SITXINV002
SITXINV002
INSTRUCTION
COURSE : SIT30816 - CERTIFICATE III IN COMMERCIAL COOKERY
Assessment Questions
#1.
Why are date code labels used in food packaging in Australia? In about 75-100 words
ans.
Food package labels must include a name or a description of the food. This name or description
should be clear enough so you can tell it apart from other foods. If there is a prescribed name for the
food in the Code this must be included on the label. In Australia, the Food Standards Code states
that packaged foods with a shelf-life under two years must have a use-by date on the primary
packaging, and a best-before date in most other cases.
So they know how long a food can be kept before it begins to deteriorate or becomes unsafe to
consume.
#2.
List four pieces of information you might record on a label for items to be frozen, which will
assist with easier identification later?
ans.
name of food, weight or volume, ingredients, date and storage conditions, preparation instructions.
#3.
ans.
Food rotation labels are specifically designed for kitchen use and help prevent food borne illness and
cross contamination of food products. These stock rotation labels help eliminate the risk of
foodborne illness and food waste by using the first-stocked first-served method. Day-of-the-Week
Labels make weekly-use food items fast and easy to stock and rotate. Simply tear a label off the
dispenser and place on food items to be stocked.
#4.
What does the term “wastage” refer to in a commercial catering organisation? What is the
importance of avoiding wastage in a commercial kitchen operation? in about 50 words
ans.
“wastage” refer to in a commercial catering organisation is Food waste is food that can be used
again but that is instead sent to landfills. This food is thrown out because it looks weird and inedible;
it was not eaten during a meal and it is unused and beginning to rot and Minimizing waste in the
workplace allows you to keep your small business operating costs low while helping preserve the
environment. Waste reduction strategies don't need to be costly or time-consuming to implement.
#5.
According to the Australia New Zealand Food Standards Code, explain the meaning of the
following.
Contaminant –
contaminant means any biological or chemical agent, foreign matter, or other substances that
Contamination-
contamination refers to food that has been corrupted with another substance – either physical,
biological or chemical.
Foods that must be kept at a particular temperature to minimise the growth of food poisoning
#6.
ans
3) foodborne illness.
#7.
1) keep raw food such as meat, poultry and vegetables separate from ready-to-eat food.
2) Use separate equipment.
#8.
ans.
There are three different types of food contamination - chemical, physical and biological.
This is why food handlers have a legal responsibility to ensure that the food they prepare is free from
these contaminants and safe for the consumer.
products.
Most fresh foods must be stored use a refrigerator thermometer Raw food and coo
Cooked Food Items in the refrigerator to delay their to be sure the temperature is should be stored s
Meat Meat should be stored in the the ideal temperature for the in , the safe tempe
storage of fresh meat is 28°F to
coldest part of the refrigerator. refrigerated storag
32°F.
foods.
Words:0
#9.
List three examples of items that can cause physical contamination of food
ans. jewellery, hair, plastic, bones, stones, pest bodies, and cloth.
#10.
What is the difference between ‘use by’ date and ‘best before’ dates?in about 75-100 words
ans.
Use by dates indicate when a product may no longer be safe to eat. You should not eat, cook, or
freeze it after the date displayed, even if it looks or smells fine. Best before dates are an indication of
quality rather than safety. Expiration dates tell consumers the last day a product is safe to
consume. ... Another term that gets mixed up with this is the 'use by' date which applies only to
perishable goods such as fresh fish or meat. Dispose them off immediately once they have passed
the 'use by' date.
#11.
ans.
First In, First Out (FIFO) is part of an accounting method where assets which are acquired first are sold of first.
The method FIFO considers the inventory as consisting of items bought in the end. FIFO is “first in first out”
and simply means you need to label your food with the dates you store them, and put the older foods in front or
on top so that you use them first. This system allows you to find your food quicker and use them more
efficiently.
#12.
List the suitable storage area, provision for correct storage (e.g. sanitised container) and
typical storage temperatures for each of the commodities listed in the table. Explain how
these storage areas should be prepared prior to storing food items following a delivery.
#13.
Why must refrigerated food items be held between 0-5 degrees?(in 10-20 words)
To reduce the risk of bacterial contamination, many foods must be stored in the refrigerator and thus
#14.
List the food safety standards regarding each of the following in regards to storing
perishable food supplies:
2) Store food in suitable, covered containers and All materials used in the construction of boxes
should meet preservation standards as much as possible.
Food labels
Information (for example name of food, Nutrition value, weight or volume, ingredients, date and
storage conditions, preparation instructions, name and address of manufacturer, packer or seller,
lot number) must appear on food labels by law, although there are some exceptions.
Write briefly about Storage conditions and temperature requirements of following:- a. Cool room: b.
Freezer: c. Dry store:
2) frozen foods should be stored at –18°C (0°F) or lower. If the temperature rises above –18°C,
3) Store dry foods at 50°F for maximum shelf life. However, 70°F is adequate for dry storage of
most products. Place a thermometer on the wall in the dry storage area.
