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SIT30821 | SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D STUDENT ASSESSMENT GUIDE SITHCCC026- Packaged Prepared Food stuffs STUDENT NAME: ________Thapnaree___Boribanburibhan_________ STUDENT ID: ___________6328____________________________
ASSESSMENT A - KNOWLEDGE REVIEW LEARNER INSTRUCTIONS Answer all the questions. On completion, submit your assessment via the LMS to your assessor. This task is used to determine your current level of understanding of the topics covered in this topic and does not contribute to your final assessment result. Your assessor may use the results of this task to identify further training needs or to determine your readiness for assessment. Should you require ‘reasonable xadjustment’ to complete this task, discuss the options with your assessor. Reasonable adjustment means modifications or changes are made to an assessment to take into account an individual learner’s needs. You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy). 1. What quality checks should you complete on any food being selected for packaging? (a) Freshness, chemical contamination, cleanliness of the packaging container. (b) All food should be tested for nutritional value and correctness of ingredients to ensure accurate labelling procedures later. (c ) Freshness, visual appeal, portion sizes, potential contamination. (d) That food items and their ingredients were correctly prepared and stored prior to packaging. 2. You have been asked to package fresh pasta for sale to customers. When you remove the cling wrap covering the bulk container, you notice an unpleasant smell and black spots on some of the pasta. The internal date stamp states it was made three days ago. What should you do next? Express your concerns with a higher-level staff member and discuss how to resolve the issue. Discuss the issue with a colleague to work out how best to resolve the problem. Take action based on the results of your discussion. 3. Which factor influences what packaging material you select for specific types of foods? (a) If customers or staff are handling the packaging and the long-term effects of storage. (b) The potential for contamination of high-risk hazardous foods and storage requirements. (c) The visual presentation of the food item, permeability and ability to recycle. (d) Its intended use, permeability and the acidity of the food. SIT30821 || SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
SIT30821 | SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
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4. How do the dimensions of the packaging affect its visual presentation? (a) Oversized containers are difficult for the customer to manage opening and can lead to complaints. (b) Incorrectly shaped packaging means the packaged items cannot be displayed, stored or transported easily. (c) If the dimensions are inappropriate the portion of food can look small or the food looks like it has been squashed into the packaging. (d) The packaging must be large enough for garnish and accompaniments to be included so customers feel they are getting value for money. 5. What is the difference between labelling guidelines outlined in the Food Standards Code and those required by the organisation? (a) The Code details what types of foods must be labelled and where the labels are located, whereas organisational specifications relate to internal codes. (b ) The Code details mandatory labelling requirements. Organisational labels provide additional, non-mandatory, information. (c) Organisational standards outline information to be written on a label. The Code’s guidelines describe food safety procedures to be followed when packaging the food. (d) Organisational standards are mandatory, whereas the Code’s guidelines are not. 6. Is this statement true or false? One procedure you can follow to reduce the risk of food items becoming contaminated during the packaging process is to keep foods awaiting packaging covered at all times. True. False. 7. How can you reduce the risk of food becoming contaminated by the packaging environment? Clean all packaging, storage areas and benches on a daily basis using hot water and detergent. Clean and sanitise all surfaces, utensils and packaging equipment between different tasks. SIT30821 || SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
8. What tasks do you complete when restoring the work area to its original condition? (a) Store unused food and equipment, transfer dirty equipment to wash-up area, clean the work area and restock packaging materials. (b) Return all food to the refrigerator, wash all equipment using hot soapy water and return to correct position in work or storage area. (c) Wipe down and sanitise all surfaces, obtain and prepare or assemble all equipment required for the next tasks, obtain all necessary food and packaging materials. (d) Remove all portable equipment from the work area, clean and sanitise all surfaces, floors and walls, return clean equipment to allocated positions. 