You are on the early shift at a commercial kitchen

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29. You are on the early shift at a commercial kitchen and part of your job is to be there for a food delivery. You see the packaging on frozen chicken is broken and water is leaking from the package. You do not want to accept the order. Write down what you would do in this situation: Discuss with delivery person Describe the problem that you have observed
SITXFSA002 Participate in safe food handling practices / SITXINV002 Maintain the quality of perishable items v2.0 (Updated on 12 August 2020) This document is uncontrolled when printed (Printed on: 10 November 2020) Page 21 of 27 30. You are accepting a food delivery at a commercial kitchen. The table below how a list of items in the food order in the left column. In the right column, write down what signs you would look for that would show there are problems with the food. Food type Signs of problems with food a) A box of mixed fruit Fruit or vegetable are discoloured b) A box of 6 whole frozen chickens Container has water – meat has thawed c) A box of 24 chilled salmon fillets Pungent, fishy or ammonia-like smell, milky coating d) 12 packaged loaves of sliced bread Plastic packaging is torn or broken 31. The table below has a list of food types. For each food type, write down: Suitable storage area Suitable storage temperature Suitable humidity and ventilation (air flow) Food type Storage area Storage temperature Humidity and ventilation needed in the storage area Vegetables Cool Room 2 o C to 4 o C Humidity and ventilation controls are installed in the cool room Dairy products Fridge/ Cool Room 1 o C to 4 o C Humidity and ventilation controls are installed in the Fridge/cool room Dry goods Dry Storage Area 10 o C to 21 o C Humidity level should be between 50% to 60% and must have a good ventilation system in order to prevent excess humidity Frozen goods Freezer -18 o C Freezer should have a proper humidity and ventilation control system Fruit Cool Room 2 o C to 4 o C Humidity and ventilation controls are installed in the cool room Fresh Meat Cool Room 1 o C to 4 o C Humidity and ventilation controls are installed in the cool room Fresh Poultry Cool Room 1 o C to 4 o C Humidity and ventilation controls are installed in the cool room Fresh Seafood Cool Room 1 o C to 4 o C Humidity and ventilation controls are installed in the cool room
SITXFSA002 Participate in safe food handling practices / SITXINV002 Maintain the quality of perishable items v2.0 (Updated on 12 August 2020) This document is uncontrolled when printed (Printed on: 10 November 2020) Page 22 of 27 32. Now for the same food types, write down how each can be protected from: heat light air conditioning people traffic Food type Heat Light Air conditioning People traffic Vegetables Avoid excess heat Example: Cool Room Avoid excess heat Example: Cool Room Store it far from air conditioner Example: Cool Room Limit the access only for people who are going to store up and remove the stock from cool room Dairy products Avoid excess heat Example: Cool Room and fridge Avoid excess heat Example: Cool Room and fridge Store it far from air conditioner Example: Cool Room and fridge Limit the access only for people who are going to store up

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