Reference no: EM133029647

SITXINV002 Maintain the quality of perisables

Case Study

This assessment requires you to identify equipment, preparation tasks and methods of cookery for different recipes and types of food.

Read the recipes and answer the questions.

You are to provide answers to each of the questions in a separate document using MS Word or similar word processing tools. Your document should be professionally formatted with question retyped and answered.

Add your name and student number to the header or footer on every page.

You are employed as a store person in a large suburban hotel. The hotel has a number of busy food and beverage outlets. Therefore, they receive deliveries of perishable supplies most days of the week. Semi- and non-perishable supplies are usually delivered once or twice a week.

You have one walk-in freezer, two walk-in refrigerators and a dry storage area. One walk-in refrigerator's temperature is set at 1 to 2 °C, and the other at 3 to 4 °C.

The stores area is responsible for receiving all supplies, maintaining their quality throughout their storage period, and issuing supplies to the relevant departments of the hotel. During the morning you receive a series of deliveries.

Task 1: Delivery checks

Read the case study information and answer the questions.

Q1: It's the start of your shift and you check the cleanliness of the storage areas.
• Why is this necessary?
• What are the consequences to the food stored and the business if they are not kept clean?

Q2: What procedures do you, or should you, follow to keep your storage areas hygienically clean?

Q3: Describe at least two quality checks you should complete on the supplies in each Delivery 1.
Delivery 1
Full cream milk

Packaged white sliced bread

Salt and pepper calamari

Q4: Describe at least two quality checks you should complete on the supplies in each Delivery 2.
Delivery 2
Vittoria roasted coffee beans
Angus beef striploin

Q5: Describe at least two quality checks you should complete on the supplies in each Delivery 3.
Delivery 3
Cos lettuce
Strawberries
Runner beans

Q6: Describe at least two quality checks you should complete on the supplies in each Delivery 4.
Delivery 4
Tasmanian salmon fillets

Q7: Your quality checks on the deliveries provide the following information. Based on this information, what action(s), if any, should you take?

Q8: Describe how you would have conducted the temperature check on the frozen raw prawns.

Q9: What is the procedure to reject supplies that do not meet your standards?

Q10: List five examples of items in any of the four deliveries that already have date code information on their packaging, such as use-by and best-before dates.

Q11: The kitchen needs 1 kg of ricotta cheese immediately. You open the packaging and issue 1 kg to the kitchen. How should you safely and hygienically store the remaining ricotta?

Q12: What information should you put on a date code label for the ricotta being stored?

Q13: Delivery 2 arrived ten minutes after Delivery 1 and you only have a few minutes to store some of the items from both deliveries before Delivery 3 arrives. Which items would you store immediately before the next delivery, and which would you hold in the delivery area to be stored later?
Store immediately
Store later

Q14: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the refrigerator (1 to 2 °C).

Q15: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the refrigerator 2 (3 to 4 °C).

Q16: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the freezer.

Q17: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the dry store.

Task 2: Monitor and maintain perishables
Over the next few days, you are responsible for monitoring and maintaining the quality of all supplies held in the storage areas. You receive more deliveries each day as well as take regular temperature checks of the storage areas.

Read the case study information and answer the questions.

Q1: Other than temperature, what other environmental conditions should you check in the refrigerator and freezer?

Q2: How do the environmental conditions in these areas differ from those in the dry store? Why are they different?

Q3: How often should temperature checks on refrigerated and frozen storage areas be conducted?

Q4: When should the temperature checks be conducted?

Q5: How does conducting temperature and environmental checks maintain quality of perishable foods and reduce spoilage?

Q6: What signs of quality or deterioration do you look for when checking the quality of perishable items?

• Dairy items, for example, milk, cream, ricotta, feta
• Leafy greens such as the lettuce and mesclun mix
• Meat and poultry such as chicken breast and lamb cutlets
• Frozen items, for example, salt and pepper calamari

Q7: What are signs of animal or pest damage to foods stored in the dry store?

Q8: Some of the soft fruits, such as the strawberries, are showing signs of mould and loss of quality. How do you dispose of them?

Q9: You have received prepared food items from the kitchen to be stored for reheating or use in future service periods. How do you store them so they are safely and hygienically stored and protected from contamination from other stored foods.

Q10: These items will be stored in the refrigerator. What types of contamination are you protecting the prepared items from?

Q11: Over the next few days you have received deliveries of dairy items such as milk, cream and ricotta. Describe how you store that stock.

Q12: What is this method of stock rotation called?

Q13: One of the trays of prepared lasagne you stored earlier has been contaminated by raw products incorrectly placed on the shelf above it. What do you do?

Q14: How can you reduce negative environmental impacts from the disposal of waste and spoilt stock?

Attachment:- Maintain the quality of perisables.rar