Assessment for this unit 3
Preparing for assessment 3
Assessment Task 1: Knowledge questions. 4
Information for students. 4
Assessment Task 1: Checklist 11
Assessment Task 2: Observation. 13
Information for students. 13
Activities: Option 1 – Training kitchen based. 14
Assessment Task 2: Option 1 – Checklist 19
Activities: Option 2 – Workplace based. 21
Assessment Task 2: Option 2 – Checklist 26
Final results record. 28
Welcome to the Student Assessment Tasks for SITXINV002 Maintain the quality of perishable items. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
Assessment for this unit
SITXINV002 Maintain the quality of perishable items describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
For you to be assessed as competent, you must successfully complete two assessment tasks:
Assessment Task 1: Knowledge questions – You must answer all questions correctly.
Assessment Task 2: Observation – You must demonstrate your skills and knowledge by maintaining the quality of perishable items. You will need to complete a range of workplace documentation that demonstrates you have conducted temperature and quality checks on delivered food, and will be observed storing perishable items and checking them for spoilage or contamination.
Preparing for assessment
Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.
Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:
responding to written questions.
Assessment Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
comply with the due date for assessment which your assessor will provide
adhere with your RTO’s submission guidelines
answer all questions completely and correctly
submit work which is original and, where necessary, properly referenced
submit a completed cover sheet with your work
avoid sharing your answers with other students.
Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on:
where this task should be completed
the maximum time allowed for completing this assessment task
whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.
Provide a definition of the term ‘wastage’ in the context of a commercial kitchen. In your response, explain why waste should be avoided.
Provide a definition of each of the following.
Potentially hazardous foods
List three reasons why it is important to protect food from contamination.
Provide a definition of each of the following.
Explain the processes that can be taken to reject contaminated food that has been delivered to your workplace.
Identify two reasons why food that has been delivered may have become contaminated.
Identify two reasons why chilled and frozen food that has been delivered may have reached a dangerous temperature zone or thawed.
Identify two reasons why food that has been delivered may have become exposed due to damage to the packaging.
Describe the FIFO method.
Personal belongings and clothing (i.e. your ‘streetwear’ or soiled clothing) can be a source of food contamination. Explain how they should be stored so that contamination cannot occur.
Explain how chemicals and cleaning products should be stored so that they do not become a source of food contamination.
Provide an example of each of the following types of spoilage and contamination.
Degradation of flavour, aroma, colour and texture
Drying and hardening
Infestation of animal and pest waste
List three requirements for storing food safely in containers.
List three requirements related to food labelling and coding.
List the cleaning and sanitising procedures for storage areas.
Complete the table below by identifying the correct storage temperatures for each of the food types.