SITXINV002 Maintain the quality of perishable items Assessment 2022
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Student Assessment Tasks
SITXINV002 Maintain the quality of perishable items
STUDENT NAME:……………………………………………………………….
STUDENT ID: ……………………………………..
SITXINV002 Maintain the quality of perishable items
STUDENT NAME:……………………………………………………………….
STUDENT ID: ……………………………………..
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Page 2Gamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
First published 2020
RTO Works
www.rtoworks.com.au
hello@rtoworks.com.au
0452 157 557
© 2020 RTO Works
This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review
as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as
expressed in the RTO Works License Agreement.
The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and
correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept
responsibility for any loss, injury or damage arising from such information.
RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance
of Dominique Bendebiza-Caron from Brighton College.
While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome
notification of any errors and any suggestions for improvement. Readers are invited to write to us at
hello@rtoworks.com.au.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
First published 2020
RTO Works
www.rtoworks.com.au
hello@rtoworks.com.au
0452 157 557
© 2020 RTO Works
This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review
as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as
expressed in the RTO Works License Agreement.
The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and
correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept
responsibility for any loss, injury or damage arising from such information.
RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance
of Dominique Bendebiza-Caron from Brighton College.
While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome
notification of any errors and any suggestions for improvement. Readers are invited to write to us at
hello@rtoworks.com.au.
Page 3Gamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment information
The assessment tasks for SITXINV002 Maintain the quality of perishable items are included in this
Student Assessment Tasks booklet and outlined in the assessment plan below.
To be assessed as competent for this unit, you must complete all of the assessment tasks
satisfactorily.
Assessment plan
Assessment Task Overview
1. Written questions You must correctly answer all questions.
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.
Assessment preparation
Please read through this assessment thoroughly before beginning any tasks. Ask your assessor for
clarification if you have any questions.
When you have read and understood this unit’s assessment tasks, print out the Student
Assessment Agreement. Fill it out, sign it and hand it to your assessor, who will countersign it and
keep it on file.
Keep a copy of all of your work, as the work submitted to your assessor will not be returned to you.
Assessment appeals
If you do not agree with an assessment decision, you can make an assessment appeal as per your
RTO’s assessment appeals process.
You have the right to appeal the outcome of assessment decisions if you feel you have been dealt
with unfairly or have other appropriate grounds for an appeal.
Assessment information
The assessment tasks for SITXINV002 Maintain the quality of perishable items are included in this
Student Assessment Tasks booklet and outlined in the assessment plan below.
To be assessed as competent for this unit, you must complete all of the assessment tasks
satisfactorily.
Assessment plan
Assessment Task Overview
1. Written questions You must correctly answer all questions.
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.
Assessment preparation
Please read through this assessment thoroughly before beginning any tasks. Ask your assessor for
clarification if you have any questions.
When you have read and understood this unit’s assessment tasks, print out the Student
Assessment Agreement. Fill it out, sign it and hand it to your assessor, who will countersign it and
keep it on file.
Keep a copy of all of your work, as the work submitted to your assessor will not be returned to you.
Assessment appeals
If you do not agree with an assessment decision, you can make an assessment appeal as per your
RTO’s assessment appeals process.
You have the right to appeal the outcome of assessment decisions if you feel you have been dealt
with unfairly or have other appropriate grounds for an appeal.
Page 4Gamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
Assessment instructions
Each assessment task in this booklet consists of the following:
Assessment Task Cover Sheet
This must be filled out, signed and submitted with your assessment responses.
If you are submitting hardcopy, the Assessment Task Cover Sheet should be the first page of each
task’s submission.
If you are submitting electronically, print out the Assessment Task Cover Sheet, fill it out, sign it
and then scan and submit the file.
The Assessment Task Cover Sheet will be returned to you with the outcome of the assessment,
which will be satisfactory (S) or unsatisfactory (U). If your work has been assessed as being not
satisfactory, your assessor will include written feedback on the Assessment Task Cover Sheet
giving reasons why. Your assessor will also discuss this verbally with you and provide advice on
reassessment opportunities as per your RTO’s reassessment policy.
Depending on the task, this may include
resubmitting incorrect answers to questions (such as written questions and case studies)
resubmitting part or all of a project, depending on how the error impacts on the total outcome
of the task
redoing a role play after being provided with appropriate feedback about your performance
being observed a second (or third time) undertaking any tasks/activities that were not
satisfactorily completed the first time, after being provided with appropriate feedback.
Assessment task information
This gives you:
a summary of the assessment task
information on the resources to be used
submission requirements
resubmission opportunities if required.
Assessment task instructions
This includes questions you will need to answer or tasks that you need to complete.
Your answers must be typed using software as indicated in the assessment task Instructions.
Copy and paste each task’s instructions into a new document and use this as the basis for your
assessment task submission. Include this document’s header and footer.
If you are submitting electronically, give the document a file name that includes the information as
indicated in the section called ‘Naming electronic documents’ (see below).
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
Assessment instructions
Each assessment task in this booklet consists of the following:
Assessment Task Cover Sheet
This must be filled out, signed and submitted with your assessment responses.
If you are submitting hardcopy, the Assessment Task Cover Sheet should be the first page of each
task’s submission.
If you are submitting electronically, print out the Assessment Task Cover Sheet, fill it out, sign it
and then scan and submit the file.
The Assessment Task Cover Sheet will be returned to you with the outcome of the assessment,
which will be satisfactory (S) or unsatisfactory (U). If your work has been assessed as being not
satisfactory, your assessor will include written feedback on the Assessment Task Cover Sheet
giving reasons why. Your assessor will also discuss this verbally with you and provide advice on
reassessment opportunities as per your RTO’s reassessment policy.
Depending on the task, this may include
resubmitting incorrect answers to questions (such as written questions and case studies)
resubmitting part or all of a project, depending on how the error impacts on the total outcome
of the task
redoing a role play after being provided with appropriate feedback about your performance
being observed a second (or third time) undertaking any tasks/activities that were not
satisfactorily completed the first time, after being provided with appropriate feedback.
Assessment task information
This gives you:
a summary of the assessment task
information on the resources to be used
submission requirements
resubmission opportunities if required.
Assessment task instructions
This includes questions you will need to answer or tasks that you need to complete.
Your answers must be typed using software as indicated in the assessment task Instructions.
Copy and paste each task’s instructions into a new document and use this as the basis for your
assessment task submission. Include this document’s header and footer.
If you are submitting electronically, give the document a file name that includes the information as
indicated in the section called ‘Naming electronic documents’ (see below).
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Student Assessment TasksSITXINV002 Maintain the quality of perishable items
Page 5Gamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Naming electronic documents
It is important that you name the documents that you create for this Assessment Task in a logical
manner.
Each should include:
Course identification code
Assessment Task number
Document title (if appropriate)
Student name
Date it was created
For example, SITXINV002 AT1 Written questions Joan Smith 20-04-20.
Alternatively, populate the space below in blue or black pen
Icons
Icons are used in task instructions to indicate three of the common stages within the task.
This icon indicates that you will need to meet with your assessor (and possibly other
students) to complete a meeting or role play.
This icon indicates that you will need to communicate via email or send documents to
via email.
This icon indicates that you will need to submit an item of evidence.
This icon indicates that you will need to demonstrate cookery techniques.
