Maintain Quality of Perishable Items: Assessment Tool for SIT30816

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 1 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Tasks Unit of Competency SITXINV002 Maintain the quality of perishable items Assessment Type This is a summative assessment. The learners need adequate practice prior to undertaking the assessment. Assessment Tasks Task 1 Knowledge Questions Task 2 Observation

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 2 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Introduction The assessment tasks for SITXINV002 Maintain the quality of perishable items are outlined in the assessment plan below. 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 Student User Guide . The Student Guide provides important information for you relating to completing assessment successfully. Assessment Requirements Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  conduct temperature and quality checks on each of the following delivered goods to establish whether they are within allowable tolerances:  cold or chilled foods  frozen foods  raw foods  reheated foods or ingredients  maintain quality of at least six of the following range of perishable supplies for food and beverage, commercial cookery or catering operations:  beverages  dairy products  frozen goods  fruit  meat  poultry  seafood

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 3 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  vegetables  identify spoilt stock and dispose of according to organisational procedures. Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  contents of stock date codes and rotation labels  meaning of:  wastage to a commercial catering organisation and reasons to avoid it  contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code  reasons for protecting food from contamination  different types of contamination:  microbiological  chemical  physical  methods of rejecting contaminated food  potential deficiencies of delivered perishable food items:  contaminated food  food that is intended to be:  frozen but has thawed  chilled but has reached a dangerous temperature zone  packaged food that is exposed through damaged packaging  correct environmental storage conditions for each of the main food types specified in the Performance Evidence:  correct application of humidity and temperature controls

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 4 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  correct ventilation  protecting perishables from exposure to:  heating or air conditioning  accidental damage through people traffic  environmental heat and light  sanitary cleanliness  storing perishables:  in dry stores  in cool rooms  in freezers  in refrigerators  sanitised and hygienic conditions  at room temperature  food safety procedures and standards for storage of perishable supplies:  appropriate containers  labelling and coding  first in first out methods  storage environments  temperature, humidity, light and ventilation specifications for storage  cleaning and sanitising processes for food storage areas  quarantining the storage of items that are likely to be the source of contamination of food:  chemicals  clothing  personal belongings

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 5 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  indicators of spoilage and contamination of perishable supplies:  degradation of flavour, aroma, colour and texture  enzymic browning  drying and hardening  crystalisation  infestation of animal and pest waste  mould  exposed packaged food through damaged packaging  odour  indicators of quality of perishable items:  currency of best by or use by dates  freshness  size  weight  correct and environmentally sound disposal methods for kitchen waste and hazardous substances. Assessment Conditions Skills must be demonstrated in an operational environment that makes use of perishable food and beverage supplies. This can be:  an industry workplace  a simulated industry environment, such as a training kitchen or food and beverage outlet serving customers. Assessment must ensure access to:  commercial refrigeration facilities:

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 6 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  freezer  fridge  computers, printers and stock control software systems  electronic equipment used for stock control  containers for hot and cold storage  designated:  delivery area  storage areas for dry goods and perishables  recording systems  proformas used by the workplace  diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations for the groups selected from the list in the Performance Evidence  organisation specifications:  current commercial stock control procedures and documentation for the ordering, monitoring and maintenance of stock  temperature recording charts  thermometers. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 7 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Version history Version Date Changes / Updates Approved 1.0 May 2021 Contextualized and formatted assessment tool CEO

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 8 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment details There are two assessment tasks/methods of evidence gathering. You are required to complete it. Your trainer /assessor will advise when assessments are due. SITXINV002 Maintain the quality of perishable items describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination. 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: Observation – You must demonstrate your skills and knowledge by maintaining the quality of perishable items. You will need to complete a range of workplace documentation that demonstrates you have conducted temperature and quality checks on delivered food, and will be observed storing perishable items and checking them for spoilage or contamination. Preparing for assessment Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 9 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Task 1: Knowledge Questions Task Summary  This is an open book test – you can use a various learning resources including online materials, student guide and other reference resources available at the TasCollege to complete your task if required.  You must answer all the 20 questions correctly and sufficiently.  You must complete and submit an Assessment Cover Sheet with your assessment submission.  Write your answers in the space provided or you need to type and print a hard copy to submit (as per your trainer /assessor advice).  The assessment task is due on the date specified by your trainer/assessor.  Any variations to this arrangement must be approved in writing by your trainer/assessor. What do I need to complete this assessment task?  Access to Student Guide, Reference Text Books, and other learning materials  Access to the computer and the internet if you prefer to submit printed copy If I get something wrong, what do I need to do?  Consult with your trainer /assessor if your answers are marked unsatisfactorily and plan to resubmit as per their feedback – either in writing or verbally. What do I need to submit for this task?  A complete file of all questions’ answers

