Student ID Studentname

Trainer/Assessorname

Course code Coursename Unit code

Unit name

• Byhandtotrainer/assessor

• By email to trainer/assessor

• OnlinesubmissionviaLearning Management System (LMS)

• ByAustraliaPosttoRTO

• Anyothermethod

(Pleasementionhere)

S/NS(FirstAttempt)

S/NS(SecondAttempt)

S/NS(FirstAttempt)

S/NS(SecondAttempt)

• LearningManagementSystem

• Classroom

• Simulatedlearningenvironment

• Workplace

No

• ​

No

☐

No

☐

No

☐

No

☐

No

☐

No

☐

No

☐

No

☐

No

☐

No

☐

No

☐

1. Stockreceivedwiththedamagedpackaging
2. Frozenfoodpartiallythawed
3. Foodsleftbetween5°Cand60°C
4. Foodstoredat50C
5. Allofthe above

No

☐

1. Stockreceivedwiththedamagedpackaging
2. Frozenfoodpartiallythawed
3. Foodsleftbetween5°Cand60°C

No

☐

1. Foodstoredat50C
2. Allofthe above

• heatingorairconditioning
• accidentaldamagethroughfoottraffic
• environmentalheatandlight

No

☐

No

☐

No

☐

No

☐

No

☐

Firstattempt:

Outcome(pleasemakesuretotickthecorrectcheckbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐

Date:              (day)/             (month)/                      (year)

Secondattempt:

Outcome(pleasemakesuretotickthecorrectcheckbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐

Date:               (day)/             (month)/                      (year)

• Firstattempt:

• Secondattempt:

• I declare that the answers I have provided are my own work.Where I haveaccessedinformationfromothersources,Ihaveprovidedreferences and or links to my sources.
• IhavekeptacopyofallrelevantnotesandreferencematerialthatIused as part of my submission.
• Ihaveprovidedreferencesforallsourceswheretheinformationisnotmy own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own.
• IunderstandthatifIdisagreewiththeassessmentoutcome,Icanappeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed.
• Allappealoptionshavebeenexplainedtome.

Ihold:

• Vocationalcompetenciesatleasttothelevelbeingdelivered
• Currentrelevantindustryskills

• CurrentknowledgeandskillsinVET,andundertake
• OngoingprofessionaldevelopmentinVET

IdeclarethatIhaveconductedanassessmentofthiscandidate’ssubmission.The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment.I have provided feedback to the above-named candidate.

OutcomeofAssessmenthasbeenenteredontotheStudentManagementSystem on                                 (insert date)

by(insertName)                                                                

• LearningManagementSystem

• Classroom

• Simulatedlearningenvironment

• Workplace

FeastofFlavoursstory

Feast of Flavours was begun when 3 school friends met for a drink, and the idea of opening a world-class restaurantwasconceivedwithalittlehelpfromabottleofPinotNoir.After3yearsandinnumerableupsand downs, Feast of Flavours was born.

Objective

TheobjectiveofaFeastofFlavoursistocreateaculinaryexperiencethatgivespeoplethemostdeliciousdining experience possible. At Feast of Flavours, customers will discover the flavours of the world and a variety of unique cultures. It is an amalgamation of cuisines from around the globe under one roof with an ambience designed to complement the culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy exploring and experimenting with flavours.

Menuoptions

TheFeastofFlavoursmenurangesfromavarietyoflocalcuisinestoonesfromacrosstheglobe,carefullychosen to be a part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft lighting, artistic decorations, and elegant design. The menu has been fashioned by a Michelin 3-star chef and their team, including world-class chefs from across the world.

AtFeastofFlavours,youcanalsofindcocktailsandbeveragescuratedtogiveauniqueexperiencewitheachslow slip.

AcompletelistofthemenuoptionscanbelocatedattheFeastofFlavourssimulatedwebsite.

Meetings&Events

FeastofFlavoursisacknowledgedasanindustryleaderdeliveringthebestfoodservicetoitscustomers.The restaurantisalsoequippedtohandleprivateorcorporateeventsincludingteamoutings,birthdayparties,or special celebrations. Customers can choose from the below options to book for their upcoming event.

