Assessment Details

Qualification Code/Title Commercial cookery cert 4

Assessment Type Assessment Task 2 Time allowed 1 week
Due Date 19/02/2022 Location SCCM Term / Year T1 2022

Unit of Competency
National Code/Title SITXINV002 Maintain the quality of perishable items

Student Details
Student Name Diwash Timsina Student ID MCS00001ZP
Student Declaration: I declare that the work submitted is my Signature: __diwash_____
own and has not been copied or plagiarised from any person or Date: ___30/03/2022___
source.
Assessor Details
Assessor’s Name
RESULTS (Please
☐SATISFACTORY ☐NOT SATISFACTORY
Circle)
Feedback to student:

*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a
Reassessment Required ☐ Yes ☐ fair, valid, reliable and flexible assessment with this student,
No and I have provided appropriate feedback.
Comment: Signature: ________________________
Date: ______/_______/___________
Instructions to the Candidates
 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge.
You will be entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform
the assessor immediately.
 Please read the Tasks carefully then complete all Tasks.
 To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment
along with a satisfactory result for another Assessment.
 This is an Open book assessment which you will do in your own time but complete in the time designated by
your assessor. Remember, that it must be your own work and if you use other sources then you must reference
these appropriately
 Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12,
line spacing has to be Single line and Footer of submitted document must include Student ID, Student Name
and Page Number. Document must be printed double sided.
 This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of
the Assessments to your Trainer/ Assessor.
 Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark
of Not Satisfactory. SCCM uses Safe Assign Plagiarism Checker to check the originality of the student
assessment. Student must be aware of and understand the SCCM’s policy on plagiarism and certify that this
assignment is their own work, except where indicated by referencing, and that student have followed the good
academic practices noted above.
Introduction
Welcome to the Student Assessment Tasks for SITXINV002 Maintain the quality of perishable items.These
tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your
course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the
advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important
information for you relating to completing assessment successfully.

Assessment for this unit

SITXINV002 Maintain the quality of perishable itemsdescribes 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.
For youto be assessed as competent, you must successfully complete two assessment tasks:
1. Assessment Task 1: Knowledge questions – You must answer all questions correctly.
2. Assessment Task 2: Observation – You must demonstrate your skills and knowledge by maintaining
the quality of perishable items. You will need to complete a range of workplace documentation that
demonstrates you have conducted temperature and quality checks on delivered food, and will be
observed storing perishable items and checking them for spoilage or contamination.

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get started.
Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace
supervisor if you have any questions.
Once you have read through the assessment tasks and are satisfied that you are clear on the requirements
and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign
the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your
Hospitality Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:

3. submitting assessments
4. assessment appeals
5. re-assessment guidelines
6. responding to written questions.

Assessment criteria
All questions must be answered correctly in order for you to be assessed as having completed the task
satisfactorily.
Re-submission opportunities
You will be provided feedback on their performance by the Assessor. The feedback will indicate if you have
satisfactorily addressed the requirements of each part of this task.

If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide you written
feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re-
assessment attempt(s) will be arranged at a later time and date.

You have the right to appeal the outcome of assessment decisions if you feel that you have been dealt with
unfairly or have other appropriate grounds for an appeal.

You are encouraged to consult with the assessor prior to attempting this task if you do not understand any part
of this task or if you have any learning issues or needs that may hinder you when attempting any part of the
assessment.
Assessment Task 2: Observation

Information for students

Important assessment information

Two assessment options have been provided for this unit of competency. Do not
complete both options!
Read through each option and work with your assessor to select the one that best suits
your circumstances.

Option 1: Training kitchen based

Select Option 1 or Option 2. Do not complete both.
This unit of competency requires that you can maintain the quality of perishable items during your
work in the commercial kitchen.
If the majority of your work for this unit is completed in a simulated industry environment (for example,
the training kitchen attached to your RTO), it is likely that your assessor will suggest that you
complete this assessment using Option 1.

or

Option 2: Workplace based

Select Option 1 or Option 2. Do not complete both.
If the majority of your work for this unit has been completed in a commercial kitchen in your workplace
and you have the opportunity to receive and store goods, then workplace-based assessment may be
suitable for you.
You should speak to your assessor to confirm that this option is suitable before starting your
assessment.
Activities: Option 1 – Training kitchen based
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you demonstrate your skills and
knowledge by maintaining the quality of perishable items in the kitchen. It is
important that you provide evidence that you have done this.
It is possible that parts of this unit may be assessed side-by-side with cookery
units from your course as these units will have specific requirements that are
also addressed in this unit. Your assessor will advise you if this is to be the case.
Assessment will take place in the training kitchen attached to your RTO.
Below is a guide to the skills and knowledge you must demonstrate during this
assessment.

