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Last Updated on April 7, 2023 by Ozlinks Education
Subject Maintain the quality of perishable items.
This unit code SITXINV002 describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery, or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
The unit is particularly important within a food safety regime, and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.
Personnel at many levels use this skill, in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.
Elements and Performance Criteria.
Elements describe the essential outcomes. Performance criteria describe the performance needed to demonstrate achievement of the element.
1. 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.
2. 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.
3. 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.
Assessment Requirements.
Performance Evidence.
Evidence of the ability to complete tasks outlined in elements, and performance criteria of this unit in the context of the job role, and:
- conduct temperature and quality checks on each of the following delivered goods to establish whether they are within allowable tolerances:
- cold or chilled foods
- frozen foods
- raw foods
- reheated foods or ingredients
- maintain quality of at least six of the following range of perishable supplies for food and beverage, commercial cookery or catering operations:
- beverages
- dairy products
- frozen goods
- fruit
- meat
- poultry
- seafood
- vegetables
- identify spoilt stock and dispose of according to organisational procedures.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
- contents of stock date codes and rotation labels.
- meaning of:
- wastage to a commercial catering organisation and reasons to avoid it.
- 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:
- microbiological
- chemical
- physical
- methods of rejecting contaminated food
- potential deficiencies of delivered perishable food items:
- contaminated food
- food that is intended to be: frozen but has thawed, chilled but has reached a dangerous temperature zone.
- packaged food that is exposed through damaged packaging.
- correct environmental storage conditions for each of the main food types specified in the Performance Evidence:
- correct application of humidity and temperature controls
- correct ventilation
- protecting perishables from exposure to: heating or air conditioning, accidental damage through people traffic, environmental heat and light.
- sanitary cleanliness
- storing perishables: in dry stores, in cool rooms, in freezers, in refrigerators, sanitised and hygienic conditions, at room temperature
- food safety procedures and standards for storage of perishable supplies:
- appropriate containers.
- labelling and coding.
- first in first out methods.
- storage environments.
- temperature, humidity, light and ventilation specifications for storage.
- cleaning and sanitising processes for food storage areas.
- quarantining the storage of items that are likely to be the source of contamination of food: chemicals, clothing, personal belongings.
- indicators of spoilage and contamination of perishable supplies:
- degradation of flavour, aroma, colour and texture
- enzymic browning
- drying and hardening
- crystalisation
- infestation of animal and pest waste
- mould
- exposed packaged food through damaged packaging
- odour
- indicators of quality of perishable items:
- currency of best by or use by dates
- freshness
- size
- weight
- correct and environmentally sound disposal methods for kitchen waste and hazardous substances.
Assessment Requirements.
Assessment for this subject will be covered the following areas:
- 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.