Assessment 1
SITHCCC004 Package
prepared foodstuffs
ABN 28 615 702 335
ACN 615 702 335
CRICOS Provider Code: 03647C
RTO Provider Code: 45272
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Blue Bay College
89 Marsden Street Parramatta NSW 2150
T: (02) 8897 3814
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info@[Link]
ABN 28 615 702 335
ACN 615 702 335
CRICOS Provider Code: 03647C
RTO Provider Code 45272
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Your Workplace Health and Safety (WHS) at Blue Bay College
1. It is your duty to inform staff at Blue Bay College if you see, hear or come across any
incident, situation or hazard that might require immediate attention
2. In case of an emergency evacuation, you are required to follow the instructions
provided by your trainer. While exiting the building, keep calm and walk alongside the
hand rails.
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Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC004 Package prepared foodstuffs
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Short Answers
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
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Name
Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the
elements and performance criteria for this unit of competency and relating to the following aspects:
quality criteria for food to be packaged:
o correct portion size
o shelf-life
o freshness
o visual appeal
key contents of labelling guidelines and specifications determined by:
o the Australia New Zealand Food Standards Code
o local, state or territory food safety regulations
o organisational food safety procedures and labelling specifications for packaging food
meaning as defined by the Australia New Zealand Food Standards Code of:
o contaminant
o contaminated food
o potentially hazardous foods
environmental requirements for packaging area to avoid food contamination
characteristics and uses of packaging materials specified in the performance evidence
packaging requirements for specific food types specified in the performance evidence
requirements of organisational food safety procedures relating to packaging food.
Place/Location where assessment will be conducted including timeframes
RTO to complete
Resource Requirements
Pen, Paper or computer.
Instructions for assessment including WHS requirements
You are required to address and answer all questions included in this assignment. Your trainer will mark your
work and provide you with detailed feedback.
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Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 2nd Attempt Extension – Date: / /
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /
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Assessment 1
Your task:
Answer the following questions. Each question must be addressed in detail as indicated.
1. List 4 food production and planning requirements to ensure food is suitable for food packaging processes:
Food production and planning requirements
1. Sustainable packaging, which preserves the food leakage
2. Convenience of usage for the customers
Frozen goods should be stored in
ice atbe-18°
3. The packaging structure must C or
saving the flavours from the environmental effects
below
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Hygiene of the goods is necessary
should be packed in
ice at −1°C to 2°C
Fresh poultry should be
unwrapped, hung
2. What are the ambient storage requirements
and stored at 4°C or
and temperatures for commodities from all
below food groups to make these safe for use in food
packaging?
Fresh meat should be
unwrapped, hung
and stored at 1°C to
3°C or below
Fresh fruit and vegetables should be stored at a
stable temperature of
13°C or above
Fresh dairy should be stored at
1°C to 3°C
Fresh juices Juices should be
produced and stored
at 5°C
Dry goods should be stored at
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Humidity Levels
3. What are high risk foods and what must be considered to ensure these foods are safe for food packaging
according to food standard 3.2.3? Provide 6 examples of high risk foods.
Explanation for high risk foods and aspects to be considered
High risk foods are those foods which have ideal conditions for bacterial growth and are required to keep
at a certain temperature to minimize bacterial growth. Before packaging the food must be checked, the
raw and prepare food should be stored separately and high risk foods should be stored at low
temperatures.
Examples for high risk foods
Examples of high Risk foods are:
1. Dairy Products
2. Seafood
3. Eggs
4. Meat
5. Cooked rice
6. Prepared Vegetables
4. Complete the following table, providing two suitable commodities and packaging materials for each
packaging method:
Cold (refrigerated) Example: Example:
dips, spreads, pâtés and aseptic or plastic packaging, spreads and pâtés are
manufactured meats often packaged in plastic containers or glassware
Frozen Peas, Meat pies Shrink Film and Wax Coated Cardboard.