9. What do you do if you identify unsafe or faulty equipment? (a) Complete a maintenance request form and submit it to the maintenance department. (b) Rectify the issue if you have the ability and authority to do so, otherwise report the problem using appropriate procedures and documentation. (c) Remove the item of equipment from the work area and clearly label it with what the problem is so it will be followed up. (d) Rectify the issue to the best of your ability. If you are unable to fix it, label the item so others will not use it and report the problem to your immediate supervisor. 10. You have just completed packaging lasagne for distribution to an outlet. There is half a tray of lasagne left. It was cooked earlier today and chilled prior to packaging. What should you do with it? (a) Cover it and return to the refrigerator for use at a later time. (b) Dispose of it as it cannot be reheated. (c) Freeze it for at least two days as this destroys any bacteria and means it can be reheated and served later. (d) Dispose of it as it contains high-risk, perishable ingredients and the food has been on the bench for 30 minutes during packaging. SIT30821 | SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
ASSESSMENT B – SHORT ANSWER LEARNER INSTRUCTIONS This assessment assesses the knowledge evidence requirements of the unit of competency. Learners must answer all questions correctly to be deemed satisfactory in this task. You are required to answer all questions. Read each question carefully. Ensure you have provided all required information in your response. On completion, submit your assessment to your assessor via the LMS. These questions assess your understanding of the techniques and principles that underpin this unit. Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your assessor prior to attempting the task. Reasonable adjustment means modifications or changes are made to an assessment to take into account an individual learner’s needs. Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion, etc., with you prior to attempting this task. To be deemed satisfactory in this task you are required to answer all questions correctly. Your assessor will determine how many attempts are allowed for each question. To complete this assessment, you will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy). On completion, submit your assessment to your assessor. Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for the unit will not be made until all assessments are completed. Talk to your assessor or trainer to identify additional assessments required. Q1: Define the word ‘contaminant’. A contaminant is a biological, chemical, physical or radioactive substance that is harmful to humans or living organisms. When accidentally or deliberately exposed to air, water, soil or food Contaminants are also known as pollution in environmental science Q2: Define ‘contaminated food’. The term food contamination refers to the presence of undesirable substances or substances in food that may pose a risk to public health. Food contamination is a global problem that has a profound impact on all other industries. SIT30821 || SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
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Q3: Define the term ‘cross-contamination’. In food safety Cross-contamination refers to the transfer of harmful bacteria from people, utensils or raw food ingredients to ready-to-eat products. Q4: Define the phrase ‘potentially hazardous foods’. Potentially 0f hazardous foods are those that must be stored at a specific temperature to reduce the growth of foodborne toxic bacteria that may be present in the food or to stop the formation of toxins. Q5: You are selecting food items for packaging. What sensory checks for freshness and visual appeal can you complete as part of the selection process? 1. Check aroma, colour, texture and freshness 2. Enzymic browning 3. Mould 4. Microbiological condition Q6: The standard portion size for roast vegetable frittata is 250 g. You have three trays of frittata, each weighing 2 kg. The trays of frittata must be portioned and packaged into individual containers. a) How many portions will you obtain from each tray? 8 portions b) How many packaging containers will you need to package all three trays of frittata? 24 packaging containers Q7: You have just prepared some ham and salad sandwiches and are using significantly bigger slices of bread than usual but the same triangular boxes with a clear plastic cover. What are two potential issues when packaging these sandwiches? Portions must fit into standard packaging. If the pieces are too big, they won't fit. or presented interestingly No one wants to buy a sandwich that looks like it's been crushed. into its container. But if the parts are too small the product will look too small and the customer will feel that they are paying too much. So, we have to make it fit. SIT30821 | SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
