Reference no: EM133777150

Package prepared foodstuffs

Chapter 1: Select Food and Packaging Materials
Activity 1: Pick Package!
Hidden in the word search puzzle are different food types packaged for storage or transportation.
Use the following statements as clues to find each word:
1. These are drinkable liquids consumed to quench thirst, satisfy hunger, or provide nutritional or medicinal benefits. Beverages
2. These food items are preserved at a temperature of below -18°C (0°F).
3. These food items typically undergo washing, cutting and shredding to enhance their shelf life.
4. These food products are derived from milk and can be refrigerated or shelf-stable.
5. These are non-perishable items that do not need refrigeration and have a longer shelf life.
6. These meat products from birds are usually stored at a temperature of 5 °C.
7. These are edible plant products that are often consumed in their raw state.

Activity 2: Possible Problems
List the five common food quality problems that can affect foodstuffs' safety.

a. Signs of Contamination
b. Different signs of spoiling
c. Mislabelling
d. Broken packaging
e. Oxidization

Activity 3: Pack and Go
Match each description below with the correct type of food packaging.

DESCRIPTION

It can be used to wrap fresh produce and other perishable food items to keep them fresh.

It can transport food, especially when they have secured lids or closures.

It can be used for packaging and transporting food where the hotness or coldness of the foodstuff must be maintained.

It is used for packaging and transporting fragile food items such as eggs.

It is made from recyclable materials and is used for packaging various foodstuffs.

Chapter 2: Package and Label Foods
Activity 1: How to Pack?
Let's review what you learnt about packaging food according to organisation specifications and food safety procedures. Read each statement below.
Tick ‘True' if the statement is correct and ‘False' if not.

Statement
Food handlers must follow the organisational food safety procedures when packaging foodstuffs.
The Food Standards Code includes specific requirements for packaging perishable goods only.
Standards 1.2.1 of the Food Standards Code allows the person selling a packaged food to alter its label before its sale.
Quality control procedures in food packaging include testing packaging materials and monitoring the production process.
Powdered dry goods must be packaged in moisture-proof packaging to prevent clumping and spoilage.
Use foil containers to package citrus fruits, apples and bananas.
Processed juices and carbonated drinks must be refrigerated before packaging.
Packaging materials and containers must always be checked for signs of damage.

Activity 2: Label a New Product

Design a food packaging label for the gluten-free pasta that La Bellissima will use so they can resell the product. You must follow the recommended guidelines to create food packaging labels.
Use any app or software to design the label and paste it in the space provided below.

Activity 3: Stay Safe
1. List at least threekey aspects of food safety environmental requirements.

2. In your own words, outlineat least threeguidelines to maintain the cleanliness and sanitation of the foodpackaging area.
Guidelines must be in line with the food safety environmental requirements.

Chapter 3: Complete Work Process
Activity 1: Clean Up and Reset
Read each statement below. Write the letter of the best answer in the space provided below.

Activity 2: Reporting Steps
Provided in the selection are the steps for reporting unsafe or faulty equipment.
List the proper sequence of each step in the answer fields below.

Activity 3: In What Condition?
Match each description below with the corresponding environmental condition in storing food items.

DESCRIPTION

This provides separation of the food item from the environment and protects food from contaminants.

This refers to the heat or cold in the storage area that affects the food item.

The colour, brightness and UV or radiation of this condition are the factors that can affect food items.

This is the amount of moisture in the air of the storage area.

This refers to the gases present in the storage area, such as oxygen and carbon dioxide.

Assessment Tasks

Knowledge Assessment

Question 1
Access the Australia New Zealand Food Standards Code from the link below:
Australia New Zealand Food Standards Code

Answer the questions below based on the chapters of the Food Standards Code indicated.

a. In your own words, define each of the following terms relevant to food safety.
Refer to Chapter 3: Food safety standards (Australia only)
Food Safety Terms
i. Contaminant
Refer to Standard 3.1.1Interpretation and application
ii. Contaminated Food
Refer to Standard 3.1.1Interpretation and application
iii. Potentially Hazardous Food
Refer to Standard 3.2.2 Food safety practices and general requirements

b. Provided below are the key contents of labelling guidelines.
In your own words, describe how each key content must be presented in food labelling.
Refer to Chapter 1: Introduction and standards that apply to all foods, Standard 1.2.1 Requirements to have labels or otherwise provide information

Key Contents of Labelling Guidelines
i. Food Identification
ii. List of Ingredients
iii. Food Allergen Declaration
iv. Warning Statements
v. Details of Supplier or Manufacturer
vi. Country of Origin
vii. Lot Identification

Key Contents of Labelling Guidelines
i. Date Marking Information
ii. Directions for Use or Storage
iii. Nutrition Information Panels (NIPs)
iv. Net Weight or Volume of the Product
v. Legibility of Font Size and Typeface
vi. Placement of Required Information on the Label

Preliminary Task
Questions 2 and 3 of this Knowledge Assessment require you to refer to the food safety regulations of your state/territory and local government.
For your assessor's reference, indicate below which state/territory you are currently based or located in by ticking the box that corresponds to your answer.
When answering Questions 2 and 3, you must refer to the food safety regulations of the state/territory and local government you indicated below.

