SITHCCC026 PACKAGE PREPARED

FOODSTUFFS

ASSESSMENT MANUAL

ASSESSMENT OVERVIEW

About this Assessment Manual

This Assessment Manual provides you with assessment information and the assessment
tasks you will be required to complete for this unit.

Why are assessment tasks important?

The assessment tasks are an important part of your course as they provide: an opportunity
for you to apply what you have learned; and feedback on your progress.
 How will you be assessed?

To demonstrate competency in this unit, you must complete all of the assessment tasks
below. Your trainer and assessor will provide you with a due date for each assessment task
during the first class of the unit. Write the due dates down in the space provided. You will
also find information on due dates once you log in to the e-Learning platform.

Assessment Plan
Assessment Number Method of Assessment Due Date

Assessment Task 1 Short Answer Questions

Assessment Task 2 Demonstration – Cookery

Practicals

What is required for successful completion?

To be assessed as 'Competent' for this unit, you must complete the above assessment
tasks satisfactorily.

Assessment Tasks

The information provided under each assessment task gives the assessor and the student:

• Instructions to outline the purpose of the assessment task and conditions to

consider when conducting the task (e.g. resources, place, submission requirements
and timeframes).
• Assessment context/scenario information.
• Activities/questions to be completed by the student.
• An outline of the evidence to be submitted by the student - Evidence Submission
Checklist.

How to submit assessments

You must type your responses using MS Office Suite programs (or similar). Please note
that some assessment tasks require you to submit completed forms and templates. You will
find these forms and templates in a separate document named 'Appendices and
templates'.

In some role-play scenarios, you may be required to work in a small group. If this is the
case, you will still be required to submit your assessment evidence individually, and your
assessor will still assess your performance separately.

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 2 of 19

 Your assessor will check your assessment evidence before submission
and provide interim feedback on the unsatisfactory performance.

You must submit your assessment work via the e-Learning platform by the due date.

Assessment Submission Declaration

Before submitting your assessment work to your trainer and assessor for marking, you
must accept the following assessment submission declaration.

I declare that the evidence provided for this task is my own work; none of this work has been
completed by another person; I have not cheated or plagiarised the work or colluded with any other
student(s); I have correctly referenced all resources and reference texts where applicable; I
understand that if I am found in breach of the Academic Misconduct Policy, disciplinary action may
be taken against me; and I know my assessment appeal rights.

The above declaration is an agreement from you that all the assessment evidence you
submit is your own work and that you understand the consequences of academic
misconduct.

Assessment Task and Unit Outcomes

Once the assessor marks your work, you will receive either a 'Satisfactory' or 'Not
Satisfactory' result for each assessment task.

If you receive a 'Satisfactory' result for all assessment tasks, you will receive a 'Competent'
result for this unit.

Receive a 'Not Satisfactory' result for any of the tasks or miss any of the tasks. You will
receive a 'Not Competent' result for this unit.
Academic Misconduct and Referencing

You must provide your responses in your own words. You can refer to the unit's learner
guide or other sources. Still, you cannot copy sentences and paragraphs directly from
these sources. Suppose your responses are found to have been copied directly from the
learner guide or other sources. In that case, your result will be 'Not Satisfactory'.

You will still need to provide references of sources you relied upon to prepare your
assessment work.

You must also ensure that your assessment work must be current and relevant to the given
task and case study scenario.

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 3 of 19

 You will be dealt with as per VIA Education's Academic Misconduct
Policy if you are engaged in academic misconduct involving plagiarism, cheating, or
collusion. You can find more details on this policy and referencing in the Student Handbook
available on the VIA website.

Reassessments

VIA Education will give you a reattempt opportunity if you receive a 'Not Competent' (NC)
result for this unit. You will have two reattempt opportunities for each 'Not Satisfactory' task
during your course. Please note that each reattempt will be subject to a reassessment fee.
Please refer to the Student Handbook available on the VIA website to know more about the
reassessment process.

What can you do if you do not agree with the assessment outcomes (results)?

Suppose you disagree with the assessment outcome or believe mistreatment has
happened to you during the assessment process. In that case, you can appeal the decision
using VIA Education's Complaints and Appeals Policy (refer to the Complaints and Appeals
policy in the Student Handbook available on the VIA website).

The first step is to discuss the matter with your trainer and assessor. If you are still unhappy
with the outcome, you can request a review of your assessment by lodging a formal
appeal.

Retaining copies of the submitted assessments

Please make sure you keep a copy of all work submitted.

