SITHCCC026 Assessment V1.1-1 Copy 2

Unit Result Sheet
This form is used to record the student assessment Outcome/result for each assessment task in the Unit
of Competency. Student must complete the first section before submitting the assessment.
Students must complete all assessment tasks satisfactorily to be Competent (C) in the Unit of
Competency.
The results will be updated within twenty-eight (28) days from your final submission date. Please check
your student portal regularly to make sure that your results are updated. If there are any discrepancies,
please discuss with the Trainer/Student Support Officer.
Student Use (Must Complete this section before complete assessment submission)
Student ID No
Student Name
Trainer / Assessor Name
Unit Code SITHCCC026
Unit Title Package prepared foodstuffs
First Re-Assessment/
Assessor Use Only
Submission Late Submission
Assessment Assessment Method Assessment Outcome
Task
Assessment 1 Knowledge Questions S NYS
Assessment 2 Student Logbook S NYS
Final Assessment Result for this unit: C / NYC
Assessor Comments:
Assessor:
I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have
provided appropriate feedback.
Assessor Name: Signature: Date: / /
For electronic submissions only: By typing your name in the name / signature field, you are confirming the
information as being accurate.
Document: SITHCCC026 Assessment

RTO #41380 | CRICOS #03632K | Version: 1.1 | Page 1 of 15
ASSESSMENT 1 – COVER SHEET
This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task.
Student Name:
Student ID No:
Unit Code: SITHCCC026
Unit Title: Package prepared foodstuffs
Assessment Task No: 1
Assessment Type: Knowledge Questions
Date of Submission:
Student Declaration
By signing below, I acknowledge that I have been advised of the assessment requirements, choose to be assessed and
am aware of my rights and responsibilities. The work submitted here is my own and does not include work that has
been copied from another student or plagiarized except where the work has been correctly acknowledged or as per
the specific assessment task instructions.
Student Signature:
Date: / /
Assessment Outcome
RESULT: S | NYS
S= Satisfactory |
NYS= Not Yet Satisfactory

Assessment Task 1: Knowledge Questions
Instructions:
 This is an individual assessment.
 To ensure your responses are satisfactory, consult a range of learning resources and other
information such as handouts, textbooks, learner resources etc.
 To be assessed as Satisfactory in this assessment task, all questions must be answered correctly.
 Complete a written assessment consisting of a series of questions.
 You will be required to answer all the questions correctly.
 Do not start answering questions without understanding what is required. Read the questions
carefully and critically analyse them for a few seconds; this will help you to identify what
information is needed in the answer.
 Your answers must demonstrate an understanding and application of the relevant concepts and
critical thinking.
 Be concise, to the point and write answers within the word-limit given to each question. Do not
provide irrelevant information. Remember, quantity is not quality.
 You must write your responses in your own words.
 Use non-discriminatory language. The language used should not devalue, demean, or exclude
individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual
preference or age. Gender-inclusive language should be used.
 When you quote, paraphrase, summarise or copy information from other sources to write your
answers or research your work, always acknowledge the source.

Questions
Provide answers to all of the questions below.
1. What are the quality standards for packaging food for the following:
Portion sizes should be consistent and clearly indicated on the packaging.

Portion size
Accurate net weight or volume should be stated on the label
Packaging materials should be designed to preserve the freshness and quality

Shelf-life
of the product for the specified shelf-life.
Use of oxygen barriers, moisture barriers, and vacuum-sealed packaging for

longer shelf-life products.
Packaging should prevent exposure to air, moisture, and light, which can
Freshness
degrade freshness.
Use of resealable or airtight packaging for products that require consumer

resealing.
Packaging should be visually appealing and align with the product's branding.
Visual appeal
Labels should be well-designed, and the packaging should be free from
physical defects.
2. List three labelling guidelines set for each of the following when packaging food:
Compliance with mandatory labeling requirements such as

The Australia New Zealand
ingredient lists, nutrition information, allergen declarations, and use-
Food Standards Code
by or best-before dates.
Adherence to specific labeling requirements for health claims,

country of origin labeling, and specific product categories.
Requirements for additional warnings or information relevant to

Local, state or territory food
specific regions.
safety regulations
Compliance with additional labeling regulations imposed by local

authorities
Following internal guidelines for branding, logo usage, and product-
Organisational food safety
specific labeling requirements.
procedures and labelling
Ensuring consistency in labeling across product lines
specifications for packaging
food
3. Match the correct meaning.
1. Contaminant Food that has the introduction or occurrence of a contaminant. – 2
2. Contaminate Means foods that they are susceptible to bacterial growth and have
d food to be kept at certain temperatures to minimise the growth of any
pathogenic (disease causing) microorganisms. – 3
3. Potentia Means any biological, chemical agent or foreign matter, or other

lly substances that may compromise food safety or the suitability of
hazardo food. – 1
us foods
4. Explain how to ensure food safety in the following environmental requirements.
Environmental Food safety methods or procedures

requirements
Implement temperature monitoring and control systems to ensure

foods are stored and transported at safe temperatures
Temperature control
Establish cleaning schedules, use food-safe sanitizers, and maintain

hygiene in packaging areas and equipment
Cleaning and sanitising of:
 packaging area
Establish cleaning schedules, use food-safe sanitizers, and maintain

hygiene in packaging areas and equipment
Cleaning and sanitising of:
 packaging equipment

