RTO No: 45414

CRICOS Provider No: 3896H

STUDENT COPY- CR

Assessment Resource Summary

Unit Details SITXINV006 Receive, store and maintain stock

This is a summative assessment, which requires each

student to have adequate practice prior to undertaking this
Assessment
assessment.
Type This assessment Must also be undertaken in a real or
simulated hospitality workplace
Assessment 1
(2 sessions; 3 + 3 observations)
Observations (H)
Assessment Assessment 2
Methods
Written Assessment (A) Assessment 3
(Written Questions)

Issue Date May 2023 V 1

Unit Summary
Assessment Resource | SITXINV00 6

This unit describes the performance outcomes, skills and knowledge required to check and take delivery of
stock and appropriately store, rotate and maintain the quality of stock items.

It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food
contamination.

The unit is particularly important within a food safety regime and applies to hospitality and catering
organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence
forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.

Personnel at many levels use this skill in the workplace during the course of their daily activities, including
cooks, chefs, caterers, and kitchen attendants.

The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation,
Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of
publication.

Prerequisite Units
SITXFSA005 Use hygienic practices for food safety

Resources
Resources: Student Learner guide, PowerPoint Presentation, Sample policies and procedures manuals and
sample documents, Facilitation of class activities, Hyperlinks, Internet:

Legislation, Regulations and codes of practice and guidance material relevant to this unit from: Department
of Health, Victoria, Australia:

http://foodsmart.vic.gov.au/FoodSmartWeb/
http://foodsmart.vic.gov.au/FoodSmartWeb/supportprograms.aspx
Food Standards Australia New Zealand: http://www.foodstandards.gov.au/
Food Act 1984: http://www.legislation.vic.gov.au/Domino/Web_Notes/LDMS/LTObject_Store/
LTObjSt8.nsf/07c00f1b
6c5c4afbca25776700219570/abde0a6d533ccb1bca257d560022de47/$FILE/84 10082aa103%20autho
rised.pdf

ASSESSMENT 1 – STUDENT INFORMATION

This information is to be handed to each student to outline the assessment requirements

Practical units of competence offer the opportunity for the student to be graded on their competence at each
class by what they have prepared and how they have prepared it. For a student to be competent the final product
should be one that could be sold in a commercial situation and purchased by a happy customer.
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Factors to take into account for competence in practical classes:

• Correct cooking methods
• Correct procedures for portion control and food safety practices when handling and storing food items
• Cleanliness and hygiene
• WHS
• Personal presentation standards of the student
• Taste of the food
• Presentation of the food
• Prepared in a timely manner
• Wastage
• Food storage

During your assessment, pay attention to:

• Visual Appearance
• Suitability of ingredients
• Quality and taste
• Good hygiene practices
• Suitability of Equipment
• Appropriate Garnish to dress the dish.

➢ You must prepare, plate and present two portions of each dish.

➢ You must respond to at least one special customer request while preparing the dishes.

➢ You must ware chef uniform, Hat, and approved shoes. Otherwise you will not be allowed into the kitchen

➢ You must prepare the food within the time given by the trainer to reflect the commercial time constrain and
deadlines.

➢ Your assessor will supply recipes for you to review prior to your assessment.

➢ It is also recommended that Students take a digital photo of each of the finished dishes and attach it to the
assessment when submitting the completed unit.

Part A

You will be observed receiving and storing six different deliveries of stock within your training
kitchen. This will be observed on two different sessions You are to ensure you complete all
necessary documentation, receive the stock in accordance with the organisational rules, and
store stock correctly.

These could include however not limited to the following:

• Fruit and vegetable supply stock;

• Meat, seafood, poultry, frozen foods and/or game supply stock;
• Dry goods, both food or non-food supply stock, dairy products and eggs.

