FORMATIVE ASSESSMENT

Student ID
Student Name
Unit Code and Name SITXINV002Maintain the quality of perishable
items

Assessment Guidelines for Student:

• This is a formative assessment.

• It is compulsory to submit the formative assessment.
• This assessment may be done in class or at home during your self-study hours
• You may use the Futura learning resources, or any additional resources to answer the questions in
this assessment
• You will not be assessed for competency for this assessment

Questions 1: How can you ensure that food delivered to your premises meets the legal temperature
requirements?
(Write true or false in space provided)

True or False
Use a thermometer to measure the external temperature of each of the items, e.g. when a True
seafood delivery arrives you can use a thermometer to establish the surface temperature of
each fish.
Use a thermometer to measure the core temperature of some of the items, e.g. when a True
seafood delivery arrives you can use a thermometer to establish the core temperature of 1 of
the fish.
Use suppliers that are HACCP accredited, so you can verify their processes leading up to your False
delivery
Use suppliers that have a HACCP certified vehicle, so that all responsibilities are with the True
supplier.
All temperatures which have been checked on perishable foods must be recorded in a goods true
received log at all times

Question 2: Standard 3.2.2 Food Safety Practices and General Requirements of the Australia New Zealand
Food Standards Code requires that food must meet the following requirements on delivery:

(Tick the correct box indicating true or false)

True False
All delivery vehicles must be HACCP accredited and display the appropriate label. 

Frozen goods must be frozen and not partially thawed. 

Hot foods must be delivered with a valid HACCP certificate.

Hot goods must be held above 60°C. 
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 If deliveries do not meet the requirements then the food must be rejected.
Refrigerated goods must be delivered at a temperature below 5°C. 

Question 3: Identify the common faults in deliveries which would require your action:

(Write true or false in space provided)

True or False
Incorrect delivery temperatures, e.g. seafood arrives at room temperature. True
Packaging is ripped or damaged. False
Excessive packaging. False
Cans are dented, cracked or bloated. True
Wrong product, e.g. silverside instead of topside. True
Wrong amounts, quantities or weights of items, e.g. 2kg of beef instead of
True
20kg.
Vermin/insect damaged goods due to supplier’s poor handling procedures. false

Question 4:The following details need to be checked when you receive a delivery of a variety of goods:

(Tick the correct box indicating true or false)

True False
All items should be weighed and checked for quality, quantity, freshness True
and use-by date.
Any spoiled, damaged or unwanted goods should be refused at this stage
and noted on the delivery docket.
Check that the delivery is meant for your establishment, e.g. check the True
delivery address and details.
Check that the packaging is recyclable otherwise refuse the delivery in True
order to reduce environmental impacts.
Check that pack sizes, quantities, grade, weight, volume and type are
those detailed on the docket and match the purchase order and check
that prices are appropriate.

Question 5: What is the importance of the FIFO principle to ensure correct stock rotation? What is the
relevance of labels and date stamps for this purpose?(Write true or false in space provided)

True or False
First In First Out (FIFO) is the basic principle under which all stock is managed. False

Simply put, it means that the first order of a product received is the first of False
that product to be used.
When putting foods away in the dry store, for example, you place the new True
product on top or in front of the old product.
All items produced or processed on premises as part of the preparation or True
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 production processes must be labelled showing the contents, date and
person responsible.
Products which may bear no obvious use-by date should be tagged or marked true
with a date stamp to ensure their use based on the FIFO principle.

Question 6: What are the legal requirements for monitoring freezers, coolrooms and refrigerators?

(Tick the correct answers)

Coolroms and freezers must have an external thermometer that displays the 
internal temperature.
Coolrooms and freezers are often fitted with an alarm that alerts you of 
periodic monitoring of temperatures.
Data logs are also kept to show the temperature variations, which is
important to demonstrate HACCP compliance.
Smaller fridges also need a thermometer to display the temperature and/or a
mobile data logger.
All wet storage areas require a log sheet where the actual temperatures are 
recorded several times each day.

Question 7: The danger zone refers to the temperature zone where bacteria multiply rapidly. It ranges
from:

(Circle the correct answer)

A. +3°C to +65°C

B. +5°C to +60°C

C. +6°C to +65°C

D. -4°C to + 2°C

Question 8: What are the common storage requirements for high risk foods such as meat, poultry, game,
seafood, cooked rice, milk and custards?

