SITXINV002 Maintain The Quality of Perishable Items (1.03) - Student

Student Assessment Pack
SITXINV002
Maintain the quality of perishable items
SIT - Tourism, Travel and Hospitality Training Package
Qualification code/name: SIT30816- Certificate III in Commercial Cookery
Developed by ACTE
This document is a Student Assessment Pack
for the above Unit of Competency and is to be
completed by a student to demonstrate his/her
competency.
Table of Contents
Purpose of Assessment................................................................................................................ 3
Target Group................................................................................................................................................ 3
Selected Methods and Intended Use............................................................................................................ 3
Standard Instructions for Assessor/Trainer..........................3
Standard Instructions for Learners........................................3
Assessment Cover Sheet.................................................................3
How your assessments will be marked.............................................3
Assessment Appeals........................................................................4
Reasonable Adjustment....................................................................4
Recognition of Prior Learning (RPL).................................................4
Adelaide College of Technical Education
National Recognition / Credit Transfer.......................................................................................................... 4

Support Services.......................................................................................................................................... 4
Plagiarism..................................................................................................................................................... 5
Evidence Requirements................................................................................................................. 5
Documents to be attached along with each Summative and practical Assessment Submission..................5
Assessor Expectations................................................................................................................................. 6
Resources for Learner................................................................................................................... 6
Resources for Trainer / Assessor.................................................................................................6
Procedure to Login to Futura........................................................................................................6
Format for Written Submissions...................................................................................................7
Overview......................................................................................................................................... 8
Elements....................................................................................................................................................... 8
When to Commence your Assessment......................................................................................................... 8
Assessment Methods................................................................................................................................... 8
Assessment Definitions................................................................................................................................ 9
Assessment Method One – Check Points..................................................................................10
Assessment Method Two - Quiz.................................................................................................11
Assessment Receipt.................................................................................................................... 12
Assessment Preparation Checklist............................................................................................13
Assessment Method Three – Written Response Assessment..................................................14
Assessment Method Four – Practical Task................................................................................25
Assessment Record and Feedback............................................................................................................ 33
Record of Assessment Outcome & Mapping.............................................................................34
TASK 1.......................................................................................................................................... 34
TASK 2.......................................................................................................................................... 34
TASK 3.......................................................................................................................................... 34
TASK 4........................................................................................................................................... 34
RTO ID: 40336 CRICOS ID: 03187D Page 2 of 35 V1.03 Nov 2018

Assessment tool – SITXINV002 Copyright 2018 © Adelaide Educators Pty Ltd ABN 84136893831
Purpose of Assessment
Purpose of this assessment is to check that the competency should be achieved on all elements of
performance outcomes, skills and knowledge required to maintain the quality of perishable
supplies for food and beverage, commercial cookery or catering operations. It requires the ability to
store perishable supplies in optimum conditions to minimise wastage and avoid food
contamination.
Target Group
ACTE’s learners enrolled in the unit SITXINV002 Maintain the quality of perishable items must be
having basic literacy and numeracy skills who are either experienced or having no experience of
working in a professional environment.
Selected Methods and Intended Use

Methods used to achieve competency in this unit of competency (UOC) are Check Points, Quizzes
and Written Response Questions that must be completed in a simulated online environment
through Futura website http://moodle.futuraonline.com.au and Practical Demonstration to your
Trainer. Your submissions will be used by trainers and assessors of ACTE as evidence in
achieving competency of the above mentioned unit.
Standard Instructions for Assessor/Trainer

The Trainer / Assessor should inform all the learners that all the tasks should be linked with
moodle on Futura online website and help can be taken from available resources.
Standard Instructions for Learners

 Hand written assignments will not be accepted, assignments should be prepared in
Microsoft Office. Refer to the enclosed Style Guide.
 When answering the tasks use your own words and also refer to the given Scenario.
 Unit competency together with performance and assessment criteria can be accessed from
https://training.gov.au/Training/Details/SITXINV002
Assessment Cover Sheet

At the beginning of each task in this Pack, you will find an Assessment Cover Sheet. Please
fill it in for each task, making sure you sign the student declaration.Your assessor will give you
feedback about how well you went in each task and will write this on the back of the
Assessment Cover Sheet.
How your assessments will be marked

When the assessor marks your assessment tasks, the outcome will be either Satisfactory or Not
Satisfactory:
Your responses to the assessment task have met the required unit
SATISFACTORY
assessment criteria.
NOT SATISFACTORY Your responses to the assessment task have not met the required
assessment criteria. Additional learning or practice is required.

