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LEARNER GUIDE SITXINV002 Maintain the quality of perishable items SITXINV002 –

LEARNER GUIDE SITXINV002 Maintain the quality of perishable items SITXINV002 – Maintain the quality of perishable items| Learner guide Australian Institute of Technical Training (AITT) Page 1 Level 1, 600 Collins Street, Melbourne 3000 VIC. Tel 03 9620 1100 CRICOS ID: 02868J RTO ID: 21978 Version 1.0 Table of Contents Table of Contents ................................................................................................. 1 Introduction ......................................................................................................... 2 CHAPTER 1: STORE SUPPLIES IN APPROPRIATE CONDITIONS ............................. 4 1.1 Conduct temperature checks on delivered goods ensuring they are within specified tolerances ....................................................................................................17 1.2 Record temperature results according to organisational procedures ....................22 1.3 Identify deficiencies with delivered food items, and reject supply within the scope of own responsibility, or report findings ...............................................................36 1.4 Choose and prepare the right environmental conditions for the storage of perishable supplies .......................................................................................................37 1.5 Date code perishable supplies to maximise their use .........................................41 1.6 Promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination .......................................................................................44 CHAPTER 2: MAINTAIN PERISHABLE SUPPLIES AT OPTIMUM QUALITY ............. 48 2.1 Regularly check and adjust environmental conditions of all storage areas and equipment to maintain perishable supplies at optimum quality ...........................53 2.2 Conduct temperature checks according to food safety procedures and protect supplies from spoilage ...................................................................................54 2.3 Rotate perishable supplies for maximum use according to expiration dates ..........58 CHAPTER 3: CHECK PERISHABLE SUPPLIES AND DISPOSE OF SPOILT STOCK .... 61 3.1 Regularly check perishable supplies for quality .................................................66 3.2 Inspect items for animal and pest damage and report incidents of infestation ......67 3.3 Identify deficiencies, and report findings or dispose of any non-usable supplies within scope of own responsibility ...................................................................69 3.4 Safely dispose of spoilt stock and waste to minimise negative environmental impact ..................................................................................................................70 References ......................................................................................................... 73 SITXINV002 – Maintain the quality of perishable items| Learner guide Australian Institute of Technical Training (AITT) Page 2 Level 1, 600 Collins Street, Melbourne 3000 VIC. Tel 03 9620 1100 CRICOS ID: 02868J RTO ID: 21978 Version 1.0 Introduction What is perishable food?  Food that is likely to spoil, decay or become unsafe to consume  Food that has a limited shelf life  Food that should be kept refrigerated or frozen Standard 3.2.2 (Food Safety Practices and General Requirements) of the Australia New Zealand Food Standards provide the following guidelines:  Chilled or refrigerated foods should be between 2oC and 5 oC  Frozen foods should be around -18 oC and no warmer than -12 oC  Cooked or heated meals should be above 60 oC Perishable goods are goods, such as food products, that must be used within a short time. Goods that perish quickly are also known as perishable items. Perishable items are stored in the refrigerator. Some fruits and vegetables, however, can be stored out of the fridge if stored in a cool place. Refrigeration processes can substantially reduce the rate at which perishable items deteriorate. How does this work? The process of refrigeration slows down the growth of microorganisms such as bacteria and the rate of chemical (including enzymic) changes in food. Two completely different families of bacteria are contained in food. One is known as pathogenic bacteria which causes foodborne illness. The other is spoilage bacteria that cause foods to deteriorate and develop unpleasant odours, tastes, and textures. SITXINV002 – Maintain the quality of perishable items| Learner guide Australian Institute of Technical Training (AITT) Page 3 Level 1, 600 Collins Street, Melbourne 3000 VIC. Tel 03 9620 1100 CRICOS ID: 02868J RTO ID: 21978 Version 1.0 What is semi-perishable food? It is food that can go mouldy over time, such as semi-dried tomatoes, figs, nuts and seeds. It is essential to understand that anything with a lot of moisture and warmth can encourage mould. Nuts and seeds will eventually oxidise and go rancid due to their fat content. Some other semi-perishable items are potatoes and some onion varieties as well as specific cured or fermented