SITHCCC026 Package Prepared Foodstuffs

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TAFE NSW - Sydney Institute *

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Apr 3, 2024

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SITHCCC026 package prepared foodstuffs

© 2022 RTO Works This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License Agreement. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage arising from such information. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at hello@rtoworks.com.au . Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package. Australian Careers College Pty. Ltd Darwin Campus 37 Gregory St, Parap, NT 0820 Sydney Campus Level 3, 303 Pitt Street, Sydney NSW 2000

Contents Introduction 4 Assessment for this unit 4 Assessment Task 1: Knowledge questions 5 Information for students 5 Questions 6 Assessment Task 1: Checklist 13 Assessment Task 2: Student Logbook 14 Information for students 14 Activities 15 Assessment Task 2: Checklist 18 Final results record 20 Student name : Munna Naharki Student ID : AS2022081 Trainer/assessor name: Aananda Shrestha First Submission Date: 28/03/2024 Re- Submission Date: ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 3

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Introduction Welcome to the Student Assessment Tasks for SITHCCC026 Package prepared foodstuffs . These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Student Logbook – You must package and label prepared foodstuffs for storage and transportation and complete a Student Logbook. The assessor must also observe a range of cooking tasks. Kitchen time required Students will require time in the kitchen to complete Assessment Task 2. This may be in your RTO’s training kitchen or in a commercial kitchen in your student’s workplace. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Trainer and Assessor User Guide . ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 4

Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:  review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide  comply with the due date for assessment which your assessor will provide  adhere with your RTO’s submission guidelines  answer all questions completely and correctly  submit work which is original and, where necessary, properly referenced  submit a completed cover sheet with your work  avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 5 i

Questions Provide answers to all of the questions below. 1. What are the quality standards for packaging food for the following: Portion size Food products shall be packed in clean, hygienic and tamper-proof package or container. The sealing material shall be compatible with the product and the containers as well as the closure systems used for the containers. Tin containers once used, shall not be re-used for packaging of food. Shelf-life Directly related, and interlinked, with food packaging is the concept of shelf life - the length of time that foods, beverages, pharmaceutical drugs, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption. Freshness A food item's freshness can be determined by the appearance and Odor. Appearance includes a food's size, shape, colour, glossiness, and any defects. One sign that meat isn't fresh is the change of colour in myoglobin, which is a protein that turns red when it interacts with oxygen Visual appeal Visual elements included packaging colour, packaging design, packaging material, packaging size and packaging graphics. In this study visual elements of packaging are independent variables and consumer buying behaviour is the dependent variable. 2. List three labelling guidelines set for each of the following when packaging food: The Australia New Zealand Food Standards Code The Australia New Zealand Food Standards Code (the Code) sets legal requirements for the labelling, composition, safety, handling, and primary production and processing of food in Australia. The Code is applied and enforced in Victoria under the Food Act 1984. Australian/New Zealand Standards are developed by Standards Australia, an independent organisation that prepares and publishes voluntary technical and commercial standards which are sometimes adopted by occupational safety and health regulations. Clause 2 of Standard 1.2. 3 requires you to provide mandatory advisory statements on certain foods or when ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 6

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certain substances are present in foods. You must always include these statements on the label attached to the food unless the food is exempt from the requirement to bear a label. Local, state or territory food safety regulations Statement of Identity Net Quantity of Contents Ingredient Statement. Organisational food safety procedures and labelling specifications for packaging food The Serving Size. The serving size listed in Nutrition Facts is the amount that is often consumed at one sitting. The Percent Daily Value. The Best Profile 3. Match the correct meaning. Contaminant Food that has the introduction or occurrence of a contaminant. Contaminated food Means foods that they are susceptible to bacterial growth and have to be kept at certain temperatures to minimise the growth of any pathogenic (disease causing) microorganisms. Potentially hazardous foods Means any biological, chemical agent or foreign matter, or other substances that may compromise food safety or the suitability of food. 4. Explain how to ensure food safety in the following environmental requirements. Environmental requirements Food safety methods or procedures Temperature control Safe temperatures are 5°C or colder, or 60°C or hotter. Potentially hazardous food needs to be kept at these temperatures to prevent food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels Cleaning and sanitising of:  packaging area Cleaning and disinfection during food processing eliminates the presence of potential microorganisms and is therefore very important to reduce food contamination. Chemicals used as cleaners or disinfectants must be suitable for food contact surfaces and must be approved by law. ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 7