ASSESSMENT TASK ONE

Short answer questions

Instructions

• The purpose of this task is to assess your knowledge relating to packaging

prepared foodstuffs.
• You must answer all twenty-four (24) questions. Where applicable, a guide to the
length of your response for each question is provided next to each question.
• You must complete this task by the due date set by your trainer and assessor.

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 4 of 19

 • You will need access to the following resources to complete this
task: o Learner Guide and class notes o Computer with MS Office Suite (or similar)
and internet access.
• You must provide your responses in your own words. You can refer to the Learner
Guide or other sources, but you are not allowed to copy sentences and/or
paragraphs directly from these sources. If your responses found to have been
copied directly from learner guide or other sources, your result for this task will be
Not Satisfactory.
• You will complete this task at home in your own time.
• You must submit evidence as per the ‘Evidence Submission Checklist’ by the due
date.

Questions

1. The standard portion size for roast vegetable frittata is 250 g. You have three trays
of frittata, each weighing 2 kg. The trays of frittata must be portioned and packaged
into individual containers.

a. How many portions will you obtain from
each tray?
b. How many packaging containers will you
need to package all three trays of
frittata?
Each tray weighing 2 kg can yield 8
portions (2 kg ÷ 250 g = 8 portions).
We will need 24 packaging containers to
package all three trays of frittata (8 portions
per tray x 3 trays = 24 packaging
containers).

2. What are the three (3) factors that influence the shelf life of packaged food?
- Temperature control during storage.
- Packaging materials and techniques.
- Presence of preservatives or additives.

3. You are selecting food items for packaging. What sensory checks for freshness and
visual appeal can you complete as part of the selection process? (40 – 50 words)
Sensory checks for freshness and visual appeal when selecting food items for
packaging include examining the color, texture, aroma, and overall appearance of
the products to ensure they meet quality standards and consumer expectations.

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 5 of 19

 4. The quality of food products, their freshness and visual appeal can be affected by
enzymic browning, mould and microbiological bacteria. Look at the condition of the
following foods and select which category applies.
Food Enzymic, mould or bacterial

Bread has dark-coloured round mould

spots
Enzymic browning.
Apple slices are brown

mould
Sliced cheese has white spots

Bacterial contamination.
Sliced ham is slimy

Bacterial contamination.
Cooked chicken has an ‘off’ smell

5. List at least six (6) mandatory items of information required on labels for food
packaged for retail or catering purposes.
- Product name.
- Ingredient list.
- Allergen information.
- Net weight or volume.
- Date of production.
- Use-by or best before date.

6. You have to manually write the labels for sandwiches you have finished packaging.
Read the list of ingredients below and complete the details on the label below. Use
your training organisation’s details to complete the ‘business details’.
When writing the label, remember the Food Standards Code’s requirements for food
labels.
Ingredients: wholemeal bread, margarine, cooked chicken, shredded lettuce,
mayonnaise.
Name: Chicken Wholemeal Sandwich

Directions for use or storage: Keep refrigerated below 40°F (4°C).

Warning or advisory statements: Contains allergens (margarine, mayonnaise).

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 6 of 19

 Business details: Stardust Café, Sam 045666778

7. Some food offered for retail sale or used for catering is exempt from some of the
general labelling requirements. List three (3) situations when labelling is exempt.

- Food items packaged at the point of sale.

- Fresh fruits and vegetables without any added ingredients.
- Foods sold for immediate consumption at restaurants or cafes.

8. Some organisations may wish to add specific information on the packaged food
items they sell. List two examples of information may be included.

- Nutritional information (calories, fat content).

- Serving suggestions or recipes.

9. Define the terminology listed below:

Terminology Definition (10 – 35 words per response)
Contaminant Any substance that makes a food impure or unclean.

Contaminated food
Food that has been exposed to contaminants and is no longer
safe for consumption.

Cross-contamination
The transfer of harmful microorganisms from one surface or
food to another.

Potentially hazardous Foods that require specific temperature control to prevent the
foods growth of pathogenic microorganisms.

10. What are three (3) temperature control factors to consider in a food packaging area
to avoid food contamination?

- Monitoring and maintaining proper storage temperatures for perishable goods.

- Ensuring refrigeration units are functioning correctly to keep food at safe
temperatures.
- Implementing proper ventilation and air circulation to regulate temperature and
prevent hot spots.

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 7 of 19

 11. How can you ensure food does not become contaminated during the packaging
process? Give three examples for each part of the process.
Process List three (3) examples:
In the food packaging
area - Clean and sanitize work surfaces before and after packaging.
- Use separate cutting boards for raw and cooked foods.
- Wear gloves and hair nets to prevent physical contamination.

