SAB SITHCCC026 Package prepared foodstuffs

SITHCCC026 - Package prepared foodstuffs Welcome to the Angad Australian Institute of Technology (AAIT) Please read through the following instructions which has been d esigned to help you to successfully complete the assessment. AAIT A number of documents have been provided to support you to complete training and assessment including:  Student Guide : The Student Guide provides you with learning content, activities and links to videos, further reading and additional material to help you to develop your knowledge and skills.  Student Assessment Tasks : The Student Assessment Tasks include the tasks themselves as well as guidance about how to complete each assessment. Submission information and relevant forms are also included.  Supporting resources : Supporting resources include templates, forms and portfolios which you can use to provide evidence of your competence. Your assessor will provide you with the relevant supporting resources when you are ready to complete assessment for each unit. You will find a list of the student resources relevant to each task in the Student Assessment Tasks . Key information Safety Regardless of the training or assessment setting, you must always work safely and comply with legislative requirements. Listen to and follow the direction of your trainer/assessor at all times. Policies and procedures The information in this guide is general in nature and should always be read in conjunction with your training organisation’s and (where relevant) workplace’s policies and procedures. 2: Preparing for assessment Much of the quality of your assessment relies on the planning and preparation that you do. Take the time to:  carefully read through the whole of the assessment task and each of the supporting documents  ensure that you are clear about what it is that you are expected to do. Ask your assessor for clarification if you have any questions at all  be clear on the time limits and due dates for each task  ensure that you have completed a Student Assessment Agreement for every unit of competency. Understand expectations You will find specific advice at the start of each assessment which will guide you in how to complete each assessment task. Make sure that you take the time to read this advice and to clarify any legislative and organisational requirements before proceeding with assessment. Always ensure that you are clear about what is expected of you. If you need support, advice or assistance, speak to your trainer, your assessor or your workplace supervisor. Time limits and due dates Your assessor will provide you with a due date for each assessment task. In some cases, you will also be required to complete an assessment within a set time limit (particularly in the case of written Knowledge Question tasks). In Appendix A of this User Guide, you will find a table showing the time- limits (where relevant) for your assessment tasks. You will also find space to write the due dates for each task. Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 3 of 37

SITHCCC026 - Package prepared foodstuffs  adhering to an appropriate level of dress and behaviour  working in a way which is client or team focussed (as relevant to the unit)  completing group work in a professional, team-oriented way  behaving in a way which is consistent with current industry practice. Assessment task cover sheets You must submit a completed, signed Assessment Task Cover Sheet with each assessment. An Assessment Task Cover Sheet is included in Appendix C of this User Guide. Submission instructions The format that you will submit tasks in will vary, depending on the task. Some might require hand- written responses, some will require submission of electronic files and others will require emails. You will find specific instructions with each task. You will also find a summary in Appendix A. File naming conventions It is important that you use a consistent file naming convention for each file that you submit. For all files that you submit throughout the assessment for this course, use the following convention: competency code task number student name date For example: SITHCCC029 AT1 Student Name Completing written assessment tasks The following advice applies to completing all types of written assessment (for example, knowledge questions, research reports, project portfolios and so on).  You should always apply the documentation principles that you have learned throughout your course when answering written questions, completing assessment tasks and presenting reports. In particular, you should: o use clear, non-discriminatory language o use business-like language o follow your workplace’s policies and procedures o respect the confidentiality of the people who you are providing services and support to.  Read each question carefully and focus on answering it in full. For example, if the question asks you to list five of something, ensure that you provide five examples. Written answer question guidance  The following written questions use a range of “instructional words” such as “identify” or “explain”, which tell you how you should answer the question. Use the definitions below to assist you to provide the type of response expected.  Note that the following guidance is the minimum level of response required. Analyse: when a question asks you to analyse something, you should do so in detail, and identify important points and key features. Generally, you are expected to write a response one or two paragraphs long. Compare: when a question asks you to compare something, you will need to show how two or more things are similar, ensuring that you also indicate the relevance of the consequences. Generally, you Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 6 of 37