(Tick the correct box indicating true or false)

True False
High risk items must be refrigerated at temperatures between 1°C and 
4°C
High risk items should be stored on clean trays, covered and labelled
showing the product contents, date and name of the person who stored
or produced the product.
High risk items can be stored for a maximum of 7 days between 1°C and 
4°C.
Depending on the items being stored, trays should be regularly changed 
to avoid the items sitting in pooled blood or their own juices, as this
accelerates spoilage and leads to “off” odours.
Raw meat, fish and poultry can be stored together to avoid cross-
contamination, provided they are separated from cooked food items.

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Question 9:

What is the temperature range for commercial freezers?

(Circle the correct answer)

a) -8°C and -14°C.

b) -10°C and -16°C.

c) -12°C and -18°C.

d) -18°C and -24°C.

Question 10: The following statements relating to freezer burn are:

(Tick the correct box indicating true or false)

True False
Freezer burn is spoilage caused by bacteria. 

Freezer burn occurs when food gets left in a freezer, open to the air, or is 
not packaged correctly.
The air in a freezer is extremely moist, as all dry air is frozen. 

The open food (even though frozen) is dried by the air and is damaged as
it dries out.
Freezer-burnt food should never be used as it is of extremely poor
quality, with nutritional value, texture and flavour all affected.
To prevent freezer burn, keep all foods tightly wrapped when frozen and 
apply the FIFO principle.

Question 11: Connect the commodities to the correct storage and temperature requirements:

Fresh seafood Store in the freezer between -18°C and -24°C. Individually wrap items for
ease of separation
Frozen seafood Store in the refrigerator between 1°C and 4°C on drip trays
Poultry Store in the freezer between -18°C and -24°C. This should only be frozen
when it is still completely fresh, cleaned, portioned, wrapped, labelled.
Frozen poultry Items should be stored on shelving that allows for maximum air
circulation within the refrigerator. The ideal holding temperature is
between 6°C and 8°C.
Meat to be stored separately and between 0°C and 2°C, iced, on drip trays and
covered with plastic/labelled
Fruit and vegetables Refrigerated between 1°C and 4°C. Primal and restaurant cuts should be
on clean trays, covered and labelled. Vacuum-sealed items should be
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 stored on trays with the fat side up.

Question 12: Tick the correct storage requirements for dairy and egg products:

Dairy and fresh eggs and egg products will absorb the odour of 
other food items, so they need to be stored separately from
foods with strong odours. This includes other dairy goods such as
strong-smelling cheeses.
Storage shelving in a dairy fridge should not allow for air 
circulation as this will prevent drying out of cheeses.
Dairy products should be stored between 2°C and 4°C. 

Store eggs in a cool and dry place. A coolroom is preferable but 

ensure that they are separate from raw foods such as meat,
salads and vegetables to prevent cross-contamination.
Convenience egg products are popular for a number of reasons, 
including hygiene, as fresh eggs are a potential source of
Salmonella poisoning, whereas treated convenience products are
not.
Frozen egg pulp can be stored at -18°C, for up to 6 months and 
once thawed, egg pulp must be kept refrigerated (between 0°C
and 5°C) and used within 3 to 4 days

Question 13: What are the ideal storage conditions and temperature range for a dry store?

(Write true or false in space provided)

True or False
Dry storage areas are used for items which are non-perishable, True
preserved or long-life treated including oils, cereals, spices and
flours.
Dry stores must have limited ventilation and direct sunlight, as it True
prolongs shelf life.
Dry goods are often susceptible to deterioration due to moisture False
and pest infestation.
Dry stores should be maintained at low humidity and inspected True
regularly for signs of pests.
Dry stores should be kept at between 14°C and 20°C. Higher True
temperatures increase the rate of deterioration of dry stores.
There should be limited airflow within the dry stores. true

Question 14: How would you store chemicals effectively? Which WHS documentation must be accessible
for chemicals?

