Third Party Guide
You should supply details of the third party to the assessor before you commence the activities (see below), unless the assessor has already selected a third party themselves. The assessor can then contact the third party in instances where they require more evidence to determine competency, or they cannot observe certain tasks themselves.
The reasons to use a third party may include:
Assessment is required in the workplace
Where there are health and safety issues related to observation
Patient confidentiality and privacy issues are involved.
If you are not employed, or able to complete demonstrative tasks in the workplace, you will need to inform the assessor. They will be able to provide you with a simulated environment in which to complete these tasks.
We would prefer that, wherever possible, these be “live” issues for your industry and require application of the principles that you are learning as part of your training. Where this is not possible, you and your third party should simulate the activity tasks and demonstrations that you believe would be likely to arise in your organisation or job role.
Third party evidence can also be used to provide “everyday evidence” of tasks included in your work role that relate to the unit of competency but are not a part of the formal assessment process.
The third party is not to be used as a co-assessor – the assessor must make the final decision on competency themselves.
Documents relevant to collection of third party evidence are included in the Third Party section in the Observations/Demonstrations document.
Third party details (required information from the learner)
A third party may be required for observations or demonstrations; please provide details below of your nominated third party and obtain their signature to confirm their agreement to participate. This information will be required by your trainer/assessor in advance of arranging any future observations or demonstrations.
Third party name: __________________________________________________
Position of third party: __________________________________________________
Telephone number: __________________________________________________
Email address: __________________________________________________
Declaration for nominated third party
I declare my intention to act as third party for (learner’s name here) ______________
Third party signature: _________________________ Date: _______
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Assessment Cover Sheet
Students: Please fill out this cover sheet clearly and accurately for this student workbook. Make sure you have kept a copy of your work.
Student Name:
Unique Student Identifier (USI):
Email:
Units:
SITXINV002 Maintain the quality of perishable items
Trainer/Assessor Name:
Due Date:
Declaration:
I declare that:
• These tasks are my own work
• None of this work has been completed by any other person
• No part of these tasks has been copied from another person’s work, except where document or work is listed/ referenced.
• I understand that if I am found to be in breach of policy, disciplinary action may be taken against me
Student’s Signature:
Date of Submission:
Student feedback/comments:
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Assessment Record
Trainer/Assessor Marking Section
Student Name:
Unit Name:
SITXINV002 Maintain the quality of perishable items
Circle result
Activities and Written Questions
Satisfactory
Not Yet Satisfactory
Section A: Skills Activity
Satisfactory
Not Yet Satisfactory
Section B: Knowledge Activity (Q & A)
Satisfactory
Not Yet Satisfactory
Section C: Performance Activity
Satisfactory
Not Yet Satisfactory
The Student’s overall result was:
Competent
Not Yet Competent
Trainer/Assessor Comments/Feedback
Feedback Section A
Feedback Section B
Feedback Section C
Reasonable adjustments provided to the candidate List and explain in detail
Assessor’s Signature:
Date:
Student has received feedback for the above unit from trainer/assessor
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Performance Criteria
ELEMENTS
PERFORMANCE CRITERIA
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
- Store supplies in appropriate conditions.
1.1.Conduct temperature checks on delivered goods ensuring they are within specified tolerances.
1.2.Record temperature results according to organisational procedures.
1.3.Identify deficiencies with delivered food items, and reject supply within scope of own responsibility, or report findings.
1.4.Choose and prepare correct environmental conditions for the storage of perishable supplies.
1.5.Date code perishable supplies to maximise their use.
1.6.Promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination. - Maintain perishable supplies at optimum quality.
2.1.Regularly check and adjust environmental conditions of all storage areas and equipment to maintain perishable supplies at optimum quality.
2.2.Conduct temperature checks according to food safety procedures, and protect supplies from spoilage.
2.3.Protect supplies from damage of cross-contamination and pests.
2.4.Rotate perishable supplies for maximum use according to expiration dates. - Check perishable supplies and dispose of spoilt stock.
3.1.Regularly check perishable supplies for quality.
3.2.Inspect items for animal and pest damage and report incidents of infestation.
3.3.Identify deficiencies, and report findings or dispose of any non-usable supplies within scope of own responsibility.
3.4.Safely dispose of spoilt stock and waste to minimise negative environmental impacts.
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ACTIVITIES AND WRITTEN QUESTIONS
Complete the following activities individually or in a group (as applicable to the specific activity and the assessment environment).
Where applicable, a signed observation by either an approved third party or the assessor will need to be included in these activities as proof of completion.
Activity 1A
Estimated Time
25 Minutes
Objective
To provide you with an opportunity to conduct temperature checks on delivered goods ensuring they are within specified tolerances. - What are the specified tolerances for chilled and frozen goods?
