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SITXINV002 Assessment Task

Assessment Task 2 - Skills test (ST)

Skills Test:

This assessment task is to be completed at the commercial kitchen. The commercial kitchen will be arranged by your training organisation.

Task:

You are a kitchen attendant at Green Chilli. As part of your job role, you need to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations.

To maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations, you need to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

Your job responsibilities include:

  • Write stock rotation labels and simple documents that record temperature results
  • Make simple verbal reports on the disposal of perished supplies
  • Read a thermometer correctly to measure temperatures
  • Estimate times for regular temperature checks
  • Use thermometers and adjust temperature and humidity controls on storage equipment

When storing the perishable supplies, you need to follow organisation food safety procedures to record the temperature. These organisations procedures are as follow:

  • Make sure that the thermometer is clean and dry;
  • Place the probe into the food and wait until the temperature reading has stabilised before reading the temperature;
  • Measure different parts of food as the temperature may not be the same, for example, if food is being cooled in a refrigerator the top of the food may be cooler than the middle of the food;
  • Clean and sanitise the thermometer after measuring the temperature of one food and before measuring the temperature of another food;
  • If using the thermometer to measure hot and cold food, wait for the thermometer to return to room temperature between measurements;
  • Measure the temperature of different foods in a refrigerator or display unit as there will be colder and hotter spots within the refrigerator or unit; and
  • Measure the temperature of packaged chilled food by placing the length of the thermometer between two packages – the temperature will be approximate, but the package remains intact.

Activity 1: Store supplies in appropriate conditions

Scenario: Your restaurant has received delivery of perishable items and being a kitchen attendant, it is your responsibility to store supplies in appropriate conditions.

Therefore, you are required to perform the following tasks and record your work in the given Perishable Items Handling Sheet:

  1. Check the temperature of delivered goods, ensuring they are within specified tolerances.
  2. Record temperature results in Perishable Items Handling Sheet using organisation procedures
  3. Identify deficiencies with delivered food items and isolate supply and record details in Perishable Items Handling Sheet
  4. Choose and prepare correct environmental conditions for the storage of perishable supplies
  5. Date code perishable supplies to maximise their use
  6. Promptly store supplies in the appropriate storage area to minimise wastage and avoid food contamination

Note:

Deficiencies may include:

  • Contaminated: Contaminated food
  • Thawed: Item which was supposed to be frozen but thawed
  • High Temperature: Item which was supposed to be chilled but now in the dangerous temperature zone (5 to 63 °C)
  • Damaged: Damaged packaging

Perishable Items Handling Sheet

Date:

Handled by:

Item type

Temperature Reading

Deficiencies found

Environmental conditions

Delivery

Date/Time

Storage

Date/Time

Cold or chilled foods

q Appropriate

Temperature

q Ensured sanitised and hygienic conditions

Frozen foods

q Appropriate

Temperature

q Ensured sanitised and hygienic conditions

Raw foods

q Appropriate

Temperature

q Ensured sanitised and hygienic conditions

Reheated foods

q Appropriate

Temperature

q Ensured sanitised and hygienic conditions

Activity 2: Maintain perishable supplies at optimum quality

Scenario: To ensure perishable supplies are maintained at the optimum quality, your organisation expects you to carry out regular checks.

Therefore, you are required to perform the following tasks and record your work in the given Perishable Supplies Maintenance Sheet:

  • Check and adjust the environmental conditions of all the storage areas and equipment by performing the following activities:
    1. Conduct temperature checks according to food safety procedures to protect supplies from spoilage
    2. Protect supplies from the damage of:
      1. Cross-contamination by sectioning perishable supplies based on the following categories:
        1. beverages
        2. dairy products
        3. frozen goods
        4. fruit
        5. meat
        6. poultry
        7. seafood
        8. vegetable
      2. Pests by ensuring the following:
        1. Keep all food off the floor in sealed containers that are not accessible by pests
        2. Block off all holes in the premises that may afford access to rodents
        3. Dispose of any food that may have been contaminated by the mice, rats or cockroaches
        4. sanitised and hygienic conditions
      3. Arrange perishable supplies according to expiration dates to ensure maximum utilisation.