You will receive different deliveries from different suppliers, it is important that you:
• Take into consideration time constraints
• Take delivery of the stock

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• Correctly interpret stock delivery by comparing order sheet from delivery docket and
checking the correct products and quantities
• Complete delivery documentation
• Report and any discrepancies or problems with orders to your trainer.
• Transport and store the stock safely and accurately. Don’t forget to label the stock if
required!
• Rotate and maintain the stock as you store it
• Dispose unusable stock appropriately
• Ensure you leave the stock area in a clean and maintained manner

Part B

In part A your assessor’s instructions were the following:

• Take delivery of the stock

• Correctly interpret stock delivery by comparing order sheet from delivery docket and
checking the correct products and quantities.
• Complete delivery documentation

You are now to take this information and input it into the inventory recording spreadsheet located in
Moodle.

Ensure that you print of copy of this and it matches the same information as your delivery Record
sheet.

This assessment will take place on: ________________________________

Use this sheet for food delivered by a supplier to you, or

food you have purchased and brought back to your business
Delivery Record premises.

Chilled Foods should be less than 5° C

(more sheets are available at www.foodsmart.vic.gov.au) Frozen Foods should be less than -18° C or frozen hard.
There should be no damaged packaging or leaks

Date Time Supplier Food Accept Reject Initials Comments/Corrective Action

Temp
15/3 11am Goldy 10°C yes GS Delivery rejected due to being partially defrosted
Ice-cream

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1000 Coles dry yes jk

5/12/2023 goods

Olive oil yes jk

Spices yes jk

meat yes jk

lamb 3.6*c yes jk

beef 3.2* yes jk

capsicum 5.1*c yes jk

onion 5.3*c yes jk

ASSESSMENT 1 – ASSESSOR CHECKLIST

This checklist is to be used when assessing the students in the associated task. This checklist is to be completed for each student.
Please refer to separate mapping document for specific details relating to alignment of this task to the unit requirements.

Please complete below

Student Name:

Student ID No:

Assessor Instructions:
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Please refer to the detailed instructions outlined on the Assessment Instruction Page (previous) that provides
more detail as to products and processes:
Part A

Session 1
During each observation, did the Date: Session 2 Date:
Comments
student / / / /

Delivery area is kept clean  Yes  No  Yes  No

Accept at least three different types of

goods  Yes  No  Yes  No

Access:
• stock order forms  Yes  No  Yes  No
• incoming manifest

Compare incoming stock against orders forms

 Yes  No  Yes  No
and delivery manifest

Identify any variations check with delivery

 Yes  No  Yes  No
person
Identify and record any variation not sorted
with delivery person and report them to the  Yes  No  Yes  No
supervisor / assessor.
Inspect all items for:
• damage  Yes  No
• quality  Yes  No
• use-by dates
• breakages
Student completed relevant documentation
correctly  Yes  No  Yes  No

Transport stock to appropriate storage area

promptly and safely, ensuring:
• Group similar items together respecting
storage requirements
 Yes  No  Yes  No
• Ensure route and delivery location is
clear
• Size up load
• Check the weight of each load and ask
for help if too heavy
• Use trolleys where appropriate

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Transport stock to appropriate storage area

promptly and safely, ensuring:
• Place feet apart (either side of box is
suitable)
• Bend knees and hold the load firmly
with both hands
• Raise head back and pull chin in to
keep back straight
 Yes  No  Yes  No
• Tighten stomach muscles
• Keep breathing (Do not hold breath –
exhale at the moment of greatest
exertion)
• Lift with legs, not back
• Lift the load to the waist slowly by
straightening legs and keeping elbows
close to body
• Bend knees and keep back straight
when putting load down

Trolley usage:
• ensure load is secure
 Yes  No  Yes  No
• only pull when pushing is not an option
• push with legs, not back

Unpack and store stock ensuring:

• Non-compatible items are kept

separate;
• Items are labelled;
• Stock is rotated ensuring new stock is
placed towards back;
• Check quality of existing stock;
• Spoiled or expired stock is removed
and disposed of;
• Any hazardous substances disposed of  Yes  No  Yes  No
in an environmentally appropriate
manner;
• Excess stock is stored, recorded and
reported to assessor appropriately;
• Stock rotation is maintained to ensure
minimum wastage;
• Work area is kept clean and free of
obstacles throughout process (boxes /
packaging disposed promptly).