What do I need to demonstrate?

During this assessment, you will be required to demonstrate a range of the skills
and knowledge that you have developed as part of this unit. These include:
7. conducting temperature checks and quality checks on a range of
delivered food to ensure they are within allowable tolerances, including:
1. chilled or cold foods
2. frozen foods
3. raw foods
4. reheated food or ingredients
8. maintaining the quality of at least six of the following perishable items:
1. beverages
2. dairy products
3. frozen foods
4. fruit
5. meat
6. poultry
7. seafood
8. vegetables
9. identifying and disposing of spoilt stock as per food safety standards and
organisation procedures.

How will I provide evidence?

Your assessor will observe you as you work in the kitchen to store supplies and
maintain the quality of perishable supplies. This observation may occur during
one assessment event, or you may be observed over a period of time as you
undertake your other assessments for this course, specifically those related to
cooking.
 You will need to complete a range of documentation in the kitchen related to
monitoring temperatures and the quality of food in storage. Copies of these
documents must be submitted.

1. Check delivered food for quality and store to maintain quality.

In this activity you will need to participate in the delivery of perishable items for your
training kitchen. You will need to show that you can conduct temperature and
quality checks on the following:
10. chilled or cold foods
11. frozen foods
12. raw foods
13. reheated food or ingredients.
Before you begin, you must read your training kitchen’s policies and procedures
related to food delivery processes and associated record keeping.
As part of this activity, you will need to:
14. check the temperature of the above food types to ensure they are within
specified tolerances
15. use your training kitchen’s recording documentation to log the results of
your temperature testing
16. check the above food types to make sure there are no issues or
deficiencies that impact quality or the safety of food
17. where issues of deficiencies are identified, follow your training kitchen’s
procedures to either report the problems or reject the supplies
18. ensure environmental conditions are appropriate for the perishable items
that have been accepted from the delivery
19. write and attach date labels and stock rotation labels
20. store food for storage in the correct storage locations
21. work sustainably and safely to minimise wastage and avoid contamination.
Answer: The temperature of all frozen and chilled meats was tested when I
procured supplies from food providers for this work. When I received the solid food,
I discovered that the frozen fish was really good and that the temperature was
between -19 and -23 degrees Celsius, which was acceptable in terms of food safety
and quality standards. I will thoroughly check all names and termination dates on
each item when I receive it. We always emphasize reducing waste in the kitchen by
utilizing all ingredients to their fullest extent and adhering to the first in, first out
approach to keep high quality and nutrient prices. We use distinct culinary tools and
supplies for each meal in order to prevent cross-contamination.

This product is expired and this needs to be disposed

 expiry date is 11/09/2021.

2. Maintain optimal quality of perishable items.

In this activity you will need to demonstrate that you are able to, as part of your day-
to-day kitchen activities, check the quality of perishable items in storage in your
training kitchen. This includes regularly:
22. conducting regular temperature checks
23. checking environmental conditions to ensure that ventilation and humidity
are appropriate
24. taking action to adjust storage conditions and storage equipment as
required to ensure food is protected from spoilage
25. taking action to protect food from pests and cross-contamination, and
checking storage areas for signs of such
26. checking date and stock codes and rotating food as required to ensure
optimal shelf life based on expiration dates
27. checking perishable supplies for quality
28. recording and reporting all deficiencies and issues identified by following
your training kitchen’s procedures (you must verbally report to your
assessor any of your concerns and then complete the required
documentation)
 29. disposing of any spoiled or contaminated food by following your training
kitchen’s food safety and sustainability procedures.
As part of this activity, you will need to ensure that you have regularly checked and
monitored the quality of at least six of the following perishable items:
30. beverages
31. dairy products
32. frozen goods
33. fruit
34. meat
35. poultry
36. seafood
37. vegetables.
Complete all required documentation as per your training kitchen’s food safety
program and food safety procedures.
Your assessor will observe you as you complete these activities.

