SITXINV002 - Maintain the Quality of Perishable

Items
Assessment 2 – Written Assessment

Trainee Name

Trainee ID Number

Trainer/ Assessor Name

Submission Attempt Attempt 1 - ☐ Attempt 2 - ☐ Attempt 3 - ☐

Trainee Declaration:
"I hereby certify that:
 This assessment is my own work based on my personal study/research, in my own words.
 I have cited all sources and material used to assist my research for this assessment.
 I have not copied or plagiarized any part of this assessment from another student.
 I or any other student has not submitted this assessment previously.
 I have kept a copy for my own records.
 I am aware of the availability of reassessment consistent with the Institute’s Reassessment
Policy.
 I understand my right to appeal the assessment or reassessment outcome, as per the
Institute’s Complaints and Appeals Policy.

Trainee Initials Date

 Questions
What are the correct storage temperatures for the following goods?
1
Please explain why these temperatures are important:

Cold or Chilled Foods:

Frozen Foods:

Reheated Foods or Ingredients:

2 List 5 different fruits / vegetables that require cold, moist storage conditions
1.

2.

3.

4.

5.

3 List 5 different fruits / vegetables that require cool, moist storage conditions

1.

2.

3.

4.

5.

4 List 2 different fruits / vegetables that require cool, dry conditions

1.

2.

5 List 3 different fruits / vegetables that require warm, dry storage conditions

1.

2.

3.
 6 Describe the correct storage conditions and temperatures for each of the following foods:

Wine

Milk

Soft Drink

Raw Meat

Flour

Canned food

Yoghurt

Oil

Sugar

Cooked chicken

Cheese

Vacuumed sealed
meat

Rice

Fish

Vacuumed sealed dry

food
7 What is food segregation? Why do certain foods have to be segregated?

Answer the following:

8 (a) List 3 different types of waste products that could be found in the kitchen?
(b) And a way of avoiding it?
(E.g.: Mouldy Cheese, can be avoided by storing between 1-4oC & dating the product)

1. (a)
(b)

2. (a)
(b)

3. (a)
(b)

How do Food Safety Standards affect the storage of perishable supplies within the Hospitality
9
industry?

10 How does the storage of perishable items affect its life span?
11 Describe the visual signs of spoilage for the following foods

Fresh meat

Fish

Fruits / Vegetables

Processed meats in
vacuum packaging

Canned food

12 Describe the 3 following types of food contamination, and provide 3 examples of each one
 1.

Microbiological 2.

3.

1.

Chemical 2.

3.

1.

Physical 2.

3.

13 Describe what conditions or factors influence the risks of contamination of meat.

Besides financial costs, what other consequences may be the result of failing to observe food
14
safety procedures?

What are the likely repercussions to your organisation if you were to sell contaminated food or
15
beverages to your customers?
 What is the likely or possible effect to your customer if they were to consume contaminated
16
food or beverages?

What are the handling and storage requirements of dangerous chemicals in a food processing
17
establishment?
 Waste disposal should be carefully controlled as it presents a risk of contamination to foods.
18
Discuss what steps should be taken to ensure safe disposal?
19 Give 2 examples of the procedures of rejecting contaminated food:

In your own words, briefly explain the environmentally sound disposal methods for the
20
following kitchen waste products and hazardous substances:
Hydrochloric Acid
(aka: caustic soda)
(Chemical)

Rotten Cheese
(Biological)

Broken Jar of hoi

Sin Sauce
(Physical)

21 Describe how the first in, first out method of stock rotation works:

When maintaining the quality of perishable items, what is the importance of knowing the
22
difference between cleaning and sanitising? Explain thoroughly:
 What are the six steps you should follow for proper cleaning of storage areas for perishable
23
items?

1.

2.

3.

4.

5.

6.

24 Describe the process you could follow to sanitise equipment used for perishable items:

What information should be included on any food labelling / coding within a commercial
25
kitchen?
26 Why is it important to only use food grade containers when storing food?

27 According to the FSANZ, what do the following words mean:

Contaminant

Contamination

28 What are some indicators that could help determine the quality of perishable items? List three:
1.

2.

3.

29 In your words, provide solutions for the following 3 problems:

1. You found chicken fillets that were meant to be frozen but were found defrosted:

2. Thickened cream was found to be in the danger zone for more than 4 hours:

3. As the Manager, you noticed that one of your kitchen staff accepted a bag of rice with
damaged packaging:

When storing perishable goods, explain in detail how the following environmental
30
consideration affect the maintenance of perishable items and how they are controlled?

Temperature:

Humidity:

Heating or Air Conditioning:

Light:

Ventilation:

31 How does one prevent Accidental Damage through people traffic in a kitchen?

Explain in detail how the following sources of contamination to food should be quarantined and
32
stored?

Chemicals:

Clothing:
Personal Belongings:

Answer the following:

(a) List 3 Hazardous Substances found in the kitchen?
33
(b) Explain in detail, how hazardous substances are environmentally disposed of in the
kitchen?

Answers may include but are not limited to the following.

(a) 1.

2.

3.

(b)

In your own words, thoroughly explain the following indicators of spoilage and contamination
34
of perishable foods and give 2 examples of each:

Degradation of
flavour, aroma,
colour & texture

Enzymatic
browning
 Drying &
hardening

Crystallisation

Infestation of
animal & pest
waste

Mould

Damaged
packaging with
food
exposed

Odour

In your own words, thoroughly explain the following indicators of quality of perishable foods
35
and give 1 example of each:

Best by or use by
dates

Freshness
 Size

Weight
Assessor Use Only

Assessor Comments:

 Satisfactory (S)  Not Satisfactory (NS)

Assessor Signature: _______________________________ Date: _____________