SITXINV002

Maintain the quality of perishable items

Activity 1A
Objective To provide you with an opportunity to conduct temperature checks on
delivered goods ensuring they are within specified tolerances.
1. What are the specified tolerances for chilled and frozen goods?
Ans: Specified tolerances include:
 Chilled supplies – supplied at temperatures of five
degrees centigrade or below

 Frozen supplies – frozen solid and not showing signs

of defrosting or thawing.

2. Identify four steps that may be taken to ensure that supplies are
delivered to your premises within specified tolerances.
Ans:
 Discussing acceptable delivery temperatures with a
 business that delivers food to your premises and formally
agreeing that food will be delivered frozen or chilled or hot,
or within safe time limits
 If food should be frozen, you check it when it is delivered to
your business to make sure that it is frozen and has not
begun to thaw
 If food should be chilled or hot, you check the temperature
of the food when it is delivered to your business and make
sure that it is at or below 5°C or at or above 60°C
 If food should be delivered within safe time limits, you
check the records of delivery departure and arrival times to
ensure that the delivery took place within the agreed time
limit
 You need not check every food item or relevant delivery
record but you should check some items to make sure that
your suppliers are doing the right thing.

Activity 1F
Objective To provide you with an opportunity to promptly store supplies in
appropriate storage area to minimise wastage and avoid food
contamination.
1. Give four examples of scenarios involving food wastage.
Ans:
 Ingredients that are left over during the preparation
stage

 Food that is produced in quantities that are too large

 Oversized portions which prompt customers to leave

leftovers

 Food that spoils or goes out of date due to poor

stock rotation or production quality.

2. Identify three instances in which food contamination may occur.

 Ans:
 Cooked product is contaminated by raw product

 Edible product is contaminated by waste

 Product, people or equipment that have been in

contact with products are moved between food handling
areas.

3. Specify the areas of your fridge where the following supplies should
be kept:

 Fruit juice
 Yoghurt
 Hard vegetables
 Soft vegetables
 Defrosted ingredients.

Ans: This table highlights the areas of your fridge where

particular ingredients should be kept:

Area of the fridge Ingredients

Upper shelf fruit juice

Middle shelves yoghurt

Lower shelf hard vegetable

Bottom drawers soft vegetables

Fridge door defrosted ingredients

Activity 2A
Objective To provide you with an opportunity to regularly check and adjust
environmental conditions of all storage areas and equipment to maintain
perishable supplies at optimum quality and conduct temperature checks
according to food safety procedures, and protect supplies from spoilage.
1. What do the food safety standards specify in relation to the storage
 of hazardous food?
Ans: The food safety standards specify the following
requirements in relation to storage:
 A food business must, when storing food, store the
food in such a way that

o it is protected from the likelihood of

contamination

o the environmental conditions under which it

is stored will not adversely affect the safety and
suitability of the food

 A food business must, when storing potentially

hazardous food

o store it under temperature control

o if it is food that is intended to be stored

frozen, ensure the food remains frozen during
storage.

2. Identify four signs of faulty fridges and freezers.

Ans:
 Food becoming partially frozen or
remaining warm after being placed in the
fridge

 Substantial quantities of ice building on

the fridge walls

 Melting ice in the freezer

 Supplies becoming spoilt before the

specified expiry date

 Condensation accumulating inside the fridge

3. What is the main reason for placing perishable supplies in the

refrigerator?
Ans: You should be aware that all perishable supplies will spoil over time.
 Bacteria will build up, causing the production of acids and other waste
products which have undesirable effects. However, there are a number of
steps that can be taken to extend the shelf life of perishable ingredients.
You should be aware that the refrigeration of such ingredients will
minimise the build-up of potentially harmful microorganisms and the
production of enzymes which cause spoilage. You should also be aware
that such microorganisms cannot accumulate on frozen food.

4. Specify four ways of preserving perishable ingredients.

Ans: Preservation methods include:
 Vacuum packaging

 Adding sugar to soft fruits

 Smoking

 Adding preservative food additives

Activity 3A
Objective To provide you with an opportunity to regularly check perishable supplies
for quality.
Identify and provide short descriptions of five processes which may have
negative impacts on the quality of perishable supplies.
Ans: You will be expected to perform daily checks of your perishable
supplies to ensure that appropriate standards of quality are being
maintained. It will be necessary to inspect any packaged goods and make
sure that they haven’t been left open accidentally or come into contact
with pests. You should also ensure that the correct temperatures are being
maintained and that levels of humidity and lighting are appropriate for the
different types of supplies.