• FamilyTable–seats10guests
• CommunityTable–seatsupto15-20guests
• PrivateDiningRoom–seatsupto25-30guests

Therestaurantisdeterminedtocaterforanycustomerwithin2minutesoftheirarrivalandservedeliciousfood and drinks within 15 minutes of the order.

FeastofFlavourshas15staffonFridayandSaturday,including4chefs,3Barattendants,3supportstaff/kitchen hands, and 5 waitresses.

WiththearrivaloftheFootyseason,thecustomerinflowhasincreasedandcreatedabusyenvironment.

AssumethatyouareworkingasachefinFeastofFlavours.Youareresponsibleforcheckingandtakingdelivery of stock and appropriately storing, rotating, and maintaining the quality of stock items.

Youarerequiredtoreadandunderstandthegivenscenariosandpoliciesandprocedurestocompletethe activities below.

SimulatedBusinessWebsite

TheassessmenttasksprovidedbelowuseasimulatedbusinesswebsitenamedFeastof Flavours. To access the website, you need to log in by using the below-provided link:

http://feastofflavours.vetadvisorygroup.com/

Step1:Navigatetothewebsiteandclick“Login”.

Step2:Entertheusernameandpasswordprovidedbyyourtrainer.

Yourtrainerwillalsoprovideyouwiththesimulatedbusinesswebsiteinformation document that will help you to navigate through the website.

Youneedtorefertothefollowingdocumentstocompletetheprovidedactivities:

• Foodsafetyprogram
• Stockcontrolandpurchasingpolicyandprocedure
• Food safety standards (https://www.foodstandards.gov.au/industry/safetystandards/pages/default.aspx)
• Forresourcesrelatedtothefoodsafetystandardsrefertothefollowinglink:
• https://www.foodstandards.gov.au/publications/pages/safefoodaustralia3rd16.aspx

Yourtask

Purpose

Thepurposeofthistaskistocheckandtakedeliveryofstockandappropriatelystore, rotate, and maintain the quality of stock items of each of the following types of food supplies:

• Dairyproducts
• Drygoods
• Eggs
• Frozengoods
• Fruitandvegetable
• Meat
• Poultry
• Seafood

Studentisalsorequiredtoconducttemperatureandqualitychecksforthefollowing food stocks:

• Coldorchilled foods
• Drygoods
• Frozenfoods
• Rawfoods

Note:Thisassessmentwilloccurunderworkplaceconditionsorinasimulated workplace, whichever meets the RTO requirements

Roleandparticipants

Chef

AssumethatyouareworkingasachefatFeastofFlavours,andyouareresponsiblefor checking and taking delivery of stock and appropriately storing, rotating, and maintaining the quality of stock items.

Youarerequiredtoidentifyanydiscrepanciesorqualityissuesinthestock,recordthem in the stock received form (provided at the end of activity), and report any stock issues to your supervisor.

Supervisor

Your trainer will act as the supervisor and will assist you in storing and maintaining the stock. The supervisor will ensure the quality of stock maintained by you is as per the organisationalpolicyandprocedure.(Refertothecasescenarioandsimulatedwebsite)

Taskstobeperformed

Atthetimeofstockreceival:

• Check received items and match quantity with purchase order (refer to appendixAorrefertothepurchaseorderformprovidedbyyourtrainer)
• Matchthepurchaseorderwiththedeliverydocketandcompletethedelivery docket
• Inspectproductsforanydeficiency,damageorqualityissues

• Completestockreceiveformprovidedattheendofactivitiesorasprovidedby your trainer.
• Checkproducttemperatureonperishablestockandrecordonprovided temperature sheet
• Checkthepackaging,quality,quantity,andrecordonstockreceiveform
• Acceptorrejectproduct/sbasedonfoodsafetyobservationandrecorditon stock/goods receive form.
• Writeanycorrectiveactionstakenandsubmitstockreceiveformanddelivery docket to supervisor. (Trainer)
• Demonstratesafemanualhandlingtechniquesandtransportthestocktothe storage area
• Actasperyourjobresponsibilitiesandfollowstockcontrolandpurchasing policy and procedure (refer to the simulated website)

Atthetimeofstorage:

