SITXINV002 worksheet

pdf

School

La Trobe University *

*We aren’t endorsed by this school

Course

103001

Subject

Chemistry

Date

Feb 20, 2024

Type

pdf

Pages

Uploaded by Sargent_Science_Crow8

SITXINV002 Student Assessment Booklet Page: 1 of 48 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 SITXINV002 Maintain the quality of perishable items Version 2.1 Student Assessment

SITXINV002 Student Assessment Booklet Page: 2 of 48 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 This page is intentionally left blank

SITXINV002 Student Assessment Booklet Page: 24 of 48 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Assessment task 2: Worksheets Required documents and equipment: - Computer with internet connection to refer to various resources. - Student assessment booklet and a pen (organized by the student). - RGIT Learners’ resources for the unit SITXINV002- Maintain the quality of perishable items (organised by the trainer). - Learner’s notes Instructions for students: This assessment will be conducted in the RGIT classroom or outside the campus with access to the resources listed above. You must satisfactorily perform all tasks to be deemed satisfactory for the assessment. Planning the assessment - Recommended date for assessment: [ Trainer to provide] - Access all resources mentioned in required resources either printed copies or access via the internet - Time required for assessment: 3 hours - You must: o You must answer all the questions satisfactorily to be deemed competent. o Complete the and submit in due timelines o Submit with a completed assessment cover sheet - Your assessor will set a time to provide feedback Evidence specifications: At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor: - You are required to submit short answers to all the question asked in worksheet - Completed and signed cover sheet for assessment Evidence submission: - Documentation can be submitted electronically or paper-based. - Your assessor will record the assessment outcome on the assessment cover sheet.

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITXINV002 Student Assessment Booklet Page: 25 of 48 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 SECTION 1: STORE SUPPLIES IN APPROPRIATE CONDITIONS Q1: Why is maintaining the quality of perishable supplies important? List two reasons. 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q2: How does the Food Standards Code define ‘contamination’? ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q3: How does the Food Standards Code define a ‘contaminant’? ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q4: Briefly describe how chemical contamination can occur? ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory

SITXINV002 Student Assessment Booklet Page: 26 of 48 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q5: List three examples of items that can cause physical contamination of food. 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ 3. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q6: Briefly describe how bacteria can get into food. ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q7: Briefly describe how to take a temperature reading using a probe thermometer. ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q8: What document can you use to record the results of temperature checks you complete on your deliveries? ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory

SITXINV002 Student Assessment Booklet Page: 27 of 48 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q9: When should you reject a delivered item? List five situations. 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ 3. _________________________________________________________________________________ 4. _________________________________________________________________________________ 5. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q10: What should you do if you think a delivered item is potentially contaminated and you have rejected it? ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q11: What is the correct storage location and environmental conditions for perishable supplies? • Strawberry yoghurt ______________________________________________________________________________________ ____________________________________________________________________ • Carton of fresh orange juice ______________________________________________________________________________________ ______________________________________________________________________________________

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITXINV002 Student Assessment Booklet Page: 28 of 48 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 • Frozen fish in batter ______________________________________________________________________________________ ______________________________________________________________________________________ • White gutted and cleaned fresh fish ______________________________________________________________________________________ ______________________________________________________________________________________ • Whole unripened pineapple ______________________________________________________________________________________ ______________________________________________________________________________________ • Case of lemons ______________________________________________________________________________________ ______________________________________________________________________________________ • Case of lettuce ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q12: What date codes are often already provided on perishable food packaging by the manufacturer? ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory

SITXINV002 Student Assessment Booklet Page: 29 of 48 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q13: List four pieces of information you might record on a label for items to be frozen, which will assist with easier identification later? 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ 3. _________________________________________________________________________________ 4. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q14: How can you avoid cross-contamination when storing perishable supplies? ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory

SITXINV002 Student Assessment Booklet Page: 30 of 48 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 SECTION 2: MAINTAIN PERISHABLE SUPPLIES AT OPTIMUM QUALITY Q15: Briefly describe five techniques you can use to protect your supplies from cross- contamination while being stored. 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ 3. _________________________________________________________________________________ 4. _________________________________________________________________________________ 5. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q16: What are two cleaning and/or sanitising processes you should apply in storage areas? 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q17: Where should clothing and personal items be stored? ______________________________________________________________________________________ ______________________________________________________________________________________  What is this process called? ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITXINV002 Student Assessment Booklet Page: 31 of 48 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q18: Describe three techniques you can use to prevent pests from damaging or contaminating food in your storage areas. 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ 3. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q19: Food safety regulations require regular temperature checks to be completed on refrigerated and frozen storage units. How often should the checks be completed and where is the temperature reading recorded? ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q20: What other environmental conditions should be checked on a regular basis to maintain the quality of perishable supplies? List three. ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory

SITXINV002 Student Assessment Booklet Page: 32 of 48 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q21: How do these environmental conditions affect the quality of perishable supplies? ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q22: What is one of the simplest methods of maintaining quality and reducing spoilage in perishable supplies? ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q23: Briefly explain the FIFO method of stock rotation. ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory

SITXINV002 Student Assessment Booklet Page: 33 of 48 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 SECTION 3: CHECK PERISHABLE SUPPLIES AND DISPOSE OF SPOILT STOCK Q24: What are two quality checks you can complete on perishable supplies? 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q25: What is enzymic browning and how does it affect the quality of a food item? ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q26: Other than enzymic browning, what are three other quality issues that could adversely affect the quality of perishable supplies? 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ 3. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SITXINV002 Student Assessment Booklet Page: 34 of 48 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q27: What should you do if a packet of flour has been infested by weevils? ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q28: Who would you report the infestation to? ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q29: How should you safely dispose of contaminated food? ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ ______________________________________________________________________________________ □ Satisfactory □ Not Satisfactory AT2 Worksheets Overall Result Satisfactory □ Not Satisfactory □