products such as adequately stored hard cheeses, salamis, pickles, etc. What is non-perishable food? Non-perishable foods are the food that is not subject to rapid spoil, decay or deterioration, such as:  canned goods  all pasta types  sugar  flour  curls (and chips if air-sealed)  spices and other similar food items. Examples of perishable items include: SITXINV002 – Maintain the quality of perishable items| Learner guide Australian Institute of Technical Training (AITT) Page 4 Level 1, 600 Collins Street, Melbourne 3000 VIC. Tel 03 9620 1100 CRICOS ID: 02868J RTO ID: 21978 Version 1.0 CHAPTER 1: STORE SUPPLIES IN APPROPRIATE CONDITIONS SITXINV002 – Maintain the quality of perishable items| Learner guide Australian Institute of Technical Training (AITT) Page 5 Level 1, 600 Collins Street, Melbourne 3000 VIC. Tel 03 9620 1100 CRICOS ID: 02868J RTO ID: 21978 Version 1.0 It is vital to follow regulatory requirements to receive and store all supplies of perishable goods in appropriate conditions. However, there is also, far more significant importance should be given to correctly purchasing these supplies of perishable goods for the food production efficiency. Correctly purchasing the food items involves taking the following steps: Something to discuss: As a cook in a café or restaurant, what type of food items and non-food items do you receive and store? Discuss why correctly purchasing the supplies of perishable goods is very critical for the production efficiency? Why must you store supplies in appropriate conditions? Purchase food from only reputable and approved suppliers. Use certain criteria to accept or reject food at the time of delivery fresh and cured meats, poultry, dairy and prepared meals should only be accepted if they are refrigerated. Read and follow the storage instrcutions Buy only what is needed and when is needed? Ensure that your storing facilities for both chilled and non chilled food items are operational SITXINV002 – Maintain the quality of perishable items| Learner guide Australian Institute of Technical Training (AITT) Page 6 Level 1, 600 Collins Street, Melbourne 3000 VIC. Tel 03 9620 1100 CRICOS ID: 02868J RTO ID: 21978 Version 1.0 Some recommendations to ensure you purchase quality food for storage:  Locate your refrigerator in an area with sufficient air space for successful operation. The clearances required will be illustrated in your instruction booklet. Do not place the fridge in scorching places, such as next to an oven, or dry clothing.  Use a thermometer in the refrigerator and keep the fridge door open for the shortest time possible.  Defrost the refrigerator regularly as ice build-up reduces efficiency. This does not refer to automated methods of defrosting. Door seals should be checked periodically.  Get rid of all spoiled food. Even if you put it in a colder part of the refrigerator, it will not stop it from deteriorating further.  Place all the food you want to keep, in the coldest part of the fridge. Same goes for things such as seafood that are quite prone to spoilage. All cooked foods should be covered and stored separately from uncooked foods. This reduces the risk of food poisoning organisms moving from uncooked to cooked food.  Foods with strong odours and smell, e.g. seafood and some cheeses, should always be wrapped when being stored. Also, food such as milk and cream should not be stored for a long time.  Some flexible films are useful barriers to odour transmission but are not readily available to consumers. The standard cling wraps are not very strong barriers, but they are helpful in the short term. Closed glass or plastic containers are a better choice for the purpose.  The 'best before' date guides you to the storage life of any food. It's only useful, however, if the food was stored adequately before you bought it. Observe the methods of food storage in your favourite stores and shop elsewhere if you see food being mishandled.  Bargains are usually not of high quality and can have a short shelf life. You may waste money by having to throw out food. If you buy bargain food, use them quickly.  Avoid suppliers or retailers who keep products at room temperature. Although hard, dry cheeses and some salamis may be stored at room temperature in cold climates, unless you are familiar with the nature of products, refrigeration is a must.  Don't buy swollen, chilled food packages. Chilled juices, unprocessed cheeses, yoghurt and fresh pasta all contain harmless spoilage microbes. Swelling is a sign that bacteria have grown to produce gas. It means that the products have been stored at warm temperatures or that they are near the end of shelf life.  Examine chilled products packed in transparent films for mould growth. Some types of mould can grow at refrigeration temperatures. SITXINV002 – Maintain the quality of perishable items| Learner guide Australian Institute of Technical Training (AITT) Page 7 Level 1, 600 Collins Street, Melbourne 3000 VIC. Tel 03 9620 1100 CRICOS ID: 02868J RTO ID: 21978 Version 1.0 The below table shows the expected storage life of some chilled food in the coldest part of a refrigerator. SITXINV002 – Maintain the quality uploads/Litterature/ sitxinv002-learner-guide.pdf