• Checkthetemperatureofthestorageareasandrecordontemperaturerecord form provided by your trainer or refer to the provided template
• Store products to its appropriate temperature and location, for example cold productsshouldbestoredincoolroomorcoolingequipmentat5°Corbelow, drygoodssuchasrice,pastashouldbestoredindrystorageandfrozengoods must be stored in freezers below -18°C.
• Ensurestorageareasarecleanandorganised.
• Follow First-In-First-Out(FIFO)forbetterstockcontrol.
• Ensure correct food labels are used for perishable goods and follow the Allergens, food packaging and labelling guidelines as provided in the food programavailableonsimulatedwebsite(Youcanusetheprovidedfoodlabel template or use the food labels provided by your trainer)
• Ensurefoodstoredhasnopossibilitiesoffoodcontamination.
• Demonstrategoodfoodhygieneandsafetyatalltimes.
• Maintain the cleanliness of the storage area, perform cleaning and sanitary dutiesandcompletecleaningscheduleprovidedbytrainer.(Forweeklyand monthlycleaningtasks,onlytickorsignthetaskyouhavecompletedonthe day of assessment)
• Reportanydeficiencyordiscrepanciestoimmediatesupervisor

Youarerequiredtocompletethefollowingdocumentsandsubmitthemtoyour Trainer/Assessor:

• Deliverydocket
• Stock/goodsreceiveform
• Temperaturecontrollog
• FridgeFreezerTemperatureRecord
• Stockrotationlabel
• Cleaningschedule

Yourtrainer/assessorwillobserveyourperformanceandcompletetheprovided checklist.

Purchaseordernumber:

Stockreceivedandcheckedby:

Delivery date:                          

Delivery time:                          

Vendor                                                                                                  Customer

Name                                                                                                     Name

John                                                                                                        FeastofFlavours

Companyname                                                                                   Companyname

Smithfoodsupplies                                                                            FeastofFlavours

Address                                                                                                 Address

1212,hillstreetVictoria                                                                      Fullerstreet,Keeling3452

Phone                                                                                                    Phone

59686321                                                                                               0375848361

Emailaddress                                                                                       Emailaddress

Js@gmail.com                                                                                     Info@feastofflavours.com.au

SignatureoftheDriver/deliveryperson

Date:

Signaturesofthereceiver:

Date:

Temp

°C

Accepted

/Rejected

Cleaningtask

• Yes
• No

• Yes
• No

1. Anyabnormalcolourorodour
   1. Checkedthebestbeforedate
      1. Drygoods
         1. Studentcheckedthedrygoodswere:
            1. packagedwhenarrivedandthepackaging or covering was not damaged, and
            2. Checkedthe‘bestbefore’or‘useby’date
         2. Eggs
            1. Studentcheckedthatthedeliveredeggs were undamaged or uncracked to avoid contamination.
            2. Student ensured the delivered eggs were ofmedium-sizedwithuniformcolour,regularshape with long oval shell, one end blunt and another flat
         3. Frozengoods
            1. Studentcheckedthefrozengoods packaging was not damaged
            2. Studentensuredthegoodsdidnothave strange colour or smell
            3. Thedeliveredcanswerenotdentedor swollen
            4. Thesealsofthedelivereditemswerenot broken
         4. Fruitandvegetables
            1. Studentcheckedfruitsandvegetables were free of:
               1. insects
               2. bruises
               3. damage
               4. blemishes
               5. excessdirt
               6. mould
               7. bad odour 1.2.1.5.1.8softormushyspots
         5. Meat
            1. Studentcheckedthemeatgoodswere:

1. firmwhenchilled.
   1. Thecolourofthemeatwasdarker.

      1. Thecolourofthemeatwasclear,deep and red.

         1. Rejectedmeatthatwasbrownatthe edges or greyish.
            1. Checkedthatthemeatwasfirmanddry, never wet, and wobbly.
               1. Thepiecesofmeatwereevenlyand carefully cut.
               2. Checkedthesmellofthemeat
         2. Poultry
            1. Studentcheckedthepoultrygoods:
               1. Freshchickenshouldhaveapinkish colour.
               2. Avoidedanypoultrythatlookedfaded, had a strong odour, or felt tough or slimy.
               3. Rejectedthepoultrythathadcosmetic damage, such as bruising or tears in the skin
               4. Checked chicken and made sure it was plumpi.e.,whenpressed,resumeditsshapeaftera few seconds.
               5. Checkedforaclean,neutralaroma
               6. Rejectedchickenwithexcessliquid pooling in the package.
         3. Seafood
            1. Studentcheckedtheseafood:
               1. Madesuretherewerenoundamaged externalsurfacesforexamplefins,scales,orlegs
               2. Therewasnoforeignmatterpresent such as sand, seaweed insects
               3. Firm-looking flesh; shell intact 1.2.1.8.1.4 Fresh sea smell, no unpleasant odour