- Identify four steps that may be taken to ensure that supplies are delivered to your premises within specified tolerances.
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Activity 1B
Estimated Time
15 Minutes
Objective
To provide you with an opportunity to record temperature results according to organisational procedures.
Identify five details that should be taken when recording temperature results in accordance with organisational expectations.
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Activity 1C
Estimated Time
25 Minutes
Objective
To provide you with an opportunity to identify deficiencies with delivered food items, and reject supply within scope of own responsibility, or report findings. - Give five examples of deficiencies which may be identified when inspection delivered food items.
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Activity 1D
Estimated Time
20 Minutes
Objective
To provide you with an opportunity to choose and prepare correct environmental conditions for the storage of perishable supplies. - Give four examples of foods that should be refrigerated.
- Identify four factors that have a bearing on the period of safe storage.
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Activity 1E
Estimated Time
20 Minutes
Objective
To provide you with an opportunity to date code perishable supplies to maximise their use. - Identify three types of perishable foods that should have use-by-dates.
- How do best-before dates relate to the consumption of perishable foods?
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Activity 1F
Estimated Time
30 Minutes
Objective
To provide you with an opportunity to promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination. - Give four examples of scenarios involving food wastage.
- Identify three instances in which food contamination may occur.
- Specify the areas of your fridge where the following supplies should be kept:
Fruit juice
Yoghurt
Hard vegetables
Soft vegetables
Defrosted ingredients.
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Activity 2A
Estimated Time
30 Minutes
Objective
To provide you with an opportunity to regularly check and adjust environmental conditions of all storage areas and equipment to maintain perishable supplies at optimum quality and conduct temperature checks according to food safety procedures, and protect supplies from spoilage. - What do the food safety standards specify in relation to the storage of hazardous food?
- Identify four signs of faulty fridges and freezers.
- What is the main reason for placing perishable supplies in the refrigerator?
- Specify four ways of preserving perishable ingredients.
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Activity 2B
Estimated Time
40 Minutes
Objective
To provide you with an opportunity to protect supplies from damage of cross-contamination and pests. - Identify the three main types of supplies that pose the greatest risk of cross contamination.
- Detail three measures that may be taken to minimise the risk of cross-contamination.
- Specify six ways of deterring pests from your premises.
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Activity 2C
Estimated Time
25 Minutes
Objective
To provide you with an opportunity to rotate perishable supplies for maximum use according to expiration dates. - What is the first in first out stock rotation system and why should it be applied?
- Can you identify three measures other than use of the first in first out system that can be used to maintain quality and prevent the spoilage of perishable supplies?
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SITXINV002 Maintain the quality of perishable items (Learner Workbook) Version 1.1
Activity 3A
Estimated Time
45 Minutes
Objective
To provide you with an opportunity to regularly check perishable supplies for quality.
Identify and provide short descriptions of five processes which may have negative impacts on the quality of perishable supplies.
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Activity 3B
Estimated Time
15 Minutes
Objective
To provide you with an opportunity to inspect items for animal and pest damage and report incidents of infestation.
Identify five potential signs of pest infestations.
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Activity 3C
Estimated Time
30 Minutes
Objective
To provide you with an opportunity to identify deficiencies, and report findings or dispose of any non-usable supplies within scope of own responsibility and safely dispose of spoilt stock and waste to minimise negative environmental impacts. - Give four examples of deficiencies that may be identified in relation to perishable supplies.
- Specify five types of kitchen waste and hazardous substances.
- Give three examples of environmentally friendly waste management measures.
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SUMMATIVE ASSESSMENTS
The summative assessments are the major activities designed to assess your skills, knowledge and performance, as required to show competency in this unit. These activities should be completed after finishing the Learner Guide. You should complete these as stated below and as instructed by your trainer/assessor.
Skills, knowledge and performance may be termed as:
Skills – skill requirements, required skills, essential skills, foundation skills
Knowledge – knowledge requirements, required knowledge, essential knowledge, knowledge evidence
Performance – evidence requirements, critical aspects of assessment, performance evidence.
Section A: Skills Activity
The Skills Activity is designed to be a series of demonstrative tasks that should be assessed by observation (by the assessor or third party, depending on the circumstances).
It will demonstrate all of the skills required for this unit of competency – your assessor will provide further instructions to you, if necessary.
Section B: Knowledge Activity (Q & A)
The Knowledge Activity is designed to be a verbal questionnaire where the assessor asks you a series of questions to confirm your competency for all of the required knowledge in the unit of competency.
Section C: Performance Activity
The Performance Activity is designed to be a practical activity performed either in the workplace or a simulated environment. You should demonstrate the required practical tasks for the unit of competency and be observed by the assessor and/or third party, as applicable to the situation. If the third party is required to observe you, you will need to make the required arrangements with them.