Stock received and stored according to suitable

conditions. (Temperature, humidity %, light,  Yes  No  Yes  No
locked cabinet)

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Loads were received, moved and stored

 Yes  No  Yes  No
without any damage

Any issues with receiving, moving or storing

 Yes  No  Yes  No
goods were reported to the assessor

All communication with delivery person and

 Yes  No  Yes  No
others clear, accurate and professional

Delivery Documentation that shows scope of

observation correctly completed  Yes  No  Yes  No

Storage records correctly reflect number and

type of goods in storage  Yes  No  Yes  No

Part B

Session 1
During each observation, did the Date: Session 2 Date:
Comments
student / / / /

Have the forms completed  Yes  No  Yes  No

Student is to use the information from their  Yes  No

stock delivery and input it into the electronic  Yes  No
stock record.
Print copy of stock items recorded in stock  Yes  No
record
 Yes  No
(it is to match the same information as your
deliver Record sheet)

Attached copy to assessment  Yes  No  Yes  No

Assessor Use Only

Assessor Comments

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 Satisfactory (S)  Not Satisfactory (NS)

Assessor Signature: _______________________________ Date: _____________

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ASSESSMENT 2 – STUDENT INFORMATION

This information is to be handed to each student to outline the assessment requirements

Practical units of competence offer the opportunity for the student to be graded on their competence at each
class by what they have prepared and how they have prepared it. For a student to be competent the final product
should be one that could be sold in a commercial situation and purchased by a happy customer.

Factors to take into account for competence in practical classes:

• Correct cooking methods
• Correct procedures for portion control and food safety practices when handling and storing food items
• Cleanliness and hygiene
• WHS
• Personal presentation standards of the student
• Taste of the food
• Presentation of the food
• Prepared in a timely manner
• Wastage
• Food storage

During your assessment, pay attention to:

• Visual Appearance
• Suitability of ingredients
• Quality and taste
• Good hygiene practices
• Suitability of Equipment
• Appropriate Garnish to dress the dish.

➢ You must prepare, plate and present two portions of each dish.

➢ You must respond to at least one special customer request while preparing the dishes.

➢ You must ware chef uniform, Hat, and approved shoes. Otherwise you will not be allowed into the kitchen

➢ You must prepare the food within the time given by the trainer to reflect the commercial time constrain and
deadlines.

➢ Your assessor will supply recipes for you to review prior to your assessment.

➢ It is also recommended that Students take a digital photo of each of the finished dishes and attach it to the
assessment when submitting the completed unit.

You will be observed undertaking the following unit criteria’s on two separate occasions:

Conduct 4 routine temperature checks on fridges and freezers located at Kitchen (Refer to
Annex 1), including the documentation of these temperatures and routine quality checks on
each of the following perishable food categories:

- Cold or Chilled Foods

- Frozen Foods
- Raw Foods
- Reheated Foods or Ingredients

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Perform a routine quality check of perishable items in varied storage areas. Perishable item to
be monitored to include:
Page

- Dairy Products
- Frozen Good
- Fruit
- Vegetables
- Meat
- Poultry
- Seafood
- Dry goods
- Eggs

This will be observed in the colleges training kitchen and will be required to:

- Ensure food is being stored in the correct environment

- Complete support documentation in the maintenance of perishable items;
including temperature logs
- Inspect all items for quality and storage conditions
- Identify and dispose of any spoilt stock
- Identify and rectify problems
- Maintain storage areas in optimum condition

This assessment will take place on: ________________________________

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Page

12 of 36
 Annex 1
Kitchen Storage Area Temperature Log

Refrigerated/Frozen Food Temperatures Note: Refrigerated food should be stored at a maximum temperature of >0 and <5 oC, freezers should be –15oC or less. Mark any corrective action if food is
outside of these limits (e.g. turn up fridge, dispose)
0 Monday Tuesday Wednesday Thursday Friday Saturday Sunday

