Food Safety and Packaging Practices

This assignment evaluates your understanding of key aspects of food safety and packaging. It covers topics such as identifying suitable packaging materials for various food items, labeling requirements for different products, and procedures for handling potential hazards like ingredient quality issues and leaking equipment. You'll also need to demonstrate knowledge of allergen management and safe food preparation practices.

Coversheet
Student Name CIT Number
Competency Title, Code and
Banner Code
CRN
Package
Prepared
Foodstuffs
Assessment Type
☒ Written
☐ Case Study
☐ Project ☐
Presentation
☐ Other
Assessment Name
Project task
2 Written
task
Assessment Date
Student Statement: This
assessment is my own
work. Any ideas and
comments made by
other people have been
acknowledged. I
understand that by
emailing or submitting
this assessment
electronically, I agree to
this statement.
Student Signature Date
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information for assessment
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accordance with the CIT
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Assessor Feedback
 Student provided
with feedback
Attempt 1 ☐ Satisfactory ☐ Not Yet Satisfactory Date / /
Attempt 2 ☐ Satisfactory ☐ Not Yet Satisfactory Date / /
Supplementary Assessment
(Apprentices/Trainees only) ☐ Satisfactory ☐ Not Yet Satisfactory Date / /
Assessor Name Assessor Signature
Note to Assessor: Please
record any reasonable
adjustment that has
occurred for this
assessment.
Work, Health and Safety:
A work health and safety
check of the assessment
environment is to be
conducted prior to the
assessment and any
hazards addressed
appropriately.
Information for Students: You may have two (2) attempts for this assessment.
 If your first attempt is not successful, your teacher will discuss your results with you and
will arrange a second attempt.
 If your second attempt is not successful, you will be required to re-enrol in this unit.
Only one re-assessment attempt will be granted for each assessment item.
Time Allowed: 10 weeks.

Materials Provided:
 Computer access at CIT in the theory classroom.
 Access to eLearn
 Didasko resource and elearn links for information prior to the assessment.
Assessment Range and Conditions:
 This assessment is to be submitted in Lesson 12 of the unit “Package Prepared
Foodstuffs”
 All questions are to be answered with full sentences so as to show your
understanding of the topics
 All work must be your own and in your own words
 This is not a closed book assessment, there will access to the internet, Didasko or
other resources allowed.
 You won’t be able to talk to your colleagues during this assessment, as it must be
your own work.
 You can ask the teacher to explain a question for you, or explain a word, but that is
all the help you can receive.
Assessment Criteria: To achieve a Satisfactory result, your assessor will be looking for your
ability to demonstrate the following knowledge:
 Packaging materials used for appropriate food types
 Labelling requirments according to CIT policies
 Labelling in accordance with state and local government requirements
 Reporting for faulty equipment and unsafe products
 Quality points for packaging food stuffs
 Environmental requirements to avoid contamination
Assessment Task Instructions:
 You will be given access to this assessment in week 2.
 This assessment is to be submitted electronically through the dropbox provided on

elearn. Type your answers in, save your file to the desktop and upload to the Written
task dropbox in your “Prackage Prepared Foodstuffs “ unit.
 You have 10 weeks to complete this assessment.
Assessment Task 2: Research Task
Using the link to the Food Standards Australia New Zealand website, anser the following
questions.
http://www.foodstandards.gov.au/code/Pages/default.aspx
Please answer the following questions:
1. Under the legislation for Asutralian Law, when is a product required to be labelled
when packaged?
According to Australian Law a product is required to be labelled when food is made
to sale for the public and it comprise of food that is available for retail sale and it is
manufactured or prepared, distributed, transported and distributed, transported and stored.
2. What is the difference between ACT Health guidelines and FSANZ guidelines for
labelling food products to be sold?
 FSANZ guidelines gives details about the codes that needs to be prepared and the
codes requires information about food products that needs to be labelled or provided
in other ways. Information that requires to be mentioned on the label.
 FSANZ has set labelling standards in the food standard code and it include the general
labelling and information requirement that are relevant to all food products. The
guidelines are applied to food for retail sale, food for catering purpose and Intra
company transfer.
 ACT health guideline mentioned about procedure for food labelling and in this
general food standards, food product standards and food safety standards and primary

