Application
This 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
People at many levels use this skill in the workplace during the course of their daily activities including cooks, chefs, caterers, and kitchen attendants.
Prerequisites
This unit must be assessed after the following prerequisite unit: | |
SITXFSA101 | Use hygienic practices for food safety |
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
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 any deficiencies, with delivered food items, reject supply within scope of responsibility or report findings. 1.4 Choose and prepare correct environmental conditions for the storage of perishable supplies. 1.5 Date code all perishable supplies to maximise 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 the 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 all perishable supplies for quality. 3.2 Inspect items for animal and pest damage and report incidents of infestation. 3.3 Identify any deficiencies, report findings or dispose of any non-usable supplies within scope of responsibility. 3.4 Safely dispose of spoilt stock and waste to minimise negative environmental impacts. |
Required Skills
Required skills |
communication skills to make simple verbal reports on the disposal of perished supplies literacy skills to: read and comprehend date code and stock rotation labels write date code and stock rotation labels and simple documents that record temperature results numeracy skills to: use a thermometer correctly to measure temperatures estimate times for regular temperature checks planning and organising skills to regularly check and adjust the environmental conditions of storage areas problem-solving skills to: evaluate quality of stored supplies and make adjustments to their storage conditions to ensure a quality product monitor storage temperatures and adjust according to identified discrepancies identify unsafe and perished supplies and dispose of them teamwork skills to report incidents of spoilage to supervisors technology skills to use thermometers and adjust temperature and humidity controls on storage equipment. |
Required knowledge |
contents of stock date codes and rotation labels meaning of: wastage to a commercial catering organisation and reasons to avoid it contaminated food as defined by the Australia New Zealand Food Standards (ANZFS) Code reasons for protecting food from contamination different types of contamination: microbiological chemical physical methods of rejecting contaminated food correct environmental storage conditions for the main food types used in a commercial kitchen: beverages dairy products canned products dry goods food frozen goods fruit meat oils poultry seafood vacuumed sealed items vegetables 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, including chemicals, clothing and 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 correct and environmentally sound disposal methods for kitchen waste and hazardous substances. |
Evidence Required
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. | |
Overview of assessment | |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Evidence of the ability to: maintain the quality of a diverse range of perishable supplies for commercial cookery or catering operations including these main food groups: beverages dairy products canned products dry goods frozen goods fruit meat oils poultry seafood vacuumed sealed items vegetables integrate knowledge of: correct environmental storage conditions for the main food types food safety procedures and standards for storage of perishable supplies indicators of spoilage and contamination of perishable supplies integrate checks on perishable supplies with other duties and within commercial time constraints. |
Context of and specific resources for assessment | Assessment must ensure use of: an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a: real industry workplace simulated industry environment such as a training kitchen servicing customers thermometers and temperature recording charts a diverse and comprehensive range of perishable food supplies. |
Method of assessment | A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit: direct observation of the individual date coding perishable supplies and storing them in appropriate environmental conditions evaluation of temperature records completed by the individual problem solving exercise to assess the individual’s ability to identify a range of spoilt and contaminated food items written or oral questioning to assess knowledge of correct environmental storage conditions, food safety procedures and standards and indicators of spoilage and contamination review of portfolios of evidence and third |
Guidance information for assessment | The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example: SITHCCC104 Package prepared foodstuffs SITHCCC205 Produce cook-chill and cook freeze foods SITHCCC206 Rethermalise chilled and frozen foods SITXINV201 Receive and store stock SITXWHS101 Participate in safe work practices TLIE1005A Carry out basic workplace calculations. |
Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. | |
Temperature checks may relate to: | cold or chilled foods frozen foods ingredients raw foods reheated foods or ingredients. |
Deficiencies may include: | 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. |
To reject supply may involve: | rejecting supply immediately on delivery by supplier rejecting supply of goods delivered under concession and not formally received quarantining contaminated food from other food until the rejection is finalised returning food to the supplier disposing of contaminated food with consent of the supplier. |
Environmental conditions may involve: | 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. |
Supplies include: | beverages dairy products canned products dry goods food frozen goods fruit meat oils poultry seafood stock on hand vacuumed sealed items vegetables. |
Quality may include: | currency of best by or use by dates freshness size weight. |
Sectors
Cross-Sector
Employability Skills
This unit contains employability skills.
Licensing Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.