When using food - Regularly clean and sanitize packaging equipment.

packaging equipment - Use food-grade packaging materials free from contaminants.
and materials - Check packaging seals and integrity before use.

Protecting food from - Store packaged food in airtight containers.

contamination - Use labels to clearly indicate contents and expiration dates.
- Implement FIFO method to rotate stock and prevent spoilage.

12. What cleaning and sanitising considerations are there for containers that are
designed for multiple uses such as recyclable glass or plastic? (5 – 10 words)
Thoroughly wash and sanitize containers after each use.

13. What is aseptic packaging and what is it made from? (30 – 40 words)
Aseptic packaging is a method of preserving food by sterilizing both the product and
the packaging separately before filling. It involves placing the sterilized food into a
sterilized package under sterile conditions to maintain product freshness and
quality. Aseptic packaging is commonly made from materials like plastic,
paperboard, and aluminum.

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 8 of 19

 14. You work in a café and package the following foods for customers to take away and
eat off-premises. Most foods are eaten relatively soon after purchase. Match the
packaging materials your workplace stocks to each type of food to ensure it is of the
appropriate type and dimension for the food items.

Packaging materials available:

A. paper bags of varying sizes

B. sheets of wax-coated paper
C. cling wrap
D. plastic containers with click-on lids E. polystyrene/paper cups (with matching
lids)
F. cardboard trays with 3 cm walls.
Food item Packaging material

D. plastic containers with click-on lids

Hot meat pie, sausage roll or pasties

D. plastic containers with click-on lids

Chicken, avocado and salad wrap

D. plastic containers with click-on lids

Hot chicken and rice stir-fry

E. polystyrene/paper cups (with matching

Cappuccino lids)
F. cardboard trays with 3 cm walls
Three slices of cake

C. cling wrap
Slice of pizza

D. plastic containers with click-on lids

Hot soup

A. paper bags of varying sizes

Fruit and vegetables

D. plastic containers with click-on lids

Yoghurt

15. Special consideration must be given to packaging food for transportation. List two
things you will need to consider when choosing the packaging materials when
transporting food. (40 – 50 words)
- Durability: Select materials that can withstand transportation conditions to prevent
breakage or leaks during transit.
- Insulation: Choose materials that can maintain the desired temperature of the food
to ensure it stays fresh and safe to consume upon arrival.

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 9 of 19

 16. What are the main characteristics and uses of the following food packaging
materials?
Food Packaging Material Main characteristics (20 – 60 words per response)

Plastic cling wrap Transparent, flexible, and clings to surfaces to provide a

barrier against air and moisture. Commonly used to
wrap food items for storage.

A cryovac machine Utilizes vacuum-sealing technology to remove air from

packaging, extending shelf life and preserving freshness
of perishable goods.

17. The characteristics of the packaging material is important when choosing what to
package your food in. Why would you select these packaging products for each of
these foods?

Food Packaging Material Explanation (10 – 20 words per response)

Cakes, breads and biscuits in These materials provide a breathable and non-airtight
paper bag or cardboard environment to maintain freshness and prevent moisture
cartons build-up.

Hot soups, fried rice, chicken These materials offer insulation to retain heat and
with ginger and soy in plastic, prevent leakage.
foil or polystyrene packaging

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 10 of 19

 Tomato-based sauces, orange Glass jars maintain flavor integrity, while plastic
and tomato juice packaged in containers are lightweight and shatterproof.
glass jars or plastic containers

A frozen chicken meal in a foil These materials are suitable for freezer storage and
or plastic container that will be microwave reheating.
reheated

Food and drinks packaged in
unbleached paperware,
recycled materials and
biodegradable and
compostable containers
Environmentally friendly options that align with
sustainability efforts and appeal to eco-conscious
consumers.

18. You have been asked to package Thai green chicken curry and rice. It will be held
in a refrigerated self-service display. Customers will reheat the product in its
container at a future time.

a. What packaging material would you choose to package this item?

The ideal packaging material for this item would be a microwavable and freezer-
safe plastic container with a tight-fitting lid.

b. List three (3) reasons for why you chose this material.
- Microwave-safe: Allows customers to conveniently reheat the product in the
container.
- Freezer-safe: Enables the product to be stored in the freezer for future use.
- Tight-fitting lid: Helps maintain food freshness and prevents leakage during
refrigerated storage and transportation.

19. Bamboo packaging is biodegradable and is becoming popular as it is compostable

and less damaging to the environment. Why can it be used for storage and heating
of food? (5 – 10 words)

Bamboo packaging can be used for storage and heating of food because it is
microwave-safe and heat-resistant.