         1.2.1.8.1.5Moist,firm,andelastici.e.,springback quickly when pressed lightly

         1.2.2Studentcheckedthebestbeforedateforall products

1. Studentsuccessfullylocatedandreadfood product date codes
   1. Studentrecordedallfindingsinthestock receive form
      1. Studentfollowedthefoodsafetyprogramand stock control and purchasing policy and procedure

1. Conductedtemperaturechecksandmadesure the food was under the appropriate temperature range of arrival:
   1. ifitischilled–itshouldbeatatemperature of 5°C or below.
      1. ifitishot–itshouldbeatatemperatureof 60°C or above.
      2. ifitisfrozen–itshouldbefrozensolidand not partly thawed.
      3. Studentrecordedthetemperaturechecksin the temperature control log

• Yes
• No

1. Detectedanydiscrepanciesordeficiencieswith delivered stock items:
   1. Studentacceptedorrejectedproduct/sbased on quality and discrepancies in the delivery docket and the purchase order and recorded it on goods received form.
      1. Studentwroteanycorrectiveactionstaken and recorded them on stock received form

• Yes
• No

1. Recordeddetailsofincomingstockbyfollowing food safety program and stock control and purchasing policy and procedure:
   1. Studentrecordedalldetailsoftheincoming stock on the Stock/goods received form and included the following:
      1. Time
         1. Date
         2. SupplierNo.
         3. Product
         4. Temp°C
         5. Visualcheck
         6. Accepted/Rejected
         7. Designatedstoragearea

• Yes
• No

1. Correctiveaction
   1. Checkedby

1. Selectandorganiseenvironmentalconditions for the storage of stock.
   1. Studentsuccessfullyidentifiedthecorrect storage area for the products received:
      1. Drystorageareaforcannedproductsordry foods
         1. Coldstorageareaforrawmeat,dairy products or seafood
         2. Frozenstorageforfrozenfoodsuchas frozen peas
      2. Student successfully organised the environmentalconditionsforthestorageofthe stock:
         1. Drystorage:
            1. Beforestoringmadesureallholes,cracks, and crevices where pests may breed or enter are sealedtostoppestsfromgettingintostorageareas
            2. Madesuretheareawascleanandnot overcrowded
            3. Ensuredthestorageareaisdry,cool, well-lit, and ventilated
            4. Ensuredthestorageareaisnotunderthe direct exposure of the moisture or sunlight
         2. Coldstorage:
            1. Studentensuredthecoldstorageareais clean and not overcrowded
            2. Studentensuredthetemperatureofthe cold storage area is at 5oC or colder
            3. Madesurethestorageareaisnotunder the danger zone i.e., between 5oc and 60 O C
         3. Frozenstorage:
            1. Studentensuredthefrozenstorageareais clean and not overcrowded
            2. Madesurethetemperatureofthefreezer is at 0° F (-18° C).

• Yes
• No

1. Studentrecordedthetemperaturesinthe temperaturecontrollogandtheFridgeFreezer Temperature Record
   1. Studentadjustedtemperaturesandhumidity controlsofthestorageequipmentwhererequired.

1. Usedsafemanualhandlingtechniquesand transported stock to the storage area:
   1. Assessedtheareasandthe load
      1. Madesuretherewerenoobstructionsonthe way
      2. Keptawidebaseofsupport:
         1. Shoulder-widthapart,withonefootslightly ahead of the other
         2. Squatteddown,bendingatthehipsand knees only.
         3. If needed, placed one knee on the floor andanotherkneeinfrontandbentatarightangle (half kneeling).
      3. Keptgoodposture.
         1. Lookedstraightahead,andkepttheback straight,
         2. chestout,andshouldersback.
      4. Slowlyliftedtheboxbystraighteninghipsand knees
      5. Keptbackstraight,anddidn’ttwistasthebox was lifted
      6. Heldtheloadasclosetothebodyaspossible, at the level of the belly button.
      7. Usedfeettochangedirection,takingsmall steps.
      8. Ledwithhipswhenchangingdirection.
      9. Keptshouldersinlinewithhipsasstudent moved.
      10. Setdowntheloadcarefully,squattingwith the knees and hips only.

