Assessment Requirements for SITXINV002 Maintain the quality of perishable items

Release: 2

Assessment Requirements for SITXINV002 Maintain the quality of perishable items

Modification History

Release	Comments
Release 2	Pre-requisite added: SITXFSA001 Use hygienic practices for food safety

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

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

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

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:

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.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694