production standards.
3. What information is required to be on a label that is being sold? Name five (5)
 A name for description for food
 Lot identification information
 Name and business addressee of the suppliers.
 Ingredient listing
 Date making
4. What information does CIT put on the labels sold in the Apprentice Kitchen?
 Ingredient labelling
 mandatory warning and advisory statement
 Food identification requirement
 Nutritional information
5. You have prepared and cooked 5kg of butter chicken fro sale in the Apprentice
Kitchen, answer the following:
a) How can you ensure consistent and correct position size for all packages?
 While packaging it will be made ensure that all the packages should be of correct
position size.
 Standard packagings will be used so that consistency and correct position of all sizes
should be made ensured.
b) What would be the shelf life of the package product if it is sold as a fresh
product?
 Shelf life of meat is 3 Months if it is preserved at the temperature of 1°/0 Degree
Celsius.
c) How can you enhance the visuall appearance of the product for the
customer?

 Visual appearance can be improved by doing edible coating on outer surface.
 Vacuum packing is one more option that could be adopted for improving the visual
appearance.
d) What characteristics would you look for to make sure the product was fresh?
Following characteristics will be observed for making sure that the product was fresh :-
 Visual identification
 Smell
 Juiciness
 Firmness
 Tenderness
 Flavour
6. Explain the following definitions as set out in the Food Standards Code;
a) Contaminant
It is defined as ant type of biological or chemical agent, foreign matter and external substance
that might compromise with the o safety and suitability.
b) Contaminated food
Food material that has occurrence of any contaminant in the food.
c) Potentially hazardous foods
Food product having any biological, chemical and physical agent that might cause harmful
effect on the health of the individuals.
7. Identify four (4) environmental requirements that must be followed when packaging
foods to avoid contamination.
 Food safety practices needs to be applied for ensuring that there should not be any
contaminated particle in the food.
 Chemical protection standards should be used and food should be protected from
exposure to typical gases including oxygen, moisture and visible, inferred and
ultraviolet light.

 Food must be biologically prepared and it should be saved from pesticides, insects
and rodents.
 Food should be saved from physical protection shields and from mechanical damages.
8. For the following packaging materials, provide an explanation on the material types.
a) Plastic cling wrap
 It is a thin plastic film that is used for sealing and packaging the food items in
containers.
 Material used in this includes Low density Polyethylene and Polyvinyl chloride.
b) Plastic or foil containers
 Low density polyethylene and polyvinyl chloride.
c) Polystyrene foam
 Monomer styrene
d) Recyclable packaging materials
 Paper
 cardboard
 Biodegradable plastic.
9. Complete the table: there is a selection of food items, how could you package these
items for sale, include packaging types and labelling requirements:
Packaging used Labelling information
Iced tea Glass Caffeine content, Nutritional
information, date of
manufacturing
Raw chicken legs Carton box Nutritional information
Frozen cooked spinach Plastic Date of packing, manufacturer
details

Minestrone soup Metal Date of packing , nutritional
information.
Fruit salad Wooden crates, jar packaging Date of packing , nutritional
information.
manufacturer details
Filleted snapper fillets Fish boxes made up of high
density polythene
Date of packing , nutritional
information.
manufacturer details
300g sirloin steak family
packs (4)
Vacuum packaging Date of packing , nutritional
information.
manufacturer details
Sponge cake with fresh
cream and jam filling
Cardboard Date of packing , nutritional
information.
manufacturer details
On-selling 500g packets
of dried pasta
Plastic Date of packing , nutritional
information.
manufacturer details
10. Review the Food Safety Program for CIT, list five (5) Hazard Monitoring procedures
listed for Packaging foods.
 CIT has implemented food safety program for ensuring that best quality food should
be prepared and packaged.
 Listing of all allergen particles is done on the label of the packaged food products.
 Food containing allergens is identified from Menus.
 Special meals is prepared from normal meals
 staff members are advised for serving food having special requirements.
11. The dishwasher is leaking water, and it is spraying near electrical power points. What
should you do?
Positive efforts will be made for resolving the issues. Dishwasher will be shifted away from
the electric power point and Mechanic will be called for fixing the dishwasher.
12. What procedures should you follow if you receive poor quality ingredients into the
kitchen?

I will contact suppliers of the food and give them directions for making replacement for the
damages and supplying quality food into the Kitchen.