Batteries paint and varnish flammable substances

Assessment Tasks and Instructions




	SITXINV002 Maintain the quality of perishable items
Stream/Cluster

Assessment conducted in this instance: Assessment 1	2	3

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Date

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			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




Assessor(s) Signature(s):					Date:

		Date:	/ /

Answer the following questions. Any responses you provide will be followed up during a practical observation in assessment 2. It is therefore essential that you will be able to demonstrate the knowledge applied to practical tasks.

1.	What is the importance of avoiding wastage in a commercial kitchen operation?

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Storage is mainly broken into 2 types, wet and dry storage. Wet storage refers to the storage of perishables in either a coolroom/refrigerator or freezer, whilst dry storage refers to the dry goods room where limited humidity and a temperature of ~10-16°C are desirable.

You need to know which foods should be stored where. This varies according to climate and season. In winter or cooler climates you may store some whole vegetables such as onions, potatoes and pumpkins in a separate preparation room, whilst in tropical climates you need to consider how quickly they will deteriorate when choosing the appropriate storage conditions.

In the real world, not every delivery will be perfect. There are many things that can be wrong with a delivery and it is your responsibility to check them. The following are some of the issues you might come across: Incorrect delivery temperatures, e.g. seafood arrives at room temperature
Packaging is ripped or damaged
Fresh produce is of poor quality, e.g. limp vegetables, mouldy fruit
Wrong amounts, quantities or weights of items, e.g. 2kg of beef instead of 20kg
Wrong product, e.g. silverside instead of topside
Vermin/insect damaged goods due to supplier's poor handling procedures
When these problems occur, you must follow the correct procedures. Identifying the problem relies on inspecting the goods when they are delivered. If a supplier has delivered poor quality or incorrect items, then it is their responsibility to fix the problem.

What are the requirements for monitoring and documentation?

Responses

It should be remembered that freezing does not kill the bacterial activity but slows the growth down to an almost dormant level. Many domestic freezers have a temperature of between -4°C and -18°C. This is not sufficient in the commercial environment. Most commercial freezers have a temperature of between -18°C and -24°C. All frozen commodities must be stored within this temperature range in order to minimise spoilage and prevent possible food poisoning.

Care also needs to be taken to avoid an ice age in the back of a large freezer, which causes items to develop freezer burn. This happens when food is not rotated and is forgotten.

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9.	You receive a delivery of fresh, frozen and dry goods. How will you store these items to ensure food safety

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10. What are the labelling and coding requirements for food items? How does this assists in effective FIFO

If each day and service period is assigned its own colour, then each shift knows which food items belong to them. This is especially important in large establishments, those with cyclical menus and for menu items that require overnight marinating.

Nutritional labels are produced using special software programs which analyse the food items within a recipe and collate the nutritional data. Information on protein, fat and sugar content can be printed on a label and attached to the container or pouch. This approach is important when working in or supplying food for an environment where special diets are important, such as in a retirement village, hospital, child care centre or nursing home. Special dietary requirements must be followed strictly, as the effect on a client could be devastating. Serving wheat to a coeliac could cause pain, diarrhoea and other side effects for some time!

12. What are the recommended methods for cleaning and sanitising floors, wall and shelving in storage areas to

ensure food safety for storage?


Shelving: Use a detergent and hot water solution, then rinse well. Check for flaking paint to eliminate potential rust

13. Provide 7 examples of indicators which can be used to identify whether stock is spoiled or contaminated:

Responses
During your quality inspections, you may find that some goods are damaged, spoiled or otherwise unacceptable for use. It is important that you dispose of these goods in the correct manner.

Ensure refrigerator/freezer units are functioning at appropriate temperatures
Ensure coolroom seal is in good condition; install plastic curtains in the doorway
Avoid over-ordering food supplies
Recycle all possible rubbish
Implement composting/worm farms for food scraps
Develop a relationship with food recycling organisations such as OzHarvest which provides fresh meals to homeless people from unused and over-ordered fresh and tinned food from hotels and hotel restaurants Donate excess food to local farmers for use as feed or compost (often arrangements can be reached whereby farmers provide produce in exchange for leftover food)
Incorporate goods that are close to their use-by dates into daily specials and staff meals
When disposing of items that have been identified as potential sources of contamination it is important to quarantine, or isolate the offending item. The items must be segregated from all other items and stored in the appropriate conditions, separately from all other items that might become contaminated. The items should then be disposed of in the appropriate manner.