DATE: 5/12/2023 DATE: 6/12/23 DATE: 7/12/23 DATE: 8/12/23 DATE: 9/12/23 DATE: 10/12/23 DATE: 11/12/23

am pm am pm am pm am pm am pm am pm am pm

Fridge 1 8*c 14*c 2.2*c 2.6*c 2.9*c 3.1*c 2.5*c 2.4*c 2.6*c 2.6*c 2.5*c 2.5*c 2.6*c 2.3*c

Fridge2 2.6* 2.3*c 2.6*c 2.5*c 3.1*c 3.3*c 2.7*c 2.4*c 2.5*c 2.6*c 2.4*c 2.5*c 2.4*c 2.4*c
c
Fridge3 4.4*c 4.6*c 5.2*c 2.4*c 2.6*c 4.5*c 4.5*c 2.6*c 2.7*c 2.2*c 2.4*c 3.1*c 2.9*c
2.4*
c
 SPINACH THAT LOOKS SOME MEAT HAS BEEN TRANSFERING FOOD HEAVY CREAM (ALREADY UNPROCESSED TO PREVENT CHICKEN AFTER
Corrective WILTED AND MUSHROOMS OVER THE TEMPERATURE WHICH ARE OPENED) SHOULD BE PUT LEFTOVERS NEED TO BE CROSSCONTAMINATI ON DEFROSTING HAS BEEN
Action Taken: THAT HAVE A BAD SMELL DANGER ZONE (MORE UNREFROGERATED BACK INTO THE QUICKLY REFRIGERATED FROM HAPPENING, LEFT FOR A LONG TIME IN
NEED TO BE REPLACED THAN 5 HOURS), SO WE PERISHABLE FOOD INTO REFRIGERATOR AFTER AT 100F, PREFERABLY 2 PROCESSED FOOD VS THE REFRIGERATOR, IT
WITH NEW PRODUCT. NEED TO DISPOTE THAT COLD STORAGE 5 C OR LEAVING OUTSIDE AFTER HOURS IN ADVANCE UNPROCESSED FOOD NEEDS TO BE HANDLED
meat BELOW. 4hours (RAW AND COOKED FOOD) QUICKLY.
NEEDS TO BE KEPT
SEPARATE.

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Delivery Temperatures Note: Chilled food must be delivered at >0 and <5oC or less, frozen should preferably be at -15oC or less. The delivery should be rejected if it is outside these ranges, if the quality
is unsatisfactory or date codes unsuitable
Delivery Monday Tuesday Wednesday Thursday Friday Saturday Sunday
10/12/23 Beef -17.5°C Bread5.2*c Jelly 6.2*c Spinach 6.2°C Sweets 3.2°C Bread 2.6*c Heavy4.4*c
11/12/23 Chicken breast - Chicken wing - Carrot and Yogurt 2.7°C Ham and Salami1.9*c
14.8°C 16.3°C vegetable (cabbage beacon-16.2*c
and bean) 4.3°C
 Corrective Action Taken: The chicken The bread had Jelly shipped to the Non-fresh leafy The bread had The bread had heavy cream
was rejected due been left outside incorrect spinach was not been left outside been left outside was at the
Date: to freshness for a bit longer temperature (nearly received and for a bit longer for a bit longer danger zone, so
than it should. 10oC) needed to be was not at the than it should. than it should. it should not be
Action required replaced by required Action required Action required accepted
immediately. contacting the temperature immediately immediately
supplier. (hotter than
required)

Agreed By, Name:akshay Position: chef Date: 12/12/23___/___/___

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 ASSESSMENT 2 – ASSESSOR CHECKLIST
This checklist is to be used when assessing the students in the associated task. This checklist is to be completed for each student. Please
refer to separate mapping document for specific details relating to alignment of this task to the unit requirements.