Question 2
Access and review the food safety regulation applicable to your state/territory.
Answer the questions below about labelling guidelines.

a. Identify the current food safety regulation applicable to your state/territory.
b. Identify about labelling guidelines.

Question 3

a. Outline the general steps to get approval for a business to provide takeaway food and drinks.
b. Identify ALL the areas of a business that will be assessed during a food safety inspection.

Question 4
Access Food Safety Standards Australia New Zealand from the link below:
Food Safety Standards Australia New Zealand
Complete the table below on environmental criteria to avoid food contamination in the packaging area:
a. Outline ALL requirements for each environmental criteria provided below
b. Identify at least two recommendations to maintain each environmental criteria

Environmental Criteria
i. Temperature Control
ii. Pest Control
iii. Protection from Contaminants
iv. Protection from Foreign Objects

Question 5
Complete the table below on environmental requirements to avoid food contamination:
a. Identify at least two environmental requirements for cleaning each packaging resource.
b. Identify at least two environmental requirements for sanitising each packaging resource.
Packaging Resources
i. Packaging Area

ii. Packaging Equipment

iii. Carboard-based packaging material

iv. Polyethylene terephthalate (PET) plastic

Question 6
In your own words, describe each feature of food packaging materials provided below.
Responses must be 30 words or more.

Features of Packaging Materials
a. Aseptically Treated
b. Capable of Protecting Food from Damage
c. Non-Contaminating
d. Of Appropriate Dimensions for Food
e. Stackable and Transportable
f. Visually Appropriate to Functional Need

Question 7
Complete the table below on different types of packaging material:
a. Identify at least two characteristics for each type of packaging material for food.
b. Identify at least two uses for each type of packaging material for food.

Types of Packaging Materials
i. Plastic Cling Wrap

ii. Plastic Containers

iii. Foil Containers

iv. Polystyrene Foam

v. Cryovac Foam

i. Cardboard-based Packaging Material

ii. Polyethylene terephthalate (PET) plastic

Question 8
Identify at least two packaging requirements for each food type.

Foodstuff
a. Beverages

b. Dairy Products

c. Dry Goods

d. Frozen Goods

e. Fruit

Foodstuff
a. Vegetables

b. Meat

c. Poultry

d. Seafood

Question 9
Read the following scenario about recycled packaging materials and their uses.
La Bellissima is a restaurant in The Continent Hotel that provides mouth-watering pre-prepared meals for customers. The restaurant is committed to reducing waste by offering eco-friendly packaging options: recycled cardboard boxes and bamboo containers
La Bellissima received an order for 20 prepared meals for a dinner party. The customer orders 10 butter chicken with rice and 10 spaghetti bolognese. The customer has specified they would like to reheat the meals on plates to serve when all guests have arrived.
Answer the questions below.

a. In your own words, briefly explain why La Bellissima can use recycled cardboard boxes to package up the orders for butter chicken and rice.
Responses must be in 30 words or more.
b. In your own words, briefly explain why La Bellissima can use bamboo containers to package up the orders for spaghetti bolognese.
Responses must be in 30 words or more.

Practical Assessment

Your State/Territory
Some tasks in this Practical Assessment require you to refer tofood safety regulations and labelling guidelines applicable to the state/territory where the workplace you will package and label foodstuff for this practical assessment is based or located in.
For your assessor's reference, indicate below which state/territory your workplace/organisation is based or located in by ticking the box that corresponds to your answer.
When completing these tasks, refer to food safety regulations and labelling guidelines applicable to the state/territory you ticked below.

Case Study Overview
This case study assessment requires you to identify packaging and labelling requirements and report on unsafe and faulty equipment.
This assessment is divided into two tasks:
Case Study: Pack It Up
o Task 1: Written Questions
o Task 2: Report Faulty Equipment
This assessment includes detailed scenarios and simulated environments, providing all necessary information required to complete relevant tasks and activities, based on the simulated business, The Continent Hotel
This will not require you to access a real workplace, however, some tasks to be completed are similar to those typically done in a real workplace.

Resources Required for Assessment
Resources you need to access to complete the workplace assessment are outlined in the Resources Required for Assessment section of this workbook, and in the corresponding Observation Form of each task.
Discuss each requirement with your assessor before commencing with each task.They will organise the resources required for this assessment.