This icon indicates all other stages during the task, which may include research,
developing documents, brainstorming ideas and so on.
Checklist
This will be used by your assessor to mark your assessment. Read through this checklist as part of
your preparation before beginning the assessment task. It will give you a good idea of what your
assessor will be looking for when marking your responses or observing your performance.
Page 5Gamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Naming electronic documents
It is important that you name the documents that you create for this Assessment Task in a logical
manner.
Each should include:
Course identification code
Assessment Task number
Document title (if appropriate)
Student name
Date it was created
For example, SITXINV002 AT1 Written questions Joan Smith 20-04-20.
Alternatively, populate the space below in blue or black pen
Icons
Icons are used in task instructions to indicate three of the common stages within the task.
This icon indicates that you will need to meet with your assessor (and possibly other
students) to complete a meeting or role play.
This icon indicates that you will need to communicate via email or send documents to
via email.
This icon indicates that you will need to submit an item of evidence.
This icon indicates that you will need to demonstrate cookery techniques.
This icon indicates all other stages during the task, which may include research,
developing documents, brainstorming ideas and so on.
Checklist
This will be used by your assessor to mark your assessment. Read through this checklist as part of
your preparation before beginning the assessment task. It will give you a good idea of what your
assessor will be looking for when marking your responses or observing your performance.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
Page 6Gamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Student assessment agreement
Make sure you read through the assessments in this booklet before you fill out and sign the
agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.
Have you read the assessment requirements for this unit? Yes No
Do you understand the requirements of the assessments for this unit? Yes No
Do you agree to the way in which you are being assessed Yes No
Do you have any specific needs that should be considered Yes No
If so, explain these in the space below.
Do you understand your rights to reassessment? Yes No
Do you understand your right to appeal the decisions made in
an assessment? Yes No
Student name
Student ID number
Student signature
Start date
Assessor name
Page 6Gamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Student assessment agreement
Make sure you read through the assessments in this booklet before you fill out and sign the
agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.
Have you read the assessment requirements for this unit? Yes No
Do you understand the requirements of the assessments for this unit? Yes No
Do you agree to the way in which you are being assessed Yes No
Do you have any specific needs that should be considered Yes No
If so, explain these in the space below.
Do you understand your rights to reassessment? Yes No
Do you understand your right to appeal the decisions made in
an assessment? Yes No
Student name
Student ID number
Student signature
Start date
Assessor name
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
Page 7Gamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 1 Cover Sheet
Student declaration
To be filled out and submitted with assessment responses
I declare that this task is all my own work and I have not cheated or plagiarised the work
or colluded with any other student(s).
I understand that if I am found to have plagiarised, cheated or colluded, action will be taken
against me according to the process explained to me.
I have correctly referenced all resources and reference texts throughout these
assessment tasks.
Student name
Student ID number
Student signature
Date
Assessor declaration
I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor name
Assessor signature
Date
Assessment outcome S NS DNS Resubmission Y N
Feedback (If required)
A copy of this page must be supplied to the office and kept in the student’s file with the evidence.
Page 7Gamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 1 Cover Sheet
Student declaration
To be filled out and submitted with assessment responses
I declare that this task is all my own work and I have not cheated or plagiarised the work
or colluded with any other student(s).
I understand that if I am found to have plagiarised, cheated or colluded, action will be taken
against me according to the process explained to me.
I have correctly referenced all resources and reference texts throughout these
assessment tasks.
Student name
Student ID number
Student signature
Date
Assessor declaration
I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor name
Assessor signature
Date
Assessment outcome S NS DNS Resubmission Y N
Feedback (If required)
A copy of this page must be supplied to the office and kept in the student’s file with the evidence.
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Student Assessment TasksSITXINV002 Maintain the quality of perishable items
Page 8Gamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 1: Written questions
Task summary
This is an open-book test, to be completed in the classroom.
A time limit of 2 hours to answer the questions is provided.
You need to answer all of the written questions correctly.
Your answers must be word processed and sent to the assessor as an email attachment.
Alternatively, populate the space below in blue or black pen
Required
Access to textbooks and other learning materials.
Computer with Microsoft Office and internet access.
Timing
Your assessor will advise you of the due date of this assessment.
Submit
Answers to all questions.
Assessment criteria
All questions must be answered correctly in order for you to be assessed as having completed the
task satisfactorily.
Resubmission opportunities
You will be provided feedback on your performance by the assessor. The feedback will indicate if
you have satisfactorily addressed the requirements of each part of this task.
If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide
you with written feedback along with guidance on what you must undertake to demonstrate
satisfactory performance. Reassessment attempt(s) will be arranged at a later time and date.
You have the right to appeal the outcome of assessment decisions if you feel you have been dealt
with unfairly or have other appropriate grounds for an appeal.
You are encouraged to consult with the assessor prior to attempting this task if you do not
understand any part of this task or if you have any learning issues or needs that may hinder you
when attempting any part of the assessment.
Page 8Gamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 1: Written questions
Task summary
This is an open-book test, to be completed in the classroom.
A time limit of 2 hours to answer the questions is provided.
You need to answer all of the written questions correctly.
Your answers must be word processed and sent to the assessor as an email attachment.
Alternatively, populate the space below in blue or black pen
Required
Access to textbooks and other learning materials.
Computer with Microsoft Office and internet access.
Timing
Your assessor will advise you of the due date of this assessment.
Submit
Answers to all questions.
Assessment criteria
All questions must be answered correctly in order for you to be assessed as having completed the
task satisfactorily.
Resubmission opportunities
You will be provided feedback on your performance by the assessor. The feedback will indicate if
you have satisfactorily addressed the requirements of each part of this task.
If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide
you with written feedback along with guidance on what you must undertake to demonstrate
satisfactory performance. Reassessment attempt(s) will be arranged at a later time and date.
You have the right to appeal the outcome of assessment decisions if you feel you have been dealt
with unfairly or have other appropriate grounds for an appeal.
You are encouraged to consult with the assessor prior to attempting this task if you do not
understand any part of this task or if you have any learning issues or needs that may hinder you
when attempting any part of the assessment.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
Page 9Gamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Written answer question guidance
The following written questions use a range of “instructional words” such as “identify” or “explain”,
which tell you how you should answer the question. Use the definitions below to assist you to
provide the type of response expected.
Note that the following guidance is the minimum level of response required.
Analyse: when a question asks you to analyse something, you should do so in detail, and
identify important points and key features. Generally, you are expected to write a response one
or two paragraphs long.
Compare: when a question asks you to compare something, you will need to show how two or
more things are similar, ensuring that you also indicate the relevance of the consequences.
Generally, you are expected to write a response one or two paragraphs long.
Contrast: when a question asks you to contrast something, you will need to show how two or
more things are different, ensuring you indicate the relevance or the consequences. Generally,
you are expected to write a response one or two paragraphs long.
Describe: when a question asks you to describe something, you should state the most
noticeable qualities or features. Generally, you are expected to write a response two or three
sentences long.
Discuss: when a question asks you to discuss something, you are required to point out
important issues or features and express some form of critical judgement. Generally, you are
expected to write a response one or two paragraphs long.
Evaluate: when a question asks you to evaluate something, you should put forward arguments
for and against something. Generally, you are expected to write a response one or two
paragraphs long.