SITHCCC026 - Package prepared foodstuffs You have the right to appeal the outcome of assessment decisions if you feel that you have been dealt with unfairly or have other appropriate grounds for an appeal. You are encouraged to consult with the assessor prior to attempting this task if you do not understand any part of this task or if you have any learning issues or needs that may hinder you when attempting any part of the assessment. Students are encouraged to consult with their assessor prior to attempting this task if they do not understand any part of this task or if they have any learning issues or needs that may hinder them when attempting any part of the assessment. Plagiarism Plagiarism is the presentation by a student of an assignment that has been copied in whole or in party from another student’s work, or from any other source (eg. Published books or periodicals or internet sites) without due acknowledgement in the text. Student should familiarise themselves with the Institution’s policy and procedure (refer to international student handbook) Collusion Collusion is the presentation by a student of an assignment as his/her own work which is in fact the result in whole or part of unauthorised collaboration with another person or persons. Naming electronic documents It is important that you name the documents that you create for this Assessment Task in a logical manner. Each should include:  Course identification code  Assessment Task number  Document title (if appropriate)  Student name  Date it was created For example, SITHCCC029- Prepare stocks, sauces and soups Assessment Instructions Each assessment task in this booklet consists of the following: Assessment Task Cover Sheet This must be filled out, signed and submitted together with your assessment responses. If you are submitting hardcopy, the Cover Sheet should be the first page of each task’s submission.If you are submitting electronically, print out the cover sheet, fill it out and sign it, then scan this and submit the file. The Assessment Task Cover Sheet will be returned to you with the outcome of the assessment, which will be satisfactory (S) or unsatisfactory (U). If your work has been assessed as being not satisfactory, your assessor will include written feedback in the Assessment Task Cover Sheet giving reasons why. Your assessor will also discuss this verbally with you and provide advice on re-assessment opportunities as per ANGAD Australian Institute of Technology’s re-assessment policy. Depending on the task, this may include  resubmitting incorrect answers to questions (such as short answer questions and case studies) Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 9 of 37

SITHCCC026 - Package prepared foodstuffs Assessment Method Satisfactory Outcome (S) Not Satisfactory Outcome (NS) You will receive an overall result of Competent (C) or Not Yet Competent (NYC) for the unit. The assessment process may comprise of a number of assessment tasks each with specific requirements. You are required to achieve a satisfactory result in each of these to be deemed as attain a competent outcome for the unit. Your assessment may include the following assessment types. guidelines provided under ‘r eferring to sources of information used in your assessments’ or correct sources of information. Observation/Demonstration All elements, criteria, knowledge and performance evidence are demonstrated at the appropriate AQF level. Could not demonstrate elements, criteria, knowledge, and performance evidence at the appropriate AQF level Case Study All comprehension questions answered correctly; demonstrating an application of knowledge of the topic provided in the case study. Lack of demonstrated comprehension of the underpinning knowledge required to complete the case study questions correctly. One or more questions are answered incorrectly. Answers address the question in full; referring to appropriate sources from your workbook and/or workplace. Refer to reference guidelines provided under ‘r eferring to sources of information used in your assessments’ Answers do not address the question in full; do not refer to appropriate sources. Simulated workplace / practical activity All tasks in the practical activity must be competed and evidence of participation and completion must be provided to your trainer/assessor. Tasks have not been completed effectively and evidence of participation and completion has not been provided. All required attachments provided in line with the guidelines. Requested supplementary items are not attached. Student Assessment Agreement Make sure you read through the assessments in this Student Assessment Booklet before you fill out and sign the agreement below. If there is anything that you are unsure of, consult your assessor prior to signing this agreement. Have you read the assessment requirements for this unit?  Yes  No Do you understand the requirements of the assessments for this unit?  Yes  No Do you agree to the way in which you are being assessed?  Yes  No Do you have any specific needs that should be considered? If so, explain these in the space below.  Yes  No Do you understand your rights to re-assessment?  Yes  No Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 12 of 37

SITHCCC026 - Package prepared foodstuffs Assessment Task 1 Cover Sheet Student Declaration (To be filled out and submitted with assessment responses)  I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).  I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.  I have correctly referenced all resources and reference texts throughout these assessment tasks and this submission is based on my own research work.  This piece of work has not previously been submitted for assessment in this or any other subject.  I give permission for my assignment to be scanned for electronic checking of plagiarism. I understand that plagiarism and cheating is against Institution’s policy and will result in NYC outcome Student’s Full Name: Student ID: Student’s Signature: Date of submission: Assessor declaration I hereby certify that this student has been assessed by me and that the assessment has been carried out in accordance with the principles of assessment and relevant assessment procedures Assessor’s Name VISHAL KHATTRI Assessor’s Signature Date: Assessment Outcome: S: Satisfactory; NS: Not Satisfactory; NA: Not Assessed (Please circle) S NS NA Resubmission  Yes  No  1st resubmission Date of resubmission:  2nd resubmission Date of resubmission: Extension request approved  Yes  No  Revised date of submission Feedback : Student result response  My performance in this assessment task has been discussed and explained to me.  I would like to appeal this assessment decision. Student signature Date Task Instruction Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 15 of 37