Your assessor will make arrangements to conduct a further

assessment of this task once you have undertaken additional
practice/learning.
You must achieve a ‘Satisfactory’ result for all assessment tasks to be deemed competent for this
unit.
Assessment Appeals
You can make an appeal about an assessment decision by putting it in writing and sending it
to us. Refer to your Student Handbook for more information about our appeals process.
Reasonable Adjustment
A reasonable adjustment is any measure or action that a student requires because of their
disability, and which has the effect of assisting the student to access and participate in education
and training on the same basis as students without a disability. An adjustment is reasonable if it
achieves this purpose while taking into account factors such as the nature of the student’s
disability, the views of the student, the potential effect of the adjustment on the student and others
who might be affected, and the costs and benefits of making the adjustment. ACTE will also
maintain the academic integrity of a course and to consider the requirements or components that
are inherent or essential to its nature when assessing whether an adjustment is reasonable. There
may be more than one adjustment that is reasonable in a given set of circumstances; ACTE will
make adjustments that are reasonable and that do not cause the RTO unjustifiable hardship.
Recognition of Prior Learning (RPL)

RPL is a formal process that recognises skills developed through previous training, work or life
experience, which match a unit of competency in a training course. If you believe you already have
the skills covered in this unit of competency, discuss this with your trainer, who will provide you
with instructions for applying for RPL.
National Recognition / Credit Transfer

Qualifications or statements of attainment issued by other Registered Training Organisations are
recognised by the College. Where this unit of competency is equivalent to a unit of competency
previously completed with another provider, credit transfer will be offered and the course length
adjusted accordingly. It is the responsibility of the student to provide the relevant evidence of
qualifications or statements of attainment issued by other Registered Training Organisations, which
will be verified by the College prior to credit transfer being applied.
Support Services
Your trainer/assessor is able to clarify any aspect of an assessment task prior to it being
administered. This may include clarifying: knowledge and skills covered during the training
program; the meaning of written assessment questions; performance standards for practical
assessments; and marking criteria.
Once the assessment process has commenced however, the assessor is not able to provide
any intervention or guidance, unless it is to prevent an unsafe act from being performed.
Please ask for help when you need it, as your trainer/assessor may not be aware that you have
not understood aspects of the training program, or are not feeling confident enough to engage in
assessment activities.

Plagiarism
Plagiarism is using the words or ideas of others and presenting them as your own. Plagiarism is a
type of intellectual theft. It can take many forms, from deliberate cheating to accidentally copying
from a source without acknowledgement. In your assessments you must come up with your own
ideas, however, at times you may need to make reference to work that has been conducted by
others. Important points to be aware of:
 Know what plagiarism is. Go to this website if you require additional

information. http://www.plagiarism.org/
 Plan your work
 Reference your work / acknowledge all of your sources
What is Plagiarism? Retrieved May 2017, from http://www.plagiarism.org/plagiarism-101/what-is-plagiarism

Evidence Requirements
The evidence you submit as part of this assessment will be assessed by your trainer/assessor to
determine your competency. Your trainer/assessor will be guided by the following rules of
evidence when making their assessment decision.
Rule Evidence must...
• Address the elements and performance criteria

• Reflect the skills, knowledge and context described in the competency
Valid standard
• Demonstrate the skills and knowledge are applied in real or simulated
workplace situations
• Demonstrate the Learner's current skills and knowledge

Current
• Comply with current standards
• Demonstrate competence over a period of time

• Demonstrate competence that is able to be repeated
Sufficient
• Comply with language, literacy and numeracy levels which match those
required by the work task (not beyond)
• Be the work of the learner

Authentic
• Be able to be verified as genuine
Documents to be attached along with each Summative and practical

Assessment Submission
 Completed Cover Sheet for summative and practical assessments- Refer to the
enclosed Cover Sheet.
 Assessment Preparation Checklist. Refer to the enclosed Checklist.
 Answers of the Written Questions

Assessor Expectations
All Tasks should be answered with a minimum of half (½) page length per question/activity/issue,
unless otherwise advised, or to be answered as per the requirement of the Task in an appropriate
manner.
Resources for Learner

 Futura Website; and/or Online Futura Portal
 Other Websites (References should be included in any submission. Referencing
guidelines are available in the Student handbook.)
Resources for Trainer / Assessor

 Futura Website; and online Futura portal
 Other Websites related to the unit.
Procedure to Login to Futura

Go the following link http://moodle.futuraonline.com.au
Enter the user name and password provided to you by your Trainer.
Consulting Trainers
Last date of Submission

Submitted to

Format for Written Submissions
You are required to use a word processing program such as Microsoft Word to compile your report.
The following guidelines for your report (wherever required) is a suggested style guide. Submission
of assignment can also be done in other formats which should be clearly readable and legitimate.
Format of the report
1. Assessment Cover Sheet
2. Title of the report

• Arial, Size 14 pt., Bold
3. Headings
• Arial, Size 12 pt., Bold
4. Text
• Arial, Size 11 pt.
5. Table Content
• Arial, Size 10 pt.
6. Line Spacing
• 1.5
7. Report length
• The number of words is detailed in the instructions/task description for each
individual assessment method.
8. Presentations are to be created in presentation software such as Microsoft PowerPoint.

Resources such as overhead/data projector, whiteboard markers, speakers, pen pointers,
and presentation screens will be provided.
Your Trainer/Assessor will guide you through the assessment method/requirements for each
period.
Overview
This unit describes the performance outcomes, skills and knowledge required to maintain the
quality of perishable supplies for food and beverage, commercial cookery or catering operations. It
requires the ability to store perishable supplies in optimum conditions to minimise wastage and
avoid food contamination.
The unit is particularly important within a food safety regime and applies to hospitality and catering
organisations, including hotels, restaurants, clubs, educational institutions, health establishments,
defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and
function caterers.
Elements
To achieve competency in this unit you must demonstrate your ability to:
 Store supplies in appropriate conditions.