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 10 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment submission You must complete and submit an Assessment Cover Sheet with your work. The assessment task is due on the date specified by your trainer/assessor. Any variations to this arrangement must be approved in writing by your trainer/assessor. Instructions  Read through all of the assessment task and related documents carefully before you get started.  Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.  Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege ’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o 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 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 fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 11 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 1: Provide a definition of the term ‘wastage’ in the context of a commercial kitchen. In your response, explain why waste should be avoided.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 12 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 2: Provide a definition of each of the following. Contaminant Contamination Potentially hazardous foods

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 13 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 3: List three reasons why it is important to protect food from contamination.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 14 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 4: Provide a definition of each of the following. Physical contamination Chemical contamination Microbiological contamination

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 15 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 5 : Explain the processes that can be taken to reject contaminated food that has been delivered to your workplace.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 16 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 6: Identify two reasons why food that has been delivered may have become contaminated.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 17 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 7: Identify two reasons why chilled and frozen food that has been delivered may have reached a dangerous temperature zone or thawed.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 18 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 8: Identify two reasons why food that has been delivered may have become exposed due to damage to the packaging.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 19 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 9: Describe the FIFO method.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 20 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 10: Personal belongings and clothing (i.e. your ‘streetwear’ or soiled clothing) can be a source of food contamination. Explain how they should be stored so that contamination cannot occur.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 21 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 11: Explain how chemicals and cleaning products should be stored so that they do not become a source of food contamination.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 22 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 12: Provide an example of each of the following types of spoilage and contamination. Degradation of flavour, aroma, colour and texture Enzymic browning Drying and hardening Crystallisation Infestation of animal and pest waste Mould Odour

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 23 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 13: List three requirements for storing food safely in containers.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 24 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 14: List three requirements related to food labelling and coding.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 25 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 15: List the cleaning and sanitising procedures for storage areas.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 26 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 16: Complete the table below by identifying the correct storage temperatures for each of the food types. Item Temperature Beverages Hard cheese Ice cream Eggs Butter Portioned meat (not frozen) Minced meat/processed meat (not frozen) Frozen meat Fresh poultry Frozen poultry Fresh seafood Frozen seafood Vegetables (tinned) Strawberries Oranges Lettuce Cauliflower

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 27 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 17: Explain how the following are used as a guide to checking the quality of food. Best before or use by dates Freshness Size Weight

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 28 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 18: Explain how to dispose of kitchen waste in a manner that is in line with food safety standards and also environmentally sound.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 29 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 19: Explain how to dispose of chemicals in an environmentally safe manner.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 30 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 20: Explain how each of the following can impact in maintaining quality of food that is kept in dry stores, refrigerators/cool rooms and freezers. Inadequate ventilation in the kitchen area Correct air conditioning and heating Humidity Damage through people traffic/ handling Environmental heat and light Incorrect temperatures in refrigerators/cool rooms and freezers Temperature of dry stores

