References and resources © Australian National Training Authority (ANTA), 2003, Receive and store Kitchen supplies, Published by Australian Training Products Ltd © 1998 Regency institute of TAFE, Plan and control menu based catering, Regency publishing ©Gordon Institute internal work book by J Connor, S Murdoch
____________________________________________________________________________________________ Maintain the quality of perishable items © The Gordon, 2014 All requests and enquiries regarding use and availability should be directed to: Hospitality, Tourism, Events & Cookery The Gordon Private Bag 1 Geelong Mail Centre VIC 3221 Ph: 5225 0730 Created: 3 February 2014 File name: Maintain the quality of perishable items Learner guide.docx
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Maintain the quality of perishable items Learner Guide|The Gordon
Contents What is this unit about...........................................................................................................................4 Application of this unit...........................................................................................................................4 Pre-requisite units..................................................................................................................................4 What you will learn................................................................................................................................5 Employability skills summary..................................................................................................................6 Assessment.............................................................................................................................................8 What you need.......................................................................................................................................8 Hygiene for safe food handling...............................................................................................................9 Safety....................................................................................................................................................10 Kitchen safety hazards..........................................................................................................................10 Introduction..........................................................................................................................................11 Topic 1: Store supplies in appropriate conditions................................................................................12
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What this unit is about This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
Application of the Unit This 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, inflight and other transport caterers, event and function caterers. People at many levels use this skill in the workplace during the course of their daily activities including cooks, chefs, caterers, and kitchen attendants.
Competency Based Learning The definition: “Competency is the consistent application of knowledge and skill to the standard of performance required in the workplace. It embodies the ability to transfer and apply skills and knowledge to new situations and environments”. You will need to show that you: • Can do all the things listed under performance criteria. • Could do them, if you were out in the workplace.
Prerequisite units This unit must be assessed after the following prerequisite unit: SITXFSA101 - Use hygienic practices for food safety
How is this unit structured? Each unit is made up of Elements and Performance Criteria. Elements: These briefly state the skills and knowledge you will have developed by the time you finish the unit. You must successfully complete all the elements in order to satisfactorily complete the unit. In this unit there are four elements. Performance criteria: There are a number of performance criteria for each element. These explain what you need to demonstrate to be assessed as competent. This unit has been set out in logical work/study sequence with reference to other materials needed to complete the unit.
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What you will learn Outlined below are the elements and performance criteria for this unit. You need to read these through when you start, so that you know what you are aiming for. It is a good idea to refer back to these as you work through the workbook so you can keep a check on you progress. You can use this information to prepare you for assessment.
Element
Performance Criteria 1.1 1.2
1. Store supplies in appropriate conditions
1.3 1.4 1.5 1.6 2.1
2. Maintain perishable supplies at optimum quality
2.2 2.3 2.4
3. Check perishable supplies and dispose of spoilt stock
Conduct temperature checks on delivered goods ensuring they are within specified tolerances. Record temperature results according to organisational procedures. Identify any deficiencies, with delivered food items, reject supply within scope of responsibility or report findings. Choose and prepare correct environmental conditions for the storage of perishable supplies. Date code all perishable supplies to maximise use. Promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination. Regularly check and adjust the environmental conditions of all storage areas and equipment to maintain perishable supplies at optimum quality. Conduct temperature checks according to food safety procedures and protect supplies from spoilage. Protect supplies from damage of cross-contamination and pests. Rotate perishable supplies for maximum use according to expiration dates.
3.1 Regularly check all perishable supplies for quality. 3.2 Inspect items for animal and pest damage and report incidents of infestation. 3.3 Identify any deficiencies, report findings or dispose of any non-usable supplies within scope of responsibility. 3.4 Safely dispose of spoilt stock and waste to minimise negative environmental impacts.
