SITXINV002 Assessment Tasks and Instructions

Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess you underpinning knowledge to complete the tasks
outlined in the elements and performance criteria for this unit of competency and relating to the
following aspects:

 contents of stock date codes and rotation labels

 meaning of:
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
o drying and hardening
o crystalisation
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.
Place/Location where assessment will be conducted
NIET HOBART

Resource Requirements
Pen, Paper, Internet access or info via a data projector or printed format for Question 6 in Part B
of this assessment

Instructions for assessment including WHS requirements

Read and answer the questions below. All questions must be answered to demonstrate
competence.
Your trainer will provide you with constructive feedback. Insufficient submissions will need to be
re-assessed according to the assessment conditions for your course or as outlined to you prior to
assessment.
Assessment 1

Your task:

Answer the following questions. Any responses you provide will be followed up during a practical
observation in assessment 2. It is therefore essential that you will be able to demonstrate the
knowledge applied to practical tasks.

1. What is the importance of avoiding wastage in a commercial kitchen operation?

Responses

By reducing waste in workplace, If we run the small business with low cost while also helping
to protect the environment. reducing trash in the workplace via resue and recycling has a
beneficial environmental impact. recycling paper, ink cartridges, aluminium cans and even
office gear and equipment can help minimise consumer consumption's worldwide
environmental effect. Waste reduction in the workplace may help you create your company's
image as a good or decent in the views of clients and consumers.

2. Provide 3 reasons why food needs to be protected from contamination:

Responses
1.It causes many types of diseases

2.To keep business safe from heavy fine

3.It will help to keep and maintain the quality of food that are served in the restaurant or
hotel

1. What are the different types of contamination? How are these caused?

Responses
Type of Contamination Causes

Physical contamination When real things infect in food. This is referred to as

physical contamination. Like hair ,metal ,bugs and nails are
example of common physical pollutions.

Biological contamination biological contamination occurs when the bacteria or toxins

contaminate food and is a common cause of food
poisoning. Bacteria are small microorganisms that spread
 and multiply very quickly in food.

Chemical contamination Chemical contamination occurs when food comes into

touch with chemicals, and it can result in chemical food
poisoning. Not washing the product or unwashed fruit
properly.
1. What are the requirements for checking foods and perishables when a delivery arrives? This
needs to include the underpinning regulatory requirements, e.g. how to check, recording
mechanisms etc.

Responses

When you receive the deliveries, there are goods which are to be checked and accepted. The
factors that need to the checked are temperature, Quality etc. If these things are not meet as
your business standard they should be returned to the supplier. To check these things, you
need to look the product packaging, brand as well as we need to check the temperature of the
products.

When you sign the delivery invoice, you are essentially saying "These items or meals were in
good c condition ,and we agreed to pay for them. It was all there, and it exactly the product
we had requested." As a result, it is critical to inspect the items for correctness at the time of
delivery. Their delivery person are quickly determine whether there is a discrepancy or if the
products have been damaged. This prevents them from having to make an additional journey
to your company. in bigger businesses, This procedure may be divided into two phases. The
initial stage is to transport all items to the loading dock, where the stores manager inspects
and signs off on all arriving good.
1. List the suitable storage area, provision for correct storage (e.g. sanitised container) and typical
storage temperatures for each of the commodities listed in the table. Explain how these storage
areas should be prepared prior to storing food items following a delivery.

Commodity Storage area Storage Storage provision

temperature
1. Vegetables Dry store or cool Stored between When stored in a dry store,
room 0-13 or above air must be allowed to
degree Celsius circulate freely, otherwise it
will be damage or rotted
fast.

2. Beverages Cool room or Stored between Drinks are often kept in the
room o- ti12 degree dry store, however they may
temperature Celsius kept in a cage to avoid
pilferage

3. Dairy products Cool room Stored between Dairy products should be

2 to 4 degree kept away from other foods
Celsius because they absorb the
odours of other foods. Air
circulation is required for
storage shelves

4. Canned products Dry store stored between Cans are safe definitely if
14 to 20 degree they are in good
Celsius condition(swelling or rust)
and have been stored in a
cold and dry area

5. Dry goods Dry store stored between Dry storage facilities must
14 to 20 degree be adequately aired and not
Celsius exposed to direct sunlight

6. Cooked Food Items Fridge Stored between Food that is handled

18-(ti24) correctly and stored in the
freezer, it will be safe

7. Frozen goods Freezer Stored between Because many fruits have a

0-13 or above high water content, their
degree celcsius leaves can freeze at low
temperature
 8. Fruit Cool room Stored between Because many fruits have a
0-13 or above high water content, their
degree celcsius leaves can freeze at low
temperature

