1Z0-931 Autonomous Database

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

  1. 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
  2. Identify any signs of vermin infestation
  3. Prepare the storage areas to accommodate the expected deliveries according to Food Safety Requirements
  4. Record the readings of all temperatures for these storage areas
  5. Prepare any recording tools and equipment required to receive and check incoming stock
  6. Prepare any equipment which may be required to move stock into storage

Receiving Process

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

Storage:

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

Monitoring:

  1. Record the storage temperatures of all storage areas.
  2. 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:

  1. 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)

             
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