Note: As per organisation guideline maintenance inspection using Perishable Supplies Maintenance Sheet should be done at regular interval of twenty-four (24) hours.

Perishable Supplies Maintenance Sheet

Date/Time:

Checked by:

Next inspection due at:

Food Categories

Temperature Reading

The measure implemented to protect supplies

Arranged supplies as per expiry date?

Beverages

q

Dairy products

q

Frozen goods

q

Fruit

q

Meat

q

Poultry

q

Seafood

q

Vegetables

q

Activity 3: Check perishable supplies and dispose of spoilt stock

Part A:

Scenario: To ensure maximum utilisation of perishable supplies, your organisation expects you to check perishable supplies regularly and dispose of the spoilt stock.

Therefore, you are required to perform the following tasks and record your work in the given Perishable Supplies Inspection sheet:

  • Regularly check perishable supplies for quality by performing the following activities:
    1. Inspect items for animal and pest damage by looking for the following:
      • Pest Droppings
      • Evidence of nestings like shredded paper, grass clippings and leaves
      • Grease marks and grease tracks
      • Damage to store product,
      • Live or dead insects (small beetles and moths), larvae, pupae or silken webbing on food storage bins on shelves
      • Infestation, holes, larvae or webbing on the outside of packets or bags
      • Larvae, pupae or silken webbing in food harbourages in cracks and crevices around shelves or on machinery
      • Larvae, pupae or silken webbing in food spillages
      • Larvae, pupae or silken webbing on beams and window sills
      • Indications of the pests in insects’ traps or rodent stations
    2. Identify deficiencies by looking for the following:
      • food that is intended to be:
        • frozen but has thawed
        • chilled but has reached a dangerous temperature zone
        • Expired food item
      • In accordance with the organisation, procedures isolate the spoilt stock for further inspection and for safe disposal to minimise negative environmental impacts

Perishable Supplies Inspection sheet

Date of Inspection:

Inspected by:

Inspected Area/Food

Temperature Reading

Sign of infestation found

Deficiencies Found

Item isolated for safe disposal?

q

q

q

q

Part B: In order to report the findings of your inspection. You are required to arrange a meeting with the General Manager of the restaurant. The following will be the participants of the meeting:

  • You
  • General Manager

Trainer/assessor will take on the role of General Manager.

Time limit: 10-15 minutes.

The meeting has the following agendas:

  • Report incidents of infestations
  • Report deficiencies found

Before the meeting, you need to:

  • Prepare meeting agenda using the template provided.

During the meeting, you need to:

  • Report incidents of infestations
  • Report deficiencies found
  • Share list of items/products isolated for further inspection and for safe disposal

General Manager will:

  • Examine the Perishable Supplies Inspection sheet
  • Appreciate the work done
  • Acknowledge animal/pest infestation
  • Acknowledge deficiencies found during the inspection

After the meeting, you must complete the “Minutes-of-Meeting” template provided below.

Meeting agenda template:

Date/Time:

Location:

Chairperson:

Meeting Attendees:

Full names and roles

Agenda Item/Topic

Discussion/Outcomes

Action Officer

Due Date

Welcome

(Agenda item 1)

Topic?

(Agenda item 2)

Topic?

(Agenda item 3)

Topic?

Summary

Overall Summary

Decision/s

Action/s if any

Next Meeting Time/date

Meeting closed at:

Minutes are a true and accurate record of the meeting

Approved/confirmed by whom?

Meeting minutes template:

Minutes of Meeting

Meeting Objective:

Attendees:

Venue:

Date:

No.

Points Discussed

Actions Suggested

Target Date

Signature of attendee 1: Signature of attendee 2:

Signature of attendee 3: Signature of attendee 4:

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