Elements and Performance Criteria

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Temperature checks may relate to:
cold or chilled foods
frozen foods
ingredients
raw foods
reheated foods or ingredients.
Deficiencies may include:
contaminated food
food that is intended to be:
frozen but has thawed
chilled but has reached a dangerous temperature zone
packaged food that is exposed through damaged packaging.
To reject supply may involve:
rejecting supply immediately on delivery by supplier
rejecting supply of goods delivered under concession and not formally received
quarantining contaminated food from other food until the rejection is finalised
returning food to the supplier
disposing of contaminated food with consent of the supplier.
Environmental conditions may involve:
correct application of humidity and temperature controls
correct ventilation
protecting perishables from exposure to:
heating or air conditioning
accidental damage through people traffic
environmental heat and light
sanitary cleanliness
storing perishables:
in dry stores
in cool rooms
in freezers
in refrigerators
sanitised and hygienic conditions
at room temperature.
Supplies include:
beverages
dairy products
canned products
dry goods
food
frozen goods
fruit
meat
oils
poultry
seafood
stock on hand
vacuumed sealed items
vegetables.
Quality may include:
currency of best by or use by dates
freshness
size
weight.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
maintain the quality of a diverse range of perishable supplies for commercial cookery or catering operations including these main food groups:
beverages
dairy products
canned products
dry goods
frozen goods
fruit
meat
oils
poultry
seafood
vacuumed sealed items
vegetables
integrate knowledge of:
correct environmental storage conditions for the main food types
food safety procedures and standards for storage of perishable supplies
indicators of spoilage and contamination of perishable supplies
integrate checks on perishable supplies with other duties and within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
thermometers and temperature recording charts
a diverse and comprehensive range of perishable food supplies.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual date coding perishable supplies and storing them in appropriate environmental conditions
evaluation of temperature records completed by the individual
problem solving exercise to assess the individual’s ability to identify a range of spoilt and contaminated food items
written or oral questioning to assess knowledge of correct environmental storage conditions, food safety procedures and standards and indicators of spoilage and contamination
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHCCC104 Package prepared foodstuffs
SITHCCC205 Produce cook-chill and cook freeze foods
SITHCCC206 Rethermalise chilled and frozen foods
SITXINV201 Receive and store stock
SITXWHS101 Participate in safe work practices
TLIE1005A Carry out basic workplace calculations.