SITHCCC026 - Package prepared foodstuffs Question 4a: Discuss the environmental requirements for packaging areas to avoid food contamination in terms of : i. temperature control ii. protecting food from contaminants, pests and foreign objects Max 100-150 words each. Question 4b: In regards to the environmental requirements to avoid food contamination, discuss the cleaning and sanitizing requirements for the following: i. packaging area ii. packaging equipment iii. recyclable packaging materials Max 100 words each. Question 5: Food packaging materials' features are important in ensuring the safety and quality of food products during storage, transportation, and presentation. In this context, discuss the following features of packaging materials for food and fill in the table below. Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 18 of 37

SITHCCC026 - Package prepared foodstuffs Fruit and vegetables e. should be packaged in airtight containers or heavy-duty plastic bags to maintain the quality and freshness of the product. Meat, poultry or seafood f. should be packaged in containers that preserve their quality and prevent contamination, like glass, plastic, or cartons with tight-fitting lids. Question 8: What are the two types of recycled packaging materials? What are their uses? (Max 50 words) Fill in your answer in the table below Types of recycled packaging materials Uses i. ii. Question 9: Discuss the requirements of organisational food safety procedures relating to packaging food. (150- 200 words) Assessment Task 1: Checklist Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: VISHAL KHATTRI Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 21 of 37

SITHCCC026 - Package prepared foodstuffs Date: Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 22 of 37

SITHCCC026 - Package prepared foodstuffs Assessment Task 2 Cover Sheet Student Declaration (To be filled out and submitted with assessment responses)  I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).  I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.  I have correctly referenced all resources and reference texts throughout these assessment tasks and this submission is based on my own research work.  This piece of work has not previously been submitted for assessment in this or any other subject.  I give permission for my assignment to be scanned for electronic checking of plagiarism. I understand that plagiarism and cheating is against Institution’s policy and will result in NYC outcome Student’s Full Name: Student ID: Student’s Signature: Date of submission: Assessor declaration I hereby certify that this student has been assessed by me and that the assessment has been carried out in accordance with the principles of assessment and relevant assessment procedures Assessor’s Name VISHAL KHATTRI Assessor’s Signature Date: Assessment Outcome: S: Satisfactory; NS: Not Satisfactory; NA: Not Assessed (Please circle) S NS NA Resubmission  Yes  No  1st resubmission Date of resubmission:  2nd resubmission Date of resubmission: Extension request approved  Yes  No  Revised date of submission Feedback : Student result response  My performance in this assessment task has been discussed and explained to me.  I would like to appeal this assessment decision. Student signature Date Assessment Task 2: Practical Demonstration Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 23 of 37

SITHCCC026 - Package prepared foodstuffs Information for students The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit: Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  quality criteria for food to be packaged: correct portion size, shelf-life, freshness, visual appeal  key contents of labelling guidelines and specifications determined by: the Australia New Zealand Food Standards Code, local, state or territory food safety regulations, organisational food safety procedures and labelling specifications for packaging food  meaning as defined by the Australia New Zealand Food Standards Code of: contaminant, contaminated food, potentially hazardous foods  environmental requirements for packaging area to avoid food contamination: temperature control  cleaning and sanitising of: packaging area, packaging equipment, recyclable packaging materials  protecting food from contaminants, pests and foreign objects  features of packaging materials for food: aseptically treated, capable of protecting food from damage, non-contaminating, of appropriate dimensions for food, stackable and transportable, visually appropriate to functional need  characteristics and uses of packaging materials specified in the performance evidence  packaging requirements for specific food types specified in the performance evidence  types of recycled packaging materials and their uses: cardboard, bamboo, requirements of organisational food safety procedures relating to packaging food. Required documents and equipment: - Computer with internet connection to refer to various resources. - Student assessment booklet and a pen (organized by the student). - Learners’ resources for the unit SITHCCC026 - Package prepared foodstuffs (organised by the Assessor). - Learner’s notes Instructions for students: This assessment will be conducted in Angad Institute classroom with access to the resources listed above. You must answer all questions (true-false, short answers, multiple-choice) as part of this assessment and they can submit answers in either electronic or paper-based.The assessor will verify the authenticity of student work by asking questions regarding the answers provided. You must satisfactorily answer all Worksheet questions to be deemed Satisfactory for this assessment. Planning the assessment - Recommended date for assessment: [ Assessor to provide] - Access all resources mentioned in required resources either printed copies or access via the internet - Time required for assessment: 60 minutes - You must: o Answer all the questions satisfactorily to be deemed competent o Complete the assessment 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 a completed question listed in Quiz. - Completed and signed cover sheet for assessment Demonstration Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 24 of 37