• Yes
• No

• Yes
• No

1. Student wrote and made sure the labels containinformationabouttheproductsandinclude the following information:
   1. Item
      1. Shelflife
         1. Date
         2. Day
         3. Use by
         4. Time

2.3.2Studentsstickthelabelstotheproducts

1. The food stock was stored as per the food storagerequirementstominimisethewastageand avoid food contamination
   1. Rotated the goods as per the FIFO method i.e.,theoldeststockshouldbeusedfirstandshould be within ‘best before’ or ‘use by’ dates.
      1. Madesurethepackagingisnotdamaged before storing
      2. Ensuredtherewerenochemicalssuchas cleaning products near the food storage area
      3. Followed any specific manufacture instructionsbyreadingthelabelsandorganised area accordingly
      4. Foodthathadsignsofpestinfestationwas discarded by following the waste management guidelines
      5. Ensuredallfoodstoredwasoffthefloor.
      6. Thefrozenfoodwasstoredfrozensolidand not partially thawed
      7. Potentiallyhazardousfoodwasstoredat5°C or colder to prevent bacteria from multiplying

• Yes
• No

2.5 Cleaned the storage areas before use and identifiedandreportedanyidentifiedissuestothe supervisor:

2.6Studentsuccessfullycleanedtheareaas follows:

2.6.1.1Pre-clean:scrape,wipeorsweepawayfood scraps and rinse with water.

• Yes
• No

1. Wash:usedhotwateranddetergentto remove grease and dirt.
   1. Rinse:rinseoffanyloosedirtordetergent foam.
      1. Sanitise:useasanitisertokillany remaining germs.
         1. Finalrinse:washoffsanitiserand
         2. Dry:allowtodrip-dryifnotpossible;dry with a clean tea towel.
      2. Studentsuccessfullyidentifiedandreported anydamageoftheequipmentorthestoragearea to the supervisor.
      3. Student practiced effective communication skillswhilereportingtheissuestothesupervisor:
         1. Usedactivelisteningskillstounderstand the participants’ point of view
         2. Usedrespectfulverbalandnon-verbal expressions
         3. Toneofvoicewasclearandeasyto understand
         4. Paidattentiontothesupervisor
         5. Allowedsupervisortoaskquestions
         6. Presentedinformationinasimplemanner
         7. Avoidedslang
         8. Spokeataslowpace
         9. Avoideduseofhumourintheconversation
         10. Maintainedculture-specificetiquette
      4. Studentfollowedthecleaningscheduleand cleaned as per the schedule
      5. Studentcompletedthecleaningscheduleand submitted it to the supervisor.

1. Studentefficientlyreceivedandstoredthe following food supplies:
   1. dairyproducts
      1. drygoods
      2. eggs
      3. frozengoods

• Yes
• No

1. fruitandvegetable
   1. meat
      1. poultry
      2. seafood

1. Student successfully conducted temperature andqualitychecksoneachoftheabovedelivered goods to establish whether they are within allowable tolerances:
   1. coldorchilled foods
      1. drygoods
      2. frozenfoods
      3. rawfoods

• Yes
• No

• Yes
• No

Additional scenario

Whileyouweremaintainingthestockforthefoodsuppliesinthekitchen,youidentified thatonthecoolroomshelvesthereweredeadcockroaches.Oneofyourcolleagueshas sent you a photo of cockroaches roaming around the kitchen sink area. You have also observed that there is leftover milk left on the kitchen shelf with ants in it.

Purpose

Thepurposeofthistaskistoregularlymaintainthestockandrotateasperthe first-in-first out method to minimise the wastage of the resources.

Note:Thisassessmentwilloccurunderworkplaceconditionsorinasimulated workplace, whichever meets the RTO requirements

Roleandparticipants

Chef

AssumethatyouareworkingasachefatFeastofFlavours,andyouareresponsiblefor maintainingthequalityofstockitemsandinspectingforanypestdamageandreportto thesupervisorandtakeactionsaspertheorganisationalpolicyandprocedure(referto the simulated website).

