Samples

Maintain the quality of perishable item (SITXINV002)


Assessment 1

Question 1: A perishable food item is a food that has a reasonably short shelf life. Complete the table below by filling in the six different categories of perishable food items along with at least three examples for each category.

Category

Examples

Prepared fruits andvegetables

Salads and cut fruits

Rawandcookedmeat/poultry

Steak tartare and chicken

Fruitsandvegetables

Apple, potatoes, carrots and cabbages

Dairyproducts

Milk and cheese

Seafood

Shellfish and fish

Cookedfood

Pasta and noodles
  •  List three semi-perishable food items.

ANSWER:

1

Potato

2

Ginger

3

Arbi

 Explain why it is important for any food business to protect perishable food items from contamination. Provide at least six reasons.

ANSWER:

1

Avoid wastage of food

2

Illness should be avoided

3

For maximizing the profit.

4

By reducing the wastage of food, protect the environment

5

It is good for planet

6

It is good for economy as well.

 

Question 2: You have been asked to conduct temperature checks on a delivery of perishable food supplies. You must complete the table below, assuming that all food supplies have been received at the adequate temperature for delivery.

Food type

Temperature

Cooked meat

75 °C

Uncooked fish

-20°C

Frozen food

-18°C

Milk and cream

 2°C to 4°C

Leafy green vegetables

2° to 4°C

Eggs

7°C

 

Question 3: Describe the meaning of ‘wastage’ of food in a commercial catering organisation.

ANSWER:

Consumers and the food-service industry generally lead to food wastage but it can also be a by-product of manufacturing operations.

 

  • Explain why all measures should be taken to avoid wastage.

ANSWER:

Storing large amount food should be avoided

Learn how to preserve and store the food correctly

 

Question 4: What are the three generic types of contamination that food must be protected from?

ANSWER:

1

When the food is contaminated by the other living organism then it is known as biological contamination and it is one of the common causes of food poisoning

2

When a physical object is entered in the food at any stage of production then it can lead to physical contamination

3

When the food comes in contact with the toxic chemical, it can cause chemical contamination. 

 

Question 5: Describe the potential deficiencies of perishable food items on delivery.
ANSWER:

1

When the food is notdeliveredinthecorrecttemperature

 

2

When food that is closed to the expiry date is received.

 

3

The packaging is damaged

 

Question 6: What are the parameters of the ‘temperature danger zone’?

ANSWER:

The temperature range that is dangerous for the food that is to be held at, is referred to as danger zone. The range should be between 40°F and 140°F.

 ii) You are unloading a pallet of food that has just been delivered to your restaurant. You notice that the frozen fish appears to be thawing out and the fresh beef has a slightly strange odour. You immediately check the temperature of the food supplies and notice that all of the frozen and chilled foods are within the temperate danger zone. What action would you take to reject the potentially contaminated food?

ANSWER:

1

Reject the products whose packaging is damaged.

2

Foods that don’t have the name or address of the supplier or any ingredient list on the label then reject the pre-packed food.

3

If the product information is not provided by the suppliers, then reject packaged food.

 

Question 7: Describe four situations that may cause food to become contaminated.
ANSWER:

1

For cleaning kitchen and disinfecting, chemicals are frequently used, so there is no surprise in that this can contaminate the food.

2

Campylobacter can be arise by keeping the chicken undercooked, it is a bacteria that can cause microbial contamination. s

3

When a knife that is used to cut bread is then used for cutting gluten- free bread, causes allergenic contamination

4

If food equipment such as loose screw or flaking paint enters the food it can lead to physical contamination

 

Question 8
a) For each of the following food items, suggest the most practical food storage area.

Bulk delivery of fresh beef

Coldroom

10kg bag of rice

Drystore

Frozen fish

Freezer

2 dozen eggs

Fridge

b) At what temperature should frozen food be stored at?

ANSWER:

-18° C

 c) At what temperature should food cool rooms / refrigerators operate at?

ANSWER:

It should operate at 4° C

 

Question 9: Provide five examples of food safety procedures and standards for storage of perishable supplies.
ANSWER:

1

Doing properpackaging

2

Separately store the raw meat and poultry

3

High risk foods should be taken special care

4

Items that have short shelf- life should be used first.

5

Correctly store the food in coolers.

Question 10: For each of the following food items, provide two examples of what to look for to check for spoilage or contamination.

  • Apples:

1

bruising or spots that are soft

2

Skin is wrinkled

 

  • Bag of flour:

1

texture in changed

2

Checking of expiry date

  • Cheese:

1

Darkening or fading of the colour of the cheese.

2

Texture of cheese is changed.

 

Question 11: Describe how you can you check the quality of a perishable food item.
ANSWER:

1

Checkingtheexpiry date.

2

Smellandthetexture must be checked

3

Where the food is stored, Checkwhetherthetemperatureiscorrector not.stored

 

Question 12
a) Describe three factors that need to be taken into account to ensure food waste from kitchens is disposed of safely.

ANSWER:

1

For transferring food or ice, don’t use garbage containers.

 

2

Refrigerate food in warm climate to prevent bacteria from growing.

3

Don’t overflow the garbage containers. Overflowing waste should be moved to other containers.

 b) Describe the correct procedure for disposing of identified hazardous substances.

ANSWER:

1

Throwing waste in the trash.

2

Dump hazardous waste at vacant lot.



Assessment 2

  1. The definition of contaminant and contamination(as defined by the Food Standards Code).
  2. The definition of potentially hazardous foods(as defined by the Food Standards Code).
  3. The contrast between microbiological contamination, chemical contamination and physical contamination. Include examples.
  4. Indicators of contamination to food supplies.

 

Report:

  • Definition of Contaminant and Contamination:
  • A contaminant can be biological, chemical or physical as well, it happens when it is left accidentally or deliberately to air, water, soil or food. In environmental science, pollution is referred to as contaminants.
  • Food that is been corrupted by either physical, biological or chemical substance is known as food contamination.

 

  • Definition of potentially hazardous foods:

Potentially Hazardous Food are the food or the food ingredient that helps in the growth of infections. It must be refrigerated at or below 41°F.

 

  • The contrast between microbiological contamination, chemical contamination and physical contamination. Include examples.
  • Biological contamination

Contamination of food or environment with microorganisms such as toxins are regarded as biological contamination. Potential containments are bacteria, viruses, fungi, and parasites, which are generally found in food, walls, water, air, clothes and many more.

 

  • Chemical contamination

Chemical contaminations of food happens during the chemical reaction at processing. Chemical containment of food involves substances such as: agrochemicals, veterinary medicines residues, pesticides residues, environmental contaminants.

 

  • Physical contamination

Food that is contaminated during the process stage, is known as physical contamination. Physical contaminants in food can happen during pre and post harvesting caused due to poor agricultural practices.

 

  • Indicators of contamination to food supplies.
  • Search for milky liquid surrounding vegetables 
  • Cracked jars, loose lids, and swollen cans or lids.