Reference no: EM133002965

SITXINV002 Maintain the Quality of Perishable Items

1.1 Conduct Temperature Checks On Delivered Goods Ensuring They are within Specified Tolerances
1.2 Record Temperature Results According to Organisational Procedures
1.3 Identify Deficiencies With Delivered Food Items, and Reject Supply Within Scope of Own Responsibility, or Report Findings
1.4 Choose and Prepare Correct Environmental Conditions for the Storage of Perishable Supplies
1.5 Date Code Perishable Supplies to Maximise Their Use
1.6 Promptly Store Supplies In Appropriate Storage Area to Minimise Wastage and Avoid Food Contamination

Activity 1
1. Which standards apply to the delivery and storage of goods?
2. Briefly discuss the process of stock delivery.
3. What are the two reasons why you should record any variation in supplies delivered?
4. What are the potential deficiencies of delivered food items?
5. How can you ensure you reduce food waste when storing supplies?
6. Identify the three types of food contamination.

Chapter 2: Maintain Perishable Supplies At Optimum Quality
2.1 Regularly Check and Adjust Environmental Conditions of All Storage Areas and Equipment to Maintain Perishable Supplies At Optimum Quality
2.2 Conduct Temperature Checks According to Food Safety Procedures and Protect Supplies from Spoilage
2.3 Protect Supplies from Damage of Cross-Contamination and Pests
2.4 Rotate Perishable Supplies for Maximum Use According to Expiration Dates

Activity 2
1. Perishable goods need to be stored under environmental conditions that will not adversely affect their suitability. What does this mean?
2. What are the critical points for refrigerating fresh meats, poultry and seafood?
3. Briefly describe the three temperature gauges used in food premises.
4. What measures can you take to prevent pests from entering food premises?
5. What does the acronym FIFO stand for? When is this method used?

Chapter 3: Check Perishable Supplies and Dispose of Spoilt Stock
3.1 Regularly Check Perishable Supplies for Quality
3.2 Inspect Items for Animal and Pest Damage and eport Incidents of Infestation
3.3 Identify Deficiencies, and Report Findings or Dispose of Any Non-Usable Supplies Within Scope of Own Responsibility
3.4 Safely Dispose of Spoilt Stock and Waste to Minimise Negative Environmental Impacts

Activity 3
1. When doing a quality check of supplies, what sort of things would you check?
2. Which areas do you need to routinely inspect when inspecting for animal and pest damage or infestation?
3. What should you do when you find deficiencies or dispose of non-usable supplies?
4. Name and explain the two important reasons to avoid food wastage in a commercial catering business.

Attachment:- Maintain the Quality of Perishable Items.rar