Assessment Tasks and Instructions

Student Name Gyarol Man Singh

Student Number 0000018721
Course and Code
Unit(s) of Competency and Code(s) SITXINV002 Maintain the quality of perishable items
Stream/Cluster
Trainer/Assessor Jarnail Singh

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Gyarol Man Singh Date 11/11/2023

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name
 Signature Date
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
SSH to complete

Resource Requirements
Refer to the Assessment conditions attached to the Futura Group 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
requirements outlined in the instructions and the tasks set out below

The observation criteria below provide a guideline for criteria relevant for each task.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Gyarol Man Singh Date: 11 / 11 /2023

This assessment:
First Attempt 2nd Attempt 3nd Attempt Extension – Date: / /

Satisfactory Not Yet Satisfactory

RESULT OF Observation
ASSESSMENT

Feedback to Student:

Assessor(s)
Ashoka Date: / /
Signature(s):
Gyarol Man Singh 11 / 11 /
Student Signature Date:
2023
Assessment 2

Assessment Instances – Overview

Indicate what will be observed during the assessment instances (1 or several instances as relevant).

SSH to complete

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

Instance 1: 1. Conduct temperature and quality checks on
Delivery of the dry stock each of the following commodities:
and goods
cold or chilled foods
frozen foods
Dry goods
raw foods
reheated foods or ingredients

Oil 2. Maintain quality of at least six of the

Canned fruits following range of perishable supplies:
Canned vegetables
beverages
Drinks
dairy products
Powdered Milk
frozen goods
Dried squid
fruit
meat
poultry
seafood
vegetables

No items or goods spoilts 3. Identify spoilt stock and dispose of according

to organisational procedures

Instance 2: 1. Conduct temperature and quality checks on

Fresh producted each of the following commodities:
delivered
cold or chilled foods
frozen foods
Fruits
raw foods
Meat
reheated foods or ingredients
Poultry
Seafood
Vegetables
Fruits 2. Maintain quality of at least six of the
Lamb following range of perishable supplies:
Beef
beverages
Chicken wings and thigh
dairy products
Prawns
frozen goods
Vegetables fruit
meat
poultry
seafood
vegetables

3. Identify spoilt stock and dispose of according

to organisational procedures

Instance 3: 1. Conduct temperature and quality checks on

Frozen products and each of the following commodities:
fresh seafood dilevered
cold or chilled foods
frozen foods
Frozen goods
raw foods
Seafood
reheated foods or ingredients

Frozen fruits 2. Maintain quality of at least six of the

Frozen vegetable following range of perishable supplies:
Bun breads
beverages
Gummy shark
dairy products
frozen goods
fruit
meat
poultry
seafood
vegetables

Gummy SHark Work or Service 3. Identify spoilt stock and dispose of according
Context: to organisational procedures

Supplied more than ordered

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.
Category Items
Dairy products Fresh cream, Milk, Butter, Yogurt, Cheese
Perishable Meat, poultry, seafoods
Dry goods Oil, canned fruits
FResh Fruits, Vegetables

2. Identify any signs of vermin infestation.

Category Items Vermin infestation
Dairy products Fresh cream, Milk, Butter, Dead fly in milk crates
Yogurt, Cheese
Seafoods Prawns, scallops, squids Box and packaging damaged

3. Prepare the storage areas to accommodate the expected deliveries according to Food Safety
Requirements
Category Items Storage area
Dairy products Fresh cream, Milk, Butter, Yogurt, Cool room (must be clean
Cheese and sanitised)
Perishable Meat, poultry, seafoods Cool room and freezer (must
be clean and sanitised)
Dry goods Oil, canned fruits Dry store
FResh Fruits, Vegetables Cool room
 4. Record the readings of all temperatures for these storage areas.
Category Items Storage area Temperature
Dairy products Fresh cream, Milk, Cool room (must be 1-4 C
Butter, Yogurt, Cheese clean and sanitised)

5. Prepare any recording tools and equipment required to receive and check incoming stock.
Weight Machine
Temperature Checking niddle

6. Prepare any equipment which may be required to move stock into storage.
- Trolly
- Crate
-

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
Category Items Storage area Temperature Specifications

Frozen products Fish fillets, Fries, Freezer (should be -18 to -24 C Make sure
Peas, Salmon, clean and free there are no
from ice build ups) signs of
thaws and in
good
packaging
Perishable Meat, poultry, Cool room and 0 to 4 C Make sure
seafoods freezer (must be -18 to -24 C there are no
clean and signs of
sanitised) thaws and in
good
packaging
 8. Meet all recording requirements.

9. Identify any Discrepancies and explain to your trainer the processes that should be followed for these
Category Items Items ordered Items received
Dairy products Fresh cream, Milk, Ordered 15 tubs of Received 13 and
Butter, Yogurt, Cheese yogurt for 2 tubs credit
will be raised
Meat items Burger patties, Steaks Ordered 1 box each Received as
ordered
Poultry items Chicken wings, thighs Ordered 10 kg each Received as
ordered
Dry items Canned Tomatoes, Oil Ordered 3 * 3kg of Received as
cans tomatoes, 20litre ordered
oil drum
Frozen Items Berries, Prawns, Scallops Orderes 2kg of each Received 1kg of
scallops and
credited for
remaining

Storage:

10. Identify the storage requirements for each item

Item Storage facility Temperature requirements
Milk Fridge 1-4 C
Meat Cool room 1-4 C
Seafood Cool room 1-4 C
Canned tomato Dry store Room temperature
Oil Dry store Room temperature
Poultry Cool room 1-4 C
Frozen berries Freezer -3 to -18 C
 11. Label the items as required.

12. Move the items into storage to ensure quality is maintained at all times.
Item Storage facility Temperature requirements
Milk Fridge 1-4 C
Meat Cool room 1-4 C
Seafood Cool room 1-4 C
Canned tomato Dry store Room temperature
Oil Dry store Room temperature
Poultry Cool room 1-4 C
Frozen berries Freezer -3 to -18 C

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.

Item Storage facility Temperature requirements
Milk Fridge 1-4 C
Meat Cool room 1-4 C
Seafood Cool room 1-4 C
Canned tomato Dry store Room temperature
Oil Dry store Room temperature
Poultry Cool room 1-4 C
Frozen berries Freezer -3 to -18 C
 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).

- Monitoring and reporting are usually done by the trainees in the workplace. When I was being
trained all the machines and temperature was well maintained. Sometimes in Freezer Room, Fan
used to get stuck because of ice build up. I occasionally report this to supervisor and trainer. They
used to scrap the ice from the fan.

Disposal:

17. Identify and dispose of any stock in line with organisational procedures or as instructed by your
trainer.
- When restaurant is not busy as we expected it to be. We have lots of leftover preps. We have to
check the preps and ask supervisor for permission with appropriate actions. Some were used for
specials, while others are dispose according to its nature.
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)