Assessment-Task-1 SITXINVOO2 Completed
Assessment-Task-1 SITXINVOO2 Completed
Assessment-Task-1 SITXINVOO2 Completed
Student Name:
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Clause: assessment validation & moderation Process”.
“I declare that:
Authenticity The material I have submitted is my own work;
Declaration: I have given references for all sources of information that are not my own,
including the words, ideas and images of others”.
Assessment Outcome
Assessor Name:
Not Yet
Attempt Satisfactory Date Assessor Signature
Satisfactory
Initial attempt
2nd attempt/Re-
assessment
WSC-ASSSITXINV002-V1.1-23012020 Page | 1
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
General Information for this assessment:
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International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Re-assessment of Result & Academic Appeal procedures:
If a student is not happy with his/ her results, that student may appeal against their grade via a written letter,
clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after
completion of the subject and within fourteen days of commencement of the new term.
Re-assessment Process:
An appeal in writing is made to the Academic Manager providing reasons for re-assessment
/appeal.
Academic Manager will delegate another faculty member to review the assessment.
The student will be advised of the review result done by another assessor.
If the student is still not satisfied and further challenges the decision, then a review panel is formed
comprising the lecturer/trainer in charge and the Academic Manager OR if need be an external
assessor.
The Institute will advise the student within 14 days from the submission date of the appeal. The
decision of the panel will be deemed to be final.
If the student is still not satisfied with the result, the he / she has the right to seek independent advice
or follow external mediation option with nominated mediation agency.
Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in
that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement
based on principles of assessment. These principles require assessment to be reliable, fair, practical and
valid.
Academic Appeals:
If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal
through academic appeals handling protocol.
To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision
form with all other supporting documents, if any. This form is available via our website. The
completed Request for Appeal form is to be submitted to the Student Support Officer either in hard
copy or electronically via the following contact details:
Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email:
[email protected]
The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted
within seven days of notification of the outcome of the re-evaluation process.
If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
In emergency circumstances, such as in cases of serious illness or injury, you must forward a
medical certificate in support of a deferred appeal. The notice of appeal must be made within three
working days of the concluding date shown on the medical certificate.
The decision of Chief Executive Officer will be final.
Student would then have the right to pursue the claim through an independent external body as
detailed in the students’ complaint / grievance policy.
Comments/Feedback to Students
WSC-ASSSITXINV002-V1.1-23012020 Page | 3
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Assessment Task 1: Written Questions
TASK SUMMARY
You must answer all questions below correctly.
WSC-ASSSITXINV002-V1.1-23012020 Page | 4
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK:
Access to textbooks and other learning materials
Access to a computer, printer, Internet and email software (if required)
Access to Microsoft Word (or a similar program).
WSC-ASSSITXINV002-V1.1-23012020 Page | 5
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
QUESTION 1
a) A perishable food item is a food that has a reasonably short shelf life. Complete the table below by filling in
the six different categories of perishable food items along with at least three examples for each category.
Category Examples
c) Explain why it is important for any food business to protect perishable food items from contamination.
Provide at least six reasons.
1. Avoid wastage of food
2. Illness should be avoided
3. For maximizing the profit.
4. By reducing the wastage of food, protect the environment
5. It is good for planet
6. It is good for economy as well.
QUESTION 2
You have been asked to conduct temperature checks on a delivery of perishable food supplies. You must
complete the table below, assuming that all food supplies have been received at the adequate temperature for
delivery.
Cooked meat 75 °C
Eggs 7°C
WSC-ASSSITXINV002-V1.1-23012020 Page | 6
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
QUESTION 3
a) Describe the meaning of ‘wastage’ of food in a commercial catering organisation.
- The term "wastage" of food in a commercial catering organization refers to the loss of edible food
during the preparation, cooking, and serving of meals. This can occur at any stage of the food
preparation process, from the initial purchasing of raw ingredients to the disposal of excess food
QUESTION 4
What are the three generic types of contamination that food must be protected from?
1. When the food is contaminated by the other living organism then it is known as biological
contamination and it is one of the common causes of food poisoning
2. When a physical object is entered in the food at any stage of production then it can lead to physical
contamination
3. When the food comes in contact with the toxic chemical, it can cause chemical contamination.
QUESTION 5
Describe the potential deficiencies of perishable food items on delivery.
1) Temperature control: Perishable food items require specific temperature ranges for storage and
transportation to prevent spoilage and contamination. If the food is not kept at the right temperature during
delivery, it can lead to bacterial growth, spoilage, and potential health risks for consumers.
2) Time in transit: The longer perishable food items are in transit, the higher the risk of spoilage. If the
food is not delivered within a certain timeframe, it may become unfit for consumption.