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 11 of 19

 20. List four food safety procedures you should follow when packaging and handling
food.
- Wash hands thoroughly before handling food.
- Use separate cutting boards for raw and cooked foods.
- Keep food at safe temperatures during storage and transportation.
- Label food packages with contents and expiration dates.

21. When a problem with food quality is beyond your ability or authority to resolve you
must refer it to a higher-level staff member. List two examples of addressing
problems in the workplace.
- Reporting equipment malfunctions to maintenance staff for repairs.
- Notifying supervisors of any suspected food contamination for proper investigation
and resolution.

22. You have completed one food packaging task and are about to start another.
Restoring the work area to its original condition, ready to commence the next task,
is a three-stage process. List two tasks completed at each stage.
Stage List three examples

Tidy the work area

- Dispose of used packaging materials.
- Return leftover ingredients to storage.
- Clear and wipe down work surfaces.

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 12 of 19

 Clean the work area
- Wipe down countertops and surfaces to remove any
food residue.
- Sanitize equipment such as knives, cutting boards, and
food processors.
- Sweep or mop the floor to ensure cleanliness.

Restore the original condition

- Organize tools, utensils, and equipment back to their
designated places.
- Dispose of any food waste or packaging materials
properly.
- Check and ensure that all appliances and equipment
are turned off and properly stored.

23. During production or tidying and cleaning process you may notice unsafe or faulty
equipment. Give four examples.

- Broken slicer blade.

- Malfunctioning refrigerator.
- Loose electrical wiring.
- Non-functioning temperature gauge on an oven.

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 13 of 19

 24. The temperature to store surplus food must be appropriate to maintain quality and
freshness. List four important factors to consider.
- Proper temperature setting to prevent spoilage.
- Adequate ventilation to maintain freshness.
- Appropriate humidity levels to prevent food drying out.
- Correct placement to avoid cross-contamination and ensure easy access for
rotation.

Evidence Submission Checklist

Evidence to be submitted Have I completed this?

Answers to all questions

5

ASSESSMENT TASK TWO

Demonstration – Cookery Practicals

Instructions

• The purpose of this assessment task is to assess your skills and knowledge relating
packaging prepared foodstuff.
• You must complete this task by the due date set by your trainer and assessor.
• You will need access to the following resources to complete this task:
o Industry-realistic training kitchen o Recipe cards to prepare
food o Fixed and handheld equipment to prepare food o
Packaging materials and labels to pack and label foodstuffs o
Cleaning materials and liquids

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 14 of 19

 • You must complete the practical demonstration tasks as instructed by your
assessor.
• You will be observed directly by your assessor in an operational environment using
a range of skills/tasks as outlined in this task.
• Your assessor will record your performance in the observation checklist as a record
of the skills and techniques required to achieve a satisfactory outcome in this
assessment.

Scenario

In this task, you will be provided with information on food items to packed. You are required
to:

• package and label each of the following foodstuffs:

o beverages o dairy
products o dry goods o
frozen goods o fruit and
vegetables o meat,
poultry or seafood
• select and use the following aseptically treated packaging materials for the above
foodstuffs:
o plastic cling wrap o
plastic containers o foil
containers o polystyrene
foam o cryovac machine
o recyclable packaging
materials
• package above foodstuffs within commercial time constraints
• maintain packaging work area in line with food safety environmental requirements.

Activities

1. Select food stuffs and packaging materials

Your assessor will provide packaging materials and labels to pack each of the
following foodstuffs. You will complete the food items to be packed as part of the
other unit practicals (see the unit and practical details under the “Recipe” heading
in the below table).

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 15 of 19

 Foodstuffs Packaging materials Food items
Poultry Recyclable sandwich wedge Chicken, lettuce and mayo
box
sandwich (SITXFSA005 Task 2 -
Activity 1)

Polystyrene containers Chicken Schnitzel

Kitchen Management Stage 1 -

Week 5 Practicals

Seafood Plastic freezer bags or plastic Fish Stock

containers
Kitchen Management Stage 1 -
Week 6 Practicals

Meat Plastic freezer bags or plastic Brown beef stock

containers
Kitchen Management Stage 1 -
Week 6 Practicals

Fruit Biodegradable container Fruit Salad

SITHCCC028 Prepare appetisers

and salads – Week 1 Practicals

Vegetables Foil containers Cauliflower Au Gratin

Kitchen Management Stage 1 -

Week 2 Practicals

French Style Eggplant

Kitchen Management Stage 1 -

Week 4 Practicals

Foam containers Green Salad

SITHCCC028 Prepare appetisers

and salads – Week 1 Practicals

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 16 of 19

 Frozen goods Plastic freezer bags or plastic Vegetable stock
containers
Kitchen Management Stage 1 -
Week 1 Practicals