To ensure the quality of the ingredients while designing meals within the cooking
lesson, use normal temperature control, cold room and fridge temperature
management, ventilation and mugginess, insect control reports, date control and
labelling of all goods obtained, and follow the first-in-first-out approach. Keep the
turn arrangement in place and inform the coach of any disappearances and
problems you find in tangible items so he may take the proper action with regard to
return and management in the long run. One of my friends was working in the
kitchen and violated food and health safety regulations by using the same blades to
chop both chicken and raw meat. We explained the possibility of cross-defiling in
the kitchen and persuaded him not to do it again.
3. Submit documents to your assessor.

Provide copies of all documentation that you have completed as part of this task. The
documents you submit must show that you have:
38. conducted temperature testing of perishable supplies delivered to your
training kitchen
39. conducted temperature testing of food storage areas to determine suitable
environmental conditions
40. recorded instances of pest infestation or cross contamination
41. recorded disposal of food items.
Send or submit the completed documents/records to your assessor.
Assessment Task 2: Option 1 – Checklist
Student’s name: Diwash Timsina

Completed
successfully? Comments

Did the student: Yes No

Conduct temperature checks and quality

checks on the following items delivered
to the training kitchen to ensure they are
within specified tolerances:
42. Chilled or cold foods
43. Frozen foods
44. Raw foods
45. Reheated food or ingredients

Maintain the quality of at least six of the

following perishable items:
46. beverages
47. dairy products
48. frozen foods
49. fruit
50. meat
51. poultry
52. seafood
53. vegetables

Complete records/logs of temperature

checks?

Reject supply of items that were

identified as deficient?

Identify and prepare correct

environmental conditions for storage of
delivered perishable items?

Prepare and attach date labels and

stock rotation labels to food items?

Store food in appropriate storage

conditions promptly to avoid further risk
of contamination?
Regularly check the quality/condition of
perishable items?

Check date labels and stock rotation

labels and rotate items as required?

Protect perishable items from cross

contamination and pest infestation?

Take action to make adjustments where

conditions may not be optimal?

Report any deficiencies identified and

record/log as per the food safety
program and workplace procedures?

Identify and dispose of spoilt stock as

per food safety program and workplace
sustainability procedures?

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:
Activities: Option 2 – Workplace based
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you demonstrate your skills and
knowledge by maintaining the quality of perishable items in the kitchen. It is
important that you provide evidence that you have done this.
It is possible that parts of this unit may be assessed side-by-side with cookery
units from your course as these units will have specific requirements that are
also addressed in this unit. Your assessor will advise you if this is to be the case.
Assessment will take place in your workplace.
Below is a guide to the skills and knowledge you must demonstrate during this
assessment.

What do I need to demonstrate?

During this assessment, you will be required to demonstrate a range of the skills
and knowledge that you have developed as part of this unit. These include:
54. conducting temperature checks and quality checks on a range of
delivered food to ensure they are within allowable tolerances, including:
1. chilled or cold foods
2. frozen foods
3. raw foods
4. reheated food or ingredients
55. maintaining the quality of at least six of the following perishable items:
1. beverages
2. dairy products
3. frozen foods
4. fruit
5. meat
6. poultry
7. seafood
8. vegetables
56. identifying and disposing of spoilt stock as per food safety standards and
organisation procedures.

How will I provide evidence?

Your assessor will observe you as you work in the kitchen to store supplies and
maintain the quality of perishable supplies. This observation may occur during
one assessment event, or you may be observed over a period of time as you
undertake your other assessments for this course, specifically those related to
cooking.
 You will need to complete a range of documentation in the kitchen related to
monitoring temperatures and the quality of food in storage. Copies of these
documents must be submitted.

4. Check delivered food for quality and store to maintain quality.

In this activity you will need to participate in the delivery of perishable items for your
kitchen. You will need to show that you can conduct temperature and quality checks
on the following:
57. chilled or cold foods
58. frozen foods
59. raw foods
60. reheated food or ingredients.
Before you begin, you must read your kitchen’s policies and procedures related to
food delivery processes and associated record keeping.
As part of this activity, you will need to:
61. check the temperature of the above food types to ensure they are within
specified tolerances
62. use your kitchen’s recording documentation to log the results of your
temperature testing
63. check the above food types to make sure there are no issues or
deficiencies that impact quality or the safety of food
64. where issues of deficiencies are identified, follow your kitchen’s procedures
to either report the problems or reject the supplies
65. ensure environmental conditions are appropriate for the perishable items
that have been accepted from the delivery
66. write and attach date labels and stock rotation labels
67. store food for storage in the correct storage locations
68. work sustainably and safely to minimise wastage and avoid contamination.
5. Maintain optimal quality of perishable items.