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Employability Skills Summary SIT30813 Certificate III in Commercial Cookery The following table contains a summary of the employability skills required by the hospitality industry for these qualifications. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options. Employability Skill Communication Initiative and enterprise Learning
Planning and organising
Problem-solving
Self-management
Teamwork
Technology
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Industry/enterprise requirements for this qualification include: Interpreting food preparation lists and discussing with colleagues and supervisors to determine the operational requirements of the service period; interpreting verbal and written information about recipes, menu items and customer meal requirements to ensure a quality dining experience; negotiating acceptable solutions to operational service difficulties and customer complaints. Identifying and suggesting ways to improve kitchen operations and service efficiency; generating and suggesting ideas for new or improved recipes and menu items. Knowing own product knowledge and cookery skill strengths and weaknesses, being aware of opportunities to learn and participating in commercial cookery professional development activities; seeking and sharing information with colleagues on new food trends, products, services and suppliers; coaching others in job skills. Collecting, analysing and organising food preparation lists, recipes, menus and procedural information to efficiently plan the production of meals for the service period; collecting and analysing information to meet the specific needs of the customer group; setting timelines, organising own work flow to produce and serve meals to meet operational, customer requirements and service standards of the hospitality business; adjusting timelines and pacing food production throughout the service period to meet changing customer traffic requirements. Anticipating problems that may arise with kitchen operational and service activities; mitigating problems by planning kitchen operational activities; identifying and clarifying the extent of problems; taking responsibility for solving operational and service issues; referring high-level problems to supervisors and participating in the solution; using discretion and judgement as well as predetermined policies and procedures to guide solutions to operational problems in the kitchen. Understanding and following policies and procedures for legal compliance; organising own work priorities to produce meals for the service period; taking responsibility for own job role in servicing the hospitality customer and for resolving operational problems in the kitchen; thinking about own work performance and seeking feedback and guidance on success in cooking activities. Working as a skilled team member to deliver the quality service goals of the hospitality business; taking responsibility for own role in kitchen operations; working collaboratively as a team member by giving and receiving instructions and providing feedback and assistance to other team members; providing guidance and instruction to assistant or trainee kitchen team members. Understanding the operating capability of, selecting and using kitchen tools and equipment, computer systems, software and information systems that assist in commercial cookery activities; selecting and using the right personal protective equipment to manage personal safety in the kitchen. Maintain the quality of perishable items Learner Guide|The Gordon
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
SIT31113 – Certificate III in Patisserie Employability Skill
Industry/enterprise requirements for this qualification include:
Interpreting food preparation lists and discussing with colleagues and supervisors to determine the operational requirements of the food production period; interpreting verbal and written information about recipes, patisserie Communication items and customer requirements to ensure quality patisserie products; negotiating acceptable solutions to operational problems in the pastry kitchen and customer feedback. Identifying and suggesting ways to improve pastry kitchen operations and Initiative and service efficiency; generating and suggesting ideas for new or improved recipes enterprise and patisserie products. Knowing own product knowledge and pastry cooking skill strengths and weaknesses, being aware of opportunities to learn and participating in pastry Learning cooking professional development activities; seeking and sharing information with colleagues on new food trends, patisserie products, services and suppliers; coaching others in job skills. Collecting, analysing and organising food preparation lists, recipes, and procedural information to efficiently plan the production of patisserie products; collecting and analysing information to meet the specific needs of the customer Planning and group; setting timelines, organising own work flow to produce patisserie organising products to meet operational, customer requirements and service standards of the business; adjusting timelines and pacing food production throughout the food production period to meet changing operational requirements. Anticipating problems that may arise with kitchen operational and service activities; mitigating problems by planning pastry kitchen operational activities; identifying and clarifying the extent of problems; taking responsibility for Problem-solving solving operational and service issues; referring high-level problems to supervisors and participating in the solution; using discretion and judgement as well as predetermined policies and procedures to guide solutions to operational problems in the pastry kitchen. Understanding and following policies and procedures for legal compliance; organising own work priorities to produce patisserie products for the food Self-management production period; taking responsibility for own job role in servicing the customer and for resolving operational problems in the pastry kitchen; thinking about own work performance and seeking feedback and guidance on success in cooking activities. Teamwork Working as a skilled team member to deliver the quality food production and service goals of the business; taking responsibility for own role in pastry kitchen operations; working collaboratively as a team member by giving and receiving Maintain the quality of perishable items Learner Guide|The Gordon
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Technology
instructions and providing feedback and assistance to other team members; providing guidance and instruction to assistant or trainee kitchen team members. Understanding the operating capability of, selecting and using pastry kitchen tools and equipment, computer systems, software and information systems that assist in pastry cooking activities; selecting and using the right personal protective equipment to manage personal safety in the pastry kitchen.
