Maintaining the Quality

Unit Code: SITXINV002

Abhishek Tandukar AS2021026

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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
Dairy products and Milk, Butter, Egg and Yoghurts, etc
eggs
Meat and Poultry Chicken, Beef, Turkey, etc
Fruits and Vegetables Banana, Potatoes and Berries, etc
Cooked food and Pasta sauce, Rice, Curry, etc
leftovers
Sea Food Salmon, Squids and Prawns, etc
Semi-Perishable Potatoes, Onions, Pumpkins, etc
Goods
b) List three semi-perishable food items.
Answer: Three semi-perishable goods are Potatoes, Pumpkin and Onion, etc.

c) Explain why it is important for any food business to protect perishable food
items from contamination. Provide at least six reasons.
Answer: For the following reasons, it is important for any business to protect
perishable food items from contamination:
 To avoid food poisoning.
 To prevent cross contamination of foods like raw meat, food with chemicals,
etc
 To reduce waste of foods.
 To prevent food from pests or mould.
 To keep the storage place neat, clean, free from unwanted smells, etc.
 To track and analyse the waste in a restaurant.

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.
Food type Temperature
Cooked meat 5°C or below
Uncooked fish 1 to 4°C
Frozen food -18°C or lower

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Milk and cream 3 to 4°C
Leafy green vegetables 0° to 3°C
Eggs 3 to 4°C

QUESTION 3
a) Describe the meaning of ‘wastage’ of food in a commercial catering organisation.
Answer: The ‘wastage’ of food in commercial catering refers to anything edible that is
lost by deterioration or waste. Hence, the term ‘wastage’ refers to both food loss
and food waste.

d) Explain why all measures should be taken to avoid

wastage. Answer: Measures for avoiding food wastage are as
follows:
 Store food correctly, in correct temperature and place.
 Regularly check use-by dates.
 Manage the food portions.
 Plan meals and make shopping or order lists.
 Being creative with leftovers.

QUESTION 4
What are the three generic types of contamination that food must be protected from?
Answer: The three types of contamination that food must be protected from are
Chemical, Biological and Physical Contamination.

QUESTION 5
Describe the potential deficiencies of perishable food items on delivery.
Answer: The potential deficiencies of perishable food items in delivery are as follows:
i. Degradation of flavour, aroma, colour, and texture.
ii. Mould
iii. Exposed packaged food through damaged packaging.
iv. Pests, including gnawed packages, droppings, or pests themselves.
v. Packaging of dried food have moisture stains.

QUESTION 6
a) What are the parameters of the ‘temperature danger zone’?
Answer: The parameters of the ‘temperature danger zone’ is 4 to 60 degree Celsius.

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b) 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 the frozen and chilled foods are within the temperate
danger zone. What action would you take to reject the potentially contaminated
food?
Answer: In such given situation, I would report it to the manager of my restaurant and
then contact to the supplier to inform about the damages. Then, ask them to either
refund for the products or take back the damaged products and send the new
delivery. This is because, serving of such food would potentially cause health issues
to the consumers and the restaurants might face with legal actions.

QUESTION 7
Describe four situations that may cause food to become contaminated.
Answer: The four situation that may cause food to be contaminated are as follows:
i. Biological contamination: The situation in which the contamination of food
is cause by other living organisms like flies, bacteria, etc.
ii. Physical Contamination: Here, the food is contaminated when harmful
objects contaminate the food like hair, plastic, glass pieces, etc,
iii. Chemical contamination: In such situation, contamination of good is
caused due to chemicals, cleaning agents, non-safe plastics, etc.
iv. Cross-Contamination: Cross-contamination takes place when pathogens
are transported from any object that you use in the kitchen.

QUESTION 8
a) For each of the following food items, suggest the most practical food
storage area.

Bulk delivery of fresh beef Cool room below 40°F

10kg bag of rice Cool dry area
Frozen fish Freezer
2 dozen eggs Cool dry place
b) At what temperature should froze food be stored at?
Answer: The froze food should be stored at -18°C to keep them safe.

c) At what temperature should food cool rooms / refrigerators operate at?

Answer: The food cool rooms should always be below 5°C and freezers should be
below -18°C.

QUESTION 9
Provide five examples of food safety procedures and standards for storage of
perishable supplies.

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Answer: Examples of food safety procedures and standards for storage of perishable
supplies are as follows:
 Storing high risk food at 5°C or below to avoid the temperature danger zone.
 Store raw foods below cooked food.
 Avoid refreezing warmed or thawed foods.
 Store food in suitable, covered containers.
 Check and observe the use-by dates on food products.
 Take special care with high-risk foods.

QUESTION 10
For each of the following food items, provide two examples of what to look for to
check for spoilage or contamination.
a) Apples
 If it has any holes and brown blemishes
 Any liquid oozing from its skin

b) Bag of flour
 If the bag is wet or not?
 Is there any mould around the bag or if the flour smells off?

c) Cheese
 Does it have an off smell?
 If you see anything slimy on the surface or floating in the package.

QUESTION 11
Describe how you can you check the quality of a perishable food item.
Answer: We can check the quality of a perishable food items by regularly checking
their quality. Also, we should inspect them for any animal or pests’ damages and
report incidents of infestation. We should identify any deficiencies and dispose off
any unusable products. Before using the products, we should check their smell,
appearance, and use-by dates.

QUESTION 12
a) Describe three factors that need to be taken into account to ensure food
waste from kitchens is disposed of safely.
Answer: Factors that need to be considered to ensure food waste from kitchen is
disposed off safely are as follows:
 Arrange enough garbage bins and their regular collection.
 Always use a bin liner for garbage containers.

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 Try to donate leftover food to minimize food wastes so it is easy to
be organised.

b) Describe the correct procedure for disposing of identified hazardous substances.

Answer: The procedure for disposing off identified hazardous substances are as
follows:

i. Classify the waste to check if it is hazardous

ii. Separate and store hazardous waste safely.
iii. Use an authorised waste carrier to collect, recycle or dispose of the
hazardous waste.
iv. Fill in the parts of the consignment note that apply to us.
v. Keep records for 3 years at the premises that produces or stores the waste

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