Environmental requirements Food safety methods or procedures Cleaning and sanitising of:  packaging equipment 1. Pre-scrape utensils and equipment of food debris. 2. Wash in a warm solution of approved detergent. 3. Rinse in clear water or running water. 4. Sanitize in an acceptable chemical solution or hot (171°F) water. 5. Air dry before reusing. Cleaning and sanitising of:  recyclable packaging materials 1. Switch to corrugated. 2. Use high recycled content plastics. 3. Choose less bulky cushioning material. 4. Replace clamshells with the H-Loc Trapped Blister. 5. Automate packaging operations. 6. Use padded mailing bags. 7. Use molded fibre wine shippers Protecting food from contaminants, pests, and foreign objects 1. CLEAN: Wash hands and food contact surfaces and utensils often, between tasks, and if they have become contaminated. 2. SEPARATE to prevent cross-contamination. 3. COOK food thoroughly and use a thermometer to verify the proper temperature was reached. 5. Briefly describe the following features of packaging materials. Feature Description Aseptically treated Paper and plastic are generally used in conventional aseptic packaging. Apart from this, foil, metal cans, and various metal containers can be used in aseptic packaging. This wide range of packaging materials increase proficiency and reduce the cost of the process. Capable of protecting food from damage Packaging protects the food from external elements, contamination, heat, physical damage, and much more. Thus, proper packaging keeps your food products as safe as possible . ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 8

Feature Description Non-contaminating The most common physical contaminants, the so-called Dirty Dozen, are glass, wood, stones, metal, jewellery, filth, insulation, bone, plastic, personal effects, bullets, and needles. Weird and uncommon objects in food products often make it to the headlines of news channels.. Appropriate dimensions for food 1. Paper/Paperboard / Fiber board. Paperboard and fiber board are used in both primary and secondary packaging for companies throughout the world. 2. HDPE/PET/Rigid Packaging. 3. LDP/LLDPE/Flexible Packaging. 4. Aluminium Packaging. 5. Glass Stackable and transportable Stackable and transportable 1. Durable and high quality. 2. Cost-effective and convenient. Visually appropriate to functional need Visual elements included packaging colour, packaging design, packaging material, packaging size and packaging graphics. In this study visual elements of packaging are independent variables and consumer buying behaviour is the dependent variable. 6. Describe the characteristics and uses of the following packaging materials. Packaging material Characteristics and uses Plastic cling wrap Cling wrap, cling film, plastic wrap, Saran wrap, or Glad wrap is a thin film used primarily for sealing food in containers to preserve it for extended periods. Cling wrap is commonly sold on rolls in boxes that have a cutting edge. This material is designed to cling to smooth surfaces as well as itself. Plastic containers The convenience and low cost of plastics are the main reasons for their continuously increasing use. Plastic packaging can keep food fresh longer, prevent food waste, and provide consumers with a greater variety of food. In addition, goods in plastic packaging can be easily transported and distributed. ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 9

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Packaging material Characteristics and uses Foil containers Aluminium foil containers can help the environment in different ways. They extend product shelf life and help to determinate the right portions: so they avoid food waste. In addition, aluminium trays can be sealed with different types of lids that preserve products, in particular, during transportation and storage. Polystyrene foam Polystyrene (solid and foam) is widely used to protect consumer products. CD and DVD cases, foam packaging peanuts for shipping, food packaging, meat/poultry trays and egg cartons typically are made with polystyrene to protect against damage or spoilage. Cryovac machine Vacuum sealing (also known as Cryovac or vacuum packing) is a system of packing that removes air from the inside of the vacuum sealer bag prior to sealing. The vacuum packaging is achieved by (manually or automatically) placing items in a vacuum sealer bag, removing air from inside, and sealing the vacuum sealer bag. Recyclable packaging materials including:  cardboard  bamboo.  The key qualities of cardboard include absorption power, insulation qualities (heat, sound, vibration), air permeability.and shape stability. The cardboard bands do not break and there are no tears or seams in them.  Bamboo is a natural, renewable material that is commercially compostable, biodegradable and recyclable. Bamboo will break down in non-toxic particles after 12 weeks given the right conditions 7. List two suitable types of packaging for the following food types. Food type Suitable packaging Beverages 1. Primary Packaging. Primary packaging is the packaging in direct contact with the product itself and is sometimes referred to as consumer or retail packaging 2. Secondary Packaging ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 10

Food type Suitable packaging Dairy products Tin plate. Aluminium foil. Dry goods Pack foods into clean, dry insect-proof containers as tightly as possible without crushing. Store dried foods in clean, dry home canning jars, plastic freezer containers with tight-fitting lids or in plastic freezer bags. Vacuum packaging is also a good option. Pack foods in amounts that can be used all at once. Glass Canning Jars With Screw-on Lids Frozen goods One of the most popular forms of frozen food packaging is Polyethylene (PE) shrink film which is able to resist temperatures all the way down to -40 degrees The prime purpose of packaging is to keep food from drying out and to preserve nutritive value, flavour, texture and color. Labels on packages will say if the product is suitable for freezer storage. A good packaging material should have the following characteristics: Moisture/vapour-proof or at least moisture resistant. Fruit and vegetables Bags are the most used type of packing from plastic materials and they are manufactured from polyethylene or cellophane; an important utilisation is for dried/dehydrated fruits and vegetables. ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 11

