Student Assessment Tasks for Maintaining Perishable Quality

Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items Contents Introduction ....................................................................................................................................... 3 Assessment for this unit ................................................................................................................... 3 Preparing for assessment ................................................................................................................. 3 Student assessment agreement ....................................................................................................... 4 Assessment Task 1: Knowledge questions ....................................................................................... 6 Information for students ................................................................................................................ 6 Questions ..................................................................................................................................... 7 Assessment Task 1: Checklist .................................................................................................... 12 Assessment Task 2: Observation ................................................................................................... 15 Information for students .............................................................................................................. 15 Activities: Option 1 – Training kitchen based .............................................................................. 16 Assessment Task 2: Option 1 – Checklist ................................................................................... 20 Activities: Option 2 – Workplace based ...................................................................................... 22 Assessment Task 2: Option 2 – Checklist ................................................................................... 26 Final results record ......................................................................................................................... 28 Bryan Peach Institute Pty. Ltd. T/A Peach Institute

Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 2 Introduction Welcome to the Student Assessment Tasks for SITXINV002 - Maintain the quality of perishable items . These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit 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. Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix C of your Hospitality Works Student User Guide or Peach Institute will provide you with one. Remember to check your Hospitality Works Student User Guide for information about: • submitting assessments  re-assessment guidelines • assessment appeals  responding to written questions. Bryan Peach Institute Pty. Ltd. T/A Peach Institute

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 3

Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items Student assessment agreement Make sure you read through the assessments in your 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  Yes  No If so, explain these in the space below. Do you understand your rights to reassessment?  Yes  No Do you understand your right to appeal the decisions made in an assessment?  Yes  No Student name Student ID number Student signature Date Assessor name Assessor signature Date Assessment Task - Cover Sheet Student declaration To be filled out and submitted with assessment responses Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 5

Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items  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. Student name Harshdeep Student ID number TPI0002309 Student signature Date Assessment Task Assessor declaration  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. Assessor name Assessor signature Date Assessment outcome S NS DNS Resubmission Y N 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 A copy of this page must be supplied to the office and kept in the student’s file with the evidence. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you: Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 6

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items • review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide • comply with the due date for assessment which your assessor will provide • adhere with Peach Institute’s submission guidelines • answer all questions completely and correctly • submit work which is original and, where necessary, properly referenced • submit a completed cover sheet with your work • avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide . Refer to the appendix for information on: • where this task should be completed • the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. However, if Peach Institute has provided you with an assessment cover sheet, please ensure that you use that. Questions 1. Provide a definition of the term ‘wastage’ in the context of a commercial kitchen. In your response, explain why waste should be avoided.  In the context of a commercial kitchen, the term "wastage" refers to the unnecessary and avoidable loss or disposal of food, ingredients, or other resources. It includes any form of food or material that is discarded, spoiled, overproduced, or unused and cannot be salvaged or repurposed.  It should be avoided due to its financial impact, environmental consequences, ethical concerns, operational efficiency, and the influence it has on a kitchen's reputation and customer perception . 2. Provide a definition of each of the following. Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 7 i

Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items Contaminant A contaminant refers to any substance or agent that is present in food, either intentionally or unintentionally, and has the potential to cause harm to the consumer. Contamination In the context of food safety, refers to the introduction or presence of harmful substances or agents in food that can compromise its safety and suitability for consumption. Potentially hazardous foods Potentially hazardous food (PHF) refers to any food that has the potential to support the growth or survival of pathogenic microorganisms or the production of toxins if not stored, handled, or cooked properly. 3. List three reasons why it is important to protect food from contamination.  Protecting food from contamination is essential for food safety, public health, and maintaining a positive reputation in the food industry. By preventing contamination, we reduce the risk of foodborne illnesses, safeguard public health, and ensure consumer confidence in the safety and quality of the food they consume . 4. Provide a definition of each of the following. Physical contamination Physical contamination refers to the presence of foreign materials in food that are not intended to be there. It can accidentally enter food during processing, handling, packaging, or storage , Chemical contamination Chemical contamination refers to the presence of harmful substances or chemicals in food that can render it unsafe or unfit for consumption. It can occur due to contamination of raw materials, improper use of chemicals during processing or preparation . Microbiological contamination Microbiological contamination refers to the presence of microorganisms, such as bacteria, viruses, yeasts, or molds, in food that can cause foodborne illnesses. It can occur through improper handling, inadequate cooking, poor sanitation practices, or cross-contamination from contaminated sources . 5. Explain the processes that can be taken to reject contaminated food that has been delivered to your workplace. Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 8

Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items  1. Visual Inspection: Upon delivery, conduct a visual inspection of the delivered items. Look for signs of damage, spoilage, or any visible contaminants. 2. Documentation: Maintain proper documentation of the delivered items, including invoices, delivery receipts, and any quality control records. 3. Quarantine: Separate the potentially contaminated items from the rest of the food supply to prevent cross-contamination. 4. Notifying the Supplier: Contact the supplier or distributor immediately to inform them about the contaminated items. Provide clear details and evidence of the contamination. 5. Record Keeping: Maintain detailed records of the incident, including the date, time, description of the contaminated items, actions taken, and communication with the supplier. 6. Disposal: Ensure proper disposal of the rejected contaminated items. Follow local regulations and guidelines for disposal methods. 7. Preventive Measures: Review and reinforce preventive measures to minimize the risk of receiving contaminated food in the future. 6. Identify two reasons why food that has been delivered may have become contaminated.  Unhygienic storage and assembly of wrapping and packaging can contaminate the materials and therefore the food.. Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 9

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items 7. Identify two reasons why chilled and frozen food that has been delivered may have reached a dangerous temperature zone or thawed.  Inadequate Packaging or Insulation: If the packaging or insulation used for chilled or frozen food during delivery is insufficient or compromised, it can lead to temperature fluctuations or loss of coldness.  Extended Delivery Time or Delays: If there are unexpected delays or prolonged delivery times, chilled and frozen food can be at risk of reaching a dangerous temperature zone or thawing. 8. Identify two reasons why food that has been delivered may have become exposed due to damage to the packaging.  a) Rough handling during transportation: When food packages are mishandled or subjected to rough handling during transportation, it can lead to damage to the packaging.  Environmental factors: Various environmental factors can contribute to the damage of food packaging during delivery. Extreme temperatures, humidity, exposure to sunlight, or even pests can lead to the deterioration of packaging materials. 9. Describe the FIFO method.  In the FIFO method, the oldest or earliest received items are used or sold first, while the newer items are kept in stock for later use. This approach ensures that items with shorter shelf lives are consumed or sold before they expire, reducing the risk of product spoilage and minimizing financial losses. 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.  Dedicated storage areas: Designate specific storage areas for personal belongings and clothing to ensure they are kept away from food storage and preparation areas.  Hand hygiene: Before handling any personal belongings or clothing, ensure you wash your hands thoroughly with soap and water.  Avoid storing in food-related areas: Do not store personal belongings or clothing in areas where food is prepared, stored, or served. Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 10

Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items  Regular cleaning: Clean personal belongings and clothing regularly to remove dirt, debris, or any potential contaminants. 11. Explain how chemicals and cleaning products should be stored so that they do not become a source of food contamination.  Separate storage area: They should be stored in a dedicated storage room or cabinet to prevent any accidental mixing or cross- contamination.  Clearly labeled containers: Ensure that all containers are properly labeled with the name of the product and any relevant hazard warnings. Clear labeling helps identify products easily and prevents confusion.  Proper ventilation: Store chemicals and cleaning products in a well- ventilated area to minimize the risk of fumes or vapors accumulating.  Training and awareness: Ensure that staff members handling chemicals and cleaning products are properly trained on their use, storage, and potential hazards . 12. Provide an example of each of the following types of spoilage and contamination. Degradation of flavour, aroma, colour and texture Let's say you have a bottle of fruit juice that has been stored for an extended period under unfavorable conditions. Over time, the juice may undergo spoilage, resulting in a degradation of its flavor, aroma, color, and texture. The juice might become dull, lose its vibrant color, develop an off-putting smell, and have a less appealing taste and texture. Enzymic browning When you slice an apple and leave it exposed to the air, you may notice enzymic browning taking place. This enzymic browning process can affect the appearance and quality of the apple, making it less visually appealing. Drying and hardening Consider a loaf of bread that has been left exposed to air for an extended period without proper storage. The moisture within the bread gradually evaporates, resulting in drying and hardening of the bread. As a result, the bread becomes stale, loses its softness and freshness, and becomes less enjoyable to eat. Crystallisation Honey is prone to crystallization over time, Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 11

Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items especially when stored under cooler temperatures. As the natural sugars in honey begin to form crystals, the texture of the honey changes, becoming grainy or gritty Infestation of animal and pest waste Imagine a situation where a food storage area, such as a pantry, is infested with rodents or insects. These pests can leave behind droppings, urine, or other waste materials that contaminate the stored food items.. Mould If a loaf of bread is stored in a humid environment or not properly sealed, it may develop mould growth. Mould is a type of fungus that thrives in moist conditions and can appear as fuzzy, discolored patches on the bread's surface. Odour If you store onions and cheese together in the same container without proper separation, the cheese may absorb the odor of the onions. This can alter the taste and aroma of the cheese, making it less desirable. 13. List three requirements for storing food safely in containers.  Cleanliness: Ensure that the containers used for food storage are clean and free from any dirt, residue, or contaminants.  Airtight or Properly Sealed: Choose containers that are airtight or properly sealed to minimize exposure to air and moisture. Oxygen and moisture can promote the growth of bacteria, fungi, and other microorganisms that can lead to food spoilage or contamination.  Food-grade containers are designed to be non-toxic and resistant to chemical leaching or interaction with the stored food. Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 12

