SITXINV002 Task 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

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