Perishables9/21/2023 ![]() ![]() ![]() Store supplies in appropriate conditions.ġ.1.Conduct temperature checks on delivered goods ensuring they are within specified tolerances.ġ.2.Record temperature results according to organisational procedures.ġ.3.Identify deficiencies with delivered food items, and reject supply within scope of own responsibility, or report findings.ġ.4.Choose and prepare correct environmental conditions for the storage of perishable supplies.ġ.5.Date code perishable supplies to maximise their use.ġ.6.Promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination.Ģ. ![]() Performance criteria describe the performance needed to demonstrate achievement of the element.ġ. SITXFSA001 Use hygienic practices for food safety Competency FieldĬross-Sector Elements and Performance CriteriaĮlements describe the essential outcomes. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants. 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. It does not include general stock control processes which are covered by SITXINV001 Receive and store stock. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination. 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. Pre-requisite added: SITXFSA001 Use hygienic practices for food safety SIT40516 - Certificate IV in Commercial Cookery SIT30916 - Certificate III in Catering Operations SIT30416 - Certificate III in Holiday Parks and ResortsĬertificate III in Holiday Parks and Resorts SIT20516 - Certificate II in Asian Cookery SIT60316 - Advanced Diploma of Hospitality ManagementĪdvanced Diploma of Hospitality Management SIT20416 - Certificate II in Kitchen Operations SIT30816 - Certificate III in Commercial Cookery SIT50416 - Diploma of Hospitality Management Title Sort Table listing Qualifications that include this unit by the Title column Code Sort Table listing Qualifications that include this unit by the Code column ![]()
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