Please complete below:

Student Name:

Student ID No:

Assessor Instructions:
Please refer to the detailed instructions outlined on the Assessment Instruction Page (previous) that provides
more detail as to products and processes:

Please comment on
Did the student perform the following Observation 1 Observation 2
Comments
food quality checks Date: Date:

Temperature Checks

Cold or chilled food (>0oC

 Yes  No  Yes  No
to <5oC)

Frozen foods (>

 Yes  No  Yes  No
-15oC)

Ambient food (17oC

 Yes  No  Yes  No
to 23oC)

Adjust temperature and/or humidity controls

Yes No N/A Yes No N/A
of storage equipment (where necessary)

No damage to package  Yes  No  Yes  No

Food is within 'Best Before' or 'Use-by' date  Yes  No  Yes  No

Foods are properly labelled  Yes  No  Yes  No

Food checks / outcomes recorded

 Yes  No  Yes  No
accurately

Storage & Quality Checks

Food stored in correct area promptly  Yes  No  Yes  No

Dry Goods
(Dry Store – 17oC to 23oC)  Yes  No  Yes  No

Dairy Products  Yes  No  Yes  No

(Refrigerator - >0oC to <5oC)
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Frozen goods
(Freezer > -15oC)  Yes  No  Yes  No

Fruit
(Cold storage - >0oC to <5oC)  Yes  No  Yes  No

Meat
(Refrigerator - >0oC to <5oC)  Yes  No  Yes  No

Poultry
(Refrigerator - >0oC to <5oC)  Yes  No  Yes  No

Vegetables
(Refrigerator - >0oC to <5oC)  Yes  No  Yes  No

Vegetables
(Dry Store – 17oC to 23oC)  Yes  No  Yes  No

Raw Foods
(Refrigerator - >0oC to <5oC or Dry Store –  Yes  No  Yes  No
17oC to 23oC)

Eggs  Yes  No  Yes  No

(Refrigerator - >0oC to <5oC)

Seafood  Yes  No  Yes  No

(Refrigerator - >0oC to <5oC)

Reheated Foods or Ingredients  Yes  No  Yes  No

(> 75oC)

Cooked food stored above raw food  Yes  No  Yes  No

Food stored off the ground  Yes  No  Yes  No

Food protected from contamination or

infestation  Yes  No  Yes  No

All containers labelled with name of product

and date of receipt  Yes  No  Yes  No

Foods stored in a rotation-use-by date

basis  Yes  No  Yes  No

Student ensured no evidence of pests in

food storage area  Yes  No  Yes  No

Check refrigerator and freezer

temperatures  Yes  No  Yes  No

Ensure refrigerator is not overloaded /

overstocked  Yes  No  Yes  No

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Ensure refrigerated food - below 5oC  Yes  No  Yes  No

Ensure frozen foods are frozen hard (below

-15oC)  Yes  No  Yes  No

Ensure storage areas are kept clean, at

required temperature and free from vermin /  Yes  No  Yes  No
infestation

Checking & Disposal

Food is checked for infestation  Yes  No  Yes  No

Food is checked against best before dates  Yes  No  Yes  No

Food is checked for quality  Yes  No  Yes  No

Food for disposal is separated from other

food, and kept separate till disposed  Yes  No  Yes  No

Food clearly identified as food for disposal  Yes  No  Yes  No

Food safely disposed into waste bins  Yes  No  Yes  No

Waste kept to a minimum, to ensure to

minimise negative environmental impact  Yes  No  Yes  No

Waste bins emptied when 3/4 full  Yes  No  Yes  No

Waste bins are cleaned after each work

period  Yes  No  Yes  No

Assessor Use Only

Assessor Comments:

 Satisfactory (S)  Not Satisfactory (NS)

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Assessor Signature: _______________________________ Date: _____________

ASSESSMENT 3 – WRITTEN ASSESSMENT

Student Name: jagvir kaur_______________________________________________________________

Student ID No: 2107______________________ Date: 16/2/24_______________________________

Student Instructions:
For this task, you are to research and answer all of the following questions in the spaces provided.

Make sure you:

1. Print Clearly
2. Answer all questions in your own words.
3. Use a BLACK or BLUE pen. Assessments written in pencil will not be accepted.
4. This is an open Book Assessment.
5. Ask your assessor if you do not understand a question. Whist your assessor cannot tell you the answer,
he/she may be able to reword the question for you
6. Do not plagiarise anyone's work. Anyone caught plagiarising the work of others will automatically
be marked Not Competent for this unit. There are NO EXCEPTIONS to this rule.