Assessment Competency based assessment has no “pass or fail”. You are either competent (CM) or not yet competent (NYC) which means you are still in the process of achieving competence and needing more time to develop a skill and obtain knowledge. You may be assessed using a range of methods, depending on the nature of the skill. These assessment methods may include: • • • • • • • •
Practical demonstration of your skills in a classroom situation Workbook review Written questions and answers Verbal questions and answers A portfolio of evidence Projects and Assignments Oral classroom presentation A combination of these methods
What you need To successfully complete this unit you will need to have: • Your own copy of this workbook • Access to a commercial graded kitchen or workplace • A full Cooks Uniform and Tools
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Hygiene for Safe Food Handling No matter whether you are preparing food as a cook or washing dishes and doing basic food preparations, all staff are responsible for maintaining the safety of food and preventing food poisoning. A few guidelines below are included but further study will be done in the unit Use Hygienic practices for food safety (SITXFSA101) to gain full knowledge and skills.
DO: • • • • • • • •
Practice a high standard of personal hygiene Be professional and clean in appearance – clean uniform daily Remove excessive jewellery Wash hands well and dry before preparing food and returning to the kitchen after a break or handling anything that can contaminate food Keep all equipment and work surfaces in a clean and sanitary condition Store food at the correct temperatures and sealed Keep food away from chemicals Watch out for insects or rodents in the kitchen
DON’T: • • • • • •
Taste food with fingers Leave food out in a warm kitchen Smoke in a food area Work with food if unwell Sit on workbenches Cough or sneeze near food
Remember: People carry germs that can end up in food and cause food poisoning. Also some foods (raw) have high levels of germs that can cross over to another food (cooked) and cause that food to be poisoned.
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Safety When working in a kitchen it is very important to be aware of the potential safety hazards that can occur in the workplace environment. Occupational Health and Safety Acts are in place to prevent people being involved in workplace accidents and for employers to provide a safe workplace. It is also the responsibility of all employees to follow procedures for workplace safety. Such as: • • • • •
Practice safety and keep the workplace in a safe condition Avoid taking risks Follow safety procedures Inform safety officer or employer of safety risks Use protective equipment provided
Kitchen Safety Hazards The Kitchen can be a dangerous area with many hazards such as boiling liquids, hot oil and high temperature cooking equipment. Also the use of sharp items such as knives and food processors can cause serious injuries. Slips and falls can also be a common hazard. Some brief but important safety points are: • • • • • • • • • • • •
Keep knives sharp, carry and store correctly Always assume a pot is hot and use a thick dry cloth to handle Don’t overfill pots as spills will occur Get help to carry heavy items Sweep up glass, don’t pick up with fingers Only use equipment that you understand how to operate Unplug electrical equipment before cleaning Clean up spills immediately Keep walkways free of obstructions Use a safe ladder to reach high shelves Don’t run in a kitchen Lift using the correct technique
More can be learned in the unit - Participate in Safe Work Practices (SITXWHS101).
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Introduction There are many different types of fruits, vegetables, meats, poultry, fish and seafood, flours, breads, cereals, herbs, spices, liquors, wines, beers, mixers, drinks/beverages and other food or beverage items that we use in food production and beverage service. The goods ordered will be delivered to perhaps the stores area, kitchen or/and bar area. When they arrive you will have to store them appropriately. This unit covers the broad requirements for storage of stock – you will need to follow your food safety plan (workplace specific) to meet the legal requirements for your workplace.