Q8: What are the three factors that influence the shelf life of packaged food? 1. Microbiological changes 2. Moisture and water vapour transfer 3. Chemical and biochemical changes Q9: The quality of food products, their freshness and visual appeal can be affected by enzymic browning, mould and microbiological bacteria. Look at the condition of the following foods and select which category applies. Food Enzymic, mould or bacterial Bread has dark-coloured round spots mould Apple slices are brown Enzymic Sliced cheese has white spots mould Sliced ham is slimy bacterial Cooked chicken has an ‘off’ smell bacterial Q10: When a problem with food quality is beyond your ability or authority to resolve you must refer it to a higher-level staff member. How should these problems be addressed in the workplace? when the problem is beyond your ability or power to resolve You must refer it to a high-ranking official. This could be your direct supervisor or team leader, or another section inside the workplace. The item may need to be returned to the kitchen staff so they can resolve the issue. Q11: What are the main characteristics and uses of the following food packaging materials? a) Plastic cling wrap Plastic wrap is economical and useful for covering food as it allows customers to remain see detail. One disadvantage of cling film is that it cannot be stacked. Has a high chance of attacking six or him If the content is low quality or not effective used. It's also the least environmentally friendly solution since it can't be recycled or recycle. b) A cryovac machine SIT30821 || SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
Also known as food vacuum sealers, these machines are designed to remove the air from the plastic bags food is placed in and sealing them tight. This helps extend the shelf life of different foods. Q12: The characteristics of the packaging material is important when choosing what to package your food in. Why would you select these packaging products for each of these foods? a) Cakes, breads and biscuits in paper bag or cardboard cartons Because of permeability Containers such as paper and cardboard allow transfers. Humidity, air and heat, items in paper bags or cardboard boxes can dry quickly. especially if held in a warm environment. b) Hot soups, fried rice, chicken with ginger and soy in plastic, foil or polystyrene packaging Because it is a non-permeable material Wet items and liquids must be packed in impermeable packaging. c) Tomato-based sauces, orange and tomato juice packaged in glass jars or plastic containers Because it is Acidity in a food can adversely react to some packaging materials. Examples include tomatobased sauces and foods, juices and some fruits. Glass and most plastics do not react with acidic foods while some metals and wood do d) A frozen chicken meal in a foil or plastic container that will be reheated Because it is resistant to normal use Exposure to heat, such as heating in a microwave e) Food and drinks packaged in unbleached paperware, recycled materials and biodegradable and compostable containers Paperware includes cardboard and wax and plastic-lined paper products, such as cups, bowls, plates, crates and takeaway boxes. When lined with wax or plastic, these products are great at protecting delicate foods and environmentally friendly SIT30821 | SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
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Q13: What is aseptic packaging and what is it made from? This is packaging that has been sterilised using ultra-high temperatures (UHT) or a combination of heat and hydrogen peroxide. The process kills any bacteria present Packaging containers used in aseptic processes for food products are usually made from polyethylene or a combination of paper, polyethylene and aluminium. Q14: You have been asked to package Thai green chicken curry and rice. It will be held in a refrigerated self-service display. Customers will reheat the product in its container at a future time. a) What packaging material would you choose to package this item? foil or plastic container b) Briefly explain why you chose this material. because it is resistant to normal use Exposure to heat, such as heating in a microwave Q15: You work in a café and package the following foods for customers to take away and eat off-premises. Most foods are eaten relatively soon after purchase. Match the packaging materials your workplace stocks to each type of food to ensure it is of the appropriate type and dimension for the food items. Packaging materials available: paper bags of varying sizes sheets of wax-coated paper cling wrap plastic containers with click-on lids polystyrene/paper cups (with matching lids) cardboard trays with 3 cm walls. Food item Packaging material Hot meat pie, sausage cling wrap SIT30821 || SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
