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
Receiving Process
Storage:
Monitoring:
Disposal:
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