SITHCCC026 - Package prepared foodstuffs Assessment task description: • This is the second (2) unit assessment task that student has to successfully complete to be deemed competent in this unit of competency. • The assessment for this project consists of 3 Activities. o Activity 1 – Select food and packaging materials. o Activity 2 - Package and label foods o Activity 3 - Complete work process • This assessment aims to observe the student’s ability to demonstrate performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires checking food quality and selecting the correct packaging materials. • The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the performance checklist to be deemed satisfactory in this task. Scenario: Feast of Flavours story Feast of Flavours was begun when 3 school friends met for a drink, and the idea of opening a world- class restaurant was conceived with a little help from a bottle of Pinot Noir. After 3 years and innumerable ups and downs, Feast of Flavours was born. Objective A Feast of Flavours aims to create a culinary experience that gives people the most delicious dining experience possible. At Feast of Flavours, customers will discover the world's flavours and various unique cultures. It is an amalgamation of cuisines from around the globe under one roof with an ambience designed to complement the culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy exploring and experimenting with flavours. Menu options The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe, carefully chosen to be a part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft lighting, artistic decorations, and elegant design. The menu has been fashioned by a Michelin 3-star chef and his team, including world-class chefs worldwide. At Feast of Flavours, cocktails and beverages can also be curated to give a unique experience with each slow slip. A complete list of the menu options can be located on the Feast of Flavours simulated website. Meetings & Events Feast of Flavours is acknowledged as an industry leader in delivering the best food service to its customers. The restaurant can also handle private or corporate events, including team outings, birthday parties, or special celebrations. Customers can choose from the below options to book for their upcoming event. • Family Table – seats 10 guests • Community Table – seats up to 15-20 guests Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 25 of 37

SITHCCC026 - Package prepared foodstuffs • Private Dining Room – seats up to 25-30 guests The restaurant is determined to cater to any customer within 2 minutes of arrival and serve delicious food and drinks within 15 minutes of the order. Feast of Flavours has 15 staff on Friday and Saturday, including 4 chefs, 3 Bar attendants, 3 support staff /kitchen hands, and 5 waitresses. Scenario for Activities: You have been working as a cook in Feast of Flavours restaurant for the past 6 months. You must read and understand the given scenarios, policies, and procedures to complete the following activities. Activity 1 – Select food and packaging materials. Activity 2 - Package and label foods Activity 3 - Complete work process This assessment aims to observe your ability to demonstrate performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It also requires checking food quality and selecting the right packaging materials. You must ensure that when performing this task, you can demonstrate your ability to: • demonstrate the procedure to check the quality of foodstuffs against quality criteria • appropriately 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 • select and use the following aseptically treated packaging materials for the above foodstuffs: o plastic cling wrap o plastic or foil containers o polystyrene foam o recyclable packaging materials • package foodstuffs within commercial time constraints • maintain packaging work area in line with food safety environmental requirements. Throughout the task, you must refer to the policies and procedures and food safety plan provided (access the documents in your simulated manual provided by your trainer). Review the following supporting establishment operational procedures and guides before commencing this task: • Food businesses – safe food preparation, storage and display: https://www2.health.vic.gov.au/public-health/food-safety/food-businesses/food-how-to- keep-it-safe/food-business-safe-food-preparation-storage-display • Food safety standards (Australia only): Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 26 of 37