Questions

1 What should storage space be monitored for?

Storage monitoring can help evaluate: Storage capacity needs to ensure adequate resources for
optimal performance.

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What documentation could you find in a hospitality business that relates to stock control
2
either manual or electronic?

Delivery docket or delivery note

3 What is stock rotation, and why should it happen?

The prevailing golden rule is to ‘rotate stock’. This means that the oldest

stock will be used first (first in, first out).

It is important to follow correct storage procedures to maximise product

shelf life, keep linen fresh, keep printed materials current and minimise food

spoilage.

4 How would you determine the minimum stock level or par levels for an item?

Stock will deteriorate with time. Hold only as

much stock as will be needed because holding
large quantity of stock – incurs cost.
Space is another consideration with stock
levels as you cannot carry more stock than possible to store and stock-piling food should be
avoided

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What is a stock take? How often should they occur? How does it work in stock controlling
5
systems?

movement of items through the store, to enable the oldest stock to be used

first this will avoid waste by products going out-of-date and spoiling. This will

cause extra expense and loss of profit.

A check on the ‘use by’ dates will ensure that

stock is not over ordered.

Stock Levels

Stock will deteriorate with time.

6 Why are stock-takes necessary? How does it help to minimize wastage?

Foods in stores must be checked regularly for signs of spoilage and

deterioration

It is a good practice to check all dry ingredient like cereals, dried nuts, flour, etc.

in the dry stores fortnightly or more regularly so that if insects appear they can

be removed before they affect a greater part of the store or if there was any

evidence of rodent and pest activity

Scenario: A large order of both fresh and dried herbs has just arrived. This includes 1
bunch of purple sage and fresh bay leaves, and 5 x 250g bags of ground coriander, dried
tarragon, turmeric and cumin. There is also a large 2lt jar of fresh green peppercorns in
brine, but this has toppled and cracked.
7 A second delivery arrives at the same time with cleaning chemical with a 25 L drum of
dishwashing powder and a 5 L sanitiser canister.

Describe what you would do to ensure correct stock handling for this situation?
Fill in the relevant paperwork as required.

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Received Goods

Fruit and Veg Meat/Poultry/Game Dry Goods Food Dry Goods Non-Food

Description QTY/KG Description QTY/KG Description QTY/KG Description QTY/KG

Purple sage 1bunch coriander 1.250g Diswashing 25L

powder
Bay leaves 1bunch cumin 1.250g sanitiser 5L

turmeric 1.250g
tarragon 1.250g

Returned Goods

Fruit and Veg Meat/Poultry/Game Dry Goods Food Dry Goods Non-Food

Description Qty/kg Descriptio Qty/kg Description QTY/K Description QTY/KG

n G
Peppercorns 2ltr

What would you do?

Due to damage to the package I will return the item back to the seller

8 How does the storage of products affect its life span for example fish / seafood?

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Extends storage life of refrigerated meat to twelve weeks

9 List 3 causes of stock shrinkage:

theft, shipping damage, miscounting, and vendor fraud

10 Apart from customers, who else should you watch for possible theft?

Employees at work place

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What procedures could you put into place to prevent people listed in Q10 from stealing from
11
you?

• Locks and other security systems.

• Authorised access procedures.
• Issuing and requisition systems.
• Receiving procedures and controls.
• The taking of inventory (also called ‘stocktaking’).
• No personal property such as bags, is to be kept in work areas.
• Key control.

What would you suggest to do if you recognise a slow-moving dish on your menu?
12
Thoroughly explain your answer:

Review your Portion sizes. Portion size is the first thing to check out when looking to reduce food waste
within your venu

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What are the correct storage temperatures for the following goods? Please
13
explain why these temperatures are important:

Cold or Chilled Foods:

Temperature of cool rooms or refrigerator should be between 1ºC and

5ºC.

Frozen Foods:

• Freezers operate at -18°C.

Reheated Foods or Ingredients:

Maintain a temperature between 12º to 15ºC.

