SITXINV002 – Assessment 1 – ObservationsASSESSMENT 1 – STUDENT…
Question Answered step-by-step SITXINV002 – Assessment 1 – ObservationsASSESSMENT 1 – STUDENT… SITXINV002 – Assessment 1 – ObservationsASSESSMENT 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 Student Template – Annex 1VIT Café Storage Area Temperature Log Refrigerated/Frozen Food TemperaturesNote: Refrigerated food should be stored at a maximum temperature of >0 and <5oC, freezers should be -15oC or less. Mark any corrective action if food is outside of these limits (e.g. turn up fridge, dispose)Fridge / Freezer No.MondayTuesdayWednesdayThursdayFridaySaturdaySunday Date: Date: Date: Date: Date: Date: Date:ampmampmampmampmampmampmampm Corrective Action Taken: Delivery Temperatures Note: Chilled food must be delivered at >0 and <5oC or less, frozen should preferably be at -15oC or less. The delivery should be rejected if it is outside these ranges, if the quality is unsatisfactory or date codes unsuitableDeliveryMondayTuesdayWednesdayThursdayFridaySaturdaySunday Corrective Action Taken: Date: Agreed By, Name: Position: Date: ___/___/___ Assessor's Comment regarding the Answer Your storage temperature checklist should record for the whole week and show some faults for cool room and freezer in the morning and afternoon shift time. and show the correct actions.The delivery and storage items temperature checklist should also show the record for whole week, and multi-items for different types according to the requirements. Biology Science Nutrition COOKERY SITXINV002 Share QuestionEmailCopy link Comments (0)
