Assessment Task 2 Practical demonstration Learner instructions...

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Assessment Task 2 Practical demonstration Learner instructions…

Assessment Task 2

Practical demonstration

Learner instructions

For this task, you will check the temperature and quality of delivered and stored perishable supplies and identify and dispose of spoilt stock.

do all parts of the assessment with supporting documentation as required. Submit the assessment task in the required format and within the timeframe agreed with your assessor.

Assessment conditions

Skills must be demonstrated in an operational environment that makes use of perishable food and beverage supplies. This can be:

an industry workplace
a simulated industry environment, such as a training kitchen or food and beverage outlet serving customers.

Assessment must ensure access to:

commercial refrigeration facilities:
freezer
fridge
computers, printers and stock control software systems
electronic equipment used for stock control
containers for hot and cold storage
designated:
delivery area
storage areas for dry goods and perishables
recording systems
proformas used by the workplace
diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations for the groups selected from the list in the Performance Evidence
organisation specifications:
current commercial stock control procedures and documentation for the ordering, monitoring and maintenance of stock
temperature recording charts
thermometers.

Required resources

For this assessment, learners will need access to:

Appendix 2.1: Delivery docket template
Appendix 2.2: Temperature, environment and quality monitoring.

Steps

Part A: Take delivery of perishable stock

Receive a delivery with a delivery docket/paperwork. The paperwork may be real or simulated as supplied by your assessor (resembling the blank example at Appendix 2.1). The delivery will include at least 1 each of the following goods:
cold or chilled foods
frozen foods
raw foods
reheated foods or ingredients.
Check and record the following for each item:
item type/name (check ü against delivery docket)
time loaded/time delivered (note total time in transit on delivery docket)
time delivery must be stored (note safe time limit on delivery docket)
temperature (write temperature of item in ‘Comments’ section)
weight/size/quantity (check ü against delivery docket)
quality and freshness (describe in ‘Comments’ section)
signs (or lack of signs) of contamination and/or pests (describe in ‘Comments’ section)
use-by date (record in ‘Comments’ section).
Accept or reject stock that does not meet requirements. Use the comments section of the delivery docket to record any issues, and report rejected stock or other issues to manager (assessor).
You must identify at least 1 item of spoilt stock, which may be part of the delivery, or may be provided separately. Dispose of this item in an environmentally sound way, according to organisational procedures.
label for each of the items that includes:
name of item
delivery date
use-by/best-before date (which may be provided on item).
You will be observed by your assessor during this part of the assessment. Read the observation checklist to familiarise yourself with what is required.

Part B: Maintain and monitor the quality of perishable stock

Choose at least 6 perishable items that have been stored in the appropriate storage environment and/or area. Your items must include at least 6 from the following list:
beverages
frozen goods
meat
seafood
dairy products
fruit
poultry
vegetables.
Your 6 items must also cover all of the following categories:
cold or chilled foods
frozen foods
raw foods
reheated foods or ingredients.

For example, if you have chosen frozen chicken breast, this would cover both the item ‘poultry’ and the category ‘frozen foods’.

Using Appendix 2.2, conduct 2 separate temperature, environment and quality monitoring checks on each of the 6 perishable items you have chosen. These checks must be made at least 8 hours apart.
Temperature and quality checks should include:
temperature readings of the food item
humidity readings of equipment or devices (if applicable to storage area)
use-by and best-before dates of the item
examination of and comments about:
evidence of contamination/spoilage or possible contamination/spoilage. If items do not show evidence of contamination or spoilage, note this
the quality/freshness of each item, and relative quality and freshness, including appearance, odour, etc.
the packaging and containers each item is stored in, including any damage or deficiencies noted.
Environment checks of the storage environment should include:
humidity readings (if applicable)
examination and comments about the storage area, including:
description of the ventilation quality of the storage area
the location of storage items and the storage area itself, including locations that contradict FIFO (first-in-first-out) and stock rotation practices
cleaning, sanitising and maintenance needs and standards for the storage area, including any cleaning or maintenance issues that should be reported
evidence of pest activity and pest control
sources of heat, air conditioning, people traffic and light in the storage area.
In the ‘Comments/corrective actions’ section of Appendix 2.2, identify:
deficient stock that must be disposed of
cleaning/maintenance needs
evidence of pest infestation
adjustments you made to storage environment and conditions
any other issues affecting the quality, temperature and environmental storage conditions of the storage area and perishable items.
Report any of the identified above to your manager (assessor).
If you have identified spoilt stock, arrange with your assessor to dispose of it in an environmentally sound way, according to organisational procedures.
Submit the following at the end of Parts A and B of this task:
1 completed delivery docket (either real or simulated using Appendix 2.1), with comments and sign-off by you
4 labels filled out by you
completed Appendix 2.2.

Assessment Task 2 – Observation checklist

Learner’s name
Learner’s ID number
Unit code and title SITXINV002 Maintain the quality of perishable items
Assessor’s name
Supervisor’s name
Assessment overview

For the assessor:

These observations must be conducted while the learner demonstrates performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations.

Clearly explain to the learner the industry-relevant timeframes for completion of the specific skills or tasks.

Ensure that the environment meets health and safety requirements prior to assessment.

Learners are only required to be observed once, as long as all skills and knowledge are observed in the 1st attempt.

A 2nd attempt may be required in situations when:

the learner is not able to demonstrate the skills and knowledge required to complete the task on the 1st attempt, or
the time allowed was not sufficient to observe all skills required.

If a 3rd attempt is required, a copy of this observation checklist must be produced and provided as evidence of assessment.

For the learner:

Your assessor will observe you using the criteria in the following checklist to ensure you meet the requirements of this assessment. This may be done in a simulated environment.

Read this checklist before your practical demonstration.

Date
Assessor/Supervisor initials
Observation number 1 2 Assessor
comments
Satisfactory/Unsatisfactory S U S U
Observation checklist

a. Noted the delivery time, checked it against the time delivery was loaded, and noted total transit time

b. Checked that item specified on delivery docket was item delivered

cold or chilled foods
q q q q

frozen food
q q q q

raw foods
q q q q