The quality of perishable supplies may relate to:

 Currency of best-before or use-by-dates –
ingredients should retain their quality up until the expiry of
the best-before date. They may begin losing their
nutritional value and taste after this time. Foods should be
considered unfit for consumption after expiry of use-by-
 dates

 Freshness –perishable supplies will be of the greatest

nutritional value and general quality immediately after
purchase. There will inevitably be some deterioration over
time

 Size – perishable supplies should be of an acceptable

size and shape if they are to be perceived as good quality

 Weight – the weight of perishable supplies may be

associated with the levels of juiciness and other desirable
characteristics.

Degradation of flavour, aroma, colour and texture

Basic checks should be performed to ensure that there hasn’t been any
deterioration in degradation of your perishable supplies. Such supplies
should have the same qualities as when they were originally delivered to
your premises. However, you may notice that foods have developed a sour
taste or slimy texture. The fresh smell of perishable fruits and vegetables
may also be lost as a consequence of spoilage.

Enzymic browning
The enzymic browning process may affect a range of perishable fruits and
vegetables. It involves the production of an enzyme called polyphenol
oxidase, resulting in the development of a browned appearance. It is quite
likely that browned ingredients will retain their desirable taste. However,
you should avoid including them in any dishes for aesthetic reasons.

Drying and hardening

The texture of perishable supplies may become dried or hardened if the
appropriate conditions aren’t maintained. This may happen as a
consequence of leaving food uncovered or reducing levels of humidity. You
might be able to chop away the dried and hardened areas during food
preparation. However, it is generally advisable to discard such ingredients.

Crystalisation
The process of crystalisation commonly occurs in foods with large
quantities of sugar, salt, and water. It involves the development of crystals
 which cause deterioration in the texture, appearance, and general quality
of food.

Mould
It should be very easy to identify the presence of mould on your perishable
supplies. Such supplies may take on a blue or green appearance and have
a furry texture. The odour, texture and flavour of such food is likely to be
negatively affected. In some instances, it might be possible to remove the
mould and use the ingredients in your cooking. However, you should be
aware of the risks associated with certain types of mould.

Odour
You should be aware that the odours of particularly strong smelling
supplies may spread to other ingredients. Such foods should be kept in
airtight containers to minimise the risk of spreading odours.

Activity 3C
Objective To provide you with an opportunity to identify deficiencies, and report
findings or dispose of any non-usable supplies within scope of own
responsibility and safely dispose of spoilt stock and waste to minimise
negative environmental impacts.
1. Give four examples of deficiencies that may be identified in relation
to perishable supplies.
Ans: Deficiencies may include:
 Contaminated food
 Food that is intended to be:
o frozen but has thawed
o chilled but has reached a dangerous temperature
zone
 Packaged food that is exposed through damaged packaging.

2. Specify five types of kitchen waste and hazardous substances.

Ans: Kitchen waste and hazardous substances may
include:
 Any used or out of date ingredient or food item such as:
 o cooking oils

o animal fat

o ghee

o dairy products, including milk, yoghurt, cheeses and.

soy products

o dry goods, such as flours, sugars, pastas, and rice

o fruit and vegetables

o general food items such as sauces, condiments and

flavourings, garnishes, coatings and batters

o meat, seafood, and poultry

o meat products such as standard cuts, sausages, hams,

and salami.

 Any cleaning agent or chemicals.

There are many reasons to minimise the amount of waste that is generated
by your business. One of the main issues is that the production of such
waste has significant environmental impacts. The minimisation of waste
will reduce your contribution to global warming. It is also important for the
maintenance of local environments. You may have to fulfil waste
management duties according to legislation. The reduction of waste is also
likely to have the effect of reducing your business expenses.

3. Give three examples of environmentally friendly waste management

measures.
 Ans: Purchasing reduced quantities of food to minimise the
amount of wastage

 Restricting the purchase of foods contained in packages

which may cause environmental harm

 Separating general waste, recycling, and composting

 Maintaining and cleaning dustbins and designated waste

areas.