 Maintain perishable supplies at optimum quality.
 Check perishable supplies and dispose of spoilt stock.
When to Commence your Assessment

Your training facilitator / assessor will advise you when to commence the parts of this assessment
by taking signature on Learner Preparation Checklist.
Assessment Methods
In order to be deemed competent in this unit you must competently complete all the following
assessment tasks:
Method & Purpose Description
Assessment Method One

• Check Points Checkpoint to be completed on the online Futura Portal
• Formative Assessment comprise of all relevant performance criteria.
• Online portal
Assessment Method Two

• Quiz Quiz to be completed in online Futura Portal comprises of all
• Formative Assessment relevant performance criteria.
• Online portal
Assessment Method Three

• Written Assessment Written assessment is short answer questions to be
• Summative Assessment completed in MS Word comprises of all performance criteria.
• Typed in MS Word
Assessment Method Four

The Learner must demonstrate practical competency in a task
• Practical Demonstration and the related skill to be observed by the trainer
• Summative Assessment
Assessment Definitions

Formative assessment: The goal of formative assessment is to monitor student learning to

provide ongoing feedback that can be used by instructors to improve their teaching and by
students to improve their learning. More specifically, formative assessments:
• Help students identify their strengths and weaknesses and target areas that need work; and
• Help faculty recognise where students are struggling and address problems immediately
Formative assessments are generally low stakes, which means that they have low or no point
value.
Examples of formative assessments include asking students to:

• Draw a concept map in class to represent their understanding of a topic;
• Submit one or two sentences identifying the main point of a lecture; and
• Turn in a research proposal for early feedback.
Summative assessment: The goal of summative assessment is to evaluate student learning at

the end of an instructional unit by comparing it against some standard or benchmark. Summative
assessments are often high stakes, which means that they have a high point value. Examples of
summative assessments include:
• A mid unit assessment;

• A final project;
• A paper; and/or
• A role play.
Information from summative assessments can be used formatively when students or faculty use it
to guide their efforts and activities in subsequent courses.
Assignment: A task or piece of work allocated to someone as part of a job or course of study.
Project: an individual or collaborative enterprise that is carefully planned to achieve a particular

aim.
Written Response: In a response submission, you do assess the item you’ve been assigned to
observe, but you add your personal reaction and impressions to the report. The steps for
completing response submission are:
• Observe or read the piece for an initial understanding;
• Re-read the piece and stop to reflect often;
• Record your thoughts and impressions in notes;
• Develop an opinion; and
• Write an outline.
Assessment Method One – Check Points

Online Assessment
Ensure that you have completed all the check points within the unit.
 Checkpoints are to be completed on the online Futura portal using your student user ID/login so no
assignment coversheet is needed.
 This formative assessment will be marked automatically by the online portal and feedback will be
provided automatically.

Assessment Method Two - Quiz

Online Assessment
Ensure that you have completed the e-Quiz of the unit before the due date.
 Quiz is to be completed on the online Futura portal using your student’s user ID/login so no
assignment coversheet is needed.
 This formative assessment will be marked automatically by the online portal and feedback will be
provided automatically.
Assessment Receipt

Student Name
Student Number
Receipt of Assignment
Receiver’s Signature Date
I certify that this assignment is my own work based on my personal study and/or research and that
I have acknowledged all materials and resources used in the preparation of this assignment
whether they are books, articles, reports, lecture notes and any other kind of document, electronic
or personal communications. I also certify that the assignment has not previously been submitted
for assessment in any award or course and that I have not copied in part or whole or otherwise
plagarised the work of other students and/or persons. I have read the advice on plagiarism and
understood its implications. I can produce another hard/soft copy of this assignment within 24
hours if requested.
Student Signature Date
Qualification Code SIT30816 Qualification Name Certificate III in Commercial Cookery
Unit Code SITXINV002 Unit Name Maintain the quality of perishable items
Due date Trainer/Assessor Balraj Chatha
This assignment will not be marked unless the the above declaration is signed
Assessment Preparation Checklist

Unit/s of Competency SITXINV002 Maintain the quality of perishable items

Learner Name
Assessor Name Balraj Chatha
 As the Learner are you ready for assessment?

Yes
 No

 Has the assessment process been explained to you
and that to achieve a successful outcome for this unit of
Competency you must be deemed Satisfactory in all
Yes  No 
assessment tasks?
 Do you understand The Recognition of Prior Learning

(RPL) process?
Yes  No 
 Do you understand which evidence is to be collected
and how?
Yes  No 
 Do you understand your rights and the appeal system? Yes  No 
 Have you discussed any special needs that should be
considered during the assessment process?
Yes  No 
 Do you want to discuss any special needs that should
be considered during the assessment process?
Yes  No 
Details:
I agree to undertake this assessment in the knowledge that the information gathered will only be
used for the purpose of determining my skills as Satisfactory or Not Satisfactory for each
assessment method. Additionally, the information gathered is for the determination of my
Competency by the collection of all assessment evidence for this unit of competency and can
only be accessed by my workplace supervisor, my RTO and nominated regulatory authorities.
Learner Signature
Assessor Signature
Assessment Method Three – Written Response Assessment

