Unit of competency Outline

Date retreived
22/07/2026 6:16 AM AWST

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Maintain the quality of perishable items

Maintain the quality of perishable items

Unit of competency
National Code
SITXINV002
State Code
AWQ38
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
2.00
Current Release Date
01/04/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110111 - Food Hygiene
Original Release Date
12/07/2016
Nominal Hours
10
Description
This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.It does not include general stock control processes which are covered by SITXINV001 Receive and store stock.The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Store supplies in appropriate conditions.
  • 1.1.Conduct temperature checks on delivered goods ensuring they are within specified tolerances.
  • 1.2.Record temperature results according to organisational procedures.
  • 1.3.Identify deficiencies with delivered food items, and reject supply within scope of own responsibility, or report findings.
  • 1.4.Choose and prepare correct environmental conditions for the storage of perishable supplies.
  • 1.5.Date code perishable supplies to maximise their use.
  • 1.6.Promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination.
2. Maintain perishable supplies at optimum quality.
  • 2.1.Regularly check and adjust environmental conditions of all storage areas and equipment to maintain perishable supplies at optimum quality.
  • 2.2.Conduct temperature checks according to food safety procedures, and protect supplies from spoilage.
  • 2.3.Protect supplies from damage of cross-contamination and pests.
  • 2.4.Rotate perishable supplies for maximum use according to expiration dates.
3. Check perishable supplies and dispose of spoilt stock.
  • 3.1.Regularly check perishable supplies for quality.
  • 3.2.Inspect items for animal and pest damage and report incidents of infestation.
  • 3.3.Identify deficiencies, and report findings or dispose of any non-usable supplies within scope of own responsibility.
  • 3.4.Safely dispose of spoilt stock and waste to minimise negative environmental impacts.
No information
No information
Replaces
State Code National Code Title Type
WF792 SITXINV202 Maintain the quality of perishable items Unit of competency
Replaced By
State Code National Code Title Type
OEA92 SITXINV006 Receive, store and maintain stock Unit of competency