roll or pastie Chicken, avocado and salad wrap cling wrap Hot chicken and rice stir-fry plastic containers with click-on lids Cappuccino polystyrene/paper cups (with matching lids) Three slices of cake cardboard trays with 3 cm walls. Slice of pizza cardboard trays with 3 cm walls. Hot soup plastic containers with click-on lids Fruit and vegetables paper bags of varying sizes Yoghurt polystyrene/paper cups (with matching lids) Q16: Packaged food must be protected from contamination and damage. What makes a rigid container with a lid capable of protecting food from damage or contamination? Sealing the food inside the packaging Q17: A customer has placed an online order for delivery by a bicycle delivery company. They ordered hamburger, chips and a Caesar salad. What packaging containers will you use to package these items so they are easily transportable and to protect the food from damage, contamination and foreign objects? Placing the food in a cardboard box Q18: Special consideration must be given to packaging food for transportation. List two things you will need to consider when choosing the packaging materials when transporting food. • Inner and outer packaging must be rigid enough so the food contained within it is not crushed or damaged when stacked or moved. • Inner packaging should be non-permeable for moisture-laden foods so it doesn’t leak and contaminate other foods when being moved. SIT30821 | SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
Q19: Bamboo packaging is biodegradable and is becoming popular as it is compostable and less damaging to the environment. Why can it be used for storage and heating of food? Bamboo is a strong and sturdy option for packaging which is also microwave and refrigerator safe Q20: List at least six mandatory items of information required on labels for food packaged for retail or catering purposes. 1. Name and/or description of the food. 2. Identification of the ‘lot’ (batch) number. 3. Your state or territory’s Food and Fair-Trading Acts and the national Competition and Consumer Act support the code. 4. Name and Australian street address of the supplier of food. 5. List of ingredients including additives and any ingredients which can cause a reaction in some consumers. 6. Date mark if the shelf life of the food is less than two years (use-by or best-before date). Q21: You have to manually write the labels for sandwiches you have finished packaging. Read the list of ingredients below and complete the details on the label below. Use your workplace or training organisation’s details to complete the ‘business details’. When writing the label, remember the Food Standards Code’s requirements for food labels. Ingredients: wholemeal bread, margarine, cooked chicken, shredded lettuce, mayonnaise. Name: C hicken Sandwiches Directions for use or storage: Reheat to 60 °C Warning or advisory statements: ‘ Contains wheat and egg products’ Business details: ALTEC SIT30821 || SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
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Q22: Some food offered for retail sale or used for catering is exempt from some of the general labelling requirements. List three situations when labelling is exempt. 1. The food is contained in an ‘inner’ package that is not designed for sale without the outer package 2. It is made and packaged on the premises from which it is sold, e.g., in a delicatessen. 3. The food is packaged in the presence of the purchaser. Q23: Some organisations may wish to add specific information on the packaged food items they sell. What sort of information may be included? Relating to nutritional or food claims, price labels, and Promotional information, such as food deals or contests. Q24: What are four food safety procedures you should follow when packaging and handling food? 1. Wear protective clothing, such as aprons and hairnets or hats, when handling food items. 2. Maintain high standards of personal hygiene at all times. 3. Do not reuse packaging intended as single-use items. 4. Check packaging for cleanliness and damage before placing food in it. Q25: What are three food packaging environment procedures you should follow when working in a food packaging area? 1. Check the packaging area prior to commencing production for sources of contamination, including pests, foreign objects, dirt and soil. 2. Clean and sanitise all surfaces, utensils and packaging equipment between different tasks. 3. Store all chemicals away from the food packaging area. Q26: What are three temperature control factors to consider in a food packaging area to avoid food contamination? 1. Store prepared and packaged foods at appropriate temperatures for hot, cold and frozen storage. 2. Don’t leave foods waiting to be packaged in the packaging area for long periods at room temperature. 3. Store packaged food at the correct temperature and storage environment as soon as possible after packaging. 4. Regularly check and record temperatures of storage and display areas for packaged foods. SIT30821 | SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
