Assessment Tasks and Instructions

Student Name Akash Rajbhandari

Student Number 13237
Course and Code Certificate III in commercial cookery
Unit(s) of Competency and Code(s) SITXINV002 Maintain the quality of perishable items
Stream/Cluster Commercial cookery
Trainer/Assessor Chowdhury Kamrul Hasan

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
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
 correct and environmentally sound disposal methods for kitchen waste and hazardous substances.
Place/Location where assessment will be conducted
SSH to complete

Resource Requirements
Pen, Paper, Internet access or info via a data projector or printed format for Question 6 in Part B of this
assessment

Instructions for assessment including WHS requirements

Read and answer the questions below. All questions must be answered to demonstrate competence.
Your trainer will provide you with constructive feedback. Insufficient submissions will need to be re-assessed
according to the assessment conditions for your course or as outlined to you prior to assessment.

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: Akash Date: 26/12 /2021

This assessment: First Attempt 2nd Attempt Extension – Date: / /

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Ashleigh Caddell Date: / /

Student Signature Date: / /

Assessment 1

Your task:

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?

Responses
By reducing waste in the workplace, you may lower your small business's running costs while also helping to
protect the environment. Minimising the waste in kitchen, Company can earn more profit whereas loss on
stock will be less which results in smooth running of the business. Implementing waste reduction measures
does not have to be expensive or time-consuming.

2. Provide 3 reasons why food needs to be protected from contamination:

Responses
1. A main part of any Food Safety Supervisor's job is to protect food from potential contamination.
This could include safeguarding food against contaminants like unsanitary objects, bacteria spread
by people and bugs, or chemicals that can cause significant illness.
2 To avoid cross contamination.
3 To reduce waste in kitchen.
4 In order to avoid Food-Borne diseases.

3. What are the different types of contamination? How are these caused?

Responses
Type of Contamination Causes

Biological Contamination Food poisoned by compounds produced by living things like humans,
rodents, pests, or microbes. This includes bacterial, viral, or parasite
contamination spread through saliva, insect droppings, blood, or
faeces. Bacterial contamination is estimated to be the most common
cause of food poisoning worldwide and maintaining the greatest food
safety practises is the best method to avoid it. If the food isn’t stored
properly fungi will grow on it.
Chemical contamination Contamination of food caused by the chemical substances. Chemicals
are important for cleaning in the kitchen, but they can contaminate
food quickly. To reduce the danger of contamination, chemicals must
be properly labelled and stored separately from food.

Physical contamination Physical contamination can occur when a foreign object finds its way
into food. This could be hair or even a broken glass. These things can
cause injury and may contain hazardous biological pollutants, which
can lead to sickness. Physical contamination also has the effect of
upsetting the person who discovers the thing. The last thing you want
to discover in your dinner are band-aids, fingernails, or bits of cooking
equipment.
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, recording mechanisms etc.

Responses

1. Compare the delivery docket to the order form.

a. Ask the driver for the delivery docket.
b. Double-check that the supplier's information matches what's on the order form.
c. Finally, double-check that the products mentioned on the delivery docket match those indicated on the
order form.
2. Compare the actual delivery to the delivery docket.
a. Keep track of the quantity (number, size, or weight) and brand of each item as it is unloaded.
b. Tick the item off if it matches the delivery docket.
c. Make a notation on the delivery docket if something is wrong.
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 temperature Storage provision

1. Vegetables Cool Room 1-8°C Use on the day of delivery

2. Beverages Cool Room 5° and below Use by date of delivery

3. Dairy products Dairy cool room Between 2°C and Keep covered and away from
4°C highly flavoured food, it may
become tainted.

4. Canned products Cool, dry and well- Between 14°C and Blown, rusty or split tins must not
ventilated storage 20°C be used as they may harbour
area bacteria and pathogens

5. Dry goods Dry store Between 14°C and Store in a self- opening storage
20°C room in a container with a tight-
fitting lids in a dry cool store
room or cupboard.

6. Cooked Food Items fridge Below 5°C or above Should be vacuum packed or well
60°C covered using cling wrap if not
for immediate use or need to be
frozen and to prevent freezer
burn. It should be stored
according to manufacturer’s
guidelines and must be properly
labelled

7. Frozen goods Freezer -18°C and -24 °C Thaw only immediately prior to
using the commodity

8. Fruit Vegetable cool 18° or below Away from other food and at
room least 15cm from the ground.
Discard at the first sign of mould
growth. Do not overstock

9. Meat Freezer 4°C or below Store away from cooked meat

and cooked meat products to
avoid any risk of cross-
contamination

10. Oils Dry stores At room Make sure there is no leaking

temperature container before storage

11. Poultry Cool room 4°C or below for Use strictly in rotation and make
 chicken sure the shells are clean.

8°C or below

12. Seafood Cool room 0°C and 2°C Store fresh seafood separately
and covered with plastic

13. Vacuumed sealed items Freezer -18°C or below Should be properly vacuum
sealed and labelled properly

Preparation of Storage areas:

Responses

Storage space should be given and prepared in accordance with the food products you plan to stock, such as
perishable and non-perishable goods storage.

