Reference no: EM132553222

SITXINV002 Maintain the quality of perishable items - Mastery Institute Australia

Activity 1A
Objective To provide you with an opportunity to conduct temperature checks on delivered goods ensuring they are within specified tolerances.
1. What are the specified tolerances for chilled and frozen goods?

2. Identify four steps that may be taken to ensure that supplies are delivered to your premises within specified tolerances.

Activity 1B
Objective To provide you with an opportunity to record temperature results according to organisational procedures.
Identify five details that should be taken when recording temperature results in accordance with organisational expectations.

Activity 1C
Objective To provide you with an opportunity to identify deficiencies with delivered food items, and reject supply within scope of own responsibility, or report findings.
1. Give five examples of deficiencies which may be identified when inspection delivered food items.

Activity 1D
Objective To provide you with an opportunity to choose and prepare correct environmental conditions for the storage of perishable supplies.
1. Give four examples of foods that should be refrigerated.

2. Identify four factors that have a bearing on the period of safe storage.

Activity 1E
Objective To provide you with an opportunity to date code perishable supplies to maximise their use.
1. Identify three types of perishable foods that should have use-by-dates.

2. How do best-before dates relate to the consumption of perishable foods?

Activity 1F
Objective To provide you with an opportunity to promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination.
1. Give four examples of scenarios involving food wastage.

2. Identify three instances in which food contamination may occur.

3. Specify the areas of your fridge where the following supplies should be kept:

» Fruit juice
» Yoghurt
» Hard vegetables
» Soft vegetables
» Defrosted ingredients.

Activity 2A
Objective To provide you with an opportunity to regularly check and adjust environmental conditions of all storage areas and equipment to maintain perishable supplies at optimum quality and conduct temperature checks according to food safety
procedures, and protect supplies from spoilage.
1. What do the food safety standards specify in relation to the storage of hazardous food?

2. Identify four signs of faulty fridges and freezers.

3. What is the main reason for placing perishable supplies in the refrigerator?

4. Specify four ways of preserving perishable ingredients.

Activity 2B
Objective To provide you with an opportunity to protect supplies from damage of cross- contamination and pests.
1. Identify the three main types of supplies that pose the greatest risk of cross contamination.

2. Detail three measures that may be taken to minimise the risk of cross- contamination.

3. Specify six ways of deterring pests from your premises.

Activity 2C
Objective To provide you with an opportunity to rotate perishable supplies for maximum use according to expiration dates.
1. What is the first in first out stock rotation system and why should it be applied?

2. Can you identify three measures other than use of the first in first out system that can be used to maintain quality and prevent the spoilage of perishable supplies?

Activity 3A
Objective To provide you with an opportunity to regularly check perishable supplies for quality.
Identify and provide short descriptions of five processes which may have negative impacts on the quality of perishable supplies.

Activity 3B
Objective To provide you with an opportunity to inspect items for animal and pest damage and report incidents of infestation.
Identify five potential signs of pest infestations.

Activity 3C
Objective To provide you with an opportunity to identify deficiencies, and report findings or dispose of any non-usable supplies within scope of own responsibility and safely dispose of spoilt stock and waste to minimise negative environmental
impacts.
1. Give four examples of deficiencies that may be identified in relation to perishable supplies.

2. Specify five types of kitchen waste and hazardous substances.

3. Give three examples of environmentally friendly waste management measures.

Section A: Skills Activity
Objective: To provide you with an opportunity to show you have the required skills for this unit.

This activity will enable you to demonstrate the following skills:

» Writing skills
» Oral communication skills
» Numeracy skills
» Technology skills

Answer the activity in as much detail as possible, considering your organisational requirements.

A signed observation by either an approved third party or the assessor will need to be included in this activity as proof of completion.

1. This practical activity should be conducted during a shift on your business premises. You will be required to estimate the appropriate times and perform temperature checks of any fridges and freezers. It will be necessary to take accurate readings from a thermometer and record the results in accordance with organisational requirements. You will also have to make and record any temperature adjustments.

