SITXINV002 Assessment 2

Assessment 2

Assessment Instances – Overview

Indicate what will be observed during the assessment instances (1 or several instances as relevant).

SSH to complete

Instance	Date	Duration from ... to...	Tasks
Instance 1:			1. Conduct temperature and quality checks on each of the following commodities: cold or chilled foods frozen foods raw foods reheated foods or ingredients
			2. Maintain quality of at least six of the following range of perishable supplies: beverages dairy products frozen goods fruit meat poultry seafood vegetables
			3. Identify spoilt stock and dispose of according to organisational procedures

Instance 2:			1. Conduct temperature and quality checks on each of the following commodities: cold or chilled foods frozen foods raw foods reheated foods or ingredients
			2. Maintain quality of at least six of the following range of perishable supplies: beverages dairy products frozen goods fruit meat poultry seafood vegetables
			3. Identify spoilt stock and dispose of according to organisational procedures

Instance 3:			1. Conduct temperature and quality checks on each of the following commodities: cold or chilled foods frozen foods raw foods reheated foods or ingredients
			2. Maintain quality of at least six of the following range of perishable supplies: beverages dairy products frozen goods fruit meat poultry seafood vegetables
		Work or Service Context:	3. Identify spoilt stock and dispose of according to organisational procedures

Your Tasks

You will need to perform the tasks below or as instructed by your trainer.

Preparation

You will receive a delivery of different food (and beverage) items including fresh, frozen, perishable and dry goods. Your trainer will outline the expected varieties to you as relevant
Identify any signs of vermin infestation
Prepare the storage areas to accommodate the expected deliveries according to Food Safety Requirements
Record the readings of all temperatures for these storage areas
Prepare any recording tools and equipment required to receive and check incoming stock
Prepare any equipment which may be required to move stock into storage

Receiving Process

Demonstrate to your trainer how you will process the delivery to ensure all items meet specifications and the requirements according to Food Safety Standards
Meet all recording requirements
Identify any Discrepancies and explain to your trainer the processes that should be followed for these

Storage:

Identify the storage requirements for each item
Label the items as required
Move the items into storage to ensure quality is maintained at all times
Store and arrange all items according to FIFO principles
Ensure older stock has use-by or best before dates which are shorter than new stock received and report any deficiencies

Monitoring:

Record the storage temperatures of all storage areas.
Explain to your trainer the provisions for monitoring and reporting requirements and adjusting temperatures and/or humidity controls where available (Please note that “adjusting” is usually not an action performed by an apprentice or trainee and therefore depends on your specific training and instruction).

Disposal:

Identify and dispose of any stock in line with organisational procedures or as instructed by your trainer

	Observation Criteria	1.Attempt		2. Attempt		3. Attempt
		S	NYS	S	NYS	S	NYS	Comments
1	The storage areas relevant for the variety of foods expected are identified
2	The storage are inspected for signs of vermin infestation as instructed
3	Storage areas are prepared for delivery:
	Areas are swept, cleaned and sanitised as required
	Old stock is moved forward or to the side to allow for FIFO principle
4	Temperatures for all storage areas are recorded in an approve log sheet
5	Student prepares scales
	Student prepares a thermometer
	Student prepares sterile wipes or sanitiser to disinfect probe between measuring
	Student prepares receiving log sheet and pen
6	Provisions for transporting foods are prepared/ considered e.g. clean trolley, cart etc.
7	Student will demonstrate the correct requirements for the receiving process:
	Check the invoice (against the order sheet as applicable)
	Check quantities, packaging, date codes
	Check cry-Vac packaging for seepage
	Check internal temperatures of meat, poultry and game
	Check internal temperatures of seafood
	Check quality of fresh produce
	Check weights
8	Records all temperatures of perishables
9	Identifies and reports procedures for any discrepancy(ies)
10	Explains the appropriate storage area for each item/category
11	Labels products as required or instructed
12	Moves items into storage in order of priority (most perishable or affected to least)
13	Items are stored according to FIFO as prepared for in (sub3.)
14	Older stock items are checked for dates to ensure no new stock received has a shorter life span than existing stock
15	Student takes readings of all storage areas post storing
16	Student explains provisions for frequency of monitoring (and adjustment requirement).
	Student explains requirements and instances which would required reporting.
17	Spoilt stock is correctly identified
	Spoilt stock is segregated to prevent cross contamination hazards
	Spoilt stock is disposed of to organisational procedures or as instructed
	Personal hygiene aspects are applied when handling spoilt stock (e.g. Handwashing)