Reference no: EM133010789
SITXINV002 Maintain the quality of perishable items
Learning Outcomes
On successful completion of this unit, the learner/trainee will be able to;
• Store supplies in appropriate conditions.
• Maintain perishable supplies at optimum quality.
• Check perishable supplies and dispose of spoilt stock
Assessment Task 1:
Addresses some elements of required foundation skills and knowledge as shown in the Assessment Mapping documents
Knowledge Assessment
1. Once correctly packaged it is important to follow the first in first out (FIFO) principles in order to monitor the lifespan of your product by using a labelling process. Select 2 pieces of information that you should include on your labels.
2. There are many reasons to avoid wastage within a commercial catering establishment with the main one being loss of profit. Match the suggested ways a commercial catering establishment can reduce wastage to the correct description.
a. Plan your menu carefully
b. Make the most of seasonal produce
c. Avoid unnecessary food spoilage
3. Within standard 3.1.1 and 3.2.2 you will find it refers to contaminant, contamination and potentially hazardous food, it is important that you know the definition of these words when following the food standards. Match the key words with the correct meaning.
a. Contaminant
b. Contamination
c. Potentially hazardous food
4. Match the definition for each of the following types of contamination.
a. Microbiological
b. Chemical
c. Physical
5. Food contact surfaces must be clean and sanitised. Match correct definition to the correct word.
a. Cleaning
b. Sanitation
6. Storage temperatures varies for different food groups. The following table provides different storage facilities. You are required to match the recommended environmental storage temperatures with the correct facility.
a. Dry store
b. Refrigerator
c. Coolroom
d. Freezer
7. Once correctly packaged it is important to monitor the lifespan of your product by using a labelling process. Select 2 pieces of information that you should include on your labels.
8. When receiving and storing products you must ensure that it is rotated correctly. This is commonly referred to as FIFO. In the hospitality industry what is the correct meaning of FIFO?
9. Upon receiving a delivery you should inspect you product to ensure that you are getting good quality products. Identify 5 quality indicators that you should look for when checking your delivery.
10. Chemicals, linen, clothing and personal belongings must be stored in separate designated areas in order reduce cross contamination with other products.
11. The disposal of hazardous substances must be done correctly and with consideration for the environment. Identify 3 hazardous substances that you may find within the hospitality industry and how would you dispose of these correctly. Minimum of 50 words
12. General kitchen waste and recyclable products should be separated and go in the same industrial bin/wheelie bin and collected on a regular basis to reduce the possibility of pest infestation and smell.
13. Maintaining your storage areas at the correct conditions is very important. Match the following considerations to the correct description.
a. Temperature
b. Humidity
c. Light
d. Ventilation
e. Cleaning and sanitising
f. Vermin
14. When preparing food items it is important to have a good workflow to reduce the risk of cross contamination. This also includes how you store your product once prepared. Select 3 correct packaging ways of storing prepared product to optimise shelf life and ensure food safety.
15. There are many indicators of spoilage and contamination of perishable supplies. Match the indicators with the correct description.
a. Degradation of flavour, aroma, colour and texture
b. Enzymic browning
c. Drying and hardening
d. Crystalisation
e. Infestation of animal and pest waste
f. Mould
g. Exposed packaged food through damaged packaging
h. Odour
16. Identify and explain why it is important to protect food from contamination. Minimum 40 words
17. Explain at least two method of rejecting contaminated food on delivery and how this could potentially cause deficiencies within your workplace. Minimum 60 words
18. Match the correct environmental storage condition for each of the following.
a. Beverages
b. Dairy products
c. Frozen goods
d. Fruit
e. Meat
f. Poultry
g. Seafood
h. Vegetables
19. When designing your storage areas it is important to consider damage that may be coursed due to people traffic, natural heat and light as well as heating or cooling from air conditioning. Explain why you should consider these factors with examples. Minimum 50 words
Project Assessment 2
You are required to:
• Complete task within the time allowed: as scheduled in class roll
• Use safe work practices, including use of PPE, throughout the task
• Submit this Practical Observation to your Assessor when all tasks have been completed.
Practical Observation Task
Task 1: While working within your workplace or a simulated training environment you are required to complete quality checks including Product Received Sheets and Temperature Monitoring Sheets, both of which can be found in your supplementary files, on each of the following delivered goods and storage areas ensuring that the correct environmental conditions are meet (a) in order to ensure that they are delivered in accordance with the food safety standards (you may use the supplied templates or ones from you workplace) then store appropriately. You will need check and identify deficiencies with delivered food items and follow procedure to return to supplier as well as verbally report to supervisor/manager.
This is includes maintaining the quality of a range at least 6 of the following perishable supplies (b) and conducting spot check on products and identifying any spoilt stock including animal and pest damage and disposing of these items in line with organisational procedures and environmental guidelines.
Attachment:- Quality of perishable items.rar