SITXINV002 - Assessment 1 - Observations

ASSESSMENT 1 - STUDENT INFORMATION

You will be observed undertaking the following unit criteria's on two separate occasions:

Conduct 4 routine temperature checks on fridges and freezers located at VIT Cafe (Refer to Annex 1), including the documentation of these temperatures and routine quality checks on each of the following perishable food categories:

- Cold or Chilled Foods

- Frozen Foods

- Raw Foods

- Reheated Foods or Ingredients

Perform a routine quality check of perishable items in varied storage areas. Perishable item to be monitored to include:

- Dairy Products

- Frozen Good

- Fruit

- Vegetables

- Meat

- Poultry

This will be observed in the colleges training kitchen and will be required to:

- Ensure food is being stored in the correct environment

- Complete support documentation in the maintenance of perishable items; including temperature logs

- Inspect all items for quality and storage conditions

- Identify and dispose of any spoilt stock

- Identify and rectify problems

- Maintain storage areas in optimum condition