Assessment 2
Assessment Instances – Overview
Indicate what will be observed during the assessment instances (1 or several instances as relevant).
SSH to complete
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 |
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2. Maintain quality of at least six of the following range of perishable supplies: beverages dairy products frozen goods fruit meat poultry seafood vegetables |
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3. Identify spoilt stock and dispose of according to organisational procedures |
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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 |
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2. Maintain quality of at least six of the following range of perishable supplies: beverages dairy products frozen goods fruit meat poultry seafood vegetables |
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3. Identify spoilt stock and dispose of according to organisational procedures |
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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 |
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2. Maintain quality of at least six of the following range of perishable supplies: beverages dairy products frozen goods fruit meat poultry seafood vegetables |
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Work or Service Context: |
3. Identify spoilt stock and dispose of according to organisational procedures |
Your Tasks
You will need to perform the tasks below or as instructed by your trainer.
Preparation
- You will receive a delivery of different food (and beverage) items including fresh, frozen, perishable and dry goods. Your trainer will outline the expected varieties to you as relevant
- Identify any signs of vermin infestation
- Prepare the storage areas to accommodate the expected deliveries according to Food Safety Requirements
- Record the readings of all temperatures for these storage areas
- Prepare any recording tools and equipment required to receive and check incoming stock
- Prepare any equipment which may be required to move stock into storage
Receiving Process
- Demonstrate to your trainer how you will process the delivery to ensure all items meet specifications and the requirements according to Food Safety Standards
- Meet all recording requirements
- Identify any Discrepancies and explain to your trainer the processes that should be followed for these
Storage:
- Identify the storage requirements for each item
- Label the items as required
- Move the items into storage to ensure quality is maintained at all times
- Store and arrange all items according to FIFO principles
- Ensure older stock has use-by or best before dates which are shorter than new stock received and report any deficiencies
Monitoring:
- Record the storage temperatures of all storage areas.
- Explain to your trainer the provisions for monitoring and reporting requirements and adjusting temperatures and/or humidity controls where available (Please note that “adjusting” is usually not an action performed by an apprentice or trainee and therefore depends on your specific training and instruction).
Disposal:
- Identify and dispose of any stock in line with organisational procedures or as instructed by your trainer
Observation Criteria |
1.Attempt |
2. Attempt |
3. Attempt |
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NYS |
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NYS |
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NYS |
Comments |
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1 |
The storage areas relevant for the variety of foods expected are identified |
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2 |
The storage are inspected for signs of vermin infestation as instructed |
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3 |
Storage areas are prepared for delivery: |
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Areas are swept, cleaned and sanitised as required |
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Old stock is moved forward or to the side to allow for FIFO principle |
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4 |
Temperatures for all storage areas are recorded in an approve log sheet |
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5 |
Student prepares scales |
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Student prepares a thermometer |
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Student prepares sterile wipes or sanitiser to disinfect probe between measuring |
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Student prepares receiving log sheet and pen |
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6 |
Provisions for transporting foods are prepared/ considered e.g. clean trolley, cart etc. |
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7 |
Student will demonstrate the correct requirements for the receiving process: |
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Check the invoice (against the order sheet as applicable) |
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Check quantities, packaging, date codes |
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Check cry-Vac packaging for seepage |
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Check internal temperatures of meat, poultry and game |
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Check internal temperatures of seafood |
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Check quality of fresh produce |
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Check weights |
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8 |
Records all temperatures of perishables |
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9 |
Identifies and reports procedures for any discrepancy(ies) |
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10 |
Explains the appropriate storage area for each item/category |
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11 |
Labels products as required or instructed |
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12 |
Moves items into storage in order of priority (most perishable or affected to least) |
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13 |
Items are stored according to FIFO as prepared for in (sub3.) |
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14 |
Older stock items are checked for dates to ensure no new stock received has a shorter life span than existing stock |
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15 |
Student takes readings of all storage areas post storing |
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16 |
Student explains provisions for frequency of monitoring (and adjustment requirement). |
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Student explains requirements and instances which would required reporting. |
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17 |
Spoilt stock is correctly identified |
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Spoilt stock is segregated to prevent cross contamination hazards |
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Spoilt stock is disposed of to organisational procedures or as instructed |
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Personal hygiene aspects are applied when handling spoilt stock (e.g. Handwashing) |
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