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SITXINV002 Assessment 1 - Assignment
SITXINV002 Assessment 1 - Assignment
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITXINV002 Maintain the quality of perishable items
Stream/Cluster
Trainer/Assessor
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
Resource Requirements
Pen, Paper, Internet access or info via a data projector or printed format for Question 6 in Part B of this
assessment
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
Your task:
Answer the following questions. Any responses you provide will be followed up during a practical observation in
assessment 2. It is therefore essential that you will be able to demonstrate the knowledge applied to practical
tasks.
Responses
Responses
1.
2.
3.
3. What are the different types of contamination? How are these caused?
Responses
Type of Contamination Causes
4. What are the requirements for checking foods and perishables when a delivery arrives? This needs to
include the underpinning regulatory requirements, e.g. how to check, recording mechanisms etc.
Responses
5. List the suitable storage area, provision for correct storage (e.g. sanitised container) and typical storage
temperatures for each of the commodities listed in the table. Explain how these storage areas should be
prepared prior to storing food items following a delivery.
2. Beverages
3. Dairy products
4. Canned products
5. Dry goods
7. Frozen goods
8. Fruit
9. Meat
10. Oils
11. Poultry
12. Seafood
Responses
6. What needs to be done if a delivery does not meet specifications or legislative temperature requirements or
is spoilt or contaminated? Who needs to be informed?
Responses
7. What are the humidity and ventilation requirements for dry store, cool room and freezers?
What are the requirements for monitoring and documentation?
Responses
8. What are the provisions for effective pest control and maintenance requirements?
Responses
9. You receive a delivery of fresh, frozen and dry goods. How will you store these items to ensure food safety
requirements, prevent spoilage and ensure security of goods?
Responses
10. What are the labelling and coding requirements for food items? How does this assists in effective FIFO
procedures?
Responses
Responses
12. What are the recommended methods for cleaning and sanitising floors, wall and shelving in storage areas to
ensure food safety for storage?
Responses
Floors:
Walls:
Shelving:
13. Provide 7 examples of indicators which can be used to identify whether stock is spoiled or contaminated:
Responses
1.
2.
3.
4.
5.
6.
7.
14. How would you dispose of kitchen waste and potentially hazardous substances according to environmental
requirements and to prevent potential contamination in a food production area?
Responses