Examine: when a question asks you to examine something, this is similar to “analyse”, where
you should provide a detailed response with key points and features and provide critical
analysis. Generally, you are expected to write a response one or two paragraphs long.
Explain: when a question asks you to explain something, you should make clear how or
why something happened or the way it is. Generally, you are expected to write a response
two or three sentences long.
Identify: when a question asks you to identify something, this means that you are asked to
briefly describe the required information. Generally, you are expected to write a response two or
three sentences long.
List: when a question asks you to list something, this means that you are asked to briefly state
information in a list format.
Outline: when a question asks you to outline something, this means giving only the main points,
Generally, you are expected to write a response a few sentences long.
Summarise: when a question asks you to summarise something, this means (like “outline”) only
giving the main points. Generally, you are expected to write a response a few sentences long.
Page 9Gamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Written answer question guidance
The following written questions use a range of “instructional words” such as “identify” or “explain”,
which tell you how you should answer the question. Use the definitions below to assist you to
provide the type of response expected.
Note that the following guidance is the minimum level of response required.
Analyse: when a question asks you to analyse something, you should do so in detail, and
identify important points and key features. Generally, you are expected to write a response one
or two paragraphs long.
Compare: when a question asks you to compare something, you will need to show how two or
more things are similar, ensuring that you also indicate the relevance of the consequences.
Generally, you are expected to write a response one or two paragraphs long.
Contrast: when a question asks you to contrast something, you will need to show how two or
more things are different, ensuring you indicate the relevance or the consequences. Generally,
you are expected to write a response one or two paragraphs long.
Describe: when a question asks you to describe something, you should state the most
noticeable qualities or features. Generally, you are expected to write a response two or three
sentences long.
Discuss: when a question asks you to discuss something, you are required to point out
important issues or features and express some form of critical judgement. Generally, you are
expected to write a response one or two paragraphs long.
Evaluate: when a question asks you to evaluate something, you should put forward arguments
for and against something. Generally, you are expected to write a response one or two
paragraphs long.
Examine: when a question asks you to examine something, this is similar to “analyse”, where
you should provide a detailed response with key points and features and provide critical
analysis. Generally, you are expected to write a response one or two paragraphs long.
Explain: when a question asks you to explain something, you should make clear how or
why something happened or the way it is. Generally, you are expected to write a response
two or three sentences long.
Identify: when a question asks you to identify something, this means that you are asked to
briefly describe the required information. Generally, you are expected to write a response two or
three sentences long.
List: when a question asks you to list something, this means that you are asked to briefly state
information in a list format.
Outline: when a question asks you to outline something, this means giving only the main points,
Generally, you are expected to write a response a few sentences long.
Summarise: when a question asks you to summarise something, this means (like “outline”) only
giving the main points. Generally, you are expected to write a response a few sentences long.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 1: Instructions
Provide answers to all of the questions below:
1. Provide a definition of the term ‘wastage’ in the context of a commercial kitchen. In your
response, explain why waste should be avoided.
In a professional kitchen, wastage to any foodstuff which must be discarded. To keep
costs down and achieve sustainable, we must minimize wastage.
2. Provide a definition of each of the following.
Contaminant Every pharmacological, mechanical, or ecological substance
that may impair nutritional content
Contamination Toxins from the manufacturing method contaminate the
foodstuff.
Potentially hazardous foods To minimize microbial activity, foodstuff must be placed away
from the risk area.
3. List three reasons why it is important to protect food from contamination.
To prevent having foodborne diseases
To reduce the wastage
To keep a steady image
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 1: Instructions
Provide answers to all of the questions below:
1. Provide a definition of the term ‘wastage’ in the context of a commercial kitchen. In your
response, explain why waste should be avoided.
In a professional kitchen, wastage to any foodstuff which must be discarded. To keep
costs down and achieve sustainable, we must minimize wastage.
2. Provide a definition of each of the following.
Contaminant Every pharmacological, mechanical, or ecological substance
that may impair nutritional content
Contamination Toxins from the manufacturing method contaminate the
foodstuff.
Potentially hazardous foods To minimize microbial activity, foodstuff must be placed away
from the risk area.
3. List three reasons why it is important to protect food from contamination.
To prevent having foodborne diseases
To reduce the wastage
To keep a steady image
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Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
4. Provide a definition of each of the following.
Physical contamination Any contaminants that may end up in foodstuff may degrade its
flavor. Jewelry, bandages, and so on.
Chemical contamination Such a toxic compounds which might possibly end up in
foodstuff. Manicure paint, washing dishes detergent,
disinfectant, and so on.
Microbiological contamination Whenever foodstuff is infected by germs like people, rats,
animals, or bacteria, this is known as microbiological
contamination.
5. Explain the processes that can be taken to reject contaminated food that has been
delivered to your workplace.
We might refuse the shipment and notify the provider for a replacement or refund, as well as
obey the seller's directions to avoid overspending.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
4. Provide a definition of each of the following.
Physical contamination Any contaminants that may end up in foodstuff may degrade its
flavor. Jewelry, bandages, and so on.
Chemical contamination Such a toxic compounds which might possibly end up in
foodstuff. Manicure paint, washing dishes detergent,
disinfectant, and so on.
Microbiological contamination Whenever foodstuff is infected by germs like people, rats,
animals, or bacteria, this is known as microbiological
contamination.
5. Explain the processes that can be taken to reject contaminated food that has been
delivered to your workplace.
We might refuse the shipment and notify the provider for a replacement or refund, as well as
obey the seller's directions to avoid overspending.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
6. Identify two reasons why food that has been delivered may have become contaminated.
It might have been kept at an incorrect environment or in damaged packing.
7. Identify two reasons why chilled and frozen food that has been delivered may have reached a
dangerous temperature zone or thawed.
The hawker stall had not been equipped to handle frozen meals.
The meal had not been provided in a timely manner.
8. Identify two reasons why food that has been delivered may have become exposed due
to damage to the packaging.
Somebody has tampered with the parcel.
The wrapping must have been done incorrectly.
9. Describe the FIFO method.
The first in, first out strategy means that fresh items are placed in the backend and old items are placed
in the front to be utilized initially.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
6. Identify two reasons why food that has been delivered may have become contaminated.
It might have been kept at an incorrect environment or in damaged packing.
7. Identify two reasons why chilled and frozen food that has been delivered may have reached a
dangerous temperature zone or thawed.
The hawker stall had not been equipped to handle frozen meals.
The meal had not been provided in a timely manner.
8. Identify two reasons why food that has been delivered may have become exposed due
to damage to the packaging.
Somebody has tampered with the parcel.
The wrapping must have been done incorrectly.
9. Describe the FIFO method.
The first in, first out strategy means that fresh items are placed in the backend and old items are placed
in the front to be utilized initially.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
10. 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.
Apparel and individual items must be kept in a specific spot and not taken into the
workstation.
11. Explain how chemicals and cleaning products should be stored so that they do not become a
source of food contamination.
Compounds get their specific allocated space with suitable labeling.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
10. 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.
Apparel and individual items must be kept in a specific spot and not taken into the
workstation.
11. Explain how chemicals and cleaning products should be stored so that they do not become a
source of food contamination.
Compounds get their specific allocated space with suitable labeling.
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Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
12. Provide an example of each of the following types of spoilage and contamination.
Degradation of flavour, aroma,
colour and texture The acidic stench of boiled chicken had turned dull.