9. Meat Cool room Stored between Contamination food may

0ti 3 degree seem perfectly good
Celsius because contamination
cannot always be smelled,
tasted or seen

10. Oils Dry store Stored between Keep your oil in a low, cold,
14ti20 degree dark cup board or in the
Celsius refrigerator if you use it
selfdom. We should never
stored near to the burner

11. Poultry Cool room or Stored between Frozen poultry should be

freezer 4 or ti18 degree consumed within three
Celsius months. Thaw in the fridge
to avoid contamination and
food illness

12. Seafood Cool room or Stored between Allowing seafood to sit in

freezer ti1-2 or ti18 water is not a good. Ensure
that trays are replaced on a
degree celsius regular basis

13. Vacuumed sealed Cool room or stored between Even if vaccum packed, any
items freezer 0 to 4 or ti18 food that would ordinarily
be refrigerated or frozen
must still be refrigerated or
forzen

Preparation of Storage areas:

Responses
Wet and dry storage are two primary forms of storage. Wet storage is the storage of
perishables in a cool room/refrigerator or freezer, whereas dry storage is the dry goods room
where reduced humidity and a temperature of 10 ti16 c are preferred.
You must sure which foods should be stored where. These changes depending the
 environment and season. Some entire vegetable such as potatoes, onion can be stored in a
separate preparation room in the winter or cooler regions, but in hot climate.
External thermometers that indicate the inside temperature are required in cool rooms and
freezers. They are frequently equipped with an alarm that warns you of any difficulties, such
as a power outage or a malfunction condenser.

1. What needs to be done if a delivery does not meet specifications or legislative temperature
requirements or is spoilt or contaminated? Who needs to be informed?

Responses

will vary based on the things supplied, but refrigerated goods should be kept between 1
Celsius and 4 Celsius and frozen goods between ti18 to ti24 Celsius
There are different way to calc late this. The first approach is to use a thermometer to
determine the core temperature of some of the goods, such as when a seafood delivery
arrives and you want to know the core temperature of one of the fish. When you test the
temperature of a delivered perishable food items, you must record it in a goods received
journal. because this log is a component of the food safety program, all recording and filling
must adhere to the organization's food safety regulations.

Under standard 3.2.2 Food Safety Practices and General Requirements of the Australia New
Zealand Food Standard code
. Refrigerated products must be delivered at or below 5 Celsius
. Reheated products must be kept at temperatures above 60 Celsius
. frozen items must be completely frozen, not partially thawed
. If delivery do not match the specifications, the food must be Discarded
2. What are the humidity and ventilation requirements for dry store, cool room and freezers?
What are the requirements for monitoring and documentation?

Responses

Humidity levels are critical in both wet and dry storage spaces. Wet storage spaces should
have an 85 percent humidity level, but storage facilities for paper goods other comparable
things should have a considerably lower humidity level.
The temperature for storage facilities and stock items are dictated by HACCP standards and
food safety laws. All storage spaces must be kept in good and proper storage conditions.
Alarm systems, temperature displays, and recording mechanisms are used to verify
compliance with food safety laws as well as to warn of power outages, which might result in
significant losses. Temperature should check regular basis otherwise , products may reach the
danger zone. It's all good idea to make a habit of monitoring the temperature indicator every
time you get close to the cool room
Storage area must be cleaned, examined, and maintained on a regular basis to keep your
supplies in good shape. freezers, fridges , cool rooms, dry stores and all other facilities must
3. What are the provisions for effective pest control and maintenance requirements?

Responses

Pests are unwelcomed in the food industry. They can not only illnesses, But they can also find
their way into food. pest proof is a typical cause for EHOs to levy penalties. Good pest control;
management and cleaning routines are the most effective strategies to keep pests at bay.
cracks and warm, damp places are ideal breeding grounds for cockroaches. They may be a
serious issue if proper sanitary measure are not performed. Files and cockroaches feed in a
similar way, they partially digest food before vomiting the juices on it. because flies grow on
animal feces and decaying organic material, they take up germs and viruses that they pass on
to anything they land on.
Adult insects can be controlled with Uv lamps, Fly strips and fly spray, but laws must be
followed. Due of the possibility of bodies contaminating food, many food preparation loctions
ban the use of fly zappers and fly strips.

According the food Safety Standard 3.2.2 Food Safety Practices

. Take all reasonable precautions to keep pests out of the food preparation area
. Take all reasonable steps to remove and prevent pests from breeding on food facilities and in
vehicle parts used to carry food
. Other than seafood or fish or shellfish, no live animals are permitted in places where food is
handled

4. You receive a delivery of fresh, frozen and dry goods. How will you store these items to ensure
food safety requirements, prevent spoilage and ensure security of goods?

