SITHCCC026 Student Assessment Tasks

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Rockford University *

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SITHCCC026

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Accounting

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Jan 9, 2024

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SITHCCC026 package prepared foodstuffs

First published 2022 Version 1.0 RTO Works www.rtoworks.com.au hello@rtoworks.com.au © 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.

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 RC- SITHCCC026-SAT -V1.1 Page | 3 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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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 . RC- SITHCCC026-SAT -V1.1 Page | 4 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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. RC- SITHCCC026-SAT -V1.1 Page | 5 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au i

Questions Provide answers to all of the questions below. 1. What are the quality standards for packaging food for the following: Portion size Shelf-life Freshness Visual appeal 2. List three labelling guidelines set for each of the following when packaging food: The Australia New Zealand Food Standards Code Local, state or territory food safety regulations RC- SITHCCC026-SAT -V1.1 Page | 6 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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Organisational food safety procedures and labelling specifications for packaging food 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 Cleaning and sanitising of:  packaging area Cleaning and sanitising of:  packaging equipment RC- SITHCCC026-SAT -V1.1 Page | 7 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

Environmental requirements Food safety methods or procedures Cleaning and sanitising of:  recyclable packaging materials Protecting food from contaminants, pests and foreign objects 5. Briefly describe the following features of packaging materials. Feature Description Aseptically treated Capable of protecting food from damage Non-contaminating Appropriate dimensions for food RC- SITHCCC026-SAT -V1.1 Page | 8 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

Feature Description Stackable and transportable Visually appropriate to functional need 6. Describe the characteristics and uses of the following packaging materials. Packaging material Characteristics and uses Plastic cling wrap Plastic containers Foil containers Polystyrene foam RC- SITHCCC026-SAT -V1.1 Page | 9 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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Packaging material Characteristics and uses Cryovac machine Recyclable packaging materials including:  cardboard  bamboo. 7. List two suitable types of packaging for the following food types. Food type Suitable packaging Beverages Dairy products RC- SITHCCC026-SAT -V1.1 Page | 10 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

Food type Suitable packaging Dry goods Frozen goods Fruit and vegetables Meat, poultry or seafood RC- SITHCCC026-SAT -V1.1 Page | 11 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

Food type Suitable packaging 8. List five food and safety procedures that need to be followed when packaging food. RC- SITHCCC026-SAT -V1.1 Page | 12 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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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 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: RC- SITHCCC026-SAT -V1.1 Page | 13 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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. RC- SITHCCC026-SAT -V1.1 Page | 14 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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 RC- SITHCCC026-SAT -V1.1 Page | 15 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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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 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 RC- SITHCCC026-SAT -V1.1 Page | 16 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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:  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. RC- SITHCCC026-SAT -V1.1 Page | 17 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

Assessment Task 2: Checklist Student’s name: 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. 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. RC- SITHCCC026-SAT -V1.1 Page | 18 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration 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:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: RC- SITHCCC026-SAT -V1.1 Page | 19 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

Final results record Student name: Assessor name: Date: 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. RC- SITHCCC026-SAT -V1.1 Page | 20 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

RC- SITHCCC026-SAT -V1.1 Page | 21 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

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