Assessment Tasks and Instructions
Student Name
Student Number
Course and Code SIT30816 Certificate III in Commercial Cookery

Unit(s) of Competency and Code(s) SITXINV002 Maintain the quality of perishable items
Trainer/Assessor Balraj Chatha
Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Written Assessment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess you underpinning knowledge to complete the tasks
outlined in the elements and performance criteria for this unit of competency and relating to the
following aspects:
contents of stock date codes and rotation labels

meaning of:
o wastage to a commercial catering organisation and reasons to avoid it
o 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:
o microbiological
o chemical
o physical
methods of rejecting contaminated food
potential deficiencies of delivered perishable food items:
o contaminated food
o food that is intended to be:
 frozen but has thawed
 chilled but has reached a dangerous temperature zone
o packaged food that is exposed through damaged packaging
correct environmental storage conditions for each of the main food types specified in the Performance
Evidence:
o correct application of humidity and temperature controls
o correct ventilation
o protecting perishables from exposure to:
 heating or air conditioning
 accidental damage through people traffic
 environmental heat and light
o sanitary cleanliness
o 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:
o appropriate containers
o labelling and coding
o first in first out methods
o storage environments
o temperature, humidity, light and ventilation specifications for storage
o cleaning and sanitising processes for food storage areas
o 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:
o degradation of flavour, aroma, colour and texture
o enzymic browning
o drying and hardening
o crystalisation
o infestation of animal and pest waste
o mould
o exposed packaged food through damaged packaging
o odour
indicators of quality of perishable items:
o currency of best by or use by dates
o freshness
o size
o weight
o correct and environmentally sound disposal methods for kitchen waste and hazardous substances.
Place/Location where assessment will be conducted

ACTE/Scoffed
Resources Requirement: Pen, Paper, internet access or a copy of “Australia New Zealand Food
Standards Code - Standard 3.2.1 - Food Safety Programs (Australia Only)” or an organisational
food safety plan as set out in the TP.
Instructions for assessment including WHS requirements
You are required to address all questions to achieve competence. Your trainer will provide you with
instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness.
Your trainer will provide you with feedback and the result you have achieved.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks

The assessment process including the provisions for re-submitting and academic appeals were
explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have

acknowledged or referenced all sources of information I have used for the purpose of this
assessment
Student Signature: Date: / /20
Extension – Date: / /
This assessment: First Attempt 2nd Attempt

RESULT OF
Satisfactory Not Yet Satisfactory
ASSESSMENT
Feedback to Student:
Assessor(s) Date
/ /
Signature(s): :
Date
Student Signature / /
:

Assessment 1
Your task:
1. What is the importance of avoiding wastage in a commercial kitchen operation?
Responses
Following are the main important points to avoiding wastage in a commercial kitchen operation.
 The minimizing waste in the workplace will help the business to have the less operating
cost.
 By recycling every single good of the food.
 By changing menu requirements and different amount to make the different recipes.
 Monitoring of the procedure and the food.
 Weighing and balancing before the making.
2. Provide 3 reasons why food needs to be protected from contamination:
1. Protecting food from the contamination is a big part in any food safety business. This
include protection from bacteria, fungus and chemicals to have the best and pure thing for the
customer.
2. The food protected from contamination will have a healthy impact rather than the food which
is contaminated from different things.
3. The prevention from contamination is also helpful in prevention of increasing bacteria and
other insects to contaminate food.
3. What are the different types of contamination? How are these caused?
Responses
Type of Contamination Causes
Chemical contamination When taking in consideration of food, the kitchen is always

have to be clean for better working environment. The
chemical use In the cleanliness of kitchen will contaminated
food. The chemicals are the dangerous for the food as they

react with them and create some harmful different material.
Physical Contamination Physical contamination refers to the term when some

physical thing is in contact with the food such as glass,
plastic while supplying and transferring. This will contaminate
the food and will have a huge impact on the food.
Biological contamination Biological contamination occurs when the living thing

interact with the food, living organisms and things that
produce them.

4. What are the requirements for checking foods and perishables when a delivery arrives? This
needs to include the underpinning regulatory requirements, e.g. how to check/record
temperature, recording mechanisms etc.
Responses
Following are the some major points to take in consideration for checking foods and
perishables when a delivery arrives.
 First one is to have the delivery docket from the supplier driver.
 In second, check the details of the shipment, either its same as the order from or
different
 In third, check the list of materials that were ordered on the suppliers delivery list
 As the material and goods are still in the trunk, calculate the quantity and brand each
one.
 After checking, if the brand and goods are same then unload it.
 Last part, check if something is inside out box that you haven’t ordered write it on the
list.
5. List the suitable storage area, provision for correct storage (e.g. sanitised container) and typical
storage temperatures for each of the commodities listed in the table. Explain how these storage
areas should be prepared prior to storing food items following a delivery.
Commodity Storage area Storage Storage provision