(Tick the correct box indicating true or false)

True False
Individual Safety Data Sheets (SDS) give information on correct storage 
of chemicals delivered to your establishment.
Chemicals must be stored in their own secure designated storage area in 
order to prevent contamination of food items.
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 Some chemicals should not be stored together or mixed due to possible
reactions or even explosions.
Chemical storage areas should be located within the dry store for ease of
access.
Chemicals are often stored out of reach in the kitchen to prevent
accidental contamination.
Never store chemicals in other containers as this can cause dangerous 
mix-ups.
Chemicals are usually stored between 14°C and 20°C, but you should
always refer to the SDS to be sure.

Question 15: What are the storage requirements for beer, wine, fortified wine and spirits?

(Tick the correct answers)

Beer, wine and fortified wine used for cooking is usually stored 
between 14°C and 20°C, however some beverages are stored in
the fridge.
All beverages must be stored in a coolroom to ensure optimal 
storage life and to prevent spoilage.
Alcohol that is used often, such as cooking wine and spirits, is 
often controlled by the head chef for distribution.

Question 16: Perishable items need to be taken to their storage area quickly and safely. Connect the
correct storage requirement with the commodity:

Frozen goods usually last longest and are often transported in Styrofoam, which maintains
the temperature well
Seafood must be put away immediately as they must not be allowed to thaw
Meat quality deteriorates rapidly, but not as quickly as frozen items
Vegetables lasts longer than seafood so can be put away next

Question 17: Write true or false in the space provided to indicate whether the following factors need to be
considered to ensure deliveries are stored in a logical sequence:

What is affected first?

Which items are most difficult to store?

Which items may require HACCP recording?

Which items are the most expensive?

Which items may require security?

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Question 18: Rotating and maintaining sufficient supplies essentially involves the following actions:
(Tick the correct box indicating true or false)
True False
Maintaining stock means to store it in optimum conditions, at the correct 
temperature and at the correct level.
Fresh foods do not need to be checked regularly, provided they are labelled 
correctly.
Daily checking processes allow you to change storage vessels and is the best 
way to keep storage areas clean and in good order.
Inspecting your stock levels and quality will form part of your daily, weekly 
and monthly routines.
To ensure that you have enough stock you will need to know what is on the 
menu and how much of each ingredient you will need.

Question 19: Match the surface of a storage area to the correct procedures for cleaning and sanitizing:

Floors Wash with detergent and water, rinse and dry. A surface disinfectant may be
applied and is recommended for coolrooms and immediate areas around food
production.
Walls Use a detergent and hot water solution, then rinse well. Check for flaking paint
to eliminate potential rust
Shelving Wash with a detergent and water and add a sanitiser – allow to dry. (Modern
foam applicators act as a surface disinfectant post cleaning)

Question 20: According to Food Safety Standard 3.2.2 – Food Safety Practices, the following requirements
must be met for the safe storage of foods including potentially hazardous foods:
(Tick the correct box indicating true or false)
True False
A food business must, when storing food, do so in such a way that it is 
protected from the likelihood of contamination.
A food business must, when storing food, do so in such a way that the 
environmental conditions under which it is stored will not adversely affect
the safety and suitability of the food.
A food business must, when storing potentially hazardous food – store it 
under temperature control.
A food business must, when storing potentially hazardous food – notify the 
local Environmental Health Officer that such food is stored on the premises.
A food business must, when storing potentially hazardous food – if it is food 
that is intended to be stored frozen, ensure that the food remains frozen
during storage.

Question 21:
Biological contamination arises from disease-causing microorganisms such as bacteria, moulds,
yeasts, viruses and fungi
Physical contamination happens when food is in contact with pesticides, toxic material or
other chemicals, such as detergents
Chemical contamination occurs when food contains foreign matter such as glass, scourer
shavings, wood and porcelain pieces
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Question 22: Indicators which can be used to identify whether stock is spoiled or contaminated include:
(Write true or false in space provided)
True or False
Degradation or deterioration of flavour, aroma, colour and texture, 
e.g. limp, discoloured herbs lacking their usual aroma.
Enzymic browning, e.g. on the surface of cut apples. 
Drying and hardening, e.g. freezer burnt meat, poorly sealed 
containers.
Crystallisation of sauces and other liquids. 
Evidence of pest activity. 
Surface mould. 
Damaged packaging and exposed surfaces. 