Youarerequiredtoidentifyanydiscrepanciesorqualityissuesinthestockandidentify anyaccessstockandrecordintheinventorysheet(providedattheendofactivity)and report any stock issues or excess stock to your supervisor.

Supervisor

Your trainer will act as the supervisor and assist you in maintaining the stock. The supervisorwillensurethequalityofstockmaintainedbyyouisaspertheorganisational policyandprocedure(refertothecasescenarioandsimulatedwebsite),andwillprovide you with suggestions in taking corrective actions related to the reported stock issues.

Taskstobeperformed

• Monitor the environmental conditions of the maintained stock in activity 1 and makesurethestorageareasarecleanandtheequipmentusedtostorethestock is at the optimum quality.
• CompletetheEquipmentmaintenanceandcalibrationofthermometerstemplate
• Ensurethestocksstoredarefreefromdamageofcross-contaminationandpests.
• Checkthefoodlabelsandrotatetheperishablestockaspertheprinciplesof first-in-first-out to avoid wastage
• Identifyexcessstockandreporttothesupervisor
• Reportanydiscrepanciesorqualityissuestothesupervisor
• Reportanyevidenceofpestobservedbycompletingpestcontrolform.
• Safelydisposeofspoiltstockfollowingorganisationalguidelines(refertothe waste management under the food safety program).

Youarerequiredtocompletethefollowingdocumentsandsubmitthemtoyour Trainer/Assessor:

• Equipmentmaintenanceandcalibrationofthermometers
• Temperaturecontrollog
• Inventorysheet
• PestControlform

Yourtrainer/assessorwillobserveyourperformanceandcompletetheprovided checklist.

Managementaction:

PestcontrollernameandID:

PestControllersignature:

SiteManagername:

SiteManagersignature:

• Yes

ofallstorageareasandequipmenttomaintainthe

qualityofthestock:

• No

1. Made sure all holes, cracks, and crevices wherepestsmaybreedorenteraresealedtostop pests from getting into storage areas
   1. Madesuretheareaiscleanandnot overcrowded
      1. Ensuredthestorageareaisdry,cool, well-lit, and ventilated
         1. Ensuredthestorageareaisnotdirectly exposed to moisture or sunlight
      2. Coldstorage:
         1. Studentensuredthecoldstorageareais clean and not overcrowded
         2. Studentensuredthetemperatureofthe cold storage area is at 5 0C or colder
         3. Madesurethestorageareaisnotunder the danger zone i.e., between 5 oc and 6 00 C
      3. Frozenstorage:
         1. Studentensuredthefrozenstorageareais clean and not overcrowded
         2. Madesurethetemperatureofthefreezer is at 0° F (-18° C).
      4. Student ensured the equipment was in workingcondition(includingbutnotlimitedto):
         1. Thereisnodamageandnovisibledentsor scratches
         2. Checkedtherefrigeratorandfreezerdoors areinoperationandthedoorlightsturnonandoff while opening and closing
         3. Thereisnodamagetothewiringofthe equipment
         4. Checkedforanycracksorcrevicesforthe floors, walls and ceilings
      5. Student recorded all the findings in the Equipment maintenance and calibration of thermometerstemplate,orthetemplateprovided by the trainer

1. Protectresourcesfromdamageof cross-contamination and pests.:
   1. Studentstoredthefoodsinthefood-grade containers and covered where required

• Yes
• No

1. Madesuretostorethefoodsandpackaging above the floor
   1. Stored raw food – especially meat, fish, and poultry–belowandawayfromready-to-eatfoodin a cool room or fridge.
      1. Madesurethechemicalsandequipmentare stored away from the food handling areas
      2. Madesuretocleanandsanitisethe equipment and premises regularly
      3. Made sure to use separate equipment or utensilsforhandlingrawandreadytoeatfoods
      4. Madesurenottohandlethefoodstockwith barehandsandworeglovesalwayswhilehandling the stock
      5. Made sure to wash hands before and after handlingthestockandinbetweenchangingtasks
      6. Minimisedexposedjewelleryandtiedhair back
      7. Ensuredtonothandlefoodstockiffeeling unwell or suffering from a contagious illness