temperature
1. Vegetables Cool room 6*C-8*C Vegetables need a cool

environment to be fresher on
the long. Some vegetables
can be store for the long but
somehow some provision as
they will become unhealthy
and unfresh.
2. Beverages Cool room and Fresh jices1*C- AS the fresh juices have the
dry storage 4*C and fresh ingredients need to
beverages 13*C- store in the less cool
20*C environment. Other than in
case of beverages the goods
need to be highly chilled.
3. Dairy products Cool Room 2*C-4*C The dairy items are more
sensitive to heat and any
drop in the temperature.
Dairy products include
yogurt, cream, cheese and

milk need to have the

constant low temperature to
store them.
4. Canned products Dry storage 14*C-20*C In canned products, store

needs to be dry and cool tp
prevent swelling in the
canned goods.
5. Dry goods Dry and cool 10*C-15*C This need to be dry in the
place store but needs some cold to
freshen the goods and their
ingredients.
6. Cooked Food Items Cool room and Below 5*C to Cooked food should be kept
freezer above 60*C in this temperature to keep
its freshness for long.
7. Frozen goods Freezer -18*C to -24*C Frozen things need to be in

the negative temperature to
store them. Fruits and
vegetables which are in
good packing and freeze will
store for long.
8. Fruit Room 10*C-20*C Soft fruits are difficult to

temperature store and preserve.
Otherwise in the other case
the fruits can be preserve in
the room temperature easily.
9. Meat Cool room !*C-3*C The meat needs to have the

cool environment to be fresh.
Meat usually hanged so that
air can pass through from it
in a walk in refrigerator.
Fresh meat can’t be kept too
long same in the case of
bone meat.
10. Oils Dry storage 14*C-20*C Dry storage and the goods
not affecting from sunlight
will help in prservance.
11. Poultry Cool room 1*C-3*C Fresh poultry must be in the

denigrator.
12. Seafood Cool room 1*C-3*C Fresh sea food must be pack
freezers in the ice for the better taste
and freshness.
13. Vacuumed sealed Cool room 1*C-4*C Vacuum trays should be in

items the site up and has the life of

around 1 year.
Preparation of Storage areas:
Responses
Storage is mainly divided in two types. One is dry storage and one is wet storage. Wet storage
comes in classification of freezer and cool storage. While the dry storage falls in the category of
dry which refers to the dry things place where is limited temperature and environment.
6. What needs to be done if a delivery does not meet specifications or legislative temperature
requirements or is spoilt or contaminated? Who needs to be informed?
Responses
When receiving the deliveries, if the deliveries does not meet the specifications or legislative
temperature requirements or contaminated do not receive them. Because they are not up to
mark and will have negative affect on the food. This need to be reported to the internal and
external audit.
7. What are the humidity and ventilation requirements for dry store, cool room and freezers?
What are the requirements for monitoring and documentation?
Responses
Dry storage must be clean and tidy to prevent the growth of mild and bacteria. Dry store foods
must need a constant temperature to freshen the food and save it from contamination and
bacterial attacks. Dry store foods must be kept in 50F to make it the most. However, 70 F is
recommended for the most of products.
8. What are the provisions for effective pest control and maintenance requirements?
Responses

Following are the some methods to take in consideration while doing provisions for effective
pest control and maintenance requirements.
 Inspection
 Preventive actions
 Identification
 Analysis
 Treatment selection
 Monitoring
 Documentation
9. You receive a delivery of fresh, frozen and dry goods. How will you store these items to ensure
food safety requirements, prevent spoilage and ensure security of goods?
Responses
Fresh foods: In case of fresh foods this needs to be store in 4*C in cold storage.
Frozen foods: In the case of frozen foods it needs to be store in negative temperature. The
frozen food must be store in the -18*C.
Dry goods: The dry goods while receiving and needs to be store in dry and low cool place for
the better prevention. Also, they need to be close in the kitchen corner.
10. What are the labelling and coding requirements for food items? How does this assists in
effective FIFO procedures?
Responses
Following are the main labelling and coding requirements for food items are given below.
 Registered and prescribed name
 Food recall information
 List of ingredients
 Manufacturing date

 Date of expiration
 Nutrition labelling
 Direction of use warning and advisory
Labelling and coding will give the information about the product. FIFIO procedures links in the
above mentioned things.
11. What is the purpose of stock rotation?
Responses
Stock rotation is defined as the process of organizing food items to mitigate the food loss and
prevent it from loss.
 The purpose of stock rotation are in the following.
 The first purpose is to have the best inventory for food and calculated purchases.
 The second purpose of this it is designed in a way to get rid from the old stock.
 The third one is that the while on the shelf some stock go on the last while showing new
and freshly baked items.
12. What are the recommended methods for cleaning and sanitising floors, wall and shelving in
storage areas to ensure food safety for storage?
Responses
Floors:
Wash with less hot water for cleaning
Rinse it with clean water.
Walls:
Remove the dust particles
Remove the food particles
Rinse with warm water
Shelving:
User hot, clean and potable water with specified temperature for 2 minutes to clean it.