Question 23: Why should stock be inspected at the end of each shift? How can a quality report help here
to identify reasons for poor quality? (Tick the correct answers)
At the end of each shift you need to inspect your stock to check whether you have enough for
the next day.
Checking stock enables you to determine whether the quality is adequate. 
By recording the quality of stock each day, you will be able to help your supervisor with the
stocktake process.
By recording the quality of stock any issues can be communicated promptly with suppliers.
When things get busy it is easier for poor quality stock to slip through, so carrying out quality 
checks will help to prevent this.
If there is quality a problem evident, e.g. vegetables going limp quickly, then they can 
investigate what can be done.

Question 24: The following statements relating to storing food items which need to be returned to a
supplier due to spoilage or damage are: (Tick the correct box indicating true or false)

True False
If you think there is an issue that was the supplier’s fault, e.g. oranges went mouldy 
within a day, you should remove the product immediately, clean and sanitise the
area and report the issue to your supervisor.
Your supervisor will contact the supplier and explain the situation. 
The offending items will need to be stored separately to prevent any risks of cross 
contamination.
If you need to dispose of the items, it is important to use the quickest disposal 
method regardless of hygiene and environmental impacts.
Some ideas for using or disposing of stock in an environmentally-friendly way 
include burning and use in staff meals.

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Question 25: Hazardous substances are present in many hospitality operations. Potential environmental
impacts and accordingly provisions for disposal include: (Tick the correct boxes indicating true or false)

True False
Hazardous substances encountered in a kitchen environment may 
include detergents, bleach, oven cleaner, paints, fluorescent lights,
varnishes and many more.
Hazardous substances pose serious environmental problems. 
When hazardous substances are dumped or flushed into the wastewater 
system, they can destroy environments quickly and easily.
When hazardous substances are dumped or flushed into the wastewater 
system, they are diluted and become harmless.
Toxic substances can leach into the waterways, destroying crops and the 
marine environment they are exposed to.
Toxic substances should never be flushed down the sink, but disposed 
through the grease trap.
Toxic substances should always be disposed of correctly and there are 
companies that specialise in treating and transporting contaminated
waste.

Question 26: Rotating and maintaining sufficient supplies essentially involves the following actions:
(Write true or false in space provided)
True or False
At the start of each day, it is wise to make sure that you have enough stock for the day

ahead.
To ensure that you have enough stock you will need to know what is on the menu and

how much of each ingredient you will need.
Inspecting each day will also help you identify when to cover up use-by date labels.
If you have excess chicken breasts in the fridge, your chef might decide to put a chicken
schnitzel as a special for the day’s menu, so that the chicken is used up before it goes
off.

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 Question 27: There are a number of aspects which need to be addressed to maintain storage areas
effectively. Connect the aspects to the relevant definitions:

Cleanliness and HACCP practices and food safety legislation dictate these
sanitation requirements for storage areas and stock items. All storage areas
must be maintained so that the appropriate storage conditions are
ensured
Lighting staff must be trained to observe and report any situations that
compromise food safety. Inspection and record keeping are legal
requirements. All incidents of spoilage must be reported to a
supervisor.
Temperature are attracted to food storage areas and garbage. Garbage must be
kept separate and disposed of regularly and storage areas must be
professionally treated regularly
Humidity wet storage areas should have a level of ~85%; storage areas with
paper products and similar items should have a much lower level
Vermin storage areas must be well-maintained to prevent contamination
from chemicals and bacteria, cross-contamination and vermin
Observing and storage areas must be well-lit to prevent accidents, help staff locate
reporting items, discourage pests and maintain stock quality

Question 28: What are the requirements for controlling pests in food storage and preparation areas?
(Tick the correct answers)
Good cleaning regimes and pest control management are the best ways to contain pests.
Appropriate provisions for screens and the elimination of cracks, holes and damp spots are 
important measures to keep vermin out of premises.
Fly zappers and fly strips are prohibited in many food preparation areas due to the risk of bodies 
contaminating food.
Aerosols are preferred measures to eradicate flying and crawling insects in food preparation and 
storage areas.
The Food Safety Standards require that a food business takes all practicable measures to prevent
pests entering the food premises and takes measures to eradicate and prevent the harbourage of
pests.
Remember that you need to inform your supervisor if you encounter any signs of pest infestation.

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