Q27: How can you ensure food does not become contaminated during the packaging process? Give three examples for each part of the process. a) In the food packaging area Check the packaging area prior to commencing production for sources of contamination, including pests, foreign objects, dirt and soil. b) When using food packaging equipment and materials Ensure all packaging materials are stored in a clean storage environment to protect from potential contaminants. c) Protecting food from contamination Properly seal the package after loading the food. so as not to come into contact with food, chemicals, or other foreign matter Q28: What cleaning and sanitising considerations are there for containers that are designed for multiple uses such as recyclable glass or plastic? 1.Common sanitising methods include hot water above 77 °C for 30 seconds or longer 2.One teaspoon of bleach per 10 litres of water or a food-safe sanitising chemical. 3. Only s terilization can kill all the microorganisms present. Q29: You have completed one food packaging task and are about to start another. Restoring the work area to its original condition, ready to commence the next task, is a three-stage process. List two tasks completed at each stage. Stage 1: Tidy the work area 1. Must try to lead Philosophy 'Clean and tidy whenever you go’ 2. For faster and easier cleaning at the end of a production or shift. try to organize Work area and clean as much stuff as possible during the prep time. Stage 2: Clean the work area 1. We should clean all surfaces, equipment, containers and utensils used during the previous production and packaging session. Once clean and dry, put them away in their correct storage area or return them to the preparation area if required for the next tasks. 2. Sweep and mop floors and clean and sanitise all surfaces such as benchtops and shelves. Stage 3: Restore to original condition 1. Reassemble equipment after cleaning, such as a slicer or food processor. 2. Restock packaging machines with packaging materials, such as box containers, pouches or trays. SIT30821 || SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
Q30: During production or tidying and cleaning process you may notice unsafe or faulty equipment. Give four examples. 1. Floor cleaning chemicals spilled on the floor. 2. Blunt blades on knives and other manual or mechanical slicing equipment. 3.Iinadequate or missing personal protective equipment such as steel mesh or heat protective gloves 4.Dirty packaging that doesn’t meet food safety standards Q31: The temperature to store surplus food must be appropriate to maintain quality and freshness. List four important factors to consider. 1. Keep all food out of the temperature danger zone (between 5 °C and 60 °C). 2. Keep food either hot (above 60 °C) or cold (below 5 °C). Don’t let food stay in the danger zone for more than two hours. 3. Do not place hot food directly into the refrigerator. Cool it first. 4. Store cooked food above raw food to reduce the risk of cross-contamination. ASSESSMENT B – OBSERVATION REPORT (LEARNER) LEARNER INSTRUCTIONS You are required to do the following. Complete the practical tasks as instructed by your assessor. Your assessor will discuss the tasks to be completed in each observation prior to commencing the assessment. You may be required to perform some tasks multiple times to meet the requirements of the unit of competency. OVERVIEW OF TASKS You must complete the following assessment tasks. Receive and store stock for deliveries of food supplies, including conducting temperature and quality checks of delivered goods to ensure they are within allowable tolerances. Maintain stock and storage areas, including rotating stock and disposing of spoilt stock as required. ASSESSOR TASKS Your assessor will do the following. Provide you with an observation checklist that lists the skills/tasks they will observe you performing in the workplace. Please familiarise yourself with the observable skills outlined in the Observation report prior to starting an observable task. Contextualise observations to suit your workplace or training environment. SIT30821 | SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
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Observe you in an operational (live or simulated) environment using a range of skills/tasks. Ask you questions relating to specific tasks you are demonstrating to ensure you have the required knowledge. Provide access to industry current equipment, technology and software, and legislative and regulatory resources and documentation as specified in the assessment conditions. Use the checklist to observe you using a range of skills/tasks. Record comments and feedback based on their observation of your performance. Ensure that you can consistently perform all tasks multiple times (or where not specified, at least once) satisfactorily. When necessary, complete an additional checklist as a record of the skills and techniques you are required to perform to achieve a satisfactory outcome in this assessment. Your assessor may upload a photo of you checking delivered stock or conducting temperature checks as supporting evidence of the completed task and to verify authenticity. Decide when you are competent at all tasks. Record the results of your practical demonstration tasks and provide you with feedback. Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for the unit will not be made until all assessments are completed. Refer to the assessment mapping document to identify additional assessments required. ASSESSMENT B – OBSERVATION SKILLS LOG LEARNER INSTRUCTIONS You are required to do the following. Complete the practical tasks as instructed by your assessor in Assessment B Observation Report. Receive, store and maintain stock for deliveries of the food types specified in the summary of observations. Conduct temperature and quality checks to establish whether delivered goods are within allowable tolerances. Your assessor will do the following. Observe you in an operational (live or simulated) environment using a range of skills/tasks as outlined in Assessment B Observation Report. Complete the Observation skills log as a record of the skills and techniques you are required to perform to achieve a satisfactory outcome in this assessment. Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for the unit will not be made until all assessments are completed. Refer to your SIT30821 || SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