By applying liquid and sanitiser for cleaning.
13. Provide 7 examples of indicators which can be used to identify whether stock is spoiled or
contaminated:
Responses
1.If there is slimy film on the surface of the food. Vegetables becomes less hard and taste not
good.
2.There is a visible mold on the surface of the food. You can see in the molds of food to check
the contamination.
3.The food get discoloured. This makes the food contaminated and not for eating purpose.
4.The food has funky and rancid odour while smelling.
5.The texture of food looks odd. This gives the proper identification of contaminated food.
6. Frozen remaining’s are caked in frost. This makes the food less tasty and porous.
7. The bacterial attack on the surface and inside to make it softer.
14. How would you dispose of kitchen waste and potentially hazardous substances according to
environmental requirements and to prevent potential contamination in a food production area?
Responses
In case of food items, they needs to be in proper packing while disposing the food. This needs
to be in proper place when disposing.
Cleaning products needs to be clean with bleaches detergents and cleaner.
Varnishes and paints
Substances which can take flame quickly, e.g. cooking oil and others need to be properly
dispose to prevent contamination in food production area.
Broken glass
Assessment Method Four – Practical Task

Assessment Tasks and Instructions
Student Name

Student Number
Unit(s) of Competency and Code(s) SITXINV002 Maintain the quality of perishable items
Trainer/Assessor Balraj Chatha
Assessment for this Unit of Competency Details

Assessment 2 Practical observation
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed

The purpose of this assessment is to assess your 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:
o cold or chilled foods
o frozen foods
o raw foods
o 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:
o beverages
o dairy products
o frozen goods
o fruit
o meat
o poultry
o seafood
o vegetables
identify spoilt stock and dispose of according to organisational procedures.
Place/Location where assessment will be conducted
ACTE/Scoffed
Resource Requirements
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in
the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training
Package.
Instructions for assessment including WHS requirements
1. To undertake this assessment you must have been instructed how to use each piece of
equipment in your work area or workplace and participated in an induction in your
workplace or place of training/study.
2. You are required to wear a complete uniform relevant to your area of training (Cookery,
Food and Beverage, Housekeeping etc.).
3. Your personal presentation must reflect the standards typically expected and acceptable in
the TH&E industry.
4. You will be observed on 3 separate occasions undertaking a variety of tasks relevant to
your level of training and the practical subjects you are enrolled in, and currently do as part
of your training for example preparing simple dishes, preparing mise en place for a bar or
food and beverage section or participating in the servicing of rooms etc. as relevant.
5. You are encouraged to clarify any tasks, requirements or questions you may have with your
trainer.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks

The assessment process including the provisions for re-submitting and academic appeals were
explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have

acknowledged or referenced all sources of information I have used for the purpose of this
assessment
Student Signature: Date: / /20
This First Attempt 2nd Attempt Extension – Date: /

3nd Attempt
assessment: /
RESULT OF
Satisfactory Not Yet Satisfactory
ASSESSMENT
Feedback to Student:
Assessor(s)
Date: / /
Signature(s):
Student
Date: / /
Signature

Assessment 2
Your task:
Assessment Instances – Overview
Indicate what will be observed during the assessment instances (1 or several instances as
relevant).
Instance Date Duration from ... to... Tasks
Instance 1: 1. Conduct temperature and quality

checks on each of the following
commodities:
cold or chilled foods

frozen foods
raw foods
reheated foods or ingredients
2. Maintain quality of at least six of the
following range of perishable supplies:
beverages
dairy products
frozen goods
fruit
meat
poultry
seafood
vegetables
3. Identify spoilt stock and dispose of
according to organisational
procedures

commodities:
frozen foods
raw foods
following range of perishable supplies:
beverages
dairy products
frozen goods
fruit
meat
poultry
seafood
vegetables

3. Identify spoilt stock and dispose of

procedures

commodities:
frozen foods
raw foods
following range of perishable supplies
beverages
dairy products
frozen goods
fruit
meat
poultry
seafood
vegetables
Work or Service 3. Identify spoilt stock and dispose of

Context: procedures
Your Tasks
You will need to perform the tasks below or as instructed by your trainer.
Preparation
1. You will receive a delivery of different food (and beverage) items including fresh, frozen,
perishable and dry goods. Your trainer will outline the expected varieties to you as relevant
2. Identify any signs of vermin infestation
3. Prepare the storage areas to accommodate the expected deliveries according to Food
Safety Requirements
4. Record the readings of all temperatures for these storage areas
5. Prepare any recording tools and equipment required to receive and check incoming stock
6. Prepare any equipment which may be required to move stock into storage
Receiving Process
7. Demonstrate to your trainer how you will process the delivery to ensure all items meet
specifications and the requirements according to Food Safety Standards
8. Meet all recording requirements
9. Identify any Discrepancies and explain to your trainer the processes that should be followed
for these
Storage:

10. Identify the storage requirements for each item

11. Label the items as required
12. Move the items into storage to ensure quality is maintained at all times
13. Store and arrange all items according to FIFO principles
14. Ensure older stock has use-by or best before dates which are shorter than new stock
received and report any deficiencies
Monitoring:
15. Record the storage temperatures of all storage areas.