SITHCCC026 - Package prepared foodstuffs https://www.foodstandards.gov.au/industry/safetystandards/Pages/default.aspx • Food Quality Requirements Procedure • Quality Criteria Checklist • Refrigerator Temperature Log • Equipment maintenance log Food safety Plan Simulated Business Website The assessment tasks below use a simulated business website named Feast of Flavours. To access the website, you need to log in by using the below-provided link: http://feastofflavours.vetadvisorygroup.com/ Step 1: Navigate to the website and click “Login”. Step 2: Enter the username and password provided by your trainer. Your trainer will also provide you with the simulated business website information document that will help you to navigate through the website. You need to refer to the following policies and procedures to complete the provided activities: • Food Safety Plan Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 27 of 37

SITHCCC026 - Package prepared foodstuffs Activity 1: Select food and packaging materials Your task You are a chef at your simulated restaurant establishment and have been directed to check and select the following pre-cooked foodstuffs that meet quality requirements for packaging. • Item 1: Milk Shake • Item 2: Cottage cheese • Item 3: Uncooked penne pasta • Item 4: Frozen peas • Item 5: Fresh apples • Item 6: Chicken salad • Item 7: Fish fillet • Item 8: Beef stew Note: Your trainer will arrange the above food items for the assessment. Task 1: Refer to the Food Quality Requirements Procedure (Appendix 1) and conduct a sensory evaluation: assess the appearance, aroma, flavour, and texture of the food to ensure that it meets the desired quality criteria. Answer the questions and complete the quality criteria checklist below. Task 2: If you tick no to any of the criteria on the checklist, write the issue in the comments section and refer the problem with food quality to a higher-level staff member for action. Task 3: Select packaging materials appropriate for specific foods, storage or transport requirements and organisational procedures, including: • plastic cling wrap • plastic or foil containers • polystyrene foam • cryovac machine • recyclable packaging materials Demonstrate numeracy skills to calculate quantities of food items and packaging materials needed for the task and fill in below. Note: When completing this task. Your assessor will observe you perform this part using the assessor observation checklist below. You will be required to complete and/or attach. Your trainer/assessor will observe your performance and complete the provided performance checklist. Please answer all questions and submit the completed Quality Criteria Checklist to your trainer. Timeframe You are required to complete this activity in 30 minutes. You can complete the template in your own time and submit it to the trainer. Answer all the questions: Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 28 of 37

SITHCCC026 - Package prepared foodstuffs Q1. Describe in detail how you checked the quality of foodstuffs against quality criteria. Q2. Discuss at least one problem you faced with food quality and how you dealt with it. Q3. Fill in the table below with the packaging materials you selected for the following foods for storage or transport as per organisational procedures and the reason for your choice. Food Item Quantity of Food Items Packaging Material Selected with Quantities Reason for Choice Item 1: Milk Shake Item 2: Cottage cheese Item 3: Uncooked penne pasta Item 4: Frozen peas Item 5: Fresh apples Item 6: Chicken salad Item 7: Fish fillet Item 8: Beef stew Quality Criteria Checklist To check the quality of food, please do the following: Yes No Comments For colour, texture and taste checking, place samples in clean, uncontaminated containers and assign codes when checking more than one sample ☐ ☐ When evaluating aroma, place the sample at least 1 inch from the nose ☐ ☐ When evaluating taste, bite off a small portion of the sample and chew slowly ☐ ☐ When evaluating more than one dish, spit out the sample after tasting and raise your mouth with tap water ☐ ☐ Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 29 of 37

