Assessment

5/30/2021 Assessment
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UNIT : SITXINV002 – MAINTAIN THE QUALITY OF PERISHABLE ITEMS INSTRUCTION
COURSE : SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY
NOTE :ALL ANSWERS ARE COMPULSARY TO SUBMIT AN ASSESSMENT
Assessment Questions
#1.
Why are date code labels used in food packaging in Australia? In about 75-100 words
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#2.
List four pieces of information you might record on a label for items to be frozen, which will
assist with easier identification later?
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#3.
What is the purpose of food rotation labels? In about 50-70 words
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#4.
What does the term “wastage” refer to in a commercial catering organisation? What is the
importance of avoiding wastage in a commercial kitchen operation? in about 50 words
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#5.
According to the Australia New Zealand Food Standards Code, explain the meaning of the
following.
Contaminant – :
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Contamination- :
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Potentially hazardous food– :
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#6.
Provide 3 reasons why food needs to be protected from contamination
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#7.
How can food be protected from contamination? (provide three examples)
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#8.
List 3 different types of contamination? How are these caused?
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#9.
List three examples of items that can cause physical contamination of food
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#10.
What is the difference between ‘use by’ date and ‘best before’ dates?in about 75-100 words
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#11.
Briefly explain the FIFO method of stock rotation in about 50 words
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#12.
List the suitable storage area, provision for correct storage (e.g. sanitised container) and typical
storage temperatures for each of the commodities listed in the table. Explain how these storage
areas should be prepared prior to storing food items following a delivery.

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#13.
Why must refrigerated food items be held between 0-5 degrees?(in 10-20 words)
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#14.
List the food safety standards regarding each of the following in regards to storing perishable
food supplies:
Appropriate storage containers :
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Food labels :
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Write briefly about Storage conditions and temperature requirements of following:- a. Cool room: b.
Freezer: c. Dry store: :
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Cleanliness and sanitation :
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What to do with contaminated items :
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Quarantining and examples of items to be quarantined :
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#15.
Name the program which contains all the information for maintaining and recording deliveries
and temperatures?
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#16.
For the items listed below, list at least 1 indicator of spoilage and contamination of the following
perishable supplies

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#17.
What is enzymic browning and how does it affect the quality of a food item? Explain in about 50
words.
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#18.
Other than enzymic browning, what are three other quality issues that could adversely affect the
quality of perishable supplies?
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#19.
What should you do if a packet of flour has been infested by weevils?Mention two points. Who
would you report the infestation to?
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#20.
How would you dispose of kitchen waste and potentially hazardous substances according to
environmental requirements and to prevent potential contamination in a food production area?
Explain in about 100-150 words.
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#21.
List three indicators of spoilage and contamination of perishable supplies.
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#22.
When should you reject a delivered item? List five situations.
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#23.
What date codes are often already provided on perishable food packaging by the manufacturer?
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#24.
List four pieces of information you might record on a label for items to be frozen, which will
assist with easier identification later?
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#25.
How can you avoid cross-contamination when storing your perishable supplies? (in 40-60
words)
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#26.
What are the food safety procedures and standards for storage of perishable supplies in terms of
temperature, humidity, light and ventilation? In about 150 words.
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#27.
Provide 5 examples of indicators of whether the stock is spoiled or contaminated.
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#28.
What checks should be performed before rejecting? Mention three checks.
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#29.
What is the general procedure for rejecting perishable supplies? Explain in about 100 words.
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I acknowledge that I understand the requirements to complete the assessment tasks. The
assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes. I understand the consequences of plagiarism and confirm that
this is my own work and I have acknowledged or referenced all sources of information I have used for
the purpose of this assessment
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#30.
What are two quality checks you should do on perishable supplies? List any 3.
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