16. Explain to your trainer the provisions for monitoring and reporting requirements and
adjusting temperatures and/or humidity controls where available (Please note that
“adjusting” is usually not an action performed by an apprentice or trainee and therefore
depends on your specific training and instruction).
Disposal:
17. Identify and dispose of any stock in line with organisational procedures or as instructed by
your trainer
1.Attempt 2. 3. Attempt
Observation Criteria Attempt
NY NY NY
S S S Comments
S S S
1 The storage areas relevant for the variety of foods × × ×

expected are identified
2 The storage are inspected for signs of vermin infestation × × ×

as instructed
3 Storage areas are prepared for delivery: × × ×

Areas are swept, cleaned and sanitised as required × × ×
Old stock is moved forward or to the side to allow for FIFO × × ×
principle
4 Temperatures for all storage areas are recorded in an × × ×

approve log sheet
5 Student prepares scales × × ×

Student prepares a thermometer × × ×
Student prepares sterile wipes or sanitiser to disinfect × × ×
probe between measuring
Student prepares receiving log sheet and pen × × ×

6 Provisions for transporting foods are prepared/ considered × × ×

e.g. clean trolley, cart etc.
7 Student will demonstrate the correct requirements for the × × ×

receiving process:
Check the invoice (against the order sheet as applicable) × × ×

Check quantities, packaging, date codes × × ×
Check cry-Vac packaging for seepage × × ×
Check internal temperatures of meat, poultry and game × × ×
Check internal temperatures of seafood × × ×
Check quality of fresh produce × × ×
Check weights × × ×
8 Records all temperatures of perishables × × ×
9 Identifies and reports procedures for any discrepancy(ies) × × ×
10 Explains the appropriate storage area for each × × ×
item/category
11 Labels products as required or instructed × × ×

12 Moves items into storage in order of priority (most × × ×
perishable or affected to least)
13 Items are stored according to FIFO as prepared for in × × ×

(sub3.)
14 Older stock items are checked for dates to ensure no new × × ×

stock received has a shorter life span than existing stock
15 Student takes readings of all storage areas post storing × × ×

16 Student explains provisions for frequency of monitoring × × ×
(and adjustment requirement).
Student explains requirements and instances which would × × ×

required reporting.
17 Spoilt stock is correctly identified × × ×

Spoilt stock is segregated to prevent cross contamination × × ×
hazards
Spoilt stock is disposed of to organisational procedures or × × ×

as instructed
Personal hygiene aspects are applied when handling spoilt × × ×

stock (e.g. Handwashing)
× × ×

Assessment Record and Feedback
Student Name

Unit of Competency /Cluster SITXINV002 Maintain the quality of perishable items
Assessment: (as applicable) Student Results:

1.Online checkpoints Satisfactory Not Yet Satisfactory Not Completed
2.Online quiz Satisfactory Not Yet Satisfactory Not Completed
3.Written Assessment Satisfactory Not Yet Satisfactory Not Completed
4.Practical Observation Satisfactory Not Yet Satisfactory

Not Completed
Feedback to Learner on overall performance during assessment:
The Learner requires the following skill development before re-assessment:
The Learner has been provided with Name of Assessor: Balraj Chatha
feedback and informed of the Signature of Assessor:
assessment result and the reasons for
Date:
the decision.
I have been provided with feedback on Name of Learner:
the evidence I have provided. I have Signature of Learner:
been informed of the assessment
Date:
result and the reasons for the decision.
Record of Assessment Outcome & Mapping

Learner Details Assessor Details
Name Name Balraj Chatha

Course Code SIT30816 Date
Unit Code SITXINV002 Unit Name Maintain the quality of perishable items
TASK 1 TASK 2 TASK 3 TASK 4

WRITTEN PRACTICAL
PERFORMANCE CRITERIA E-CHECKPOINT QUIZ
ASSESSMENT OBSERVATIONS
1.1. Conduct temperature checks CP1-1,3,4 Q.1,2,3 A1-.Q.4 Practical Observation

on delivered goods ensuring they
are within specified tolerances.
1.2. Record temperature results CP1-1 Q.1 A1-Q.4 Practical Observation

according to organizational
procedures.
1.3. Identify any deficiencies with CP1-1,3,4,5 Q.1,2,3,4,22 A1-Q.4,6

delivered food items, and reject
supply within scope of CP6-5 Practical Observation
responsibility or report findings.
1.4. Choose and prepare correct CP2-2 Q.7,8,9,11,12, A1-Q.5,7

environmental conditions for the
storage of perishable supplies. CP3-1,2,3,4 13,19,20,27
CP4-1,2,3 Practical Observation
CP6-2,3
CP7-4
1.5. Date code all perishable CP2-3 Q.5,8,11 A1-Q.10

supplies to maximise their use.
CP3-2 Practical Observation
CP4-1
CP5-4
1.6. Promptly store supplies in CP5-1,2 Q.16,17 A1- Q.1,3,9

appropriate storage area to
minimise wastage and avoid food Practical Observation
contamination.
2.1. Regularly check and adjust the CP2-4,5 Q.6,9,13 A1- Q.11
environmental conditions of all storage
areas and equipment to maintain CP3-3,4 Practical Observation
perishable supplies at optimum quality.
CP4-3
2.2. Conduct temperature checks CP2-4,5 Q.6,18,20,27 A1- Q.7