Enzymic browning Avocados turned black since being chopped and subjected to
corrosion.
Drying and hardening Since being out to the elements for an extended period of time,
bread becomes stiff.
Crystallisation Raw meat that was not adequately packaged and preserved in
the refrigerator caused refrigerator damage.
Infestation of animal and pest
waste Fecal matter of rodents discovered in the kitchen
Mould Bread is infected with black mold.
Odour
Every foodstuff that has an unpleasant odor.
13. List three requirements for storing food safely in containers.
In a closed vessel.
Labeled correctly.
Temperature-controlled storage.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
12. Provide an example of each of the following types of spoilage and contamination.
Degradation of flavour, aroma,
colour and texture The acidic stench of boiled chicken had turned dull.
Enzymic browning Avocados turned black since being chopped and subjected to
corrosion.
Drying and hardening Since being out to the elements for an extended period of time,
bread becomes stiff.
Crystallisation Raw meat that was not adequately packaged and preserved in
the refrigerator caused refrigerator damage.
Infestation of animal and pest
waste Fecal matter of rodents discovered in the kitchen
Mould Bread is infected with black mold.
Odour
Every foodstuff that has an unpleasant odor.
13. List three requirements for storing food safely in containers.
In a closed vessel.
Labeled correctly.
Temperature-controlled storage.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
14. List three requirements related to food labelling and coding.
Dates
Title
Used for
15. List the cleaning and sanitising procedures for storage areas.
Washing and sanitizing the surfaces, cabinets, and surfaces on a regular basis.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
14. List three requirements related to food labelling and coding.
Dates
Title
Used for
15. List the cleaning and sanitising procedures for storage areas.
Washing and sanitizing the surfaces, cabinets, and surfaces on a regular basis.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
16. Complete the table below by identifying the correct storage temperatures for each of the
food types.
Item Temperature
Beverages 0-5
Hard cheese 0-5
Ice cream -18
Eggs 0-5
Butter 0-5
Portioned meat (not frozen) 0-5
Minced meat/processed meat (not
frozen) 0-5
Frozen meat -18
Fresh poultry 0-5
Frozen poultry -18
Fresh seafood 1-2
Frozen seafood -18
Vegetables (tinned) 11-18
Strawberries 0-2
Oranges 3-8
Lettuce 0-5
Cauliflower 0-5
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
16. Complete the table below by identifying the correct storage temperatures for each of the
food types.
Item Temperature
Beverages 0-5
Hard cheese 0-5
Ice cream -18
Eggs 0-5
Butter 0-5
Portioned meat (not frozen) 0-5
Minced meat/processed meat (not
frozen) 0-5
Frozen meat -18
Fresh poultry 0-5
Frozen poultry -18
Fresh seafood 1-2
Frozen seafood -18
Vegetables (tinned) 11-18
Strawberries 0-2
Oranges 3-8
Lettuce 0-5
Cauliflower 0-5
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Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
17. Explain how the following are used as a guide to checking the quality of food.
Best before or use by dates Verify the date.
Freshness Color, structure, and aroma
Size Quantity as a rating system for quality, like large pea
Weight Longevity and purity reflect value.
18. Explain how to dispose of kitchen waste in a manner that is in line with food safety
standards and also environmentally sound.
Replace the trash bag on a regular basis and cleanse the dustbin on a regular basis.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
17. Explain how the following are used as a guide to checking the quality of food.
Best before or use by dates Verify the date.
Freshness Color, structure, and aroma
Size Quantity as a rating system for quality, like large pea
Weight Longevity and purity reflect value.
18. Explain how to dispose of kitchen waste in a manner that is in line with food safety
standards and also environmentally sound.
Replace the trash bag on a regular basis and cleanse the dustbin on a regular basis.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
19. Explain how to dispose of chemicals in an environmentally safe manner.
Using a hazardous garbage removal business.
Getting involved with the Hazardous Waste Council's community program.
20. Explain how each of the following can impact in maintaining quality of food that is kept in dry
stores, refrigerators/cool rooms and freezers.
Inadequate ventilation in the
kitchen area Mold development is possible
Correct air conditioning and
heating If it's excessively hot, reduce the item's lifespan.
Humidity Mold development may be aided by more humd.
Damage through people traffic/
handling Wrapping has indeed been damaged, thrown away, and fallen.
Environmental heat and light May cause foodstuff to dried out and mold to sprout.
Incorrect temperatures in
refrigerators/cool rooms and
freezers
Refrigerator burns, stuff thaws, and goods get quickly
destroyed.
Temperature of dry stores 11-16 c
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
19. Explain how to dispose of chemicals in an environmentally safe manner.
Using a hazardous garbage removal business.
Getting involved with the Hazardous Waste Council's community program.
20. Explain how each of the following can impact in maintaining quality of food that is kept in dry
stores, refrigerators/cool rooms and freezers.
Inadequate ventilation in the
kitchen area Mold development is possible
Correct air conditioning and
heating If it's excessively hot, reduce the item's lifespan.
Humidity Mold development may be aided by more humd.
Damage through people traffic/
handling Wrapping has indeed been damaged, thrown away, and fallen.
Environmental heat and light May cause foodstuff to dried out and mold to sprout.
Incorrect temperatures in
refrigerators/cool rooms and
freezers
Refrigerator burns, stuff thaws, and goods get quickly
destroyed.
Temperature of dry stores 11-16 c
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 1 Checklist
Student’s name:
Did the student provide a
sufficient and clear answer
that addresses the
suggested answer for the
following?
Completed
successfully? Comments (If resubmission required)
Yes No
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Question 17
Question 18
Question 19
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 1 Checklist
Student’s name:
Did the student provide a
sufficient and clear answer
that addresses the
suggested answer for the
following?
Completed
successfully? Comments (If resubmission required)
Yes No
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Question 17
Question 18
Question 19
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Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Question 20
Task outcome: Satisfactory Not satisfactory
Assessor signature:
Assessor name:
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Question 20
Task outcome: Satisfactory Not satisfactory
Assessor signature:
Assessor name:
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 2: Observation
Task summary
In this task, you are required to 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.
This assessment can be completed in the your workplace, in the RTO’s training kitchen or across a
combination of both.
Required
Access to textbooks and other learning materials
Computer with Microsoft Office and internet access
A kitchen with access to the list of equipment and organisational specifications described in
the Assessment Conditions section of the unit of competency (available at
https://training.gov.au/Training/Details/SITXINV002). The list of equipment and organisational
specifications can also be found in the Training and Assessment Strategy (TAS) for this unit
and in the mapping document.
Timing
Your assessor will advise you of the due date of these submissions.
Submit
Workplace food safety/recording documentation.
Assessment criteria
For your performance to be deemed satisfactory in this assessment task, you must satisfactorily
address all of the assessment criteria. If part of this task is not satisfactorily completed, you will be
asked to complete further assessment to demonstrate competence.
Resubmission opportunities
You will be provided feedback on your performance by the assessor. The feedback will indicate if
you have satisfactorily addressed the requirements of each part of this task.
If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide
you with written feedback along with guidance on what you must undertake to demonstrate
satisfactory performance. Reassessment attempt(s) will be arranged at a later time and date.
You have the right to appeal the outcome of assessment decisions if you feel that you have been
dealt with unfairly or have other appropriate grounds for an appeal.