Responses

When storing food, it is critical to preserve goods in the proper conditions and to separate
different types of foods
This involves the divisions of
. Foods products, both cooked and uncooked
. Food products that have been washed and those that have not been washed
. Various varieties of fish, such as freshwater and saltwater fish or mollusks

In general, goods should be stored in a low humidity environment with freely flowing air, with
 packing removed, properly labelled, and on appropriate not porous shelves.

According to the food safety standard 3.2.2 food safety practices: A food business must, when
storing food, do so in such a way that
. The food's safety and appropriateness will not be jeopardized by the environmental
conditions in which it is stored

A food business must, when storing potentially hazardous food

. If the food is supposed to be stored frozen, be certain that it remains frozen during storage
. Keep it in a temperature controlled environment

The frozen products should be store first because if they are being thawed, they are not
suitable to freeze again. secondly fresh products needs to keep in the storage as they have
certain time limit to keep outside and lastly you can store dry product because they are able
to survive in the room temperature

5. What are the labelling and coding requirements for food items? How does this assists in
effective FIFO procedures?

Responses

Labelling is a great method to stay organized and remember what you did and when you did
it. This is true for everything, including basic labels. For internal recordkeeping and FIFO, a
cartouche or stiction label suffices at the most basic level. In a club, for example, the food may
be labelled with a colored striker: 5 servings, gluten free reheat for 15 minutes at 150 Celsius
If each day and service time is designed a different color, each shift will know which food
 items are theirs. This is especially crucial in big businesses, those with cyclical menus and for
menu items that need to marinate overnight
Nutritional labels are created with the use of sophisticated software tools that analyze the
food ingredients in a recipe and compile the nutritional data. protein, sugar and fat content
information can be put on a label and a fixed to the container. This technique is critical when
working with or delivering food for a setting where specific diets are required, such as a
retirement village, hospital, childcare center. Special dietary needs must be rigorously
adhered to, as the consequences for a client might be disastrous.

6. What is the purpose of stock rotation?

Responses
While properly keeping stock extends its self life. It is crucial to remember that all stock,
Regardless of what it is or how it is stored in time. A stock rotation policy is required to get the
most out of your stock.
The FIFO principle is extremely essential in stock rotation since it ensures that older stock is
used first and followed by fresher stock. If you utilize the oldest stock, you are ensure of
incorrect or out of date, it will risk of poisoning for our consumers. A stock rotation policy
must include FIFO. Other operations, such as stock labelling, quality checks and stock taking,
should be included in the policy. knowing how much stock you have and how old it is will
assist you in determining whether additional stock is needed.

7. What are the recommended methods for cleaning and sanitising floors, wall and shelving in
storage areas to ensure food safety for storage?

Responses
Floors :The floor must be kept clean and tidy with good condition. Make sure to clean the
floor on a regular days. Taking care not to overlook any dirt that may have accumulated in the
corners. To ensure that the floor should be safe to walk or any cracks or damage must be
repair as soon as possible
 Walls: The same cleaning procedures are effective for removing dirt from all the kitchen wall
surfaces. Using the broom, sweep the wall top to bottom. fill the water in bucket with 12 cup
liquid cleaning detergent with warm water

Shelving: Cleanliness, rust, cracks and other possible corners should be checked on storage
shelves maintain them in good condition and make ensure that your supplies remain in
excellent condition.

8. Provide 7 examples of indicators which can be used to identify whether stock is spoiled or
contaminated:

Responses
1.Mould on the surface, odor

2.Pest activity evidence

3.Sauces and other liquids crystallize

4.Flavour fragrance, color, and texture degradation or deterioration limp, discolored herbs are
missing their typical scent

5.Drying and hardening, such as freezer burned meat and improperly sealed containers

6.Packaging flaws and exposed surfaces

7.Enzymic browning such as on the surface of sliced pears

1. How would you dispose of kitchen waste and potentially hazardous substances according to
environmental requirements and to prevent potential contamination in a food production area?

Responses
Many of the chemicals that have historically been utilized in the hospitality sector are
potentially harmful. Many of the particularly dangerous chemicals that were formerly in use
have been eliminated or phased out because of increasing knowledge and WHS regulation.
Chemical and construction material are different types of hazardous to human being as well
as environment.

Some of the hazardous substances you may be encounter in the kitchen include:
. paint
. glues
. acids
. mercury
. Disinfectants
Hazardous chemicals are also a major source of pollution in the environment. When
hazardous chemicals are discharged or flushed into the wastewater system, they may rapidly
and readily harm the ecosystem. Toxic chemicals should never be flushed down the toilet, not
least because it is against the law. They should always be disposed of properly, and there are
businesses that specialize in the treatment and transportation of hazardous trash.