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Describe the,
a) Safe manual handling techniques for the receipt, transportation and storage of the
14 below stocks.
b) The correct storage conditions and temperatures.
c) The correct ventilation.

Excess heat or excess cold can affect the delicate flavour of wine, therefore
Wine
the storage conditions are quite important.

Milk products need refrigeration

Soft Drink products need refrigeration

Correct storage procedure to ensure maximum shelf

life and to prevent contamination by bacteria.
Raw Meat Two main conditions for storing meat:
Temperature 0˚C to 4˚C
Humidity 85%
The dry store is an area where non-perishable or long-life items that do not
Flour
require refrigeration are stored.

Canned food Need refrigerated once they are opened.

Yoghurt products need refrigeration

The dry store is an area where non-perishable or long-life items that do not
Oil
require refrigeration are stored.

The dry store is an area where non-perishable or long-life items that do not
Sugar
require refrigeration are stored.

Cooked chicken products need refrigeration

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Cheese products need refrigeration

Fresh and frozen products need refrigeration or

Vacuumed sealed freezing to maintain quality and maximise shelf

meat life. By following correctprevent growth of
harmful bacteria
Goods in Dry stores
Due to the low water content the goods are unlikely to be affected by
microbial
Rice
spoilage may be stored for long periods of time without effecting the quality.
They are still susceptible to both physical and pest damage if they are
incorrectly stored
Fresh and frozen products need refrigeration or
freezing to maintain quality and maximise shelf
Fish
life. By following correctprevent growth of
harmful bacteria
Goods in Dry stores
Due to the low water content the goods are unlikely to be affected by
microbial
Vacuumed sealed
dry food spoilage may be stored for long periods of time without effecting the quality.
They are still susceptible to both physical and pest damage if they are
incorrectly stored

Eggs products need refrigeration

Poultry products need refrigeration

15 How does the storage of perishable items affect its life span?

The shelf life of most perishable fruits and vegetables is only a few days at
room temperature between 21˚ - 27˚C. When refrigerated, a one to two-week

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shelf life is expected with some fruits and vegetables.

Some vegetables are sensitive to chilling and will not tolerate cold
temperatures for long periods (e.g. Bananas) best stored in a cool & well
ventilated storeroom without refrigeration for long periods between 7˚ - 15˚C

What are the likely repercussions to your organisation if you were to sell contaminated food
16
or beverages to your customers?

A black mark on your business's reputation. Fines for breaches of proper

health and safety practices

What is the likely or possible effect to your customer if they were to consume
17
contaminated food or beverages?
they May fall sick or food poisoning may occur that leads to serious consequences

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Waste disposal should be carefully controlled as it presents a risk of contamination to

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foods. Discuss what steps should be taken to ensure safe disposal?

1. Remove food scraps from the kitchen daily – or more frequently if required.
2. Arrange regular garbage collection. ...
3. Do not allow garbage containers to overflow. ...
4. Regularly hose down and clean garbage containers.
5. Always use a garbage liner for garbage containers.

Give 2 examples of the procedures of rejecting contaminated food: Explain the reasons
19
why you need to protect food from contamination.

1. visual check to to avoid the food contamination

2. Reject tainted food. Dirt, glass and waste are all elements and should not be
near food, such as bug eggs

In your own words, briefly explain the environmentally sound disposal methods for the
20
following kitchen waste products and hazardous substances:

reaching out to your area's nearest hazardous waste disposal unit is best
Hydrochloric Acid
(aka: caustic soda)
(Chemical)

You can compost dairy products and place them in your organic or food waste
composting bin.
Rotten Cheese
(Biological)

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Seal any broken glass in a box or wrap it in several sheets of

Broken Jar of hoi
Sin Sauce newspaper before placing it in the garbage bin.
(Physical)

21 Describe how the first in, first out method of stock rotation works:

First in – First Out

The movement of items through the store, to enable the oldest stock to be used
first this will avoid waste by products going out-of-date and spoiling. This will
cause extra expense and loss of profit.
A check on the ‘use by’ dates will ensure that
stock is not over ordered.