You are encouraged to consult with the assessor prior to attempting this task if you do not
understand any part of this task or if you have any learning issues or needs that may hinder you
when attempting any part of the assessment.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 2: Observation
Task summary
In this task, you are required to 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.
This assessment can be completed in the your workplace, in the RTO’s training kitchen or across a
combination of both.
Required
Access to textbooks and other learning materials
Computer with Microsoft Office and internet access
A kitchen with access to the list of equipment and organisational specifications described in
the Assessment Conditions section of the unit of competency (available at
https://training.gov.au/Training/Details/SITXINV002). The list of equipment and organisational
specifications can also be found in the Training and Assessment Strategy (TAS) for this unit
and in the mapping document.
Timing
Your assessor will advise you of the due date of these submissions.
Submit
Workplace food safety/recording documentation.
Assessment criteria
For your performance to be deemed satisfactory in this assessment task, you must satisfactorily
address all of the assessment criteria. If part of this task is not satisfactorily completed, you will be
asked to complete further assessment to demonstrate competence.
Resubmission opportunities
You will be provided feedback on your performance by the assessor. The feedback will indicate if
you have satisfactorily addressed the requirements of each part of this task.
If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide
you with written feedback along with guidance on what you must undertake to demonstrate
satisfactory performance. Reassessment attempt(s) will be arranged at a later time and date.
You have the right to appeal the outcome of assessment decisions if you feel that you have been
dealt with unfairly or have other appropriate grounds for an appeal.
You are encouraged to consult with the assessor prior to attempting this task if you do not
understand any part of this task or if you have any learning issues or needs that may hinder you
when attempting any part of the assessment.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Important assessment information
Two assessment options have been provided for this unit of competency. Do not complete both options!
Read through each option and work with your assessor to select the one that best suits your circumstances.
Assessment Task 2: Instructions
Option 1: Training kitchen based
Select Option 1 or Option 2. Do not complete both.
This unit of competency requires that you can maintain the quality of perishable items during your
work in the commercial kitchen.
If the majority of your work for this unit is completed in a simulated industry environment (for
example, the training kitchen attached to your RTO), it is likely that your assessor will suggest that
you complete this assessment using Option 1.
or
Option 2: Workplace based
Select Option 1 or Option 2. Do not complete both.
If the majority of your work for this unit has been completed in a commercial kitchen in
your workplace and you have the opportunity to receive and store goods, then workplace-
based assessment may be suitable for you.
You should speak to your assessor to confirm that this option is suitable before starting your
assessment.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Important assessment information
Two assessment options have been provided for this unit of competency. Do not complete both options!
Read through each option and work with your assessor to select the one that best suits your circumstances.
Assessment Task 2: Instructions
Option 1: Training kitchen based
Select Option 1 or Option 2. Do not complete both.
This unit of competency requires that you can maintain the quality of perishable items during your
work in the commercial kitchen.
If the majority of your work for this unit is completed in a simulated industry environment (for
example, the training kitchen attached to your RTO), it is likely that your assessor will suggest that
you complete this assessment using Option 1.
or
Option 2: Workplace based
Select Option 1 or Option 2. Do not complete both.
If the majority of your work for this unit has been completed in a commercial kitchen in
your workplace and you have the opportunity to receive and store goods, then workplace-
based assessment may be suitable for you.
You should speak to your assessor to confirm that this option is suitable before starting your
assessment.
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Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 2: Option 1 – Training kitchen based
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you demonstrate your skills and
knowledge by maintaining the quality of perishable items in the kitchen. It is
important that you provide evidence that you have done this.
It is possible that parts of this unit may be assessed side-by-side with cookery units
from your course as these units will have specific requirements that are also
addressed in this unit. Your assessor will advise you if this is to be the case.
Assessment will take place in the training kitchen attached to your RTO.
Below is a guide to the skills and knowledge you must demonstrate during this
assessment.
What do I need to demonstrate?
During this assessment, you will be required to demonstrate a range of the skills
and knowledge that you have developed as part of this unit. These include:
conducting temperature checks and quality checks on a range of
delivered food to ensure they are within allowable tolerances, including:
o chilled or cold foods
o frozen foods
o raw foods
o reheated food or ingredients
maintaining the quality of at least six of the following perishable items:
o beverages
o dairy products
o frozen foods
o fruit
o meat
o poultry
o seafood
o vegetables
identifying and disposing of spoilt stock as per food safety standards
and organisation procedures.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 2: Option 1 – Training kitchen based
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you demonstrate your skills and
knowledge by maintaining the quality of perishable items in the kitchen. It is
important that you provide evidence that you have done this.
It is possible that parts of this unit may be assessed side-by-side with cookery units
from your course as these units will have specific requirements that are also
addressed in this unit. Your assessor will advise you if this is to be the case.
Assessment will take place in the training kitchen attached to your RTO.
Below is a guide to the skills and knowledge you must demonstrate during this
assessment.
What do I need to demonstrate?
During this assessment, you will be required to demonstrate a range of the skills
and knowledge that you have developed as part of this unit. These include:
conducting temperature checks and quality checks on a range of
delivered food to ensure they are within allowable tolerances, including:
o chilled or cold foods
o frozen foods
o raw foods
o reheated food or ingredients
maintaining the quality of at least six of the following perishable items:
o beverages
o dairy products
o frozen foods
o fruit
o meat
o poultry
o seafood
o vegetables
identifying and disposing of spoilt stock as per food safety standards
and organisation procedures.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
How will I provide evidence?
Your assessor will observe you as you work in the kitchen to store supplies and
maintain the quality of perishable supplies. This observation may occur during one
assessment event, or you may be observed over a period of time as you undertake
your other assessments for this course, specifically those related to cooking.
You will need to complete a range of documentation in the kitchen related to
monitoring temperatures and the quality of food in storage. Copies of these
documents must be submitted.
2. Check delivered food for quality and store to maintain quality.
In this activity you will need to participate in the delivery of perishable items for your
training kitchen. You will need to show that you can conduct temperature and
quality checks on the following:
chilled or cold foods
frozen foods
raw foods
reheated food or ingredients.
Before you begin, you must read your training kitchen’s policies and procedures
related to food delivery processes and associated record keeping.
As part of this activity, you will need to:
check the temperature of the above food types to ensure they are
within specified tolerances
use your training kitchen’s recording documentation to log the results of
your temperature testing
check the above food types to make sure there are no issues or
deficiencies that impact quality or the safety of food
where issues of deficiencies are identified, follow your training kitchen’s
procedures to either report the problems or reject the supplies
ensure environmental conditions are appropriate for the perishable items
that have been accepted from the delivery
write and attach date labels and stock rotation labels
store food for storage in the correct storage locations
work sustainably and safely to minimise wastage and avoid contamination.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
How will I provide evidence?
Your assessor will observe you as you work in the kitchen to store supplies and
maintain the quality of perishable supplies. This observation may occur during one
assessment event, or you may be observed over a period of time as you undertake
your other assessments for this course, specifically those related to cooking.
You will need to complete a range of documentation in the kitchen related to
monitoring temperatures and the quality of food in storage. Copies of these
documents must be submitted.
2. Check delivered food for quality and store to maintain quality.
In this activity you will need to participate in the delivery of perishable items for your
training kitchen. You will need to show that you can conduct temperature and
quality checks on the following:
chilled or cold foods
frozen foods
raw foods
reheated food or ingredients.
