Assessment B - Short Answer: Instructions

SITXINV002 Maintain the quality of perishable items– Short
answer
ASSESSMENT B – SHORT ANSWER
INSTRUCTIONS
 You are to answer all questions.
 Read each question carefully. Ensure you have provided all required information.
 On completion, submit your assessment to your assessor.
 To achieve a successful outcome of these questions the minimum correct answers required is:
 Section 1 - 12/14 correct
 Learners have access to the complaints and appeals process as per AAMS student hand book
 Reasonable adjustment will be provided for students with a disability or learning difficulty according
to the nature of the disability or difficulty. Reasonable adjustments are made to ensure that the
student is not presented with artificial barriers to demonstrating achievement in the program of study.
Reasonable adjustments may include the use of adaptive technology, educational support alternative
methods of assessment such as oral assessment.
SECTION 1: STORE SUPPLIES IN APPROPRIATE

CONDITIONS
Q1:Why is maintaining the quality of perishable supplies

important? List two reasons.
Answer:
Two reasons are as follows:

1.To prevent from the situations which cause food to
become unsafe for eat.
2.If we don’t maintain the quality of perishable supplies
then our lot of food will be disposed off and lose lots of
money
Q2:How does the Food Standards Code define

‘contamination’?
Answer:
The Food Standards Code defined a contaminant as 'the

introduction or occurrence of a contaminant in food.
Q3:How does the Food Standards Code define a

‘contaminant’?
Answer:
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SITXINV002MAINTAIN THE QUALITY OF PERISHABLE ITEMS – Short answer
The Food Standards Code defined a contaminant as ‘any

biological or chemical agent, foreign matter, or other
substances that may compromise food safety or
suitability.
Q4:Briefly describe how chemical contamination can

occur?
Answer:
Chemical contamination occurs when the food comes in

contact with chemicals. Mostly chemical contamination
occurs in kitchen area where food is cooked, stored or
handled.
As chemicals utilized for cleaning can spill, leak or emit

dangerous build-ups and conceivably sully the
nourishment. Along these lines chemicals ought to be put
away independently from nourishment generation and
administration zones.
Q5:List three examples of items that can cause physical

contamination of food.
Answer:
Three examples of items that can cause physical

contamination of food are:
1.Fingernails.
2.Hair.
3.Worms and flies.
Q6: Briefly describe how bacteria can get into food.

Answer:
Bacteria can get into food through food contamination that

is the bacteria are already
present in the food or they are introduced from an
external source. Poor food handling is
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answer
the major cause of food contamination and food poisoning
incidents. Bacteria get into food
when safe food comes into contact with bacteria from a
contaminated source.
For instance, include a sick food handler, other

contaminated food, dirty storage areas, flies or
worms, equipment or surfaces such as shelves. For
Example, if we are dealing with the storing
food, opening packaging, issuing supplies or transferring
food into containers to other staff
then we are the source of contamination
Q7:Briefly describe how to take a temperature reading

using a probe thermometer.
Answer:
Steps to take a temperature reading using a probe
thermometer are as given below:
Step 1: Insert the sensing tip the bottom 5 cm of the

probe meter into the food in the centre and/or thickest
part of the food.
Step 2: Wait for the dial or digital readout to stop

changing.
Step 3: Take the temperature reading after the readout to

stop changing.
Step 4: If checking the temperature of food in flexible
packaging, fold the packaging around the sensing tip. Do
not poke a hole in the packing, as you are potentially
exposing the contents to food poisoning or spoilage
bacteria.
Step 5: If checking the temperature of food packages in

bottles or cartons, such as milk and juices, place the
sensing tip between two cartons. Make sure the cartons
are pressed firmly against the sensing tip. The same
technique can be used for testing frozen foods by placing
the thermometer between two packets in the middle of
the carton.
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Q8:What document can you use to record the results of

temperature checks you complete
on your deliveries?
Answer:
Goods Receiving Form, an Incoming Goods Form or a

Deliveries Form we can use to record
the results of temperature check you complete on your
deliveries
Q9:When should you reject a delivered item? List five

situations.
Answer:
I should reject items in the following situations:

1. If we noticed that the food may have been
contaminated.
2. If frozen food is above -15°C and has started to
thaw.
3. If there are signs of spoilage.
4. If the item is past its use-by or best-before date.
5. If chilled foods are above 5° C.
Q10: What should you do if you think a delivered item is

potentially contaminated and you
have rejected it?
Answer:
If the delivered item is potentially contaminated and we