assessor or the unit information on the learning platform to identify additional assessments required. ASSESSMENT C – PROJECT LEARNER INSTRUCTIONS To complete this assessment, you will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy). You are required to answer all questions and complete all tasks. Read each task and question carefully. Ensure you have provided all required information in your responses. Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your assessor prior to attempting the task. Reasonable adjustment means modifications or changes are made to an assessment to take into account an individual learner’s needs. Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion, etc., with you prior to attempting this task. To be deemed satisfactory in this assessment, you must complete all tasks correctly. Your assessor will determine how many attempts you are allowed for each task/question. On completion, submit your assessment to your assessor according to your training environment’s assessment submission procedures. Make sure you follow all steps in the submission process when submitting assessments to the learning platform. Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for SIT30821 | SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
the unit will not be made until all assessments are completed. Talk to your assessor or trainer to identify additional assessments required. ASSESSMENT GUIDE This assessment requires you to select food for packaging, and package and label food. You are required to complete the following assessment activities. Complete Tasks 1 and 2. Answer all the questions. You should base your responses on the information provided in the project. Responses could reflect skills and knowledge discussed in your learning environment, learner resources and reflect relevant legislative requirements. You may base your responses on their organisation’s policies and procedures, normal work practices and any legislative requirements, if discussed with and approved by your assessor prior to commencing this assessment. TASK 1: SELECT FOOD AND PACKAGING MATERIALS Go to your Learner files folder in Course files and open SITHCCC026_Assessment_C_Course_file_Packaged_food_information_V4-0 For each of the following categories, select one food or menu item from the range of foodstuffs packaged in your workplace or training environment. Beverages Dairy products Dry goods Frozen goods Fruit and vegetables Meat, poultry or seafood Complete the templates provided for each food item by providing information on the food item, packaging materials and processes, and labelling information. Provide the following information for each food item when applicable. Item name List of ingredients Standard portion size Food quality checks completed prior to packaging Method of storage/display after packaging (if applicable) Transportation method (if applicable) SIT30821 || SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
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Packaging materials required Explanation why this packaging material(s) is appropriate Process or steps followed to package food Equipment used in the packaging process Information recorded on label (provide actual label information, not generic response) Storage procedures for surplus food Upload your completed SITHCCC026_ Assessment_C_Course_file_Packaged_food_information_V-4-0 to the learning platform . TASK 2: QUESTION AND ANSWER Answer all the questions. Q1: How do the characteristics of the packaging material or food influence your selection of packaging material? The characteristics of packaging materials makes a big difference to the visual appeal of the food, maintenance of its freshness and quality, and ensuring it is not exposed to sources of Contamination and Standards that must be applied the food must be packaged in a material that is fit for that purpose, The food must not be contaminated by the packaging material, The food must not be contaminated during the packaging process. Q2: Are the labelling guidelines and specifications determined by the Australian New Zealand Food Standards Code mandatory and what are the two hospitality-related classifications in which these guidelines may differ? Yes, the labelling guidelines and specifications determined by the Australian New Zealand Food Standards Code is mandatory. And two hospitality-related classifications in which these guidelines may differ following 1.Food for retail sale. This is packaged prepared food which is sold to the public 2. Food for catering purposes. This includes food supplied to catering establishments, restaurants, canteens, schools, hospitals, and institutions where food is prepared or offered for immediate consumption. Q3: According to the Food Standards Code what are the labelling requirements for packaged food sold in retail or catering environments? SIT30821 | SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