This activity will need to be observed, and a signed record of this observation (completed by the assessor or third party) should be uploaded in your answer. It should detail what was done, when it was done, the time it was completed in, the completed actions and the overall outcome of the tasks.

2. This practical activity will require you to identify and dispose of any supplies that have perished. You will need to report your decisions and actions to the supervisor or another senior staff member.

This activity will need to be observed, and a signed record of this observation (completed by the assessor or third party) should be uploaded in your answer. It should detail what was done, when it was done, the time it was completed in, the completed actions and the overall outcome of the tasks.

Section B: Knowledge Activity
Objective: To provide you with an opportunity to show you have the required knowledge for this unit.

The answers to the following questions will enable you to demonstrate your knowledge of:
» Contents of stock date codes and rotation labels
» Meaning of wastage to a commercial catering organisation and reasons to avoid it and
» 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
» Methods of rejecting contaminated food
» Potential deficiencies of delivered perishable food items
» Correct environmental storage conditions for each of the main food types specified in the Performance Evidence
» Food safety procedures and standards for storage of perishable supplies
» Indicators of spoilage and contamination of perishable supplies
» Indicators of quality of perishable items
» Correct and environmentally sound disposal methods for kitchen waste and hazardous substances

Answer each question in as much detail as possible, considering your organisational requirements for each one.

1. Which types of food should have date codes on the primary packaging according to Australian law?
2. What do best-before dates indicate?
3. What is the meaning of contaminant according to the Australia New Zealand Food Standards Code?
4. What is the meaning of contamination according to the Australia New Zealand Food Standards Code?
5. Can you three reasons for protecting food from contamination?
6. What is microbiological contamination?
7. What is chemical contamination?
8. Can you identify five options relating to the rejection of food with deficiencies.
9. Can you identify four potential deficiencies of delivered perishable food items?
10. Can you identify appropriate storage conditions, levels of humidity, and temperatures for the following food types?
» Dairy products
» Fruit
» Meat
» Vegetables.
11. What does the Australia New Zealand food safety standard specify in relation to ventilation?
12. Can you specify five indicators of spoilage and contamination of perishable supplies?
13. Can you specify three indicators of quality of perishable items?
14. Can you provide three reasons for minimising the amount of waste that is generated by your business?

Section C: Performance Activity
Objective: To provide you with an opportunity to demonstrate the required performance elements for this unit.

This activity will enable you to demonstrate the following performance evidence:

» Conduct temperature and quality checks on delivered goods to establish whether they are within allowable tolerances
» Maintain quality of perishable supplies for food and beverage, commercial cookery or catering operations
» Identify spoilt stock and dispose of according to organisational procedures

Answer the activity in as much detail as possible, considering your organisational requirements.

A signed observation by either an approved third party or the assessor will need to be included in this activity as proof of completion.

1. This is an ongoing practical activity which will require you to conduct temperature and quality checks on each of the following delivered goods to establish whether they are within allowable tolerances:

» Cold or chilled foods
» Frozen foods
» Raw foods
» Reheated foods or ingredients

This activity will need to be observed, and a signed record of this observation (completed by the assessor or third party) should be uploaded in your answer. It should detail what was done, when it was done, the time it was completed in, the completed actions and the overall outcome of the tasks.

2. This ongoing practical activity will require you to maintain quality of at least six of the following range of perishable supplies for food and beverage, commercial cookery or catering operations:

» Beverages
» Dairy products
» Frozen goods
» Fruit
» Meat
» Poultry
» Seafood
» Vegetables.

You should ensure that the supplies are kept in suitable storage areas at the appropriate temperatures. Factors such as humidity, ventilation, and protection should also be taken into account. You are advised to use a stock rotation system for the minimisation of wastage. Steps should also be taken to minimise the risk of cross contamination. You will be expected to identify any signs of spoilage or contamination and discard supplies as necessary.

This activity will need to be observed, and a signed record of this observation (completed by the assessor or third party) should be uploaded in your answer. It should detail what was done, when it was done, the time it was completed in, the completed actions and the overall outcome of the tasks.

Attachment:- Maintain the quality of perishable items.rar