SITXINV002-2.docx - SITXINV002-Maintain the quality of perishable items-ASSESSMENTS-2 Assessment 2 1 Indicate what will be observed during the

SITXINV002-2.docx - SITXINV002-Maintain the quality of...

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SITXINV002-Maintain the quality of perishable items-ASSESSMENTS-2 Assessment 2 1. Indicate what will be observed during the assessment instances (1or several instances as relevant). Instance Date Duration from … to… Tasks Instance1: Fresh raw chicken breast 27/08/201 8 7:00AM- 7:30 AM 1. Conduct temperature and quality checks on each of the following commodities: Cold or chilled foods Frozen foods Raw foods Reheated foods or ingredients When receive the chicken breast, we need to check the temperature and quality: The chicken breast should have a pink, fleshy color and smell fresh. Check the “sell by” date; and the temperature should be between 0c and 5c degrees (ideally 4c). 2. Maintain quality of at least six of the following range of perishable supplies: Beverages Dairy products Frozen goods Fruit Meat Poultry Seafood Vegetables I’ll follow the bellowing way to maintain the chicken breast: Place it in the refrigerator immediately, away from any 1
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SITXINV002-Maintain the quality of perishable items-ASSESSMENTS-2 cooked items. Try not to let raw chicken breast sit at room temperature for more than 15 minute. All raw meat be stored at the bottom levels of the fridge. Always wash hands and utensils thoroughly after contact with raw poltry. 3. Identify spoilt stock and dispose of according to organizational procedures a. Look for a change in color. If the color of the chicken looks more grey than pink, the chicken breast has already gone bad. b. Smell the chicken breast. If it has a very potent odor, it means it has gone bad. c. Feel the chicken breast. If it feels unusually sticky, it has almost certainly gone bad. d. Look for an ice crust. If there is a thick layer of ice around the meat, then it is no longer good. e. Check for freezer burn. Cook it as soon as possible, if it’s going to turn bad. But if it has gone bad, then It is best to discard the bad meat. Instance 2: Frozen raw 20/09/201 8 6:00 AM- 6:30 AM 1. Conduct temperature and quality checks on each of 2
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SITXINV002-Maintain the quality of perishable items-ASSESSMENTS-2 beef steak the following commodities: Cold or chilled foods Frozen foods Raw foods Reheated foods or ingredients When receive the frozen beef steak, we need to check the temperature and quality: Frozen solid to the touch; No sign of th a wing and re- freezing: wet box, large ice crystals on meat, frozen liquid at the bottom of the package; Temperature :below 0c Check packaging- reject if the packaging exposes the meat. 2. Maintain quality of at least six of the following range of perishable supplies: Beverages Dairy products Frozen goods Fruit Meat Poultry Seafood Vegetables I’ll follow the bellowing way to maintain the beef steak: Stored in the freezer at a temperature below 0c immediately. cook or freeze the meat within the refrigerator storage time listed. Place packages in the coldest part of the freezer, and leave enough 3
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SITXINV002-Maintain the quality of perishable items-ASSESSMENTS-2
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