Before you begin, you must read your training kitchen’s policies and procedures
related to food delivery processes and associated record keeping.
As part of this activity, you will need to:
check the temperature of the above food types to ensure they are
within specified tolerances
use your training kitchen’s recording documentation to log the results of
your temperature testing
check the above food types to make sure there are no issues or
deficiencies that impact quality or the safety of food
where issues of deficiencies are identified, follow your training kitchen’s
procedures to either report the problems or reject the supplies
ensure environmental conditions are appropriate for the perishable items
that have been accepted from the delivery
write and attach date labels and stock rotation labels
store food for storage in the correct storage locations
work sustainably and safely to minimise wastage and avoid contamination.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
3. Maintain optimal quality of perishable items.
In this activity you will need to demonstrate that you are able to, as part of your day-
to-day kitchen activities, check the quality of perishable items in storage in your
training kitchen. This includes regularly:
conducting regular temperature checks
checking environmental conditions to ensure that ventilation and humidity are
appropriate
taking action to adjust storage conditions and storage equipment as
required to ensure food is protected from spoilage
taking action to protect food from pests and cross-contamination, and checking
storage areas for signs of such
checking date and stock codes and rotating food as required to ensure
optimal shelf life based on expiration dates
checking perishable supplies for quality
recording and reporting all deficiencies and issues identified by following your
training kitchen’s procedures (you must verbally report to your assessor any
of your concerns and then complete the required documentation)
disposing of any spoiled or contaminated food by following your
training kitchen’s food safety and sustainability procedures.
As part of this activity, you will need to ensure that you have regularly checked and
monitored the quality of at least six of the following perishable items:
beverages
dairy products
frozen goods
fruit
meat
poultry
seafood
vegetables.
Complete all required documentation as per your training kitchen’s food safety
program and food safety procedures.
Your assessor will observe you as you complete these activities.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
3. Maintain optimal quality of perishable items.
In this activity you will need to demonstrate that you are able to, as part of your day-
to-day kitchen activities, check the quality of perishable items in storage in your
training kitchen. This includes regularly:
conducting regular temperature checks
checking environmental conditions to ensure that ventilation and humidity are
appropriate
taking action to adjust storage conditions and storage equipment as
required to ensure food is protected from spoilage
taking action to protect food from pests and cross-contamination, and checking
storage areas for signs of such
checking date and stock codes and rotating food as required to ensure
optimal shelf life based on expiration dates
checking perishable supplies for quality
recording and reporting all deficiencies and issues identified by following your
training kitchen’s procedures (you must verbally report to your assessor any
of your concerns and then complete the required documentation)
disposing of any spoiled or contaminated food by following your
training kitchen’s food safety and sustainability procedures.
As part of this activity, you will need to ensure that you have regularly checked and
monitored the quality of at least six of the following perishable items:
beverages
dairy products
frozen goods
fruit
meat
poultry
seafood
vegetables.
Complete all required documentation as per your training kitchen’s food safety
program and food safety procedures.
Your assessor will observe you as you complete these activities.
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Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
4. Submit documents to your assessor.
Provide copies of all documentation that you have completed as part of this task.
The documents you submit must show that you have:
conducted temperature testing of perishable supplies delivered to your
training kitchen
conducted temperature testing of food storage areas to determine suitable
environmental conditions
recorded instances of pest infestation or cross contamination
recorded disposal of food items.
Send or submit the completed documents/records to your assessor.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
4. Submit documents to your assessor.
Provide copies of all documentation that you have completed as part of this task.
The documents you submit must show that you have:
conducted temperature testing of perishable supplies delivered to your
training kitchen
conducted temperature testing of food storage areas to determine suitable
environmental conditions
recorded instances of pest infestation or cross contamination
recorded disposal of food items.
Send or submit the completed documents/records to your assessor.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 2: Option 1 Checklist
Student’s name:
Did the student:
Completed
successfully? Comments
Yes No
Conduct temperature checks and quality
checks on the following items delivered
to the training kitchen to ensure they are
within specified tolerances:
Chilled or cold foods
Frozen foods
Raw foods
Reheated food or ingredients
Maintain the quality of at least six of the
following perishable items:
beverages
dairy products
frozen foods
fruit
meat
poultry
seafood
vegetables
Complete records/logs of temperature
checks?
Reject supply of items that were
identified as deficient?
Identify and prepare correct
environmental conditions for storage of
delivered perishable items?
Prepare and attach date labels and
stock rotation labels to food items?
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 2: Option 1 Checklist
Student’s name:
Did the student:
Completed
successfully? Comments
Yes No
Conduct temperature checks and quality
checks on the following items delivered
to the training kitchen to ensure they are
within specified tolerances:
Chilled or cold foods
Frozen foods
Raw foods
Reheated food or ingredients
Maintain the quality of at least six of the
following perishable items:
beverages
dairy products
frozen foods
fruit
meat
poultry
seafood
vegetables
Complete records/logs of temperature
checks?
Reject supply of items that were
identified as deficient?
Identify and prepare correct
environmental conditions for storage of
delivered perishable items?
Prepare and attach date labels and
stock rotation labels to food items?
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Store food in appropriate storage
conditions promptly to avoid further risk
of contamination?
Regularly check the quality/condition of
perishable items?
Check date labels and stock rotation
labels and rotate items as required?
Protect perishable items from cross
contamination and pest infestation?
Take action to make adjustments where
conditions may not be optimal?
Report any deficiencies identified and
record/log as per the food safety
program and workplace procedures?
Identify and dispose of spoilt stock as
per food safety program and workplace
sustainability procedures.
Task outcome: Satisfactory Not satisfactory
Assessor signature:
Assessor name:
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Store food in appropriate storage
conditions promptly to avoid further risk
of contamination?
Regularly check the quality/condition of
perishable items?
Check date labels and stock rotation
labels and rotate items as required?
Protect perishable items from cross
contamination and pest infestation?
Take action to make adjustments where
conditions may not be optimal?
Report any deficiencies identified and
record/log as per the food safety
program and workplace procedures?
Identify and dispose of spoilt stock as
per food safety program and workplace
sustainability procedures.
Task outcome: Satisfactory Not satisfactory
Assessor signature:
Assessor name:
Secure Best Marks with AI Grader
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Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 2: Option 2 – Workplace based
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you demonstrate your skills and
knowledge by maintaining the quality of perishable items in the kitchen. It is
important that you provide evidence that you have done this.
It is possible that parts of this unit may be assessed side-by-side with cookery units
from your course as these units will have specific requirements that are also
addressed in this unit. Your assessor will advise you if this is to be the case.
Assessment will take place in your workplace.
Below is a guide to the skills and knowledge you must demonstrate during this
assessment.
What do I need to demonstrate?
During this assessment, you will be required to demonstrate a range of the skills
and knowledge that you have developed as part of this unit. These include:
conducting temperature checks and quality checks on a range of
delivered food to ensure they are within allowable tolerances, including:
o chilled or cold foods
o frozen foods
o raw foods
o reheated food or ingredients
maintaining the quality of at least six of the following perishable items:
o beverages
o dairy products
o frozen foods
o fruit
o meat
o poultry
o seafood
o vegetables
identifying and disposing of spoilt stock as per food safety standards and
organisation procedures.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 2: Option 2 – Workplace based
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you demonstrate your skills and
knowledge by maintaining the quality of perishable items in the kitchen. It is
important that you provide evidence that you have done this.