1. Followedfirst-infirst-outprinciplestominimise the wastage of the resources:
   1. Studentorganisedfoodbyexpirationor use-by date for all food stock stored in refrigerators, freezers, and dry storage
      1. Where the food doesn’t have a use-by or expirationdate,studentmarkedthefoodpackage with the date received and used that date as a storage reference.
      2. Organisedfoodofsamecategorytogether.
      3. Foodstoredwasarrangedoldesttonewest according to use-by dates.
      4. Thenewerstockwasplacedatthebackofthe shelf and placed the older stock at front for easy accessibility
      5. Rotated the goods as per the FIFO method i.e.,theoldeststockshouldbeusedfirstandshould be within ‘best before’ or ‘use by’ dates.

• Yes
• No

• Yes
• No

1. Studentsuccessfullyidentifiedthefollowing and completed the inventory sheet.
   1. Item
      1. Name
         1. Category
         2. Manufacturer/supplier
         3. QuantityonHand
         4. CostPerItem
         5. InventoryValue
         6. Reorderlevel
         7. QuantityNeeded
         8. Status

1.4.2 Student reported the excess stock to the supervisorbycompletingtheinventorysheetand following the stock control procedures

1. Checkedandmaintainedthequalityofthe stock and reported any deficiencies to the supervisor
   1. Studentcheckedthequalityofthegoodsand identifiedanydeficienciesforthefollowinggoods:
      1. Dairyproducts
         1. Studentcheckedthedairyproductswere free of:
            1. Anyabnormalcolourorodour
            2. Checkedthebestbeforedate
         2. Drygoods
            1. Studentcheckedthedrygoodswere:
            2. packagedandthepackagingorcoveringis not damaged, and
            3. Checkedthe‘bestbefore’or‘useby’date

         3. Eggs

            1. Student checked that eggs are undamagedoruncrackedtoavoidcontamination.
            2. Studentensuredeggswereof

            medium-sized with uniform colour, regular shape withlongovalshell,oneendbluntandanotherflat

• Yes
• No

1. Frozengoods
   1. Studentcheckedthefrozengoods packaging was no damage
      1. Studentensuredthegoodsdoesnothave strange colour or smell
         1. Fruitandvegetables
         2. Studentcheckedfruitsandvegetableswere free of:
            1. insects
            2. bruises
            3. damage
            4. blemishes
            5. excessdirt
            6. mould
            7. badodour
            8. softormushyspots
         3. Meat
         4. Studentcheckedthemeatgoodswere:
         5. firmwhenchilled.
         6. Thecolourofthemeatwasclear,deepand red.
         7. Rejectedmeatthatwasbrownatthe edges or greyish.
         8. Checkedthatthemeatwasfirmanddry, never wet, and wobbly.
         9. Checkedthesmellofthemeat
         10. Poultry
         11. Studentcheckedthepoultrygoods:
             1. Chickenhadapinkishcolour.
             2. Rejectedanypoultrythatlookedfaded, had a strong odour, or feels tough or slimy.
             3. Rejectedthepoultrythathadcosmetic damages, such as bruising or tears in the skin
             4. Checked chicken and made sure it is plumpi.e.,whenpressed,resumeditsshapeaftera few seconds.

2.1.1.16.5Checkedforaclean,neutralaroma

1. Seafood
   1. Studentcheckedtheseafood:
      1. Nodamagetoexternalsurfacesfor example fins, scales, or legs
         1. Noforeignmatterpresentsuchassand, seaweed insects
            1. Firm-lookingflesh;shellintact
            2. Freshseasmell,nounpleasantodour
            3. Moist,firm,andelastici.e.,springback quickly when pressed lightly
      2. Studentcheckedthebestbeforedateforall products
      3. Studentsuccessfullylocatedandreadfood product date codes
      4. Studentfollowedthefoodsafetyprogramand stock control and purchasing policy and procedure
      5. Studentcheckedthetemperatureandmade sure the food is under the appropriate temperature:
         1. ifitischilled–itshouldbeata temperature of 5°C or below.
         2. ifitishot–itshouldbeatatemperatureof 60°C or above.
         3. ifitisfrozen–itshouldbefrozensolidand not partly thawed.
         4. Studentadjustedthetemperaturesand humidity controls of the storage equipment as required
      6. Studentrecordedthetemperaturechecksin the temperature control log
      7. Detectedanydiscrepanciesordeficiencies with delivered stock items and reported to the supervisor as per organisational procedure

