Package Prepared Foodstuffs: Task 2 Project

Document Title: Task 2 Project
SITHCCC004 – Package prepared foodstuffs

Contents
COMPETENCY DEMONSTRATION...................................................................................... 4
STUDENT DETAILS............................................................................................................ 5
STUDENT INSTRUCTIONS FOR PROJECT...........................................................................6
ASSESSMENT TASK 2 PROJECT BRIEF...............................................................................7
APPENDIX 1 – How to Guide............................................................................................. 9
SECTION 1 QUALITY CRITERIA FOR FOOD TO BE PACKAGED.........................................10
SECTION 2 KEY CONTENTS OF LABELLING GUIDELINES AND SPECIFICATIONS..............11
SECTION 3 DEFINITIONS BY THE AUSTRALIAN NEW ZEALAND FOOD STANDARDS CODE
....................................................................................................................................... 14
Section 4 ENVIRONMENTAL REQUIREMENTS FOR PACKAGING AREA TO AVOID FOOD
CONTAMINATION............................................................................................................ 15
Section 5 CHARACTERISTICS AND USES OF PACKAGING MATERIALS.............................16
SECTION 6 PACKAGING REQUIREMENTS FOR SPECIFIC FOOD TYPES.............................17
SECTION 7 REQUIREMENTS OF ORGANISATIONAL FOOD SAFETY PROCEDURES
RELATING TO PACKAGING FOOD.................................................................................... 20
ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR THIS TASK..........21
RECORD OF ASSESSMENT TASK 2..................................................................................23
Learner details............................................................................................................ 23
Assessor details.......................................................................................................... 23
Record of assessment results (please tick appropriate box).......................................23
Appeals – refer to the complaints and appeals policy and procedure.........................23
Assessor Feedback to learner: The assessor must write full feedback to the learner
that is constructive and not generic...........................................................................24
Reasonable Adjustment (if applicable) explain why reasonable adjustment has been
applied and the tasks it was applied to.......................................................................24

Assessor Intervention (if applicable) - did you need to assist the student in this
assessment. If so please explain:............................................................................... 24
COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:
Unit of
competency:
Unit Code SITHCCC004 Unit
Title
Package prepared
foodstuffs
This unit describes the performance outcomes, skills and knowledge required to package
and label prepared foodstuffs for storage and transportation. It requires the ability to check
the quality of food and select correct packaging materials.
The unit applies to operational personnel in hospitality and catering organisations that
prepare, package and label food. This could include restaurants, educational institutions,
health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight
and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision.
They follow predefined organisational procedures and report any discrepancies to a higher
level staff member for action.
Food businesses that produce pre-packaged food items must comply with the legal
requirements for labelling contained in the Food Standards Australia New Zealand Act and
the Australia New Zealand Food Standards Code
To demonstrate your competency in this unit you will need to provide evidence of your
ability to:
 Select food and packaging materials.
 Package and label foods.
 Complete work process.
Prerequisite units: Nil