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 31 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Task 2: Observation Task Summary Important assessment information Two assessment options have been provided for this unit of competency. Do not complete both options! Read through each option and work with your assessor to select the one that best suits your circumstances.  Option 1: Training kitchen based  Select Option 1 or Option 2. Do not complete both.  This unit of competency requires that you can maintain the quality of perishable items during your work in the commercial kitchen.  If the majority of your work for this unit is completed in a simulated industry environment (for example, the training kitchen attached to your RTO), it is likely that your assessor will suggest that you complete this assessment using Option 1. or  Option 2: Workplace based  Select Option 1 or Option 2. Do not complete both.  If the majority of your work for this unit has been completed in a commercial kitchen in your workplace and you have the opportunity to receive and store goods, then workplace-based assessment may be suitable for you.  You should speak to your assessor to confirm that this option is suitable before starting your assessment.  Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 32 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege ’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o 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 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 fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 33 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Activities Activities: Option 1 – Training kitchen based Complete the following activities. 1. Carefully read the following information. Successful completion of this unit requires that you demonstrate your skills and knowledge by maintaining the quality of perishable items in the kitchen. It is important that you provide evidence that you have done this. It is possible that parts of this unit may be assessed side-by-side with cookery units from your course as these units will have specific requirements that are also addressed in this unit. Your assessor will advise you if this is to be the case. Assessment will take place in the training kitchen attached to your RTO. Below is a guide to the skills and knowledge you must demonstrate during this assessment. What do I need to demonstrate? During this assessment, you will be required to demonstrate a range of the skills and knowledge that you have developed as part of this unit. These include:  conducting temperature checks and quality checks on a range of delivered food to ensure they are within allowable tolerances, including:

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 34 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K o chilled or cold foods o frozen foods o raw foods o reheated food or ingredients  maintaining the quality of at least six of the following perishable items: o beverages o dairy products o frozen foods o fruit o meat o poultry o seafood o vegetables  identifying and disposing of spoilt stock as per food safety standards and organisation procedures. How will I provide evidence? Your assessor will observe you as you work in the kitchen to store supplies and maintain the quality of perishable supplies. This observation may occur during one assessment event, or you may be observed over a period of time as you undertake your other assessments for this course, specifically those related to cooking.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 35 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K You will need to complete a range of documentation in the kitchen related to monitoring temperatures and the quality of food in storage. Copies of these documents must be submitted. 2. Check delivered food for quality and store to maintain quality. In this activity you will need to participate in the delivery of perishable items for your training kitchen. You will need to show that you can conduct temperature and quality checks on the following:  chilled or cold foods  frozen foods  raw foods  reheated food or ingredients. Before you begin, you must read your training kitchen’s policies and procedures related to food delivery processes and associated record keeping. As part of this activity, you will need to:  check the temperature of the above food types to ensure they are within specified tolerances  use your training kitchen’s recording documentation to log the results of your temperature testing  check the above food types to make sure there are no issues or deficiencies that impact quality or the safety of food

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 36 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  where issues of deficiencies are identified, follow your training kitchen’s procedures to either report the problems or reject the supplies  ensure environmental conditions are appropriate for the perishable items that have been accepted from the delivery  write and attach date labels and stock rotation labels  store food for storage in the correct storage locations  work sustainably and safely to minimise wastage and avoid contamination. 3. Maintain optimal quality of perishable items. In this activity you will need to demonstrate that you are able to, as part of your day-to-day kitchen activities, check the quality of perishable items in storage in your training kitchen. This includes regularly:  conducting regular temperature checks  checking environmental conditions to ensure that ventilation and humidity are appropriate  taking action to adjust storage conditions and storage equipment as required to ensure food is protected from spoilage  taking action to protect food from pests and cross- contamination, and checking storage areas for signs of such

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 37 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  checking date and stock codes and rotating food as required to ensure optimal shelf life based on expiration dates  checking perishable supplies for quality  recording and reporting all deficiencies and issues identified b y following your training kitchen’s procedures (you must verbally report to your assessor any of your concerns and then complete the required documentation)  disposing of any spoiled or contaminated food by following your training kitchen’s food safety and sustainability procedures. As part of this activity, you will need to ensure that you have regularly checked and monitored the quality of at least six of the following perishable items:  beverages  dairy products  frozen goods  fruit  meat  poultry  seafood  vegetables. Complete all required documentation as per your training kitchen’s food safety program and food safety procedures.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 38 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Your assessor will observe you as you complete these activities. 4. Submit documents to your assessor. Provide copies of all documentation that you have completed as part of this task. The documents you submit must show that you have:  conducted temperature testing of perishable supplies delivered to your training kitchen  conducted temperature testing of food storage areas to determine suitable environmental conditions  recorded instances of pest infestation or cross contamination  recorded disposal of food items. Send or submit the completed documents/records to your assessor.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 39 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Activities: Option 2 – Workplace based Complete the following activities. 1) Carefully read the following information. Successful completion of this unit requires that you demonstrate your skills and knowledge by maintaining the quality of perishable items in the kitchen. It is important that you provide evidence that you have done this. It is possible that parts of this unit may be assessed side-by-side with cookery units from your course as these units will have specific requirements that are also addressed in this unit. Your assessor will advise you if this is to be the case. Assessment will take place in your workplace. Below is a guide to the skills and knowledge you must demonstrate during this assessment. What do I need to demonstrate? During this assessment, you will be required to demonstrate a range of the skills and knowledge that you have developed as part of this unit. These include:  conducting temperature checks and quality checks on a range of delivered food to ensure they are within allowable tolerances, including: o chilled or cold foods o frozen foods o raw foods