Before using a storage facility for storage, it should be well cleaned and sanitised.

Make careful to establish the appropriate temperature for each type of storage based on its needs.

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
In the event of such an issue, there are steps to take. Checking the items after they're delivered might assist
you figure out what's wrong.
When in doubt, the situation should be reported to the supervisor. Any product that has been damaged or
that has been delivered at an incorrect temperature should not be used.
Foods that have gone bad or are contaminated must be separated and maintained in a separate location
until they are picked up by the supplier or disposed of in an environmentally acceptable manner.

7. What are the humidity and ventilation requirements for dry store, cool room and freezers?
What are the requirements for monitoring and documentation?

Responses
To manage humidity and prevent the formation of mould and bacteria, keep dry storage facilities clean and
well ventilated. Dry foods should be stored at 50°F for the longest shelf life. Most items, however, may be
stored dry at 70 degrees Fahrenheit. In the dry storage space, hang a thermometer on the wall.
8. What are the provisions for effective pest control and maintenance requirements?

Responses
For pest management, compliance with design and layout is important.
a. Consider pest management in the planning, design, and construction of buildings.
b. Create refuse storage facilities that can be kept clean and free of animals and pests.
c. Proper technique In the design, layout, and construction of new or remodelled premises, including
garbage storage, consider the requirement to restrict the ingress of pest, domestic, and feral animals.
d. Consider all potential entry points, such as doors, windows, ventilation inlets/outlets, drains, by-product
chutes, and the interface between the lairage and the slaughterhouse, and ways to mitigate the risks, such
as self-closing door mechanisms, fly screens, drain traps, chute end flaps, air curtains, and so on.

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

A. Keep goods fresh by storing between 1 to 4°C the recommended temperature for refrigerated storage.
B. Frozen: Frozen meals should be kept at a temperature of –18°C to -24 degree C. Food might get
discoloured and lose nutritional content if the temperature increases over - 18°C. The damage is not
repaired by lowering the temperature after it has raised.
C. The dry food storage space should be close to the receiving area and the main kitchen.

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

Responses
1.The Code specifies that food information be printed on labels or made available in other ways. This
essential information is given in basic terms in section A4 of this User Guide. Even if a product is not
required to have a label, some information requirements may still apply, and the information may need to
be presented in other forms, such as:
• in paperwork
• in documentation accompanying the food
• on or in connection with the presentation of the food There may be more than one way to
communicate a piece of information in some cases. The relevant parts of this User Guide give
specific details.
 Declarations of weights and measurements
 Advertising
2. The product's labelling and coding will provide us with some information. For instance, open time and
shelf life. We could also utilise FIFO to use specific products first.
11. What is the purpose of stock rotation?

Responses

The oldest stock is utilised first when stock is rotated. This guarantees that as little food spoils as possible,
which may happen if you didn't rotate the stock and utilised new stock.
before to becoming elderly. The abbreviation for this at McDonald's is "FIFO," which stands for "First In, First
Out." Stock Rotation is meant to get rid of older stock first, notably in the food business. The shelves in the
store are full. The freshest produce is normally kept at the rear, while the oldest is kept in the front. This
indicates that the business shouldn't have to get rid of 'outdated' merchandise because they should
generally be recycled. In the bakery sector, be the first to sell. In the bread department, keep an eye on the
workers who are stoking the shelves. In a supermarket, you'll notice that the newly made loaves are pushed
to the back of the shelves. The somewhat older bread will be placed in the front.

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:

Allow to dry after soaking in soapy water with detergent and adding a sanitizer. (After cleaning, new foam
applicators sanitise the surface.)

Walls:
Rinse and dry after washing with detergent and water. For cold rooms and places near food processing, a
surface disinfectant can be used, and it is recommended.

Shelving:
Rinse thoroughly after using a detergent and hot water solution. Check for peeling paint to rule out the
possibility of corrosion.

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

Responses
1. Slimy film in surface of food
 2. Visible mould in food

3. Change in colour of food

4. Funky and rancid smells from food

5. Decrease temperature of food such as ice cream

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

1. All objects that have been identified as possible sources of contamination must be kept apart from any
other items that might become contaminated. When disposing of the hazardous object, certain procedures
should be followed.
2. Hazardous substances endanger crops and marine habitats. Excessive usage of such compounds may
easily ruin the ecosystem by seeping into streams and finding their way into the environment. Since a result,
such chemicals should not be flushed down the drain, as the law says that doing so is prohibited. There are
businesses that work and specialise in the treatment and transportation of hazardous waste.
3. Green garbage may be composted, and recyclables can be separated and used according to municipal
regulations.

Reference list:

AIBT Moodle.