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Topic 1: Store supplies in appropriate conditions Temperature checks All refrigerated and frozen supplies should have their temperature checked upon delivery to ensure they are within specified tolerances. The temperatures should be recorded according to organisational procedures and any item within specified temperatures ranges should be rejected.
not
Types of Storage Once goods and items have been delivered, checked and received, they must then be stored according to their type. General food items are stored in one of the following areas: • Dry stores • Cool stores • Freezers Others may need to be stored: • • • •
In a dark place e.g. potatoes Placed into containers of water e.g. herbs Left out to ripen. e.g. avocados Placed on crushed ice e.g. fresh fish
Do you know the correct areas of storage for different food items? Why is it important? Proper storage of food is important to: • • • • • •
Prevent spoilage from pests and moulds Prevent theft by staff and customers Prevent wastage - must rotate stock Prevent bacteria from growing by having the correct cold storage Ensure rotation of stock - use old stock first Identify shortages when short supplies occur
Deterioration of foods will result in loss of: • • • •
Colour e.g. dehydration of cheese Flavour e.g. sour milk Texture e.g. soft bananas Nutrients/appeal e.g. mould growth
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Frozen Delivery Deliveries of frozen foods should be at -15°C or below and frozen solid. If you wish for food to be partially thawed upon delivery, the food must be delivered below 5°C and stored in the refrigerator as soon as possible. Reject any deliveries of frozen food if delivered partially thawed.
Hot Food Delivery A selection of hot potentially hazardous foods must be routinely checked for temperature upon delivery using a clean temperature probe. Deliveries of hot, potentially hazardous foods should be at 60°C or above. If a delivery of hot, potentially hazardous foods is below 60°C reject the delivery.
Refrigerated Delivery A selection of chilled, potentially hazardous foods must be routinely checked for temperature upon delivery. These temperature checks are to be recorded as per organisational procedures. Deliveries of chilled, potentially hazardous foods should be at 5°C or below. If a delivery of chilled, potentially hazardous foods is above 5°C reject the delivery.
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How do you know where to store the foods? Foods can be classified as: • High risk or potentially hazardous foods - do require immediate refrigeration or frozen storage. They have a high percentage of water and protein in them e.g. dairy products, fish, poultry, cooked rice, meat etc. • Dry goods - do not require refrigeration. They have a low moisture content and/or low protein content e.g. flour, uncooked rice and pasta, coffee, tea etc.
Storage • All supplies are to be stored promptly after delivery to minimise wastage and avoid food contamination. • All food is stored so that cross contamination is avoided. Cooked food is stored above raw food, all food is protected (covered) during storage, or placed into non-toxic food grade containers with properly fitting lids. • Stock is rotated, using the “first in - first out” principle so that food is within its use-by date. • Do not store utensils in food e.g. ladle in soup, spoon in icing. • All stored food is to be labelled and dated for easy identification and stock/control. • Label food storage areas to ensure foods are stored in the correct area. • Ensure all food and storage containers are stored off the floor/ground, to assist pest control and cleaning. • All storage areas are to be clean, sanitary and in good repair and pest proofed. • Store food away from direct sunlight and moisture.
Frozen Storage • Ensure all frozen food remains completely frozen. • Check unit temperature of frozen food is at –15°C or below. • Complete Temperature Control Log twice daily.
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• Check that the temperature of refrigerated food is at 5°C or below, on receipt. • Complete Temperature Control Log twice daily.
Dry Goods Storage These foods generally contain little moisture and fat. Storing dry products properly can make sure that they are usable when you need them. Listed below are some examples: • • • • • •
Flour Sugar Rice Cereals Pasta Coffee
Dry stores should be kept out of direct sunlight, cool (10 – 15°C) and dry for best results. Due to low water content in dry goods, microorganisms are less likely to grow in them. These foods are therefore a low risk item for food spoilage. They will spoil over time though, and need to be checked regularly. Dry goods are high risk foods for pest infestation. Rats and mice, weevils and moths love dry goods and care should be taken to ensure all dry goods are sealed in appropriate containers. Any product that has been contaminated should be disposed of. Large bags and sacks of dry goods should be stored off the floor to allow air to circulate around the food and the floor beneath should be cleaned. Tinned foods can be stored for prolonged periods of time, however once opened they should be stored as fresh foods and used within a short time. Best before dates should be strictly observed and all stock rotated. Dry stores need to be well ventilated and relatively free from moisture and dampness.