It is possible that parts of this unit may be assessed side-by-side with cookery units
from your course as these units will have specific requirements that are also
addressed in this unit. Your assessor will advise you if this is to be the case.
Assessment will take place in your workplace.
Below is a guide to the skills and knowledge you must demonstrate during this
assessment.
What do I need to demonstrate?
During this assessment, you will be required to demonstrate a range of the skills
and knowledge that you have developed as part of this unit. These include:
conducting temperature checks and quality checks on a range of
delivered food to ensure they are within allowable tolerances, including:
o chilled or cold foods
o frozen foods
o raw foods
o reheated food or ingredients
maintaining the quality of at least six of the following perishable items:
o beverages
o dairy products
o frozen foods
o fruit
o meat
o poultry
o seafood
o vegetables
identifying and disposing of spoilt stock as per food safety standards and
organisation procedures.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
How will I provide evidence?
Your assessor will observe you as you work in the kitchen to store supplies and
maintain the quality of perishable supplies. This observation may occur during one
assessment event, or you may be observed over a period of time as you undertake
your other assessments for this course, specifically those related to cooking.
You will need to complete a range of documentation in the kitchen related to
monitoring temperatures and the quality of food in storage. Copies of these
documents must be submitted.
2. Check delivered food for quality and store to maintain quality.
In this activity you will need to participate in the delivery of perishable items for
your kitchen. You will need to show that you can conduct temperature and quality
checks on the following:
chilled or cold foods
frozen foods
raw foods
reheated food or ingredients.
Before you begin, you must read your kitchen’s policies and procedures related to
food delivery processes and associated record keeping.
As part of this activity, you will need to:
check the temperature of the above food types to ensure they are
within specified tolerances
use your kitchen’s recording documentation to log the results of
your temperature testing
check the above food types to make sure there are no issues or deficiencies
that impact quality or the safety of food
where issues of deficiencies are identified, follow your kitchen’s procedures
to either report the problems or reject the supplies
ensure environmental conditions are appropriate for the perishable items that
have been accepted from the delivery
write and attach date labels and stock rotation labels
store food for storage in the correct storage locations
work sustainably and safely to minimise wastage and avoid contamination.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
How will I provide evidence?
Your assessor will observe you as you work in the kitchen to store supplies and
maintain the quality of perishable supplies. This observation may occur during one
assessment event, or you may be observed over a period of time as you undertake
your other assessments for this course, specifically those related to cooking.
You will need to complete a range of documentation in the kitchen related to
monitoring temperatures and the quality of food in storage. Copies of these
documents must be submitted.
2. Check delivered food for quality and store to maintain quality.
In this activity you will need to participate in the delivery of perishable items for
your kitchen. You will need to show that you can conduct temperature and quality
checks on the following:
chilled or cold foods
frozen foods
raw foods
reheated food or ingredients.
Before you begin, you must read your kitchen’s policies and procedures related to
food delivery processes and associated record keeping.
As part of this activity, you will need to:
check the temperature of the above food types to ensure they are
within specified tolerances
use your kitchen’s recording documentation to log the results of
your temperature testing
check the above food types to make sure there are no issues or deficiencies
that impact quality or the safety of food
where issues of deficiencies are identified, follow your kitchen’s procedures
to either report the problems or reject the supplies
ensure environmental conditions are appropriate for the perishable items that
have been accepted from the delivery
write and attach date labels and stock rotation labels
store food for storage in the correct storage locations
work sustainably and safely to minimise wastage and avoid contamination.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
3. Maintain optimal quality of perishable items.
In this activity you will need to demonstrate that you are able to, as part of your day-
to-day kitchen activities, check the quality of perishable items in storage in your
kitchen. This includes regularly:
conducting regular temperature checks
checking environmental conditions to ensure that ventilation and humidity
are appropriate
taking action to adjust storage conditions and storage equipment as
required to ensure food is protected from spoilage
taking action to protect food from pests and cross-contamination, and checking
storage areas for signs of such
checking date and stock codes and rotating food as required to ensure
optimal shelf life based on expiration dates
checking perishable supplies for quality
recorded and reported all deficiencies and issues identified by following
your kitchen’s procedures (you must verbally report to your assessor any of
your concerns and then complete the required documentation)
disposing of any spoiled or contaminated food by following your kitchen’s food
safety and sustainability procedures.
As part of this activity, you will need to ensure that you have regularly checked and
monitored the quality of at least six of the following perishable items:
beverages
dairy products
frozen goods
fruit
meat
poultry
seafood
vegetables.
Complete all required documentation as per your kitchen’s food safety program and
food safety procedures.
Your assessor will observe you as you complete these activities.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
3. Maintain optimal quality of perishable items.
In this activity you will need to demonstrate that you are able to, as part of your day-
to-day kitchen activities, check the quality of perishable items in storage in your
kitchen. This includes regularly:
conducting regular temperature checks
checking environmental conditions to ensure that ventilation and humidity
are appropriate
taking action to adjust storage conditions and storage equipment as
required to ensure food is protected from spoilage
taking action to protect food from pests and cross-contamination, and checking
storage areas for signs of such
checking date and stock codes and rotating food as required to ensure
optimal shelf life based on expiration dates
checking perishable supplies for quality
recorded and reported all deficiencies and issues identified by following
your kitchen’s procedures (you must verbally report to your assessor any of
your concerns and then complete the required documentation)
disposing of any spoiled or contaminated food by following your kitchen’s food
safety and sustainability procedures.
As part of this activity, you will need to ensure that you have regularly checked and
monitored the quality of at least six of the following perishable items:
beverages
dairy products
frozen goods
fruit
meat
poultry
seafood
vegetables.
Complete all required documentation as per your kitchen’s food safety program and
food safety procedures.
Your assessor will observe you as you complete these activities.
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Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
4. Submit documents to your assessor.
Provide copies of all documentation that you have completed as part of this task.
The documents you submit must show that you have:
conducted temperature testing of perishable supplies delivered to your kitchen
conducted temperature testing of food storage areas to determine
suitable environmental conditions
recorded instances of pest infestation or cross contamination
recorded disposal of food items.
Send or submit the completed documents/records to your assessor.
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
4. Submit documents to your assessor.
Provide copies of all documentation that you have completed as part of this task.
The documents you submit must show that you have:
conducted temperature testing of perishable supplies delivered to your kitchen
conducted temperature testing of food storage areas to determine
suitable environmental conditions
recorded instances of pest infestation or cross contamination
recorded disposal of food items.
Send or submit the completed documents/records to your assessor.
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 2: Option 2 Checklist
Student’s name:
Did the student:
Completed
successfully? Comments
Yes No
Conduct temperature checks and quality
checks on the following items delivered
to the kitchen to ensure they are within
specified tolerances:
Chilled or cold foods
Frozen foods
Raw foods
Reheated food or ingredients
Maintain the quality of at least six of the
following perishable items:
beverages
dairy products
frozen foods
fruit
meat
poultry
seafood
vegetables
Complete records/logs of temperature
checks?
Reject supply of items that were
identified as deficient?
Identify and prepare correct
environmental conditions for storage of
delivered perishable items?
Prepare and attach date labels and
stock rotation labels to food items?
