SITXINV002 - Maintain the quality of perishable items

Unit code: SITXINV002 | Study level: TAFE
N/A
Footscray Nicholson
Industry
Online
SITXFSA001 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

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.

Assessment

For Melbourne campuses

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.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the Polytechnic and/or via the Polytechnic e-learning system.

As part of a course

This unit is studied as part of the following course(s):

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