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items 14. List three requirements related to food labelling and coding.  Accurate and Clear Information: Food labels must provide accurate and clear information about the product to help consumers make informed choices and ensure their safety.  Proper Allergen Declaration: Food labels must clearly and accurately declare the presence of major food allergens. This helps individuals with food allergies or intolerances to identify and avoid products that may trigger allergic reactions.  Date Coding and Product Dating: Food products often require date coding or product dating to indicate their freshness, shelf life, or recommended consumption period. This helps consumers make informed decisions about the quality and safety of the product. 15. List the cleaning and sanitising procedures for storage areas.  Pre-clean : scrape or wipe away food scraps and other matter and rinse with water.  Wash : use hot water and detergent to take off any grease and dirt. Soak if needed.  Rinse : rinse off detergent and any loosened residue.  Sanitise : use a sanitiser to destroy any remaining bacteria.  Final Rinse : wash off sanitiser if necessary (refer to manufacturer’s instructions).  Dry : allow to drip dry or dry using single use towels. 16. Complete the table below by identifying the correct storage temperatures for each of the food types. Item Temperature Beverages 0-5°C (32-41°F) Hard cheese 2-4°C (36-39°F) Ice cream -18°C (0°F) or below Eggs 4-6°C (39-43°F) Butter 2-7°C (36-45°F) Portioned meat (not frozen) 1-4°C (34-39°F) Minced meat/processed meat (not frozen) 1-4°C (34-39°F) Frozen meat -18°C (0°F) or below Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 13

Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items Fresh poultry 0-4°C (32-39°F) Frozen poultry -18°C (0°F) or below Fresh seafood 0-4°C (32-39°F) Frozen seafood -18°C (0°F) or below Vegetables (tinned) room temperature Strawberries 2-4°C (36-39°F) Oranges 2-8°C (36-46°F) Lettuce 0-4°C (32-39°F) Cauliflower 0-4°C (32-39°F) 17. Explain how the following are used as a guide to checking the quality of food. Best before or use by dates uality will be disappearing away from the start date of the manufactured and we will not be able to use the product by after used by date uality will be disappearing away from the start date of the manufactured and we will not be able to use the product by after used by date uality will be disappearing away from the start date of the manufactured and we will not be able to use the product by after used by date uality will be disappearing away from the start date of the manufactured and we will not be able to use the product by after used by date Quality will be disappearing away from the start date of the manufactured and we will not be able to use the product by after used by dates. Freshness The freshness of food refers to its quality and state of being recently harvested, produced, or prepared. It can be assessed through various sensory indicators, such as appearance, aroma, texture, and taste. Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 14

Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items Size Size In some point the radish looks big but it may be hollow from Size In some point the radish looks big but it may be hollow from Size In some point the radish looks big but it may be hollow from Size alone should not be the sole determining factor for quality, as it can vary depending on the variety and specific characteristics of the food item . Weight Weight alone may not necessarily reflect the overall quality or freshness of the food. Additional factors such as appearance, odor, and handling conditions should be taken into consideration. 18. Explain how to dispose of kitchen waste in a manner that is in line with food safety standards and also environmentally sound. Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 15

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items  Proper disposal of kitchen waste in line with food safety standards and environmental soundness involves implementing a waste sorting system to separate organic, recyclable, and non-recyclable waste. Organic waste can be composted, Recyclable waste should be cleaned and sorted according to local recycling guidelines.Non- recyclable waste should be disposed of in designated trash bins. 19. Explain how to dispose of chemicals in an environmentally safe manner.  Disposing of chemicals in an environmentally safe manner involves identifying hazardous chemicals, reducing waste generation, following manufacturer instructions, checking local regulations, exploring recycling or exchange programs, utilizing hazardous waste collection facilities, properly packaging chemicals for transportation, and seeking professional assistance when needed. 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 Inadequate ventilation can lead to poor air circulation, which can increase humidity and trap odors and airborne contaminants Correct air conditioning and heating Appropriate temperature and humidity control help prevent food spoilage, inhibit the growth of bacteria, Humidity Humidity can cause dehydration and loss of moisture in food, resulting in changes in texture, taste, and quality. Damage through people traffic/ handling Excessive traffic and improper handling of stored food can lead to physical damage and contamination. Environmental heat and light Exposure to heat and light can accelerate food spoilage and deterioration. Incorrect temperatures in refrigerators/cool rooms and freezers In refrigerators and cool rooms, temperatures above the recommended range can promote bacterial growth, leading to spoilage and potential foodborne illnesses. Freezers must maintain temperatures below freezing to preserve the quality of frozen foods and prevent the growth of bacteria or other microorganisms Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 16

Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items Temperature of dry stores The temperature in dry stores should be controlled to ensure the longevity and quality of stored products. Improper temperatures can accelerate the degradation of food, especially perishable items Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 17

Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items Assessment Task 1: Checklist Student’s name: Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide? Completed successfully? Comments Yes No Question 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Question 9 Question 10 Question 11 Question 12 Question 13 Question 14 Question 15 Question 16 Question 17 Question 18 Question 19 Question 20 Task outcome:  Satisfactory  Not satisfactory Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 18

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items Assessor signature: Assessor name: Date: Assessment Task - 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. Student name Student ID number Student signature Date Assessment Task Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 19

Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items Assessor declaration  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. Assessor name Assessor signature Date Assessment outcome S NS DNS Resubmission Y N 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 A copy of this page must be supplied to the office and kept in the student’s file with the evidence. Assessment Task 2: Observation Information for students 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 Peach Institute), 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. Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 20

Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items 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. 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 Peach Institute. 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 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. Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 21

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items 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 • 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 • 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 by following your training kitchen’s procedures (you must verbally report to your assessor any of your concerns and then complete the required documentation) Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 22

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items • 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. 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. Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 23

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items Assessment Task 2: Option 1 – Checklist Student’s name: Did the student: Completed successfully? Comments Yes No Conduct temperature checks and quality checks on the following items delivered to the training kitchen to ensure they are within specified tolerances: • Chilled or cold foods • Frozen foods • Raw foods • Reheated food or ingredients Maintain the quality of at least six of the following perishable items: • beverages • dairy products • frozen foods • fruit • meat • poultry • seafood • vegetables Complete records/logs of temperature checks? Reject supply of items that were identified as deficient? Identify and prepare correct environmental conditions for storage of delivered perishable items? Prepare and attach date labels and stock rotation labels to food items? Store food in appropriate storage conditions promptly to avoid further risk of contamination? Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 24

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items Regularly check the quality/condition of perishable items? Check date labels and stock rotation labels and rotate items as required? Protect perishable items from cross contamination and pest infestation? Take action to make adjustments where conditions may not be optimal? Report any deficiencies identified and record/log as per the food safety program and workplace procedures? Identify and dispose of spoilt stock as per food safety program and workplace sustainability procedures? Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: 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: Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 25

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items 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. 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 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 Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 26

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items • 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 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 your 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 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. 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. Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 27

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items Send or submit the completed documents/records to your assessor. Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 28

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items Assessment Task 2: Option 2 – Checklist Student’s name: Did the student: Completed successfully? Comments Yes No Conduct temperature checks and quality checks on the following items delivered to the kitchen to ensure they are within specified tolerances: • Chilled or cold foods • Frozen foods • Raw foods • Reheated food or ingredients Maintain the quality of at least six of the following perishable items: • beverages • dairy products • frozen foods • fruit • meat • poultry • seafood • vegetables Complete records/logs of temperature checks? Reject supply of items that were identified as deficient? Identify and prepare correct environmental conditions for storage of delivered perishable items? Prepare and attach date labels and stock rotation labels to food items? Store food in appropriate storage conditions promptly to avoid further risk of contamination? Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 29

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items Regularly check the quality/condition of perishable items? Check date labels and stock rotation labels and rotate items as required? Protect perishable items from cross contamination and pest infestation? Take action to make adjustments where conditions may not be optimal? Report any deficiencies identified and record/log as per the food safety program and workplace procedures? Identify and dispose of spoilt stock as per food safety program and workplace sustainability procedures? Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: Final results record Student name: Assessor name: Date: Unit name: Qualification name: Final assessment results Task Type Result Satisfactory Unsatisfactory Did not submit Assessment Task 1 Knowledge questions S U DNS Assessment Task 2 Observation S U DNS Overall unit results C NYC Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 30

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Student Assessment Tasks SITXINV002 - Maintain the quality of perishable items Feedback  My performance in this unit has been discussed and explained to me.  I would like to appeal this assessment decision. Student signature: ________________________________________ Date: ________________  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. Assessor signature: ______________________________________ Date: _______________ Bryan Peach Institute Pty. Ltd. T/A Peach Institute RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 31

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SITXINV002 - Student Assessment Tasks[808]

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