Page sitxinv maintain the quality perishable items

	SITXINV002 Maintain the quality of perishable items

Assignment Activity-Assessment 2

 SITVIN002 Maintain the quality of perishable items Your name : Hoan Kien Tran
 Your student I.D.- PIE18422
 Date of submission/due date: 15/10/2020
 Trainer’s name: Simon

Assignment Activity 1

	SITXINV002 Maintain the quality of perishable items

	Beef Flank
Storage recommendations	Labelled  Fridge
Quality points	 Cherry red to the touch

Student copy
Assignment Booklet SITXINV002 Version 4.20 Copyright Pax Institute CRICOS No. 03152D RTO No. 22207
Page 2

	Lamb Steak
Storage recommendations	Container, Labelled degrees C
Quality points	appearance

	SITXINV002 Maintain the quality of perishable items

condition that is suitable to store perishable food:

 Ensure stock rotation, keep it clean, clean it properly

 Clean and sanitise storage containers between each use.

 Slow moving items.

Page 4

SITXINV002 Maintain the quality of perishable items

DATE	SUPPLIER	PRODU CT	TEM P C	QUAL ITY √ OR X	WEI GHT QTY	PRO D SPEC S √ OR X	A	R	SIGN
14/10/2020	YAHanna		- 3°C	OK	15Kg	OK	X
14/10/2020		Tuna Fish	-1 to +3°C	NOT OK	10Kg	NA		X	Kay
15/10/2020	Sydney KONA Seafood		-1 To +2°C	OK	25Kg	OK	X		Kay

Student Declaration: I declare that I have been assessed in this unit, and I have been advised of my result. I also am aware of my appeal rights.