Environmental Food safety methods or procedures
requirements
Ensure recyclable materials are clean and free of contaminants before

Cleaning and sanitising of: use
 recyclable packaging
materials
Implement pest control measures, use food-grade packaging materials,

Protecting food from and inspect for foreign objects during packaging
contaminants, pests and
foreign objects
5. Briefly describe the following features of packaging materials.
Feature Description
Sterile packaging material to maintain product freshness
Aseptically treated
Packaging that prevents physical damage during handling and

transportation
Capable of protecting
food from damage
Materials that do not release harmful substances into the food
Non-contaminating
Packaging designed to fit the specific product shape and size
Appropriate
dimensions for food

Feature Description
Packaging that allows for efficient stacking and transport
Stackable and
transportable
Packaging that aligns with the product's purpose and branding.
Visually appropriate to
functional need
6. Describe the characteristics and uses of the following packaging materials.
Packaging material Characteristics and uses
Transparent, stretchable film used for sealing and wrapping various food
Plastic cling wrap
items.
Durable, reusable containers for storing and transporting a wide range of

Plastic containers
food products.
Heat-resistant containers suitable for baking and reheating

Foil containers
Lightweight, insulating material often used for packaging fragile items

Polystyrene foam

Packaging material Characteristics and uses
Vacuum packaging machine for extending product shelf-life

Cryovac machine
Environmentally friendly materials suitable for a variety of food products.

Recyclable packaging
materials including:
 cardboard
 bamboo.
7. List two suitable types of packaging for the following food types.
Food type Suitable packaging
Plastic bottles
Beverages
aluminum cans
Plastic or glass containers

Dairy products
pouches, paperboard cartons

Paper bags
Dry goods
cardboard boxes
Plastic bags, vacuum-sealed pouches

Frozen goods
freezer-safe plastic containers.
Mesh bags, plastic clamshells

Fruit and vegetables
cardboard produce boxes
Vacuum-sealed bags, styrofoam trays with plastic wrap

Meat, poultry or
seafood

freezer-safe vacuum pouches
8. List five food and safety procedures that need to be followed when packaging food.
Answer –
 Implement strict hygiene practices among food handlers.
 Regularly inspect and maintain packaging equipment for cleanliness.
 Conduct microbiological testing to monitor food safety.
 Implement a traceability system for tracking products.
 Train staff on safe food handling and packaging practices.

Assessment Task 2: Student Logbook
This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task.
Student Name:
Student ID No:
Unit Code: SITHCCC026
Unit Title: Package prepared foodstuffs
Assessment Task No: 2
Assessment Type: Student Logbook
Date of Submission:
Student Declaration
By signing below, I acknowledge that I have been advised of the assessment requirements, choose to be assessed and
am aware of my rights and responsibilities. The work submitted here is my own and does not include work that has
been copied from another student or plagiarized except where the work has been correctly acknowledged or as per the
specific assessment task instructions.
Student Signature:
Date: / /
Assessment Outcome
RESULT: S | NYS
S= Satisfactory |
NYS= Not Yet Satisfactory

Assessment Task 2: Student Logbook
Information for students
Tasks required for this unit

This unit of competency requires that you:
• package and label each of the following foodstuffs:
o beverages
o dairy products
o dry goods o frozen goods
o fruit and vegetables
o meat, poultry or seafood.
• demonstrate procedure to check quality of above foodstuffs against quality criteria
• select and use the following aseptically treated packaging materials for the above foodstuffs:
o plastic cling wrap
o plastic containers
o foil containers o polystyrene foam
o cryovac machine
o recyclable packaging materials.
• package above foodstuffs within commercial time constraints
• maintain packaging work area in line with food safety environmental requirements.
Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete a range of activities
to package prepared foodstuffs as listed above. It is important that you provide
evidence that you have successfully completed each task. We have provided a
Student Logbook to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.
What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
 check and select food that meets quality requirements for packaging

 if there is a problem with quality refer to a higher level staff member
 select packaging materials appropriate for specific foods, storage or transport

needs
 package food items using appropriate packaging
 follow organisational specifications and food safety procedures
 label foods according to labelling guidelines and specifications
 ensure that food items are not contaminated during packaging process
 follow food safety environmental requirements for food packaging area
 clean and sanitise work area to original condition
 identify and report on any unsafe or faulty equipment or materials (where

applicable)
 correct any issues with equipment within your level of responsibility (where
applicable)
 store surplus food items in appropriate environmental conditions.
How will I provide evidence?