Food type Suitable packaging Proper packaging of a product can reduce not only bruising and crushing, but can also improve marketing of produce, reduce moisture loss, prevent (re-)contamination of the product with spoilage organisms, reduce pilferage, maintain a sanitary environment during marketing Meat, poultry or seafood The most common synthetic materials used for meat packaging are: Polyethylene (PE), Polypropylene (PP), Polyvinylchloride (PVC), Polyester (PET), Polyamide (PA), Polyvinylidenchloride (PVDC) and Ethylenvinyl alcohol (EVOH) Common packaging types include: Stand-up pouches: Attentiongrabbing stand-pouches offer convenience, reduce packaging costs and keep products fresh. Cans: Canning has been a longused method to preserve processed fish. Tuna, salmon and sardines are commonly canned after processing 8. List five food and safety procedures that need to be followed when packaging food. Safety Procedure #1: Food Packaging There are several different kinds of food packaging: the primary packaging, secondary packaging, and tertiary packaging. Primary packaging is the outside package that holds the food. Secondary packaging is what combines the primary packages into one container. Finally, tertiary packaging combines all of the secondary packages into one container. When it’s being decided which type of packaging to use, the packaging material is often chosen based on the composition of the food being packaged. Some things that come into consideration include whether the food is wet or dry, acidic or alkaline, the alcohol content, and the fat content. This will ensure the food inside stays safe from damage and doesn’t pose a threat to your health. Safety Procedure #2: Protective Materials Even the ink that is used on packaging matters when it comes to safety procedures in packaging food. Consideration needs to be given to the ink to ensure that it does not contain dangerous substances that may pass through the packaging into the food. The food inside the packaging can have a direct impact on the type of ink used. For example, if the food being packaged is high in fat, like cheese. Other materials like laminate films have regulations that need to be followed. In the case of laminate films, the layers must be food- safe to stop the migration of hazardous substances into the food being packaged. Safety Procedure #3: Safety Labels Consumers rely on manufacturers to correctly label all food items so consumers can make ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 12

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informed decisions as to whether or not a food item is appropriate for their unique diet. Packaging that is not labelled properly is often the main reason behind product recalls. Packaging errors are typically due to a failure to report potential allergens in the food product. Safety Procedure #4: Food Preparation How is the food being prepared? Are workers using proper handwashing techniques? Are workers wearing appropriate equipment like gloves and masks? All of these things come into play when preparing food. The highest of standards need to be applied to ensure no contaminants are getting into the food. Safety Procedure #5: Manufacturing Standards The manufacturing process is another important procedure in packaging food. The manufacturing facility and the practices being used all need to adhere to safety and quality standards to ensure food isn’t compromised. An example of this is the environment in which food packaging is manufactured. The environment in the manufacturing facility has a direct impact on the safety of the food. If something is out of place, or someone in the plant doesn’t follow the rules, it could have a serious effect on the quality and safety of the food. Even a jar lacking a proper seal can cause an adverse health outcome. Manufacturers need to ensure that equipment is being properly sanitized and that workers follow proper personal hygiene protocols. ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 13

Assessment Task 1: Checklist Student’s name: Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No Question 1 ü Question 2 ü Question 3 ü Question 4 ü Question 5 ü Question 6 ü Question 7 ü Question 8 ü Task outcome: ü Satisfactory  Not satisfactory Assessor signature: Assessor name: Aananda Shrestha Date: 28/03/2024 ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 14

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. ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 15

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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 ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 16

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: ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 17

 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. ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 18

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Assessment Task 2: Checklist Student’s name: Munna Naharki Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily completed a Reflective journal for each packaging and labelling task and all of the following types of foodstuffs have been addressed:  beverages  dairy products  dry goods  frozen goods  fruit and vegetables  meat, poultry or seafood. All of the following types of packaging materials have been addressed:  plastic cling wrap  plastic containers  foil containers  polystyrene foam  cryovac machine  recyclable packaging materials. ü Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook. ü The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration ü ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 19

Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Provide details of any discussions that took place in the Comments column. Task outcome: ü Satisfactory  Not satisfactory Assessor signature: Assessor name: Aananda Shrestha Date: 28/03/2024 ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 20

SITHCCC026 Final results record Student name: Munna Naharki Assessor name: Aananda Shrestha Date: 29/03/2024 Unit name: SITHCCC026 Package prepared foodstuffs Qualification name: Final assessment results Task Type Result Satisfactory Unsatisfactory Did not submit Assessment Task 1 Knowledge Questions S U DNS Assessment Task 2 Student Logbook S U DNS Overall unit results C NYC Feedback  My performance in this unit has been discussed and explained to me.  I would like to appeal this assessment decision. Student signature: _________________________________________ Date: _________________  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. ACC @ 2023 V1.1 STUDENT ASSESSMENT TASK SITHCCC026 Package prepared foodstuffs SIT50422 21

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