SITHCCC026 - Package prepared foodstuffs Beverages - To check liquids, take a small sip of the sample and swirl it around the tongue before spitting it out. ☐ ☐ Chicken - Pay attention to the white stripes and thick layer of fat on chicken breasts. It means farmers injected growth hormones into the poultry, and the chickens gained weight way too fast. Such meat is not good for your health. The colour is also very important to pay attention to: if it is yellowish, it is not fresh. Raw chicken breasts should be pink and should not be too soft. ☐ ☐ Cottage cheese - A drop of iodine will help you check if your cottage cheese contains starch. If it does, the stain will become deep blue; if it doesn't, the colour will stay yellow or brown. Leave some cottage cheese at room temperature. If it contains vegetable fats, it will go yellow. After this test, fresh cottage cheese may taste sour but not change colour. ☐ ☐ Frozen veggies, berries, and fruits - Check if the package of the frozen product has snow or pieces of ice in it. If it does, it has not been stored properly. Choose products that have frost on them. ☐ ☐ Fish - Fresh fish should not have cloudy eyes; healthy gills are always bright red. Its skin should have a naturally metallic glow, and scales must be tightly attached to the body. ☐ ☐ Meat - When choosing meat, press it with your finger. Fresh meat should be resilient enough to make your fingerprint disappear. Cut a big piece in half: if the meat is dark but has white contours, it means its shelf life was extended with additives. Pat and dry with a paper towel - fresh meat should not leave too much moisture and blood on the towel. ☐ ☐ Cheese - You can easily spot cheese that contains vegetable fats. It will crumble when you cut it (not applicable to hard types of cheese like cheddar), and it will dry out and develop cracks when left without a package. Leave some cheese at room temperature. A high-quality product will become softer, but if it dries out and moisture appears on it, better let it go. ☐ ☐ Uncooked pasta must have a clear and unmistakable amber-yellow colour; it must be odourless; it must taste slightly sweet; when broken, it must make a dry sound, and the fracture must appear smooth and glassy with no air bubbles. ☐ ☐ Fruits and vegetables - maturity, firmness, uniformity of size and shape, the absence of defects, skin and flesh colour. Many of the same quality factors are described for vegetables, with the addition of texture-related attributes such as turgidity, toughness, and tenderness. ☐ ☐ Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 30 of 37

SITHCCC026 - Package prepared foodstuffs Activity 2: Package and label foods . Your task Package and label foods. Task 1: Now that you have selected food and packaging materials, you must package the prepared foodstuffs for storage and transportation within commercial time constraints. Package the following food items using appropriate packaging according to organisational specifications and food safety procedures: • Item 1: Milk Shake • Item 2: Cottage cheese • Item 3: Uncooked penne pasta • Item 4: Frozen peas • Item 5: Fresh apples • Item 6: Chicken • Item 7: Fish • Item 8: Beef Task 2: Read and understand labelling guidelines, specifications and organisational food safety procedures for packaging food. Once foods are packaged, label foods according to labelling guidelines and specifications (refer to Appendix 1). Task 3: Use food packaging and labelling equipment available in your simulated restaurant establishment. Equipment may include: • Labelling machine • Label applicator • Industrial table dispenser Task 4 Ensure you record accurate details on food labels for packaged foods: • a description of the food • ingredients • nutritional information • best before or use-by dates • storage and preparation directions • warnings about ingredients known to cause allergic reactions. Note: Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 31 of 37

SITHCCC026 - Package prepared foodstuffs All through the packaging and labelling process, ensure food items are not contaminated. This can be ensured by maintaining proper personal hygiene and following food-safe work practises. Task 5 Adhere to food safety environmental requirements for food packaging area. Ensure that you: • Check and control the temperature • Clean and sanitise packaging area, equipment and recyclable packaging materials • Protect food from contaminants, pests and foreign objects Task 6 Take a photo of each packaged and labelled foodstuff, place it in the Packaged Labelled Food Pictures Template below and submit it to your trainer. You will be required to complete and/or attach. Your trainer/assessor will observe your performance and complete the provided performance checklist. Please submit the completed Risk Assessment Template and Risk Analysis Matrix to your trainer. Timeframe You are required to complete this activity in 1 hour. You can complete the templates in your own time and submit them to the trainer. Packaged Labelled Food Pictures Template (The pictures used are just samples.) Item 1: Milk Shake Item 2: Cottage cheese Item 3: Uncooked penne pasta Item 4: Frozen peas Item 5: Fresh apples Item 6: Chicken Item 7: Fish Item 8: Beef Activity 3: Complete work process. Your task Complete work process. After completing activities 1 and 2, you must complete the work process in this task. Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 32 of 37

