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. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
It does not include general stock control processes which are covered by SITXINV001 Receive and store stock.
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.
Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
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SIT40516 Certificate IV in Commercial CookerySITXINV001 Receive and store stockStudent Name: Student ID: ACP 20 Date of submission:...
STUDENT WORKBOOKSITXINV002Maintain the quality of perishable itemsParticipant guideThis resource includes four sections.Section 1: Learning support materialThis provides content to support...
Assessment Tasks and Instructions Student NameStudent NumberCourse and CodeUnit(s) of Competency and Code(s)SITXINV002 Maintain the quality of perishable...