed
2. Your personal presentation must reflect the standards typically expected and acceptable in the
hospitality and tourism industry.
3. You will be observed completing each of the following tasks set out below or as instructed by your
trainer.
4. The observation may be conducted on 1 or several occasions in order to cover all the assessment
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requirements outlined in the instructions and the tasks set out below
The observation criteria below provide a guideline for criteria relevant for each task.
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Assessment 2
Assessment Instances – Overview
Instance Date Duration from ... to... Tasks

Instance 1: 06/01/2020 09:00am-09:10am 1. Conduct temperature and quality checks on
Cream, Milk, and Ice each of the following commodities:
cream
cold or chilled foods
frozen foods
raw foods
reheated foods or ingredients
Fish, Prawn, Oyster, 06/01/2020 09:00am-09:10am 2. Maintain quality of at least six of the
Lobster, Chicken, Lamb following range of perishable supplies:
Chop
beverages
dairy products
frozen goods
fruit
meat
poultry
seafood
vegetables
3. Identify spoilt stock and dispose of according

to organisational procedures

Squid, and Beef each of the following commodities:

frozen foods
raw foods
Cheesecake, Banana 05/01/2020 10:00am-10:10am 2. Maintain quality of at least six of the

pancake, mussels, steak, following range of perishable supplies:
and sashimi
beverages
dairy products
frozen goods
fruit
meat
poultry
seafood
vegetables
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3. Identify spoilt stock and dispose of according
to organisational procedures

Chicken, Cabbage, Cos each of the following commodities:
Lettuce, and Carrots
frozen foods
raw foods
Chicken parmigiana, 25/12/2019 08:50am-09:00am 2. Maintain quality of at least six of the

Prawn salad, apple pie, following range of perishable supplies:
meat pie, Hawaiian pizza,
beverages
and Kimchi soup
dairy products
frozen goods
fruit
meat
poultry
seafood
vegetables
Work or Service 3. Identify spoilt stock and dispose of according

Context: to organisational procedures
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Your Tasks
You will need to perform the tasks below or as instructed by your trainer.
Preparation
1. You will receive a delivery of different food (and beverage) items including fresh, frozen, perishable
and dry goods. Your trainer will outline the expected varieties to you as relevant
2. Identify any signs of vermin infestation
3. Prepare the storage areas to accommodate the expected deliveries according to Food Safety
Requirements
4. Record the readings of all temperatures for these storage areas
5. Prepare any recording tools and equipment required to receive and check incoming stock
6. Prepare any equipment which may be required to move stock into storage
Receiving Process
7. Demonstrate to your trainer how you will process the delivery to ensure all items meet specifications
and the requirements according to Food Safety Standards
8. Meet all recording requirements
9. Identify any Discrepancies and explain to your trainer the processes that should be followed for these
Storage:
10. Identify the storage requirements for each item

11. Label the items as required
12. Move the items into storage to ensure quality is maintained at all times
13. Store and arrange all items according to FIFO principles
14. Ensure older stock has use-by or best before dates which are shorter than new stock received and
report any deficiencies
Monitoring:
15. Record the storage temperatures of all storage areas.

16. Explain to your trainer the provisions for monitoring and reporting requirements and adjusting
temperatures and/or humidity controls where available (Please note that “adjusting” is usually not an
action performed by an apprentice or trainee and therefore depends on your specific training and
instruction).
Disposal:
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17. Identify and dispose of any stock in line with organisational procedures or as instructed by your trainer
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Observation Criteria 1.Attempt 2. Attempt 3. Attempt
S NYS S NYS S NYS Comments
1 The storage areas relevant for the variety of foods expected are
identified
2 The storage are inspected for signs of vermin infestation as
instructed
3 Storage areas are prepared for delivery:
Areas are swept, cleaned and sanitised as required
Old stock is moved forward or to the side to allow for FIFO
principle
4 Temperatures for all storage areas are recorded in an approve
log sheet
5 Student prepares scales
Student prepares a thermometer
Student prepares sterile wipes or sanitiser to disinfect probe
between measuring
Student prepares receiving log sheet and pen
6 Provisions for transporting foods are prepared/ considered e.g.
clean trolley, cart etc.
7 Student will demonstrate the correct requirements for the
receiving process:
Check the invoice (against the order sheet as applicable)
Check quantities, packaging, date codes
Check cry-Vac packaging for seepage
Check internal temperatures of meat, poultry and game
Check internal temperatures of seafood
Check quality of fresh produce
Check weights
8 Records all temperatures of perishables
9 Identifies and reports procedures for any discrepancy(ies)
10 Explains the appropriate storage area for each item/category
11 Labels products as required or instructed
12 Moves items into storage in order of priority (most perishable or
affected to least)
13 Items are stored according to FIFO as prepared for in (sub3.)
14 Older stock items are checked for dates to ensure no new stock
received has a shorter life span than existing stock
15 Student takes readings of all storage areas post storing
16 Student explains provisions for frequency of monitoring (and
adjustment requirement).
Student explains requirements and instances which would
required reporting.
17 Spoilt stock is correctly identified
Spoilt stock is segregated to prevent cross contamination
hazards
Spoilt stock is disposed of to organisational procedures or as
instructed
Personal hygiene aspects are applied when handling spoilt stock
(e.g. Handwashing)
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SITXINV002 Assessment Tasks and Instructions

Instructions for assessment including WHS requirements

Assessment Instances – Overview

Instance Date Duration from ... to... Tasks

3. Identify spoilt stock and dispose of according

Instance 2: 05/01/2020 10:00am-10:10am 1. Conduct temperature and quality checks on

cold or chilled foods

Cheesecake, Banana 05/01/2020 10:00am-10:10am 2. Maintain quality of at least six of the

Instance 3: 25/12/2019 08:50am-09:00am 1. Conduct temperature and quality checks on

Chicken parmigiana, 25/12/2019 08:50am-09:00am 2. Maintain quality of at least six of the

Work or Service 3. Identify spoilt stock and dispose of according

10. Identify the storage requirements for each item

15. Record the storage temperatures of all storage areas.

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