Chicken stock

Kitchen Management Stage 1 -

Week 5 Practicals

Frozen goods Cryovac machine and freezer Napolitana sauce

bags
Kitchen Management Stage 1 -
Week 2 Practicals

Dry goods Biodegradable materials Falafel

SITHCCC030 Prepare vegetable,

fruit, eggs and farinaceous dishes –
Week 5 Practicals

Dairy products Plastic cling wrap Bechamel and mornay sauce

Kitchen Management Stage 1 -

Week 2 Practicals

Beverages Recyclable plastic bottle Lemon juice

Kitchen Management Stage 1 -

Week 1 Practicals

2. Pack food items

During packing, you will need to:

• Demonstrate procedure to check quality of above foodstuffs against quality

criteria
• Calculate the correct quantity of packaging materials required
Factors to consider include the type of foodstuff, aseptically treated, capability of
protecting food from damage, non-contaminating, of appropriate dimension for the
food, visually appropriate to the functional need and ability to maintain freshness
and quality. Packaging materials may include plastic cling wrap, plastic or foil
containers, polystyrene foam, cryovac machine or recyclable packaging materials.
• Select the appropriate packaging for the foodstuff

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 17 of 19

 • Ensure the packaging was appropriate for storage
• Packaged food according to organisational specifications
Examples may include food safety procedures for packaging food, food safety plan,
recording systems, guidelines relating to food disposal, storage and presentation
requirements.
• Package food according to food safety procedures
These include food handlers wearing protective clothing such as aprons, hairnets or
hats, maintaining high standards of personal hygiene, washing hands, checking
packaging for cleanliness and damage before placing food in it, making sure the
portion size is correct for the packaging to ensure it can be sealed properly and not
reusing single-use packaging.

• Package foodstuffs in the required timeframe

• Follow food safety requirements and ensure food is not contaminated during
packaging
Examples include checking the packaging area prior to commencing production for
sources of contamination including pests, foreign objects, dirt and soil. Keeping
foods awaiting packaging covered at all times. Making sure foods cannot be
contaminated during packaging from open windows or doors, staff or customer
traffic or other preparation or cleaning tasks taking place nearby. Sealing packaging
correctly after food is placed in it and making sure liquids contained in packaging
cannot leak and contaminate other foods.

Your assessor will complete an observation checklist to record your performance.

3. Accurately label packaged foodstuffs

For all packaged food stuffs above, you are required to use labels according to
labelling specifications and be complied with the Food Standard Code.

Mandatory information includes name and/or description of the food, identification of the
batch number, name and Australian street address of the supplier of the food, list of
ingredients including additives and any ingredients that can cause a reaction in some
consumers (e.g., cereals containing gluten, peanuts, egg), date mark if the shelf life of the
food is less than two years, warning and advisory statements (e.g., contains guarana
extract), directions for use and storage.

Your assessor will complete an observation checklist to record your performance.

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 18 of 19

 4. Maintain packaging work area in line with food safety environment
requirements

You are required to restore the work area to original condition including:

• Use familiar quantities of cleaning agents to clean and sanitise work area
This may include sweeping and mopping floors, cleaning and sanitising all surfaces
such as benchtops and shelves, cleaning and sanitising equipment and containers,
putting away cleaned equipment, placing dirty linen such as tea towels and cleaning
cloths in a linen bag and emptying, washing and sanitising rubbish bins.
• Follow food safety plan, safety data sheets for cleaning agents and
chemicals
• using energy, water and other resources efficiently to reduce negative
environmental impacts.
• Restore the area to the standard configuration
Examples include placing equipment in predetermined positions, restocking
packaging materials such as containers and lids, restocking packaging machines
and reassembling equipment after cleaning such as food slicers or food processors.

You are also required to:

• Identify and fix or report unsafe or faulty equipment or materials to your

supervisor (your assessor)
Examples include damaged equipment, electrical wires or fittings, blunt blades on
knives and other manual or mechanical slicing equipment, faulty, broken or missing
guards on equipment, inadequate or missing personal protective equipment such as
steel mesh or heat protective gloves, unstable equipment due to incorrect mounting
feet or broken stands and incorrectly calibrated thermometers and scales.

• Store surplus food in appropriate environmental conditions.

Examples include all raw, partially or fully prepared perishable ingredients and
meals to be refrigerated or frozen, cooked food transferred to a clean container, all
food to be securely covered, date labels clearly placed on outside of containers.

Your assessor will complete an observation checklist to record your performance.

SITHCCC026 Assessment Manual Version 1.0, July 2023 Page 19 of 19