3) Packaging: Proper packaging is crucial to prevent damage and contamination during transportation. If
the packaging is inadequate, it can result in leaks, breakages, or exposure to air, which can accelerate
spoilage.
4) Handling: The way the food is handled during delivery can also impact its quality. Rough handling or
exposure to excessive heat can damage the food and increase the risk of spoilage.
5) Delivery delays: Delays in delivery can occur for various reasons, such as traffic or weather conditions.
If the food is not delivered on time, it may spend longer than necessary outside of proper storage conditions,
increasing the risk of spoilage.
QUESTION 6
c) What are the parameters of the ‘temperature danger zone’?
- The temperature range that is dangerous for the food that is to be held at, is referred to as danger
zone. The range should be between 40°F and 140°F.
WSC-ASSSITXINV002-V1.1-23012020 Page | 7
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
d) You are unloading a pallet of food that has just been delivered to your restaurant. You notice that the frozen
fish appears to be thawing out and the fresh beef has a slightly strange odour. You immediately check the
temperature of the food supplies and notice that all of the frozen and chilled foods are within the temperate
danger zone. What action would you take to reject the potentially contaminated food?
1. Reject the products whose packaging is damaged.
2. Foods that don’t have the name or address of the supplier or any ingredient list on the label then
reject the pre-packed food
3. If the product information is not provided by the suppliers, then reject packaged food.
QUESTION 7
Describe four situations that may cause food to become contaminated.
1) Poor food handling practices: Food can become contaminated when it is handled by people who have
poor personal hygiene, such as not washing their hands properly or failing to wear gloves or hairnets. Cross-
contamination can also occur when a contaminated surface or utensil is used to prepare or serve food.
2) Improper storage conditions: Food can become contaminated if it is stored at incorrect temperatures,
such as in a warm environment, which can promote bacterial growth. If food is not properly covered or sealed, it
can also become contaminated by airborne bacteria or pests.
3) Contaminated water or soil: Food can become contaminated if it is grown or harvested in contaminated
soil or irrigated with contaminated water. This can happen due to pollution or poor sanitation practices.
4) Improper food processing or packaging: Contamination can also occur during food processing or
packaging. For example, if equipment is not cleaned properly or if packaging materials are not sanitized,
bacteria can be introduced into the food. Additionally, improper cooking or reheating of food can also cause
contamination.
QUESTION 8
e) For each of the following food items, suggest the most practical food storage area.
QUESTION 9
Provide five examples of food safety procedures and standards for storage of perishable supplies.
1. Doing proper packaging
2. Separately store the raw meat and poultry
3. High risk foods should be taken special care
4. Items that have short shelf- life should be used first.
5. Correctly store the food in coolers.
QUESTION 10
For each of the following food items, provide two examples of what to look for to check for spoilage or
contamination.
WSC-ASSSITXINV002-V1.1-23012020 Page | 8
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
h) Apples - bruising or spots that are soft, Skin is wrinkled
i) Bag of flour - texture in changed, Checking of expiry date
j) Cheese - Darkening or fading of the colour of the cheese, Texture of cheese is changed.
QUESTION 11
Describe how you can you check the quality of a perishable food item.
The quality of perishable food items can be checked through the following methods:
- Sight: Examine the food item for any discoloration, mold growth, or any other signs of spoilage.
- Smell: Sniff the food item to check for any off-odors or foul smells.
- Touch: Feel the food item to check for any soft spots, slimy texture, or any other signs of spoilage.
- Taste: If appropriate and safe to do so, taste the food item to check for any off-flavors or sour taste.
QUESTION 12
k) Describe three factors that need to be taken into account to ensure food waste from kitchens is disposed of
safely.
- Environmental Impact: One important factor to consider when disposing of food waste from kitchens is
its environmental impact. Improper disposal of food waste can result in the release of harmful
greenhouse gases such as methane, which contribute to climate change. Therefore, it is important to
dispose of food waste in a way that minimizes its impact on the environment, such as composting or
using anaerobic digestion to produce biogas.
- Public Health: Another important factor to consider is public health. Improperly disposed of food waste
can attract pests such as rodents and insects, which can spread diseases and contaminate other foods
in the kitchen. To prevent this, food waste should be stored in sealed containers and disposed of
regularly to prevent the build-up of pests and bacteria.
- Regulatory Compliance: Finally, it is important to consider regulatory compliance when disposing of
food waste. Many jurisdictions have specific regulations around the disposal of food waste, and failure
to comply with these regulations can result in fines or legal penalties. It is important to be aware of
these regulations and ensure that food waste is disposed of in compliance with local laws and
regulations.
WSC-ASSSITXINV002-V1.1-23012020 Page | 9
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Assessment Record Checklist
Date: _______________________________
WSC-ASSSITXINV002-V1.1-23012020
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M