SITXINV002 Assessment 2

Instance

Date

Duration from ... to...

Tasks

Instance 1:

1. Conduct temperature and quality checks on each of the following commodities:

cold or chilled foods

frozen foods

raw foods

reheated foods or ingredients

2. Maintain quality of at least six of the

following range of perishable supplies:

beverages

dairy products

frozen goods

fruit

meat

poultry

seafood

vegetables

3. Identify spoilt stock and dispose of according to organisational procedures

Instance 2:

1. Conduct temperature and quality checks on each of the following commodities:

cold or chilled foods

frozen foods

raw foods

reheated foods or ingredients

2. Maintain quality of at least six of the

following range of perishable supplies:

beverages

dairy products

frozen goods

fruit

meat

poultry

seafood

vegetables

3. Identify spoilt stock and dispose of according to organisational procedures

Instance 3:

1. Conduct temperature and quality checks on each of the following commodities:

cold or chilled foods

frozen foods

raw foods

reheated foods or ingredients

2. Maintain quality of at least six of the

following range of perishable supplies:

beverages

dairy products

frozen goods

fruit

meat

poultry

seafood

vegetables

Work or Service Context:

3. Identify spoilt stock and dispose of according to organisational procedures

Observation Criteria

1.Attempt

2. Attempt

3. Attempt

S

NYS

S

NYS

S

NYS

Comments

1

The storage areas relevant for the variety of foods expected are identified

2

The storage are inspected for signs of vermin infestation as instructed

3

Storage areas are prepared for delivery:

Areas are swept, cleaned and sanitised as required

Old stock is moved forward or to the side to allow for FIFO principle

4

Temperatures for all storage areas are recorded in an approve log sheet

5

Student prepares scales

Student prepares a thermometer

Student prepares sterile wipes or sanitiser to disinfect probe between measuring

Student prepares receiving log sheet and pen

6

Provisions for transporting foods are prepared/ considered e.g. clean trolley, cart etc.

7

Student will demonstrate the correct requirements for the receiving process:

Check the invoice (against the order sheet as applicable)

Check quantities, packaging, date codes

Check cry-Vac packaging for seepage

Check internal temperatures of meat, poultry and game

Check internal temperatures of seafood

Check quality of fresh produce

Check weights

8

Records all temperatures of perishables

9

Identifies and reports procedures for any discrepancy(ies)

10

Explains the appropriate storage area for each item/category

11

Labels products as required or instructed

12

Moves items into storage in order of priority (most perishable or affected to least)

13

Items are stored according to FIFO as prepared for in (sub3.)

14

Older stock items are checked for dates to ensure no new stock received has a shorter life span than existing stock

15

Student takes readings of all storage areas post storing

16

Student explains provisions for frequency of monitoring (and adjustment requirement).

Student explains requirements and instances which would required reporting.

17

Spoilt stock is correctly identified

Spoilt stock is segregated to prevent cross contamination hazards

Spoilt stock is disposed of to organisational procedures or as instructed

Personal hygiene aspects are applied when handling spoilt stock (e.g. Handwashing)