In your Student Logbook you will find some detailed information about providing
evidence, the preparation and planning documents you must complete each time
you package foodstuff, a logbook summary, and a Reflective journal. Each time you
process delivery of stock for assessment of this unit, you will need to:
 complete a Reflective journal (a reflective journal provides an opportunity for

you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment
 ask your supervisor/assessor to sign the Supervisor Declaration section at the

end of your Reflective journal.
Your assessor will also observe you as you package prepared foodstuff and
complete an observation checklist.
As directed in your Student Logbook, you will need to ensure you package and
label each of the following foodstuffs:
 beverages
 dairy products
 dry goods
 frozen goods

 fruit and vegetables
 meat, poultry or seafood.
Tips for completing your Student Logbook

 Read through this assessment and your Student Logbook before you get
started and make sure you understand what you need to do. If you are
unsure, speak to your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time you cook
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
2. Select food and packaging materials.
You have been tasked with packaging prepared foodstuffs, so you need to check
the quality of food and select the correct packaging materials. Ensure that you:
 check and select food that meets quality requirements for packaging.
 if there is a problem with quality refer to a higher-level staff member
 select packaging materials appropriate for specific foods, storage, or

transport needs.
3. Package and label foods.
Once you have selected the food and the packaging material you need to package
and label the foodstuff. Ensure that you:
 package food items using appropriate packaging.
 follow organisational specifications and food safety procedures.
 label foods according to labelling guidelines and specifications
 ensure that food items are not contaminated during packaging process.
 follow food safety environmental requirements for food packaging area.
Complete a Reflective journal for each time you package and label foodstuff as
part of your assessment for this unit. Don’t forget to ask your supervisor/assessor
to complete the declaration.

4. Complete work process.
Now it is time to clean up. Ensure you:

 clean and sanitise work area to original condition.
 identify and report on any unsafe or faulty equipment or materials (where

applicable)
 correct issues with equipment within your level of responsibility (where

applicable)
 store surplus food items in appropriate environmental conditions.
5. Submit documents to your assessor.
Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed document for each time you package
prepared foodstuffs as part of your assessment for this unit.
 Reflective journal (endorsed by your supervisor/assessor).

Send or submit the completed Student Logbook to your assessor.


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Unit Result Sheet

Trainer / Assessor Name

Unit Code SITHCCC026

Unit Title Package prepared foodstuffs

Assessment 2 Student Logbook S NYS

Final Assessment Result for this unit: C / NYC

Assessor Name: Signature: Date: / /

Document: SITHCCC026 Assessment

Unit Code: SITHCCC026

Unit Title: Package prepared foodstuffs

Assessment Task No: 1

Assessment Type: Knowledge Questions

NYS= Not Yet Satisfactory

Document: SITHCCC026 Assessment

 This is an individual assessment.

 Complete a written assessment consisting of a series of questions.

 You will be required to answer all the questions correctly.

 You must write your responses in your own words.

Document: SITHCCC026 Assessment

Portion sizes should be consistent and clearly indicated on the packaging.

Packaging materials should be designed to preserve the freshness and quality

Use of oxygen barriers, moisture barriers, and vacuum-sealed packaging for

Use of resealable or airtight packaging for products that require consumer

Compliance with mandatory labeling requirements such as

Adherence to specific labeling requirements for health claims,

Requirements for additional warnings or information relevant to

Compliance with additional labeling regulations imposed by local

3. Match the correct meaning.

1. Contaminant Food that has the introduction or occurrence of a contaminant. – 2

3. Potentia Means any biological, chemical agent or foreign matter, or other

4. Explain how to ensure food safety in the following environmental requirements.

Environmental Food safety methods or procedures

Implement temperature monitoring and control systems to ensure

Establish cleaning schedules, use food-safe sanitizers, and maintain

Establish cleaning schedules, use food-safe sanitizers, and maintain

Document: SITHCCC026 Assessment

Ensure recyclable materials are clean and free of contaminants before

Implement pest control measures, use food-grade packaging materials,

5. Briefly describe the following features of packaging materials.

Sterile packaging material to maintain product freshness

Packaging that prevents physical damage during handling and

Materials that do not release harmful substances into the food

Packaging designed to fit the specific product shape and size

Document: SITHCCC026 Assessment

Packaging that allows for efficient stacking and transport

Packaging that aligns with the product's purpose and branding.

6. Describe the characteristics and uses of the following packaging materials.

Packaging material Characteristics and uses

Durable, reusable containers for storing and transporting a wide range of

Heat-resistant containers suitable for baking and reheating

Lightweight, insulating material often used for packaging fragile items

Document: SITHCCC026 Assessment

Vacuum packaging machine for extending product shelf-life

Environmentally friendly materials suitable for a variety of food products.

Food type Suitable packaging

Plastic or glass containers

pouches, paperboard cartons

Document: SITHCCC026 Assessment

Plastic bags, vacuum-sealed pouches

freezer-safe plastic containers.

Mesh bags, plastic clamshells

cardboard produce boxes

Vacuum-sealed bags, styrofoam trays with plastic wrap