Ambient Coffee, fruits Plastic and Calcium carbonate
Hot Coffee, soup Polystyrene
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Vacuum Packing Cereal and rice Polyethylene (PE), Polyvinylidenchloride
(PVDC)
Modified Atmosphere Cheese and Processed synthetic polyolefins, low-density
Packing (MAP) meat polyethylene (LDPE)
Aseptic Packing Milk and Soup Paper and Plastic
5. Provide 6 benefits for using aseptic packaging:
Benefits for the use of aseptic packaging
1. Aseptic packages are light in wait
2. These packages are more eco friendly
3. Requires no preservatives
4. Extends the shelf life of product
5. Aseptic packages are compact
6. Aseptic packages are User friendly
6. What portion control measures must you consider in order prevent wastage and reduce environmental
impacts when foodstuffs are to be packaged:
Aspects to be planned and considered for portion control of food to be packaged
1. The planned portion size according to the food type
2. Planning and design of portion scale
3. Purchase of right equipment
4. Inspection of machinery
5. The portion information to be shared on package
7. List 10 general pieces of information which must appear on a food label:
Information to be provided on a food label for packaged foods
1. Product Name
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2. Business name
3. business address and contact information
4. Ingredients
5. Production date
6. best before use date
7. net quantity
8. quantities of ingredients used
9. country of production
10. instruction for use
8. What are the legal requirements under The Food Safety Standard 3.2.3 Food Premises and Equipment for
food businesses and food business fixtures, fittings and equipment?
Requirements for food businesses (general requirements)
Food businesses must make sure that they have: A food Business should have 1. Enough space for the
work and necessary equipment 2. Enough clean water available at right temperature for the food
operations, 3. a disposal system 4. appropriate ventilation and lightning 5. premises is easy to clean 6.
basins in work areas 7. storage areas for employees personal belongings.
Requirements for food business fixtures, fittings and equipment
Food business fixtures, fittings and equipment must be: 1. Made of materials that does not cause
contamination in food, 2. Is easy to clean, 3. Is appropriate and suitable for the operations of the
business.
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9. Provide 5 examples of environmental factors which must be observed for food packaging areas:
Environmental factors to be considered for food packaging areas
1. How populated the area is, ideally the packaging area should not be highly populated
2. Does packaging area can be used for the disposal of wastage
3. Infrastructure of the packaging area for logistic purposes
4. Availability of labor
5. Does the area has factories which are emitting high amount of toxins and emissions
10. List 3 aspects which need to be considered to ensure that monitoring of food packaging processes is
effective. How could this be achieved?
Considerations and examples for monitoring procedures
1. Setting standards and benchmarks against which the process performance to be assessed
2. Continuous quality checks to be imposed and samples should be taken and checked against the
standard
3. Corrective actions should be designed and taken in case of any deviations from the standard
11. You have identified some faults during the food packaging process. List 4 corrective actions which could be
used to prevent any product from being released as potentially unsafe:
Examples of corrective actions could include:
1. Find the cause of fault(s) in the process
2. Eliminate or correct the root cause of the faults. For example if a machine is broken then get it
repaired.
3. Discard all the faulty packages so that they can’t reach to the market
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4. Search for the items that show signs of spoilage and discard them
12. You have discovered a potential hazard in the food packaging process. You have placed the food production
on hold and have sent food samples from the batch to the laboratory for testing. As a result the food was
deemed safe for consumption.
List 2 actions you would take now:
Your actions once tested food is declared as “safe for consumption”
1. Searching for the root cause of hazard, if there is any then take the corrective measures
2. Get the production back on track once the cause of hazard is identified and resolved
13. List 5 examples of problems that you must be report if you find them during the food packaging process:
Examples of problems which would require reporting
1. If there is a fault in machinery
2. If the production rate or quality is not up to the standards
3. If the packaged products are spoiled
4. If the food was contaminated during packaging processes
5. If the environment of packaging is unhygienic
14. Provide 3 examples of factors which will determine the effective shelf life of packaged foods:
Factors which can be used to determine shelf life of packaged foods
Factors which determine shelf life of packaged foods are:
1. Temperature
2. Light and Humidity
3. Presence of Gases
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15. You have completed the packaging processes for a variety of different foods. What will you need to do in
terms of:
a) Cleaning the work area for further workplace tasks
Responses
Before starting the production of new products the whole area will required to be cleaned and
sanitized in order to avoid contaminations of all kind
b) Care of equipment used for Food packaging
Responses
Proper cleaning of the equipment, checking the equipment for faults. Get the fault fix in case there is
any fault. Replacement of parts and equipment’s that are faulty and cannot be repaired
c) Stock levels of packaging materials
Responses
Packaging material must be stored away from the finished products and should only bring in the
premises when required for the next batch of production
d) Storage of surplus stock leftover from packaging processes including points of care to ensure food
safety
Responses
Until the decision is taken about them the surplus leftover should be stored on the required
temperature at a proper storage unit away from other materials so that it won’t get spoiled
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