Assessment Answers for SITXINV002 - MA maintain the quality of perishable Item

Assessment Answers for SITXINV002 - MA maintain the quality of perishable Item

SITXINV002 is a unit of competency that deals with maintaining the quality of perishable items. It is a part of the Commercial Cookery course in Australia. It is an essential unit for students who want to work in the food industry. 

SITXINV002 Assessment Answers - MA Maintain the Quality of Perishable Item

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Review our "SITXINV002 - MA maintain the quality of perishable item" assignment question/answers below and take your culinary skills to the next level with our expert guidance!–

Ques 1: What are five examples of semi-perishable goods?

Ans: Some great examples are bread, onions, and processed meats like salami. In addition, some fruits with hard skins, such as apples, are highly perishable. On the more sustainable end of the spectrum are items such as flour, dried fruit, and potatoes.

Ques 2: Explain why it is essential for any food business to avoid contamination of perishable foods. Give at least three reasons.

Ans: 

  • For maximum profit
  • It's good for the planet
  • It is also suitable for the economy

Ques 3: State the meaning of food wastage in a commercial catering organization.

Ans: The consumer and food-service industries commonly cause food waste but can also be a by-product of manufacturing operations.

Ques 4: Explain why all measures should be taken to avoid wastage.

Ans: 

  • Avoid storing large quantities of food
  • Learn how to preserve and store food the right way
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Ques 5: What are two common types of contamination that food should be protected from?

Ans: 

  • Physical contamination can occur when a physical substance enters the food at any production stage.
  • When food comes in contact with a toxic chemical, it can cause chemical contamination.

Ques 6: What are the indicators of the quality of perishable goods?

Ans: Smell and taste are often good indicators of food freshness, especially for perishable items like meat, fish, and produce.

Ques 7: What is the importance of avoiding wastage in commercial kitchen operations?

Ans: Most food waste produced by the food service industry usually ends up in landfills, causing environmental hazards such as climate change, biodiversity loss, water quality degradation, soil erosion, and food insecurity.

Ques 8: What is the main cause of food contamination?

Ans: Food poisoning is often caused by bacteria that can multiply or form toxins in food. Bacteria and other microorganisms can be found in soil, on animals, on people, and on things that people touch and use.

Ques 9: What are the requirements for receiving perishable supplies to ensure the correct temperature and quality?

Ans: If the food must be cold or hot, check its temperature when you deliver it to your business and ensure it is 5°C or less or 60°C or above.

Ques 10: Describe two situations that can lead to contamination of food.

Ans: 

  • Chemicals are often used to clean and disinfect kitchens, so it's no surprise they can contaminate food.
  • When a knife used to cut bread is used to cut gluten-free bread, it leads to allergenic contamination.

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