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Chemical supplies All chemical supplies should be stored separately from foodstuffs. These include cleaning products such as detergents, sanitisers, disinfectants and caustic products. Chemical products should be stored in their original containers, and if decanted into smaller containers for use they should be clearly labeled. All chemicals should be labeled with the product name, contents, and indication of their use. Do not mix chemical products together unless recommended by the manufacturer. The chemical storage area should be secure, well lit and well ventilated.
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Topic 2: Maintain perishable supplies at optimum quality Maintenance of correct storage You need to check the operating temperatures of fridges and freezers – it forms part of your food safety plan. A summary of the information is contained below: The fridge and freezer temperatures need to be documented twice daily as per your HACCP plan.
Temperature
Dry goods store
Fridge
Freezer store
10 - 15°C
1 - 5°C
-15°C or below
Humidity
Varies according to the area - usually low
Lighting
Must be good to see the quality of the stock and any spillages
Hygiene
Must be clean, free from bacteria, dirt and pests
All temperatures are recorded according to organisational procedures.
Cool Rooms & Refrigerator Storage Cool rooms and refrigeration units prolong the life of potentially hazardous foods, but cannot improve quality and foods will still deteriorate (go off) if stored for too long. Potentially hazardous foods, also known as High Risk foods, have a “shelf life” - a period of time during which they are of good quality and suitable for use as a food, provided they have been transported and stored according to directions. This is also known as a use by date.
Problems that can occur during cold storage: • • • •
Poor temperature control leading to microbial spoilage e.g. milk sours. Drying out of foods e.g. cheese. Cross contamination e.g. raw foods dripping juices onto cooked foods. Odour and flavour absorption, e.g. onions, garlic with dairy foods.
These problems can be avoided by: • Storing all high risk food in cold storage areas like a refrigerator or cool room. • Correct temperature - to know what temperature a coolroom is operating at you will need a thermometer, cool rooms should operate at below 5°C. • Keep doors closed as much as possible. • Store cooked food above raw foods on shelves. • Keep all food stored in refrigerators and cool rooms in clean, covered, uncontaminated and waterproof containers. Also cover foods to prevent drying out. • Rotate stock. Store fresh stock behind older stock. You could separate foods that need to be used first. Page 18 of 25
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• Store food so that the cold air can get to it and around it. Never store food on the floor of a cool room or over fill your fridge.
• • • • • • •
Clean up any spills. Regularly cleaning coolrooms. Check for mould and mildew especially in the seals around the door. Store raw food below and away from ready to eat food. Don’t use food past its ‘best before’ or ‘use-by’ date. Some exceptions to this are: Fish and Shellfish: refrigerate and on ice at 0-1°C. Fruit and Vegetables: 7-10°C (except bananas, potatoes and pineapples).
Frozen storage Frozen foods should be stored at -15°C or below. This prevents enzyme activity and halts microbial growth. Oxidation of the fats and oils in the foods will still occur. This temperature gives only slight texture and flavour changes to the food. Higher temperatures cause more cell damage and other changes. • • • • •
Problems that can occur during frozen storage are: Temperature changes leading to partial thawing, enzyme action and microbial action Drying out of foods - freezer burn Storage for too long - enzymes break it down Power failure - leads to thawing and refreezing
These problems can be avoided by: • • • • • • • • •
Organising your routines – make less trips to the freezer work out what you need first. Installing plastic curtains over doorways of walk-in freezers to prevent cold air escaping. Make sure that doors seal properly. Check temperature with a thermometer. To measure the temperature place the thermometer between two boxes of frozen items, it will give an average result without damaging the packaging and leading to freezer burn (moisture lost from the surface of unprotected food). Package food in sealed containers or wrap. Keep the freezer clean and well organised. Label all products and date them. Especially with delivery dates stickers – don’t put information over use-by dates. Rotate stock. Keep freezer doors closed during a power failure.