Proper cleaning and sanitizing of all food contact surfaces and utensils.
Proper cleaning and sanitizing of food equipment.
Good basic housekeeping and maintenance.
Food storage for the proper time and at safe temperatures.
Proper personal hygiene, including frequent hand and arm washing and covering cuts.
Minimise contact, i.e. handle materials as little as possible and transfer them via routes that
minimise exposure to others.
Discard materials into a suitable container or bag. ...
Use bags that are marked or coloured for infectious waste.
The potential food that has been aborted, spoiled or damaged would be enough to feed. The
above examples only highlight the risks involved in inadvertent introduction of ... and weeds are
#15.
Name the program which contains all the information for maintaining and recording
deliveries and temperatures?
ans.
Words:0
#16.
For the items listed below, list at least 1 indicator of spoilage and contamination of the
following perishable supplies
What is enzymic browning and how does it affect the quality of a food item? Explain in about
50 words.
ans.
Enzymic browning is an oxidation reaction that takes place in some foods, mostly fruit and
vegetables, causing the food to turn brown. Oxidation reactions occur in food and non-food items.
Enzymic browning is a reaction which requires the action of enzymes and oxidation in order to occur.
Enzymatic browning is one of the most important reactions that occur in fruits and vegetables,
usually resulting in negative effects on color, taste, flavor, and nutritional value. The reaction is a
consequence of phenolic compounds' oxidation by polyphenol oxidase (PPO), which triggers the
generation of dark pigments.
#18.
Other than enzymic browning, what are three other quality issues that could adversely affect
the quality of perishable supplies?
ans.
Other than the enzymic browning, there are three otherqualities which adversely affect the quality of
perishable supplies:
2. Crystallisation.
3. Mould.
#19.
What should you do if a packet of flour has been infested by weevils?Mention two points.
Who would you report the infestation to?
ans.
1). put it in the freezer for at least 24 hours to kill off larvae and existing weevils to avoid cross
contamination.
2) Make sure flour is stored in a cool dry area where a few bay leaves are scattered to repel insects.
#20.
How would you dispose of kitchen waste and potentially hazardous substances according to
environmental requirements and to prevent potential contamination in a food production
area? Explain in about 100-150 words.
ans,
Classify your waste to check if it's hazardous, Separate and store hazardous waste safely,
Separate your edible kitchen waste (vegetable peels, fruit peels, small amounts of wasted cooked
food) in a container.
Use an authorised waste carrier to collect, recycle or dispose of your hazardous waste.
Landfill Disposal. The oldest and most common form of waste disposal is landfill or dumpsites.
Incineration. This is the burning of your hazardous waste into an incombustible residue.
Dumping at Sea.
Underground Disposal.
Words:0
#21.
ans.
mould.
odour.
#22.
ans.
1) if it's moldy or is the wrong consistency (e.g. moist foods should never be delivered dry).
#23.
What date codes are often already provided on perishable food packaging by the
manufacturer?
ans.
Date codes are often already provided on perishable food packaging by the manufacturer So they
know how long a food can be kept before it begins to deteriorate or becomes unsafe to consume.
#24.
List four pieces of information you might record on a label for items to be frozen, which will
assist with easier identification later?
ans.
2. Net weight ·
3. Date mark ·
4. Ingredient list ·
#25.
How can you avoid cross-contamination when storing your perishable supplies? (in 40-60
words)
ans.
1) Always keep ready-to-eat and cooked food separate from raw food.
3) Place raw meat, poultry, and seafood on the lowest shelf of the refrigerator in containers or sealed
plastic bags.
#26.
What are the food safety procedures and standards for storage of perishable supplies in
terms of temperature, humidity, light and ventilation? In about 150 words.
ans.
1) Most perishable foods need to be stored in the refrigerator. (There are some fruits and veggies
that should be stored at room temperature instead.) The temperature of your fridge should be
between 32°F – 40°F. Use a refrigerator thermometer to check the temperature of your fridge.
8) Information. Always store perishable foods in the refrigerator at 40 °F or below or in the freeze at
0 °F or below. You can find refrigerator and freezer storage information, a cold storage chart at
Basics for Handling Food Safely
#27.
ans.
Bad odors.
Changed texture.
Eggs float.
Canned food.
Mold. Mold is usually a pretty obvious sign of spoilage, making it an easy way to tell if food is spoiled.
Discoloration.
#28.
What checks should be performed before rejecting? Mention three checks.
ans.
#29.
What is the general procedure for rejecting perishable supplies? Explain in about 100 words.
ans.
1) Make sure to reject food if it's moldy or is the wrong consistency (e.g. moist foods should never be
delivered dry).
#30.
What are two quality checks you should do on perishable supplies? List any 3.
ans.
Inspect items for animal and pest damage and report incidents of infestation.
Identify deficiencies, and report findings.
dispose of any non-usable supplies within scope of own responsibility.