• Name and/or description of the food. • Identification of the ‘lot’ (batch) number. • Name and Australian street address of the supplier of food. • List of ingredients including additives and any ingredients which can cause a reaction in some consumers. • Date mark if the shelf life of the food is less than two years (use-by or best-before date). • Warning and advisory statements. • Directions for use and storage (for example, keep refrigerated below 4 °C, reheat to 60 °C). • Country of origin of the food. • Nutrition information panel (this information is only required for food packaged for retail). Q4: Outline one food safety procedure you must follow when packaging food in each of the following situations. a) During the packaging process 1. Wear protective clothing, such as aprons and hairnets or hats, when handling food items. 2. Maintain high standards of personal hygiene at all times. 3. If wearing protective rubber gloves, change the gloves regularly and between tasks. 4. Check packaging for cleanliness and damage before placing food in it. 5. Wash your hands every time. 6. Do not reuse packaging intended as single-use items. b) In the work environment where packaging is completed Make sure food cannot become contaminated during packaging from environmental conditions such as open windows or doors, staff or customer traffic, or other preparation or cleaning tasks being completed nearby c) To reduce the risk of contamination during packaging 1. Keep foods awaiting packaging covered at all times. 2. Make sure food cannot become contaminated during packaging from environmental. 3. Seal packaging correctly after food is placed in it so it cannot come into contact with SIT30821 || SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
other foods, chemicals or foreign objects. 4. Make sure liquids contained in the package cannot leak and contaminate other foods. SIT30821 | SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
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. Q5: What is the procedure for reporting food quality issues in your workplace or training environment? a) Who are they communicated to? supervisor or manager b) What method(s) of communication are used? If I can’t fix it, report it according to my establishment’s reporting procedures. This may mean completing fault reports, updating equipment logs or completing maintenance request forms c) What documentation is completed? Completing maintenance request forms. Q6: Describe a situation where a food quality issue must be referred to a higher- level staff member. Why must it be reported to another person? The situation may never be fixed if you don’t take appropriate action. Speak to your supervisor or manager if you’re unsure about the action you should take. Q7: List the tasks completed in your work area or training environment to restore the food packaging area to its original conditions. 1. Place equipment in predetermined positions. This could be food production or packaging equipment 2. Restock packaging materials. 3. Restock packaging machines with packaging materials. Q8: Describe a situation where you have identified an unsafe or faulty item of equipment or material used in the packaging process. Name the item and describe why it is unsafe or faulty. My situation is Incorrectly calibrated thermometers and scales , e.g., fish that have been defrost and cooked. Because the thermometer is broken, the fish is undercooked. SIT30821 || SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
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Q9: Were you able to rectify the issue? Why/why not? Yes, I was able to fix situation by recheck fish again before serve to customers and then I can’t fix the thermometers. Speak to my supervisor or manager. Q10: What is the procedure for reporting unsafe or faulty equipment or materials in your workplace or training environment? a) Who are they communicated to? supervisor or manager b) What method(s) of communication are used? May be able to fix some minor faults and unsafe situations myself: tighten loose screws, clean greasy or slippery surfaces or adjust or sharpen blades. However, no matter how simple these tasks might seem, I should only carry them out if my trained and authorised to do so. Never operate outside my level of responsibility. The equipment or situation may never be fixed if you don’t take appropriate action. Speak to your supervisor or manager if you’re unsure about the action you should take. c) What documentation is completed? Completing maintenance request forms. SIT30821 | SITHCCC026_Pacakaged Prepared Food stuffs Student Assessment Guide | Version 1.0 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
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