have rejected it then we can take the following steps:
1. Contact the supplier: we can ring or emails the
supplier to let them know what items we are going
to reject.
2. Returning goods: The rejected supplies might be
returned to the supplier immediately by the
delivery driver or at a later time.
3. Recording the details: Make sure which items were
rejected on our goods received form or invoice so
we do not need to pay for them later. We can also
need to record it on the delivery driver’s copy of
the delivery docket.
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answer
Q11: What is the correct storage location and
environmental conditions for perishable supplies?
Answer:
Strawberry yoghurt:
It should be packed well and stored at warm a
temperature that is 3 to 4°Clong enough
to allow microbes to grow.
Carton of fresh orange juice:
It should be stored at warm temperatures that is 3 to
4° and should be placed in
airtight containers are not affected by humidity
levels
Frozen fish in batter:
It should be stored at -18 degrees Celsius.
White gutted and cleaned fresh fish:
It can be stored in a refrigerator and set in between
3 to 4 degrees Celsius.
Whole unripened pineapple:
It should be place at warmest place because
unripened pineapple will tolerate some warmth to
help them ripen.
Case of lemons:
It should be placed at warmest part of refrigerator.
Case of lettuce:
It should be placed at coldest part of temperature.
Q12: What date codes are often already provided on

perishable food packaging by the manufacturer?
Answer:
The use-by and best-before dates are often already

provided on perishable food packaging by the
manufacturer.
Q13: List four pieces of information you might record on

a label for items to be frozen, which will assist with
easier identification later?
Answer:
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The following four pieces of information might record on a

label for items to be frozen which will assist with easier
identification later:
 Use-by date.
 Best before date.
 Contents.
 Portions of weight of content.
Q14: How can you avoid cross-contamination when

storing perishable supplies?
Answer:
We can avoid cross-contamination when storing perishable

supplies by following the given steps:
 Store food in similar food groups and separated
from other types of food. For example, store dairy
items together in an area or shelf separate from
raw meats, vegetables etc.
 Store cooked food above raw foods so any juices
from raw products don’t contaminate cook food.
 Store food in its original, sealed packing. If the
packing is opened, reseal if possible, wrap in cling
firm or place food in clean, sealed airtight
containers.
 Do not store food on the floor of storage area.
SECTION 2: MAINTAIN PERISHABLE SUPPLIES AT OPTIMUM

QUALITY
Q15: Briefly describe five techniques you can use to

protect your supplies from cross-contamination while
being stored.
Answer:
Five techniques we can use to protect our supplies from

cross-contamination while being stored are:
 Raw meats should always be stored on the bottom
shelf. This eliminates the risk of juices dripping onto
other foods and contaminating them.
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answer
 Raw meat, poultry and seafood should be stored in
covered containers or sealed plastic bags to prevent
their juices from dripping or leaking onto other foods.
 If you’re not planning on using meat within a few
days of purchase, it should be placed in the freezer
for defrosting later.
 Meats and ready-to-eat foods should never be placed
next to each other or on the same shelves.
Q16: What are two cleaning and/or sanitising processes

you should apply in storage areas?
Answer:
The following two cleaning or sanitising processes we

should apply in storage areas:
 Use sanitisers when cleaning storage areas to
eliminate any bacteria.
 Empty, clean, and sanitise storage areas on a
regular basis.
 Regularly sweep and mop floors, clean benches,
equipment, sinks and surface, empty rubbish bins
and remove waste from the storage areas.
Q17: Where should clothing and personal items be

stored?
Answer:
Clothing and personal belongings should be kept in a staff

room or lockers or a designated area.
What is this process called?

Answer: This process is called quarantining.
Q18: Describe three techniques you can use to prevent

pests from damaging or contaminating food in your
storage areas.
Answer:
The three techniques we can use to prevent from

damaging or contaminating food in our storage areas are
as given below:
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1. Keep areas clean make sure that all food is safely

stored away, at the end of our shift of service period.
Pests are less likely to enter to our establishment if
food is not easily accessible.
2. Store food in sealed, airtight containers, especially
food in soft packaging such as paper or cardboard.
Food can be placed in containers in its original
packaging or removed for easier distribution later. A
hard plastic or metal container is much harder for a
mouse to chew.
3. Make sure storage areas are sealed so pests can’t get
in. Check for cracks in walls or around windows or
ventilation fans.
Q19: Food safety regulations require regular

temperature checks to be completed on refrigerated
and frozen storage units. How often should the checks
be completed and where is the temperature reading
recorded?
Answer:
Temperature should be recorded at least twice a day. One

is usually completed at the start of the day and the
second reading should be taken later in the day.
Q20: What other environmental conditions should be

checked on a regular basis to maintain the quality of
perishable supplies? List three.
Answer:
The following environmental conditions should be

checked on a regular basis to maintain the quality of
perishable supplies:
1. Ventilation
2. Humidity
3. Light
Q21: How do these environmental conditions affect the

quality of perishable supplies?
Answer:
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answer
The following environmental conditions affect the quality
of perishable items:
1. Ventilation:
2. Humidity
3. Light
Q22: What is one of the simplest methods of

maintaining quality and reducing spoilage in
perishable supplies?
Answer:
Keep them clean is the simplest method of maintaining

quality and reducing spoilage in perishable supplies.
Q23: Briefly explain the FIFO method of stock rotation.