In this activity you will need to demonstrate that you are able to, as part of your day-
to-day kitchen activities, check the quality of perishable items in storage in your
kitchen. This includes regularly:
69. conducting regular temperature checks
70. checking environmental conditions to ensure that ventilation and humidity
are appropriate
71. taking action to adjust storage conditions and storage equipment as
required to ensure food is protected from spoilage
72. taking action to protect food from pests and cross-contamination, and
checking storage areas for signs of such
73. checking date and stock codes and rotating food as required to ensure
optimal shelf life based on expiration dates
74. checking perishable supplies for quality
75. recorded and reported all deficiencies and issues identified by following
your kitchen’s procedures (you must verbally report to your assessor any of
your concerns and then complete the required documentation)
76. disposing of any spoiled or contaminated food by following your kitchen’s
food safety and sustainability procedures.
As part of this activity, you will need to ensure that you have regularly checked and
monitored the quality of at least six of the following perishable items:
77. beverages
78. dairy products
79. frozen goods
80. fruit
81. meat
82. poultry
83. seafood
84. vegetables.
Complete all required documentation as per your kitchen’s food safety program and
food safety procedures.
Your assessor will observe you as you complete these activities.
6. Submit documents to your assessor.

Provide copies of all documentation that you have completed as part of this task.
The documents you submit must show that you have:
85. conducted temperature testing of perishable supplies delivered to your
kitchen
86. conducted temperature testing of food storage areas to determine suitable
environmental conditions
87. recorded instances of pest infestation or cross contamination
88. recorded disposal of food items.
Send or submit the completed documents/records to your assessor.
Assessment Task 2: Option 2 – Checklist
Student’s name:

Completed
successfully? Comments

Did the student: Yes No

Conduct temperature checks and quality

checks on the following items delivered
to the kitchen to ensure they are within
specified tolerances:
89. Chilled or cold foods
90. Frozen foods
91. Raw foods
92. Reheated food or ingredients

Maintain the quality of at least six of the

following perishable items:
93. beverages
94. dairy products
95. frozen foods
96. fruit
97. meat
98. poultry
99. seafood
100. vegetables

Complete records/logs of temperature

checks?

Reject supply of items that were

identified as deficient?

Identify and prepare correct

environmental conditions for storage of
delivered perishable items?

Prepare and attach date labels and

stock rotation labels to food items?

Store food in appropriate storage

conditions promptly to avoid further risk
of contamination?
 Regularly check the quality/condition of
perishable items?

Check date labels and stock rotation

labels and rotate items as required?

Protect perishable items from cross

contamination and pest infestation?

Take action to make adjustments where

conditions may not be optimal?

Report any deficiencies identified and

record/log as per the food safety
program and workplace procedures?

Identify and dispose of spoilt stock as

per food safety program and workplace
sustainability procedures?

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

Student Overall Assessment Record Sheet

This form is to be completed by the assessor and used a final record of student competency.
All student submissions including any associated checklists (outlined below) are to be attached to this cover sheet before
placing on the students file.
Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to
this form.

Qualification Code and Title

Student Name:

Student ID No:
Final Completion Date:

Unit Code and Title SITXINV002 Maintain the quality of perishable items
Term Year Date Assessed

Please attach the following documentation to this form Result

Assessment 1 ☐Knowledge Questions ☐S ☐NYS ☐DNS

Assessment 2 ☐Observation ☐S ☐NYS ☐DNS

Final Assessment Result for this unit ☐C ☐ NYC

C=Competent NYC= Not Yet Competent S= Satisfactory NYS= Not Yet Satisfactory DNS= Did Not Submit
Feedback:

Any Adjustment Made to The Assessment:

Student Declaration:I declare that this work has been completed by me

honestly and with integrity and that I have been assessed in a fair and Assessor Declaration: I declare that I have conducted a fair,
flexible manner. I understand that the Institute’s Student Assessment, valid, reliable and flexible assessment with this student, and I
Reassessment and Repeating Units of Competency Guidelines apply to have provided appropriate feedback.
these assessment tasks. Name: _________________________________
Name: ____________________________________________
Signature: ______________________________
Signature: _________________________________________
Date: ____/_____/_____
Date: ____/_____/_____
Administrative use only

Entered onto Student Management Database ________________

Date Initials