Reference no: EM133029660

SITXINV002 Maintain the quality of perishable items

Worksheets

SECTION 1: STORE SUPPLIES IN APPROPRIATE CONDITIONS

Q1: Why is maintaining the quality of perishable supplies important? List two reasons.

Q2: How does the Food Standards Code define ‘contamination'?

Q3: How does the Food Standards Code define a ‘contaminant' and how does chemical contamination occur?

Q4: List three examples of items that can cause physical contamination of food.

Q5: Briefly describe how bacteria can get into food.

Q6: Briefly describe how to take a temperature reading using a probe thermometer.

Q7: What document can you use to record the results of temperature checks you complete on your deliveries?

Q8: When should you reject a delivered item? List five instances.

Q9: What should you do if you think a delivered item is potentially contaminated and you have rejected it?

Q10: What is the correct storage location and environmental conditions for perishable supplies?
• Strawberry yoghurt
• Carton of fresh orange juice
• Frozen fish in batter
• White gutted and cleaned fresh fish
• Whole unripened pineapple
• Case of lemons
• Case of lettuce

Q11: What date codes are often already provided on perishable food packaging by the manufacturer?

Q12: List four pieces of information you might record on a label for items to be frozen, which will assist with easier identification later?

Q13: How can you avoid cross-contamination when storing perishable supplies?

SECTION 2: MAINTAIN PERISHABLE SUPPLIES AT OPTIMUM QUALITY

Q1: Briefly describe five techniques you can use to protect your supplies from cross-contamination while being stored.

Q2: What are two cleaning and/or sanitising processes you should apply in storage areas?

Q3: A: Where should personal clothing and personal items be stored in the workplace?

B: What is this process called and why is it important to follow it?

Q4: Describe three techniques you can use to prevent pests from damaging or contaminating food in your storage areas.

Q5: Food safety regulations require regular temperature checks to be completed on refrigerated and frozen storage units. How often should the checks be completed and where is the temperature reading recorded?

Q6: What other environmental conditions should be checked on a regular basis to maintain the quality of perishable supplies? List three.

Q7: How do these environmental conditions affect the quality of perishable supplies?

Q8: What is one of the simplest methods of maintaining quality and reducing spoilage in perishable supplies?

Q9: Briefly explain the FIFO method of stock rotation.

SECTION 3: CHECK PERISHABLE SUPPLIES AND DISPOSE OF SPOILT STOCK

Q1: What are two quality checks you can complete on perishable supplies?

Q2: What is enzymic browning and how does it affect the quality of a food item?

Q3: Other than enzymic browning, what are three other quality issues that could adversely affect the quality of perishable supplies?

Q4: What steps should be taken if a packet of flour has been infested by weevils?

Q5: Who would you report the infestation to?

Q6: How should you safely dispose of contaminated food?

Attachment:- Maintain the quality of perishable items_Worksheets.rar