according to food safety procedures
and protect supplies from spoilage. CP6-1,3 Practical Observation
CP7-4
2.3. Protect supplies from damage of CP3-2 Q.8,11,12,13,14, A1- Q.6,8,14

cross-contamination and pests.
CP4-1,2,3,4 18,20,21,27,28 Practical Observation

CP6-1,3,4
CP7-4,5
2.4. Rotate perishable supplies for CP2-3 Q.5,10,18,23, A1- Q.5,10,11

maximum use according to
expiration dates. CP3-5 26 Practical Observation
CP5-4
CP6-1,6
CP7-3
3.1. Regularly check all perishable CP3-2,5 Q.8,10,12,18,20, A1- Q.5,7,10,

supplies for quality.
CP4-2 22,23 11 Practical Observation
CP5-4
CP6-1,3,5,6
3.2. Inspect items for animal and CP6-5 Q.22,27,28 A1- Q.2,8
pest damage and report incidents of
infestation. CP7-4,5 Practical Observation
3.3. Identify any deficiencies, report CP6-5 Q.22,24,25,27 A1- Q.2,3,4,6

findings or dispose of any non-
usable supplies within scope of CP7-1,2,4 Practical Observation
responsibility.
3.4. Safely dispose of spoilt stock CP7-1,2 Q.24,25 A1- Q.6,14 Practical Observation
and waste to minimise negative
environmental impacts.
Result: Satisfactory    
Result: NOT Satisfactory    
Overall, the candidate was
assessed as: Competent  Not Yet Competent 
Re-Assessment Required  YES  NO
Trainer Signature
Learner Signature


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Student Assessment Pack

Qualification code/name: SIT30816- Certificate III in Commercial Cookery

National Recognition / Credit Transfer.......................................................................................................... 4

RTO ID: 40336 CRICOS ID: 03187D Page 2 of 35 V1.03 Nov 2018

Selected Methods and Intended Use

Standard Instructions for Assessor/Trainer

Standard Instructions for Learners

Assessment Cover Sheet

How your assessments will be marked

RTO ID: 40336 CRICOS ID: 03187D Page 3 of 35 V1.03 Nov 2018

Your assessor will make arrangements to conduct a further

Recognition of Prior Learning (RPL)

National Recognition / Credit Transfer

RTO ID: 40336 CRICOS ID: 03187D Page 4 of 35 V1.03 Nov 2018

 Know what plagiarism is. Go to this website if you require additional

What is Plagiarism? Retrieved May 2017, from http://www.plagiarism.org/plagiarism-101/what-is-plagiarism

Rule Evidence must...

• Address the elements and performance criteria

• Demonstrate the Learner's current skills and knowledge

• Demonstrate competence over a period of time

• Be the work of the learner

Documents to be attached along with each Summative and practical

RTO ID: 40336 CRICOS ID: 03187D Page 5 of 35 V1.03 Nov 2018

Resources for Learner

Resources for Trainer / Assessor

Procedure to Login to Futura

Last date of Submission

RTO ID: 40336 CRICOS ID: 03187D Page 6 of 35 V1.03 Nov 2018

Format for Written Submissions

Format of the report

1. Assessment Cover Sheet

2. Title of the report

8. Presentations are to be created in presentation software such as Microsoft PowerPoint.

 Store supplies in appropriate conditions.

When to Commence your Assessment

Method & Purpose Description

Assessment Method One

Assessment Method Two

Assessment Method Three

Assessment Method Four

RTO ID: 40336 CRICOS ID: 03187D Page 8 of 35 V1.03 Nov 2018

Formative assessment: The goal of formative assessment is to monitor student learning to

Examples of formative assessments include asking students to:

Summative assessment: The goal of summative assessment is to evaluate student learning at

• A mid unit assessment;

Project: an individual or collaborative enterprise that is carefully planned to achieve a particular

Assessment Method One – Check Points

RTO ID: 40336 CRICOS ID: 03187D Page 9 of 35 V1.03 Nov 2018

Go the following link http://moodle.futuraonline.com.au

RTO ID: 40336 CRICOS ID: 03187D Page 10 of 35 V1.03 Nov 2018

Assessment Method Two - Quiz

Go the following link http://moodle.futuraonline.com.au

RTO ID: 40336 CRICOS ID: 03187D Page 11 of 35 V1.03 Nov 2018

Receiver’s Signature Date

Student Signature Date

Qualification Code SIT30816 Qualification Name Certificate III in Commercial Cookery

Due date Trainer/Assessor Balraj Chatha

Assessment Preparation Checklist

RTO ID: 40336 CRICOS ID: 03187D Page 12 of 35 V1.03 Nov 2018

1. Vegetables Cool room 6C-8C Vegetables need a cool

4. Canned products Dry storage 14C-20C In canned products, store

7. Frozen goods Freezer -18C to -24C Frozen things need to be in

8. Fruit Room 10C-20C Soft fruits are difficult to

9. Meat Cool room !C-3C The meat needs to have the

11. Poultry Cool room 1C-3C Fresh poultry must be in the

13. Vacuumed sealed Cool room 1C-4C Vacuum trays should be in