0000014355 Prasidha Giri Sitxinv 002 Assessment 1 -Assignment PDF

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Summary

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Description

Assessment Tasks and Instructions Student Name

Prasidha Giri

Student Number

0000014355

Course and Code

SIT30816

Unit(s) of Competency and Code(s)

SITXINV002 Maintain the quality of perishable items

Stream/Cluster Trainer/Assessor

Comm cook Harvinder

Assessment for this Unit of Competency/Cluster

Details

Assessment 1

Assignment

Assessment 2 Assessment 3

Practical Observation

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

12/08/2021

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:  

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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

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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:

Date: 12 / 08 /2021

This assessment:

First Attempt

RESULT OF ASSESSMENT

Satisfactory

2nd Attempt

Extension

– Date:

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/

Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s):

Date:

   /    /     

Student Signature

Date:

12 / 08/2021

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 can keep your small business's running costs low while also helping to protect the environment. Waste reduction initiatives do not have to be expensive or time-consuming to put in place. Reducing trash in the workplace via reuse and recycling has a beneficial environmental impact. Less waste in the office equals less rubbish in landfills. Recycling paper, aluminium cans, ink cartridges, and even office gear and equipment can help minimise consumer consumption's worldwide environmental effect. Waste reduction in the workplace may help you create your company's image as a decent corporate citizen in the views of clients and consumers. Corresponding with clients via email and electronically submitting bills indicate your dedication to eliminating waste.

2. Provide 3 reasons why food needs to be protected from contamination: Responses 1.To avoid food borne disease 2.To keep business safe from hefty fine. 3.To keep and maintain the quality of food that are served in the restaurant.

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

Causes

Physical contamination

When real things infect food, this is referred to as physical contamination. Hair, glass, metal, bugs, jewellery, filth, and false nails are examples of common physical pollutants.

Biological contamination

Biological contamination is when bacteria or toxins contaminate food and is a common cause of food poisoning and food spoilage. Food poisoning can happen when harmful bacteria, also called pathogens, spread to food, and are consumed. Bacteria are small microorganisms that split and multiply very quickly

Chemical contamination

Chemical contamination occurs when food comes into touch with chemicals, and it can result in "chemical food poisoning." Cleaning products and unwashed fruits and vegetables are two of the most prevalent sources of chemical contamination.

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 when you receive the deliveries, there are goods which are to be checked and accepted. The factors that need to be checked are temperature, quality, quantity etc. if these things are not meet as your business standard they should be returned to the supplier. To check these things, you need to look the product packaging, brand as well as we need to check the temperature of the products. We can use laser thermometer to check the temperature. When you sign the delivery invoice, you are essentially saying: "These items or meals were in good condition, and we agreed to pay for them. It was all there, and it exactly the product we had requested." As a result, it is critical to inspect the items for correctness at the time of delivery. Many distributors are willing to accept returns of faulty or damaged items if they occur at the time of delivery. Their delivery person can quickly determine whether there is a discrepancy or if the products have been damaged. This prevents them from having to make an additional journey to your company. In bigger businesses, this procedure may be divided into two phases. The initial stage is to transport all items to the loading dock, where the Stores Manager inspects and signs off on all arriving goods. The items are then allocated to the various departments or cost centres via a request procedure in the second phase.

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. Storage area

Storage temperature

Storage provision

1. Vegetables

Commodity

Dry store or cool room

Stored between 0 – 13 or above degree Celsius

2. Beverages

Cool room or room temperature

Stored between 0 -12 degree Celsius

3. Dairy products

Cool room

Stored between 24 degree Celsius

4. Canned products

Dry store

Stored between 14–20-degree Celsius

5. Dry goods

Dry store

Stored between 14-20 degree Celsius

6. Cooked Food Items

fridge

7. Frozen goods

freezer

Stored between 05 or above 60 degrees Celsius Stored between – 18 – (-24)

When stored in a dry store, air must be allowed to circulate freely, otherwise the veggies may rot or mould fast. Kitchen drinks are often kept in the dry store, however they may be kept in a cage to avoid pilferage. Dairy products should be kept away from other foods because they absorb the odours of other foods, especially strong-smelling cheeses and other dairy products. Air circulation is required for storage shelves. Cans are safe indefinitely if they are in excellent shape (no dents, swelling, or rust) and have been stored in a cold, clean, dry area. Dry storage facilities must be adequately aired and not exposed to direct sunlight, as this lowers shelf life. Ensure that the first batch of prepared food is served first.

8. Fruit

Cool room

9. Meat

Cool room

10. Oils

Dry store

Stored between 14-20 degree celsius

11. Poultry

Cool room or freezer

Stored between 04 or -18-(-24)

Stored between 0 – 13 or above degree Celsius Stored between 03 degree celsius

Food that is handled correctly and stored in the freezer will be safe. Because many fruits have a highwater content, their leaves can freeze at low temperatures. Contaminated food may seem perfectly good because contamination cannot always be smelled, tasted, or seen! Keep your oil in a low, cold, dark cup bord, or in the refrigerator if you use it seldom. Never store it near the burner. Frozen poultry should be consumed within three months.

degree celsius 12. Seafood

Cool room or freezer

Stored between -1 – 2 or -18-(-24) degree celsius

13. Vacuumed sealed items

Cool room or freezer

Stored between 04 or -18-(-24)

Thaw in the fridge to avoid contamination and food illness. Allowing seafood to sit in water is not a good idea. Ensure that trays are replaced on a regular basis and that they are thoroughly sanitised! Even if vacuum packed, any food that would ordinarily be refrigerated or frozen must still be refrigerated or frozen.