SITHCCC026 - Package prepared foodstuffs Task 1 Restore the work area to its original condition using the following steps as per organisational procedures and environmental requirements: • Wash, rinse and sanitise all tools, equipment and service ware and store them in designated places. • Cleaning: Thoroughly clean all surfaces, including counters, floors etc, using appropriate cleaning agents and tools. • Sanitizing: Sanitize all surfaces that come in contact with food using a sanitiser approved by the local health department. • Organizing: Put away all tools and equipment used during the shift and ensure they are stored in their designated areas. • Discarding Waste: Properly dispose of all waste, including food waste, paper, and plastics, in designated waste containers. • Turning off Equipment: Turn off all equipment and lights to conserve energy and prevent potential safety hazards. Task 2 After cleaning the work area and equipment, identify at least two unsafe or faulty equipment or materials. Rectify according to your role or responsibility and report to your supervisor (trainer). Complete the equipment maintenance log below. Task 3 Store surplus food items in appropriate environmental conditions considering: • Temperature Control • Cover and label food • Avoid food contamination • Complete the fridge/freezer temperature record below. You will be required to complete and/or attach. Your trainer/assessor will observe your performance and complete the provided performance checklist. Please answer all questions above and submit them to your trainer. Timeframe You are required to complete this activity in 1 hour. You can complete the questions in your own time and submit them to the trainer. EQUIPMENT MAINTENANCE LOG Equipment/ material type Problem Repair Service Requirements Date Comments FRIDGE / FREEZER TEMPERATURE RECORD Date Time Walk-in Cooler °C Chest Freezer °C Dairy Fridge °C Under- counter Fridge Comments / Corrective Action Signature Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 33 of 37

SITHCCC026 - Package prepared foodstuffs °C Appendix1- Assessment resource in ANGAD Kitchen ANGAD will conduct practical assessment for this unit in its Commercial kitchen located at 9 Nicholson Street in Bentleigh VIC with serving internal staff and students as customers and during assessment student will have access to following resources in the Kitchen:  fixtures and large equipment: - commercial: - blenders and food mills - food processor - planetary mixer - commercial grade work benches (1.5 m/person) - commercial ovens and trays (one per two persons):  commercial refrigeration facilities: - cool room and/or fridge - freezer - designated storage areas for dry goods and perishables - double sink - gas, electric or induction stove tops (two burners per person) - microwave - salamander or other form of griller (one per four persons)  storage facilities: - shelving - trays - small equipment: - containers for hot and cold food - cutting boards Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 34 of 37

SITHCCC026 - Package prepared foodstuffs - food handler gloves - graters - knife sharpening equipment - sharpening steels and stones  knives: - carving knives - utility knives  measurers: - metric calibrated measuring jugs - measuring spoons - portion control scoops - mouli - oven mitts  pots and pans: - fry pans - stainless steel stock pots (large and small)  scales  scoops, skimmers and spiders  sets of stainless steel bowls  service-ware: - platters, dishes, and bowls - cutlery and serving utensils  small utensils: - flour and drum sieves - peelers, corers and slicers - scrapers - spatulas - strainers and chinois - tongs and serving utensils - whisks:  fine stainless-steel wire  coarse stainless-steel wire - spoons:  large plain and slotted metal spoons  ladles in a variety of sizes  serving spoons  wooden spoons - thermometers  cleaning materials and equipment: - cleaning cloths - commercial cleaning and sanitizing agents and chemicals for cleaning commercial kitchens, equipment and food storage areas - dustpans and brooms - garbage bins and bags - hand towel dispenser and hand towels - mops and buckets - separate hand basin and antiseptic liquid soap dispenser for hand washing - sponges, brushes and scourers - tea towels  organizational specifications: - equipment manufacturer instructions - current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock - ordering and docketing paperwork - food safety plans - guidelines relating to food disposal, storage and presentation requirements - mise en place lists, menus, standard recipes, and recipes for special dietary requirements  safety data sheets (SDS) for cleaning agents and chemicals  diverse and comprehensive range of perishable food supplies for producing stocks, sauces and soups specified in the performance evidence  industry-realistic ratios of kitchen staff to customers including ANGAD staff, trainer and students who are invited to participate as customer for assessment, in ANGAD Kitchen. Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 35 of 37

SITHCCC026 - Package prepared foodstuffs Copyright: Instructions in this tool have been developed by NTA and ANGAD INSTITUTE for sole purpose of use by ANGAD INSTITUTE. Any part of these assessment instructions cannot be reproduced in full or part for without approval of ANGAD INSTITUTE and NTA which holds authorship right Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC026 Version: February 2023 Page 36 of 37

Angad Australian Institute of Technology CRICOS ID: 02970M RTO ID: 22073 SAB SITHCCC029 Version: February 2023 Page 37 of 37