1. Checked stock for any pest damage and reportedaspertheorganisationalprocedures:
   1. Studentidentifiedanypestinfestationsigns such as:
      1. Droppings

• Yes
• No

1. Smearmarks
   1. Gnawmarks
      1. Terminatewaste
         1. Anynoises

2.2.2Studentcompletedthepestcontrolformand reported it to the supervisor by following organisational procedures for pest control

1. Safelydisposeofallspoiltstock,toreduce adverse environmental effects.
   1. Student identified and separated the stock thatinvolvedrisktohumanconsumption(including but not limited to):
      1. foodthatmayhavebeencontaminatedand unsafe to consume.
         1. foodthatpests,dirtordustmay contaminate.
         2. foodthatchemicalsmaycontaminate.
         3. foodthatispastits“useby”date;
         4. foodthathasbeenoutsidetemperature control; and
         5. recalledfood.
      2. Studentdisposedofthespoiltstockinthe correct bins:
         1. Disposedofanyrecyclingmaterialinthe recycling bins such as glass bottles and jars
         2. Disposedofgeneralwasteinthegeneral waste bin such as black plastics or milk or juice tetra packs
         3. Disposedoffoodwasteinthefooddisposal bins such as food scraps or stock that is not good for human consumption

• Yes
• No

1. Studentefficientlymaintainedthestockforthe following food supplies:
   1. dairyproducts
      1. drygoods
      2. eggs
      3. frozengoods
      4. fruitandvegetables

• Yes
• No

1. meat
   1. poultry
      1. seafood

1. Student successfully conducted temperature andqualitychecksoneachoftheabovegoodsto establish whether they are within allowable tolerances:
   1. coldorchilled foods
      1. drygoods
      2. frozenfoods
      3. rawfoods

• Yes
• No

• Yes
• No

1. Student practiced effective communication skillswhilereportingtheissuestothesupervisor:
   1. Usedactivelisteningskillstounderstandthe participants’ point of view
      1. Usedrespectfulverbalandnon-verbal expressions
      2. Toneofvoicewasclearandeasyto understand
      3. Paidattentiontothesupervisor
      4. Allowedsupervisortoaskquestions
      5. Presentedinformationinasimplemanner
      6. Avoidedslang
      7. Spokeataslowpace
      8. Avoideduseofhumourintheconversation
      9. Maintainedculture-specificetiquette

• Yes
• No

Firstattempt:

Outcome(pleasemakesuretotickthecorrectcheckbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐

Date:              (day)/             (month)/                      (year)

Secondattempt:

Outcome(pleasemakesuretotickthecorrectcheckbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐

Date:               (day)/             (month)/                      (year)

• Firstattempt:

• Secondattempt:

• I declare that the answers I have provided are my own work.Where I haveaccessedinformationfromothersources,Ihaveprovidedreferences and or links to my sources.
• IhavekeptacopyofallrelevantnotesandreferencematerialthatIused as part of my submission.
• Ihaveprovidedreferencesforallsourceswheretheinformationisnotmy own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own.
• IunderstandthatifIdisagreewiththeassessmentoutcome,Icanappeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed.
• Allappealoptionshavebeenexplainedtome.

Ihold:

◻Vocationalcompetenciesatleasttothelevelbeingdelivered

• Currentrelevantindustryskills
• CurrentknowledgeandskillsinVET,andundertake
• OngoingprofessionaldevelopmentinVET

IdeclarethatIhaveconductedanassessmentofthiscandidate’ssubmission.The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment.I have provided feedback to the above-named candidate.

OutcomeofAssessmenthasbeenenteredontotheStudentManagementSystem on                                 (insert date)

by(insertName)                                                                

PurchaseOrder

Name                                                                                                   Name

John                                                                                                      FeastofFlavours

Companyname                                                                                 Companyname

Smithfoodsupplies                                                                          Feastofflavours

Address                                                                                               Address

1212,hillstreetVictoria                                                                    Fullerstreet,Keeling3452

Phone                                                                                                  Phone

59686321                                                                                             0375848361

Emailaddress                                                                                     Emailaddress

Js@gmail.com                                                                                   Info@feastofflavours.com.au