Preparation of Storage areas:

Responses Wet and dry storage are the two primary forms of storage. Wet storage is the storage of perishables in a cool room/refrigerator or freezer, whereas dry storage is the dry goods room where reduced humidity and a temperature of 10-16°C are preferred. You must understand which foods should be stored where. These changes depending on the environment and season. Some entire vegetables, such as onions, potatoes, and pumpkins, can be stored in a separate preparation room in the winter or cooler regions, but in hot climes, you must consider how quickly they will decay when choosing the right storage conditions. External thermometers that indicate the inside temperature are required in cool rooms and freezers. They are frequently equipped with an alarm that warns you of any difficulties, such as a power outage or a malfunctioning condenser. Temperature logs are also recorded to demonstrate temperature changes, which is necessary for HACCP compliance.

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 It is critical to verify the temperature of food products as they arrive. The actual temperature will vary based on the things supplied, but refrigerated goods should be kept between 1°C and 4°C and frozen goods between -18°C and -24°C. There are two ways to calculate this. The first approach is to use a thermometer to determine the core temperature of some of the goods, such as when a seafood delivery arrives and you want to know the core temperature of one of the fish.When you test the temperature of a delivered perishable food item, you must record it in a goods received journal. Because this log is a component of the food safety programme, all recording and filing must adhere to the organization's food safety regulations.

The second option is to utilise HACCP-accredited suppliers so that you can check their practises prior to delivery. Technology is available to assist you in determining whether items were transported at the proper temperature. Data loggers can monitor the temperature of a vehicle or container over time and provide an estimate of the storage temperatures. You will be able to observe if the items were kept within the specified temperature range or if they entered the danger zone and how long they were there. Under Standard 3.2.2 Food Safety Practices and General Requirements of the Australia New Zealand Food Standards Code:  Refrigerated products must be delivered at or below 5°C.  Reheated products must be kept at temperatures above 60°C.  Frozen items must be completely frozen, not partially thawed.  If delivery do not match the specifications, the food MUST be discarded. If you are receiving the delivery and the delivered good doesn’t meet the standard to your business, you must inform the supervisor or manager.

7. What are the humidity and ventilation requirements for dry store, cool room and freezers? What are the requirements for monitoring and documentation? Responses Humidity levels are critical in both wet and dry storage spaces. Wet storage spaces should have an 85 percent humidity level, but storage facilities for paper goods and other comparable things should have a considerably lower humidity level. The temperature requirements for storage facilities and stock items are dictated by HACCP standards and food safety laws. All storage spaces must be kept in good shape to ensure proper storage conditions. Check the condition of the refrigerator's seals and motors. Alarm systems, temperature displays, and recording mechanisms are used to verify compliance with food safety laws as well as to warn of power outages, which might result in significant losses. Temperatures should be monitored on a frequent basis during your shift. Your business will have a system in place to check the temperatures of all refrigerated and frozen storage facilities on a regular basis, and you must guarantee that this is followed; otherwise, products may reach the danger zone. It's also a good idea to make a habit of monitoring the temperature indicator every time you get close to the cool area. Storage spaces must be cleaned, examined, and maintained on a regular basis to keep your supplies in good shape. Fridges, freezers, cool rooms, dry stores, and all other facilities must be cleaned and maintained on a regular basis to meet organisational and food safety standards. Make use of these documentation samples to

assist your organisation. Checklist for Cleaning the Storage Area In the storage area, keep track of when each cleaning activity is completed. Cleaning and Maintenance Schedule for Storage Areas cleaning and maintenance tasks, frequency requirements, and how-to directions

8. What are the provisions for effective pest control and maintenance requirements? Responses Pests are unwelcomed in the food industry. They can not only carry illnesses, but they can also find their way into food. Pest proof is a typical cause for EHOs to levy penalties. Good pest control management and cleaning routines are the most effective strategies to keep pests at bay. Cracks and warm, damp places are ideal breeding grounds for cockroaches. They may be a serious issue if proper sanitary measures are not performed. This includes routine maintenance of the facilities and equipment. Appropriate arrangements for screens, as well as the removal of cracks, holes, and damp places, are critical steps for keeping rodents out of buildings. Flies and cockroaches feed in a similar way: they partially digest food before vomiting the juices on it. Because flies grow on animal faeces and decaying organic material, they take up germs and viruses that they then pass on to anything they land on. Adult insects can be controlled with UV lamps, fly strips, and fly spray, but laws must be followed. Due of the possibility of bodies contaminating food, many food preparation locations ban the use of fly zappers and fly strips. Aerosols are not permitted in food processing facilities. Adult insects can be kept out with the use of flyscreens and plastic curtains. According to the Food Safety Standard 3.2.2 - Food Safety Practices: A food business must:  Other than seafood or other fish or shellfish, no live animals are permitted in places where food is handled.  Allow assistance animals exclusively in dining and drinking areas, as well as other locations where people congregate  take all reasonable precautions to keep pests out of the food preparation area  Take all reasonable steps to remove and prevent pests from breeding on food facilities and in vehicle parts used to carry food.

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 When storing food, it is critical to preserve goods in the proper conditions and to separate different types of foods. This involves the division of:  Food products, both cooked and uncooked  Various varieties of fish, such as freshwater and saltwater fish or molluscs  Food products that have been washed and those that have not been washed In general, goods should be stored in a low-humidity environment with freely flowing air, with packing removed, properly labelled, and on appropriate non-porous shelves. According to the Food Safety Standard 3.2.2 - Food Safety Practices: A food business must, when storing food, do so in such a way that –  It is shielded from the possibility of contamination.  The food's safety and appropriateness will not be jeopardised by the environmental ...