Answer:
FIFO stands for First In and First Out. The FIFO method of
stock rotation is explained below:
Step1: Check the expiration date of existing
stock.
Step 2: Check the expiration date of the new
stock to be stored.
Step 3: Make room for the new stock to be
placed behind the stock which must be used
first.
Step 4: Place stock with an earlier expiration
date in front of the other stock.
Step 5: Issue stock from the front of the shelf first.
SECTION 3: CHECK PERISHABLE SUPPLIES AND DISPOSE

OF SPOILT STOCK
Q24: What are two quality checks you can complete on

Answer:
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The two quality checks we can complete on perishable

supplies are:
1. Check for damaged packing to make sure the
product inside has not been contaminated.
2. Regularly check other environmental conditions
such as humidity and lighting.
Q25: What is enzymic browning and how does it affect

the quality of a food item?
Answer:
The surface of food item has gone brown after a little

while. This is called enzymatic browning and is caused by
a naturally occurring enzyme called polyphenol oxidase. It
doesn’t affect the quality and flavour of food. However,
the food is not as visually appealing and often can be
used.
Q26: Other than enzymic browning, what are three other

quality issues that could adversely affect the quality of
Answer:
Other than the enzymic browning, there are three other

qualities which adversely affect the quality of perishable
supplies:
1. Drying and hardening,
2. Crystallisation and,
3. Mould.
Q27: What should you do if a packet of flour has been

infested by weevils?
Answer:
Once if weevils have been found, then we will remove it

immediately the infested packet from its position to
minimize further contamination. If the packet of flour is
stored with other foods, check all of it to ensure that
there are no further infestations.
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answer
Flour weevils do not confine themselves to flour and will

also eat grain seed and other foods so if there is any
doubt, throw it out. Place all the contaminated food in a
plastic dustbin bag, ensure that it has no holes and that it
is securely tied before being placed outside.
This if even more beneficial if it is cold outside as weevils

and their larvae are unable to survive cold temperatures.
Q28: Who would you report the infestation to?

Answer:
If we find any evidence of infestation then we should

report it to our supervisor, head chef or manager
immediately.
Q29: How should you safely dispose of contaminated

food?
Answer:
Food which is contaminated by food poisoning or spoilage
bacteria, or by rodents or insects, must be sealed in a
plastic garbage bag and placed with our other general
waste to be removed by our waste collection agency. Also,
we can dispose it in general waste.
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Assessment B - Short Answer: Instructions

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What are the main factors that can cause food contamination?

What are the main factors that can cause food contamination?

What are the main methods used for stock rotation?

What are the main methods used for stock rotation?

SITXINV002 Maintain the quality of perishable items– Short

SECTION 1: STORE SUPPLIES IN APPROPRIATE

Q1:Why is maintaining the quality of perishable supplies

Two reasons are as follows:

Q2:How does the Food Standards Code define

The Food Standards Code defined a contaminant as 'the

Q3:How does the Food Standards Code define a

The Food Standards Code defined a contaminant as ‘any

Q4:Briefly describe how chemical contamination can

Chemical contamination occurs when the food comes in

As chemicals utilized for cleaning can spill, leak or emit

Q5:List three examples of items that can cause physical

Three examples of items that can cause physical

Q6: Briefly describe how bacteria can get into food.

Bacteria can get into food through food contamination that

For instance, include a sick food handler, other

Q7:Briefly describe how to take a temperature reading

Step 1: Insert the sensing tip the bottom 5 cm of the

Step 2: Wait for the dial or digital readout to stop

Step 3: Take the temperature reading after the readout to

Step 5: If checking the temperature of food packages in

Q8:What document can you use to record the results of

Goods Receiving Form, an Incoming Goods Form or a

Q9:When should you reject a delivered item? List five

I should reject items in the following situations:

Q10: What should you do if you think a delivered item is

If the delivered item is potentially contaminated and we

Q12: What date codes are often already provided on

The use-by and best-before dates are often already

Q13: List four pieces of information you might record on

The following four pieces of information might record on a

Q14: How can you avoid cross-contamination when

We can avoid cross-contamination when storing perishable

SECTION 2: MAINTAIN PERISHABLE SUPPLIES AT OPTIMUM

Q15: Briefly describe five techniques you can use to

Five techniques we can use to protect our supplies from

Q16: What are two cleaning and/or sanitising processes

The following two cleaning or sanitising processes we

Q17: Where should clothing and personal items be

Clothing and personal belongings should be kept in a staff

What is this process called?

Q18: Describe three techniques you can use to prevent

The three techniques we can use to prevent from

1. Keep areas clean make sure that all food is safely

Q19: Food safety regulations require regular

Temperature should be recorded at least twice a day. One

Q20: What other environmental conditions should be

The following environmental conditions should be

Q21: How do these environmental conditions affect the

Q22: What is one of the simplest methods of

Keep them clean is the simplest method of maintaining

Q23: Briefly explain the FIFO method of stock rotation.

SECTION 3: CHECK PERISHABLE SUPPLIES AND DISPOSE

Q24: What are two quality checks you can complete on

The two quality checks we can complete on perishable