If necessary for the activities, you should attached completed written answers, portfolios or any evidence of competency to this workbook.
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Section A: Skills Activity
Objective: To provide you with an opportunity to show you have the required skills for this unit.
This activity will enable you to demonstrate the following skills:
Writing skills
Oral communication skills
Numeracy skills
Technology skills
Answer the activity in as much detail as possible, considering your organisational requirements.
A signed observation by either an approved third party or the assessor will need to be included in this activity as proof of completion. - This practical activity should be conducted during a shift on your business premises. You will be required to estimate the appropriate times and perform temperature checks of any fridges and freezers. It will be necessary to take accurate readings from a thermometer and record the results in accordance with organisational requirements. You will also have to make and record any temperature adjustments.
This activity will need to be observed, and a signed record of this observation (completed by the assessor or third party) should be uploaded in your answer. It should detail what was done, when it was done, the time it was completed in, the completed actions and the overall outcome of the tasks. - This practical activity will require you to identify and dispose of any supplies that have perished. You will need to report your decisions and actions to the supervisor or another senior staff member.
This activity will need to be observed, and a signed record of this observation (completed by the assessor or third party) should be uploaded in your answer. It should detail what was done, when it was done, the time it was completed in, the completed actions and the overall outcome of the tasks.
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Section B: Knowledge Activity (Q & A)
Objective: To provide you with an opportunity to show you have the required knowledge for this unit.
The answers to the following questions will enable you to demonstrate your knowledge of:
Contents of stock date codes and rotation labels
Meaning of wastage to a commercial catering organisation and reasons to avoid it and
contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
Reasons for protecting food from contamination
Different types of contamination
Methods of rejecting contaminated food
Potential deficiencies of delivered perishable food items
Correct environmental storage conditions for each of the main food types specified in the Performance Evidence
Food safety procedures and standards for storage of perishable supplies
Indicators of spoilage and contamination of perishable supplies
Indicators of quality of perishable items
Correct and environmentally sound disposal methods for kitchen waste and hazardous substances
Answer each question in as much detail as possible, considering your organisational requirements for each one. - Which types of food should have date codes on the primary packaging according to Australian law?
- What do best-before dates indicate?
- What is the meaning of contaminant according to the Australia New Zealand Food Standards Code?
- What is the meaning of contamination according to the Australia New Zealand Food Standards Code?
- Can you three reasons for protecting food from contamination?
- What is microbiological contamination?
- What is chemical contamination?
- Can you identify five options relating to the rejection of food with deficiencies.
- Can you identify four potential deficiencies of delivered perishable food items?
- Can you identify appropriate storage conditions, levels of humidity, and temperatures for the following food types?
Dairy products
Fruit
Meat
Vegetables. - What does the Australia New Zealand food safety standard specify in relation to ventilation?
- Can you specify five indicators of spoilage and contamination of perishable supplies?
- Can you specify three indicators of quality of perishable items?
- Can you provide three reasons for minimising the amount of waste that is generated by your business?
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Section C: Performance Activity
Objective: To provide you with an opportunity to demonstrate the required performance elements for this unit.
This activity will enable you to demonstrate the following performance evidence:
Conduct temperature and quality checks on delivered goods to establish whether they are withinallowable tolerances
Maintain quality of perishable supplies for food and beverage, commercial cookery or cateringoperations
Identify spoilt stock and dispose of according to organisational procedures
Answer the activity in as much detail as possible, considering your organisational requirements.
A signed observation by either an approved third party or the assessor will need to be included in this activity as proof of completion.
1.This is an ongoing practical activity which will require you to conduct temperature and qualitychecks on each of the following delivered goods to establish whether they are within allowabletolerances:
Cold or chilled foods
Frozen foods
Raw foods
Reheated foods or ingredients
This activity will need to be observed, and a signed record of this observation (completed by the assessor or third party) should be uploaded in your answer. It should detail what was done, when it was done, the time it was completed in, the completed actions and the overall outcome of the tasks.
2.This ongoing practical activity will require you to maintain quality of at least six of the followingrange of perishable supplies for food and beverage, commercial cookery or catering operations:
Beverages
Dairy products
Frozen goods
Fruit
Meat
Poultry
Seafood
Vegetables.
You should ensure that the supplies are kept in suitable storage areas at the appropriate temperatures. Factors such as humidity, ventilation, and protection should also be taken into account. You are advised to use a stock rotation system for the minimisation of wastage. Steps should also be taken to minimise the risk of cross contamination. You will be expected to identify any signs of spoilage or contamination and discard supplies as necessary.
This activity will need to be observed, and a signed record of this observation (completed by the assessor or third party) should be uploaded in your answer. It should detail what was done, when it was done, the time it was completed in, the completed actions and the overall outcome of the tasks.
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