This unit 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.  It does not include general stock control processes which are covered by SITXINV001 Receive and store stock.


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.

Unit details

Location:
Industry
Online
Other
Study level:
Vocational and further education (TAFE)
Unit code:
SITXINV002

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

Assessment

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - 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, and; - identify spoilt stock and dispose of according to organisational procedures.Students will also be expected to demonstrate the following knowledge: - 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; - 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; - food safety procedures and standards for storage of perishable supplies; - indicators of spoilage and contamination of perishable supplies, and; - indicators of quality of perishable items.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.