Storage of foods during thawing Foods must remain cold during thawing, so thaw them in the fridge to prevent bacteria growth and eventual food poisoning. Thawing must, therefore, be done in a refrigerated area. You need to be careful of drips and be aware of crosscontamination so you don’t cause problems when thawing foods. Foods should be stored at a temperature of between 0 - 4°C during thawing. Maintain the quality of perishable items Learner Guide|The Gordon
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Quick thawing can be done in a microwave but food should be cooked immediately to prevent microbial growth. This is because the outer surface of the food will be warm and bacteria will recommence their growth.
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Topic 3: Check perishable supplies and dispose of spoilt stock Quality In general, what should you check for? How should it look? The answers will be different for each product or category, in general the areas to look at are: • • • • • • • • • • • • • •
Appearance - colour, ripeness, size and shape Odour indicates freshness characteristics Foreign bodies - dirt, pests, insecticides Damage, bruises, cuts, squashed Signs of unacceptable food: Rancid, putrid, musty odour Discolouration, bruises, dark patches Slime may be caused by bacteria Dried, wrinkled surface indicates a stale product Mould spreads quickly Insect webs/bodies indicate infestation Rodents cause disease and damage/waste food Damaged packaging may indicate damaged food, usually it is best to return it Heavy frosting on frozen foods indicates defrosting, followed by refreezing
Can you think of any other signs of spoilage?
What do I need to check?
• Look for signs of pest activity where you store dry products, for example; droppings, eggs, webs, feathers and smells. • Check that the dry storage area is cleaned properly. • The oldest stock first and that it is still within ‘best before’ or ‘use-by’ dates. • Packaging is not damaged. • Chemicals, like cleaning products are stored away from food. • All food is stored off the floor. • The temperatures are ventilation in the room is correct.
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Why do I need to check these? • • • • • • • • • • • •
Insects and animal pests can contaminate or eat food. Pests can breed in unclean storage areas. Bacteria can multiply in old stock. Damaged packaging can let pests into food. Foods which are stored near chemicals can become unsafe or change their flavour. Storing food on the floor can make it easier for pests to contaminate it. Put packaged products into clean uncontaminated covered containers or reseal the container or package. The containers also need to have a secure/air tight lid and be waterproof and rodent proof. Store food off the floor so you can clean around it. Don’t crowd the storage area so that it’s easier to keep the area clean. Store food in accordance with manufacturer’s specifications. Microbial and physical changes are due to incorrect temperature and humidity. Dented or rusting cans can cause food poisoning and contaminate other items in storage. Always check for damage to cans or bottles that may have been dropped or broken.
Handling fragile items Foods are often delicate and subject to physical damage from excessive/bad handling. Some foods that require special care include: • Eggs
• Mangos
• Bananas
• Pears
• Strawberries
• Avocado
• Tomatoes • Apples
• Lettuce • Apricots
How do these foods become damaged? • • • •
Dropping Placing heavy items on top – squashing them Poor handling causing bruising Breakages e.g. eggs
Some foods must be stored away from light to prevent deterioration, some examples are:
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• Potatoes become green and form solanine which is toxic • Oil becomes rancid
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Sustainability Sustainability is perhaps the fastest growing area in all industries. It presents both a challenge and an opportunity to the hospitality/cookery industry, and businesses that embrace sustainable practices stand to gain in many areas.
What is sustainability? Sustainability can be defined in many ways. Perhaps the simplest description is equal respect for people, planet and profit. In the diagram below you can see these three aspects. Where the domains of environment, society and economy meet we have true sustainability.
Sustainability and the Hospitality & Cookery Industry The hospitality/cookery industry is quickly adapting to address the challenge and opportunity that sustainability presents. Many restaurants, food manufacturers, caterers etc. are developing innovative strategies such as: • • • • • • • • • •
Purchasing food grown locally Preferring organic produce Reducing energy in production Minimising waste Reducing natural resources such as water, food types Working with suppliers to reduce packaging Ensuring products, meals etc. are not oversupplied Listening to customer’s concerns about the environment Training staff to increase participation in sustainability Reducing operating costs by reducing the environmental impacts
In your training you will learn how to reduce the environmental impacts in the food service industry, as the Gordon Culinary School is committed to a best practice sustainability model.
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Receive and Store Kitchen Supplies Learner Guide|The