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Assessment Task 2: Option 2 Checklist
Student’s name:
Did the student:
Completed
successfully? Comments
Yes No
Conduct temperature checks and quality
checks on the following items delivered
to the kitchen to ensure they are within
specified tolerances:
Chilled or cold foods
Frozen foods
Raw foods
Reheated food or ingredients
Maintain the quality of at least six of the
following perishable items:
beverages
dairy products
frozen foods
fruit
meat
poultry
seafood
vegetables
Complete records/logs of temperature
checks?
Reject supply of items that were
identified as deficient?
Identify and prepare correct
environmental conditions for storage of
delivered perishable items?
Prepare and attach date labels and
stock rotation labels to food items?
Student Assessment TasksSITXINV002 Maintain the quality of perishable items
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Store food in appropriate storage
conditions promptly to avoid further risk
of contamination?
Regularly check the quality/condition of
perishable items?
Check date labels and stock rotation
labels and rotate items as required?
Protect perishable items from cross
contamination and pest infestation?
Take action to make adjustments where
conditions may not be optimal?
Report any deficiencies identified and
record/log as per the food safety
program and workplace procedures?
Identify and dispose of spoilt stock as
per food safety program and workplace
sustainability procedures.
Task outcome: Satisfactory Not satisfactory
Assessor signature:
Assessor name:
PageGamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0. 04 2020
Store food in appropriate storage
conditions promptly to avoid further risk
of contamination?
Regularly check the quality/condition of
perishable items?
Check date labels and stock rotation
labels and rotate items as required?
Protect perishable items from cross
contamination and pest infestation?
Take action to make adjustments where
conditions may not be optimal?
Report any deficiencies identified and
record/log as per the food safety
program and workplace procedures?
Identify and dispose of spoilt stock as
per food safety program and workplace
sustainability procedures.
Task outcome: Satisfactory Not satisfactory
Assessor signature:
Assessor name:
Secure Best Marks with AI Grader
Need help grading? Try our AI Grader for instant feedback on your assignments.
Gamma Education & Training Pty Ltd |RTO Code: 41477|CRICOS PROVIDER CODE: 03580F
Address: Level 2, 266 Brunswick Street, Fortitude Valley, QLD 4006 Phone: 07 30757099
Website: www.gammaeducationtraining.edu.au
VERSION 2.0
Authentic Valid Reliable Current Sufficient
SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS
Overall Result C – Competent N/C - Not Competent
ASSESSMENT SUMMARY SHEET
After the assessment, the Assessment Summary Sheet should be signed the Assessor, Student and the
Academic Manager. If a Not Competent, has been achieved then strategies to address the gaps in the
performance should be have been identified and a time for reassessment organised on the attached
resubmission / feedback sheet.
Code Title
SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS
Student Name
Student ID
Commencement Date Completion Date
Student Declaration I declare that:
◻ The Trainer/assessor advised me of the date and time of the assessment
◻ The Trainer /assessor explained appropriate evidence required to complete assessment
◻ The Trainer/assessor explained the purpose and the consequence of assessment
◻ I was provided with any special needs required relating to the assessment process
◻ The Trainer/assessor explained my rights regarding the appeals process
◻ This assignment is my own work and that I have correctly acknowledged the work of others
◻ This assignment is in accordance with Gamma Education & Training guidance on good academic conduct (and how to
avoid plagiarism and other assessment irregularities)
Student Name Student Signature Date
Marking Guide - The principles of assessment of fairness, flexibility, validity and reliability have been met and the learner has been
assessed as competent in the elements for this unit. S – Satisfactory NS – Not Satisfactory
Assessment: Assessment Type: S/NS
Assessment 1 Written questions
Assessment 2 Observation
Assessor Name Assessor Signature Date
1
Address: Level 2, 266 Brunswick Street, Fortitude Valley, QLD 4006 Phone: 07 30757099
Website: www.gammaeducationtraining.edu.au
VERSION 2.0
Authentic Valid Reliable Current Sufficient
SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS
Overall Result C – Competent N/C - Not Competent
ASSESSMENT SUMMARY SHEET
After the assessment, the Assessment Summary Sheet should be signed the Assessor, Student and the
Academic Manager. If a Not Competent, has been achieved then strategies to address the gaps in the
performance should be have been identified and a time for reassessment organised on the attached
resubmission / feedback sheet.
Code Title
SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS
Student Name
Student ID
Commencement Date Completion Date
Student Declaration I declare that:
◻ The Trainer/assessor advised me of the date and time of the assessment
◻ The Trainer /assessor explained appropriate evidence required to complete assessment
◻ The Trainer/assessor explained the purpose and the consequence of assessment
◻ I was provided with any special needs required relating to the assessment process
◻ The Trainer/assessor explained my rights regarding the appeals process
◻ This assignment is my own work and that I have correctly acknowledged the work of others
◻ This assignment is in accordance with Gamma Education & Training guidance on good academic conduct (and how to
avoid plagiarism and other assessment irregularities)
Student Name Student Signature Date
Marking Guide - The principles of assessment of fairness, flexibility, validity and reliability have been met and the learner has been
assessed as competent in the elements for this unit. S – Satisfactory NS – Not Satisfactory
Assessment: Assessment Type: S/NS
Assessment 1 Written questions
Assessment 2 Observation
Assessor Name Assessor Signature Date
1
SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS
Gamma Education & Training Pty Ltd |RTO Code: 41477|CRICOS PROVIDER CODE: 03580F
Address: Level 2, 266 Brunswick Street, Fortitude Valley, QLD 4006 Phone: 07 30757099
Website: www.gammaeducationtraining.edu.au
VERSION 2.0
ASSESSMENT FEEDBACK SHEET / RESUBMISSION
Comments: Trainers feedback and notes on the assessment of the unit.
Assessments have been discussed with the student and unsatisfactory elements addressed
Overall Result
(After Resubmissions ) Competent Not Competent
If a Not Competent, has been achieved then strategies to address the gaps in the performance should be identified and a
time for reassessment or other assistance organised.
What arrangement have been made:
Special Class Date:
One on One session Date:
Re-sit Date:
I have received feedback and been informed of the assessment result and the reason for the
decision I agree with the assessment result and any resulting actions
Student Name Student Signature Date
Entered VETtrak Yes Date: By:
Academic Manager Name Academic Manager Signature Date
2
Gamma Education & Training Pty Ltd |RTO Code: 41477|CRICOS PROVIDER CODE: 03580F
Address: Level 2, 266 Brunswick Street, Fortitude Valley, QLD 4006 Phone: 07 30757099
Website: www.gammaeducationtraining.edu.au
VERSION 2.0
ASSESSMENT FEEDBACK SHEET / RESUBMISSION
Comments: Trainers feedback and notes on the assessment of the unit.
Assessments have been discussed with the student and unsatisfactory elements addressed
Overall Result
(After Resubmissions ) Competent Not Competent
If a Not Competent, has been achieved then strategies to address the gaps in the performance should be identified and a
time for reassessment or other assistance organised.
What arrangement have been made:
Special Class Date:
One on One session Date:
Re-sit Date:
I have received feedback and been informed of the assessment result and the reason for the
decision I agree with the assessment result and any resulting actions
Student Name Student Signature Date
Entered VETtrak Yes Date: By:
Academic Manager Name Academic Manager Signature Date
2
1 out of 36
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