Task 1: Written Questions1 Identification of Allergens-- Companies identify all potential allergens in their ingredients, including common allergens like nuts, dairy, gluten, soy, eggs, and shellfish.
2 Product Formulation-- When developing recipes, companies formulate products with allergen safety in mind, avoiding cross-contamination and considering the presence of allergens in shared facilities.
3 Labelling-- Clear and accurate labelling of all products to inform consumers of the presence of allergens. This often includes a dedicated allergen statement on packaging.
4 Verification and Testing--Conducting regular audits, assessments, and product testing to ensure compliance with allergen management policies.

b. Outline La Bellissima's guidelines for allergen management labelling.

Task 2: Report Faulty Equipment

After reviewing La Bellissima's policies and procedures, you return to your task of packaging and labelling a big order of chicken pesto pasta alongside the sous chef, Alex. After a few minutes of working, you notice that the label printer is emitting an unusual sound. You also notice the smell of burnt plastic.
Concerned about the potential safety hazard, you must take action to rectify the situation and ensure smooth operation of the kitchen continues.

ASSESSMENT INSTRUCTIONS
This part of the assessment is a Role Play Activity.
While being observed by your assessor, report on faulty equipment.
STEPS TO TAKE
1. Identify the faulty equipment that you must report
2. Report the issue to the sous chef, Alex
3. Remove the faulty equipment and label it appropriately
4. Advise Alex about the actions you've taken
YOU WILL BE ASSESSED ON YOUR
• Practical knowledge of organisational food safety procedures for faulty equipment
• Practical skills relevant to removing and reporting faulty equipment
OBSERVATION FORM
Before starting this task, review the Case Study Assessment Task 2- Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task.
YOUR ASSESSOR WILL
• Organise workplace resources required for you to complete this assessment.
• Advise you on the time and location of the assessment.
• Discuss with you the practical skills listed in the Observation Form prior to the assessment.
• Brief you on your role in this assessment.
• Brief your volunteers on their role in the assessment.
• Address your queries and concerns regarding this task.

Assessment Overview
This workplace assessment requires you to package and label different types of foodstuff.
This assessment is divided into one task:
• Task 1: Select, Package and Label Foodstuffs
You are required to complete the assessment tasks in a operational commercial kitchen, an industry workplace or a simulated environment, such as am industry-realistic training kitchen packaging commercial quantities of foodstuffs.
The task comes with a set of instructions. You are to follow these instructions to complete the assessment. The task will require you to demonstrate task requirements while being observed by the assessor.
Before starting this assessment, your assessor will discuss with you these instructions, resources, and guidance for satisfactorily completing the tasks.

You are required to:
• Complete the tasks within the time allowed, as scheduled in-class roll.
• Select and check the quality of foodstuff to package.
• Package and label foodstuffs within commercial time constraints.
• Maintain packaging work area in line with food safety environmental requirements.

Resources Required for Assessment
Resources you need to access to complete the workplace assessment are outlined in the Resources Required for Assessment section of this workbook, and in the corresponding Observation Form of each task.
Discuss each requirement with your assessor before commencing with each task.They will organise the resources required for this assessment.
IMPORTANT: Additional workplace resources may be required upon the contextualisation of this assessment.

Task 1: Select, Package and Label Foodstuffs
ASSESSMENT INSTRUCTIONS
While being observed by your assessor, package and label foodstuffs for storage and transportation that meet quality requirements.
STEPS TO TAKE
1. Access and review the following information:
• Job task requirements
• Organisational specifications including:
o Organisational food safety procedures for packaging food
o Organisational food transportation requirements
o Food safety plan
o Food qualitypolicies and procedures
o Guidelines relating to food disposal, storage and presentation requirements.
o Equipment manufacturer instructions
o Current commercial label specifications
o Safety data sheets (SDS) for cleaning agents and chemicals
• Current state or territory food safety regulations
• Current Australia New Zealand Food Standards Code

2. Select food items from each foodstuff category outlined in the Preliminary Task
For each foodstuff identified:
3. Follow organisational procedures to check quality of foodstuffs against the following criteria for food to be packaged:
• Product Quality
• Correct portion size
• Shelf-life
• Freshness
• Visual Appeal

4. Identify any problems with food quality based on checking
5. Refer identified problems to a higher-level staff member
6. Select appropriate packaging materials from the list in the Preliminary Task for each food item. Selection must be based on the following:
• Food selected
• Organisational food storage guidelines
• Organisational food transportation requirements
• Organisational procedures for packaging food
7. Prepare the packaging work area by:
a. Following food safety environmental requirements
b. Using sanitising agents, chemicals and equipment
c. Following temperature control guidelines to avoid food contamination
8. Package the selected food item identified by:
a. Using selected packaging materials
b. Packaging requirements for specific food types
c. Maintaining environmental conditions to prevent food contamination of food packaging area.
d. Applying requirements of organisational food safety procedures relating to packaging food.
e. Adhering to commercial time constraints
9. Label the selected food item according to labelling guidelines and specifications
10. Restore the packaging work area to its original condition by:
a. Cleaning and sanitising the work area
b. Following organisational policies and procedures
c. Meeting environmental requirements
11. Store surplus food items in appropriate environmental conditions