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 40 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K o reheated food or ingredients  maintaining the quality of at least six of the following perishable items: o beverages o dairy products o frozen foods o fruit o meat o poultry o seafood o vegetables  identifying and disposing of spoilt stock as per food safety standards and organisation procedures. How will I provide evidence? Your assessor will observe you as you work in the kitchen to store supplies and maintain the quality of perishable supplies. This observation may occur during one assessment event, or you may be observed over a period of time as you undertake your other assessments for this course, specifically those related to cooking. You will need to complete a range of documentation in the kitchen related to monitoring temperatures and the quality of food in storage. Copies of these documents must be submitted. 2) Check delivered food for quality and store to maintain quality.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 41 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K In this activity you will need to participate in the delivery of perishable items for your kitchen. You will need to show that you can conduct temperature and quality checks on the following:  chilled or cold foods  frozen foods  raw foods  reheated food or ingredients. Before you begin, you must read your kitchen’s policies and procedures related to food delivery processes and associated record keeping. As part of this activity, you will need to:  check the temperature of the above food types to ensure they are within specified tolerances  use your kitchen’s recording documentation to log the results of your temperature testing  check the above food types to make sure there are no issues or deficiencies that impact quality or the safety of food  where issues of deficiencies are identified, follow your kitchen’s procedures to either report the problems or reject the supplies  ensure environmental conditions are appropriate for the perishable items that have been accepted from the delivery  write and attach date labels and stock rotation labels  store food for storage in the correct storage locations

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 42 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  work sustainably and safely to minimise wastage and avoid contamination. 3) Maintain optimal quality of perishable items. In this activity you will need to demonstrate that you are able to, as part of your day-to-day kitchen activities, check the quality of perishable items in storage in your kitchen. This includes regularly:  conducting regular temperature checks  checking environmental conditions to ensure that ventilation and humidity are appropriate  taking action to adjust storage conditions and storage equipment as required to ensure food is protected from spoilage  taking action to protect food from pests and cross- contamination, and checking storage areas for signs of such  checking date and stock codes and rotating food as required to ensure optimal shelf life based on expiration dates  checking perishable supplies for quality  recorded and reported all deficiencies and issues identified by following you r kitchen’s procedures (you must verbally report to your assessor any of your concerns and then complete the required documentation)

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 43 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  disposing of any spoiled or contaminated food by following your kitchen’s food safety and sustainability procedures. As part of this activity, you will need to ensure that you have regularly checked and monitored the quality of at least six of the following perishable items:  beverages  dairy products  frozen goods  fruit  meat  poultry  seafood  vegetables. Complete all required documentation as per your kitchen’s food safety program and food safety procedures. Your assessor will observe you as you complete these activities.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXINV002 Maintain the quality of perishable items | Page 44 of 44 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K 4) Submit documents to your assessor. Provide copies of all documentation that you have completed as part of this task. The documents you submit must show that you have:  conducted temperature testing of perishable supplies delivered to your kitchen  conducted temperature testing of food storage areas to determine suitable environmental conditions  recorded instances of pest infestation or cross contamination  recorded disposal of food items. Send or submit the completed documents/records to your assessor.

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SITXINV002_V1.0_Assessment 1 & 2 Completed

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