When maintaining the quality of perishable items, what is the importance of knowing the
22
difference between cleaning and sanitising? Explain thoroughly:

Cleaning is removing general dirt, grease and food waste. Santising

destroys microoganisms. You need to clean items before you sanitise the

23 Describe what is allergen contamination. How to avoid this type of contamination.

when a small amount of a food allergen gets into another food accidentally through the manufacturing
or food preparation proces

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What information should be included on any food labelling / coding within a commercial
24
kitchen?

use by dates, ingredients, certain allergens, instructions for storage and preparation, and advisory and
warning statements

25 Why is it important to only use food grade containers when storing food?

Food labels can provide a wide range of information to help consumers

make food choices. Food labels also help to protect public health and
safety by displaying information such as use by dates, ingredients, certain
allergens, instructions for storage and preparation, and advisory and
warning statement

26 According to the ANZFA, what do the following words mean:

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Food spoiled due to cross contamination or other reasons is called

contaminant food
Contaminant

Contamination is the occurrence of a contaminant in food.

Contamination

Potentially hazardous foods are foods that might contain food poisoning bacteria and
Potentially are capable of supporting growth of these bacteria or formation of toxins to levels that
hazardous are unsafe for consumers
foods

27 In your words, provide solutions for the following 3 problems:

1. You found chicken fillets that were meant to be frozen but were found defrosted:

Use them immidiately

2. Thickened cream was found to be in the danger zone for more than 4 hours:

Must be trown away

3. As the Manager, you noticed that one of your kitchen staff accepted a bag of rice with
damaged packaging:

Ask then to return it immediately

When storing perishable goods, explain in detail how the following environmental
28
consideration affect the maintenance of perishable items and how they are controlled?

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Temperature: Always store perishable foods in the refrigerator at 40 °F or below or in the freeze at 0 °F or
below.

Humidity:

Heating or Air Conditioning:

1. Avoid placing items under direct flow of heaters or air conditioners.

Light:
Avoid exposure to direct sunlight

Ventilation:
Keep the persiable things where ventilation is good

29 How does one prevent Accidental Damage through people traffic in a kitchen?

Avoid overcrowding in the kitchen area

Turn pot handles inward to avoid accidental spillage by passers-by and avoid
placing handles over heat sources

Explain in detail how the following sources of contamination to food should be quarantined
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and stored?
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Chemicals:

Cleaning chemicals should be kept separate from the main dry store or
generally kept as far away as possible from food and food related product this
eliminates the possibility of cross contamination

Clothing:

keep personal belongings and clothing in a locker or changing room take your apron off before going to the
toilet or outside the food preparation area.

Personal Belongings:

keep personal belongings and clothing in a locker or changing room

Answer the following:

(a) List 3 Hazardous Substances found in the kitchen.
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(b) Explain in detail, how hazardous substances are environmentally disposed of in the
kitchen?

Answers may include but are not limited to the following.

(a) 1. Chlorine,
(b) ammonia
(c) iodin

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In your own words, thoroughly explain the following indicators of spoilage and contamination
32
of perishable foods and give 2 examples of each:

 currency of best by or use by dates.

Degradation of  freshness.
flavour, aroma,  size.
colour & texture  weight.

Enzymatic
browning Causing the food to turn brown

Drying &
hardening insect contamination and moisture reabsorption

Crystallization cooling a hot, saturated solution of a substance to obtain crystals

Infestation of
animal & pest The occurrence of one or more pest species in an area or location where their
waste numbers and impact are currently or potentially at intolerable level

meaning various types of fungi which grow on matter which is organic and likely
Mould
to be associated with decay or decomposition

Damaged
packaging with Contaminated packaging waste refers to packaging materials that are not suitable
food for recycling or have limited recycling options due to the substances they contai
exposed

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The microorganisms (bacteria, yeasts and moulds) that spoil

Odour
food by making it smelly, slimy or mouldy might not give
you food poisoning

Assessor Use Only

Assessor Comments

 Satisfactory (S)  Not Satisfactory (NS)

Assessor Signature: _______________________________ Date: _____________

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