Case Study: Sitxinv202 Maintain The Quality of Perishable Items

CASE STUDY
SITXINV202 MAINTAIN THE QUALITY OF PERISHABLE ITEMS
PART-A
Describe what you would do in the following situation:
A Large order of both fresh salmon and fresh prawns have just arrived from
your quality seafood supplier. However, when you take the temperature of
the seafood it is at 8 degrees Celsius. What would you do in this situation?
In the above case while receiving the delivery for salmon and prawns a
temperature range of 0°C and 2°C applies. Anything above this temperature
range makes the food come under ‘danger zone’.
When we received the delivery of salmon and prawns it was meant to be at a
temperature between 0°C- 2°C degrees but we recorded the temperature as
8°C . The food at this temperature should not be accepted.
To double check the delivery process I would check the time taken to deliver
the supplies, and if the duration is less than 2 hours, I would accept the
delivery and store the supplies at correct temperature straightaway.
If the food has been in the danger temperature zone for more than 4 hours,
then it should not be accepted.
A courier from your Chemical supplier has arrived at the same time as the
seafood. He has brought, among other things, a 25-litre drum of dishwashing
powder. This delivery was due 2 days ago and you urgently need it, but the
drum is damaged and leaking.
I will first check the items in the delivery to make sure how much is left in the
drum, then I would take photos to have some evidence, to facilitate timely
check with the seller, and then I would contact seller to re send the order with
same amount and quantity.
I would then, protect the rest and replace it with a new drum to prevent any
further leakage to secure it and use till I get the replacement order delivered.
While securing the damaged drum I would make sure not to let the leakage
contaminate any nearby areas.
PART B
1 RECEIVING AREAS & PROCESSES
DATE: YES/N ISSUE REPORTED ACCEPTE REJECTED REMARKS RECEIVED
19/02/2021 O TO D BY
SUPERVISO
R
CORRECT QTY YES NO YES  N/A SAMUEL
DELIVERED
INSPECT YES SURFACE YES  MAKE A SAMUEL
DELIVERY NEED TO NOTE FOR
VEHICLE FOR BE SUPPLIER
CLEANLINESS CLEANED
TEMPERATURE YES NO YES  N/A SAMUEL
ON VEHICLE
GAUGE
SUPPLIER YES NO VERIFIED BY  MENTION SAMUEL
RECORDS SUPERVISOR THE
MAINTAINED CLEANLINES
S ISSUE
2 THE TRANSFER OF SUPPLIES FROM ONE AREA TO ANOTHER

TRANSFER ITEM FOOD QTY TEM CLEAN REMARK TRANSFERRE
DATE PACKAGED/SEALE ITEM P STORAG S D BY
D OUT E AREA
19/02/2021 YES SALMON 5 BOXES 3.1°C  STORED JASON
FISH 10PC EA
19/02/2021 YES PRAWN 30 2.9°C  STORED JASON

S PACKETS
19/02/2021 YES MEAT 30 KG 2.0°C  STORED JASON

3 INTERNAL STOCK MANAGEMENT
Stock monitoring is an essential aspect of efficient kitchen management. The
manager will be able to schedule grocery orders, measure food costs since the
previous inventory, and make menu item adjustments if necessary, by
understanding what items are on hand at any given time. It is possible to
detect potential issues with pilferage and waste by keeping an eye on material.
Inventory management can be done by following the below checklist:

 Set up product tracking and recording systems.
 Create ordering and buying requirements and processes.
 Create guidelines and practises for receiving deliveries in a timely
manner.
 Determine the pace and procedures for inventory reconciliation.
 Analyse inventory details and see if there are any places that you can
change.
4 STOCK ROTATION
Stock rotation is a method of preventing stock exhaustion. It is a technique
used in hospitality and retail, especially in food stores such as restaurants and
supermarkets, to transfer products with an earlier selling date to the front of a
shelf. As a result, they are picked up and sold first, pushing brands with a later
purchase date to the back.
FIFO STOCK ROTATION
THIRD SECOND
NEWEST OLDEST IN OLDEST IN OLDEST IN
LAST MIDDLE MIDDLE FRONT
BACK FRONT
5 PROCESS &MAINTENANCE OF STORAGE AREA

AREA OF DATE CLEAN CLEAN TEMPERAT SAN STOCK NOTES STA
STORAGE SHELVES FLOORS URE CHECK ITIS CHECK FF
ED
DRY 20/02/ YES YES  ROTATED N/A L

STORAGE 2021
COLD 20/02/ YES YES  ROTATED N/A L


STORAGE 2021
FREEZER 20/02/ YES NO  ROTATED CLEAN THE L


STORAGE 2021 FLOORS
WITH
CHEMICAL
6 TEMPERATURE CONTROL
DATE: MOR TEMP EVEN TEMP INITIALS
20/02/2021 (8-10AM) (°C) (8-10PM) (°C)
DISPLAY 8.30 AM 2.2 9.00 PM 3.2 MANISHA
FRIDGE 1
DISPLAY 8.30 AM 1.9 9.00 PM 2.5 MANISHA
SALAD BAR
DRINKS 8.30 AM 3.1 9.00 PM 1.5 MANISHA
FRIDGE
COOLROOM 8.30 AM 1.2 9.00 PM 3.00 MANISHA
FREEZER 8.30 AM -16 9.00 PM -19.1 MANISHA
BAIN 8.30 AM 69 9.00 PM 72 MANISHA
MARIE
7 SANITATION
PARTICULAR DATE CLEANED SANITISED REMARKS STAFF

S INITIALS
MICROWAVE 20/02/2021 YES YES N/A JASON
BENCH TOPS 20/02/2021 YES YES N/A JASON
FRIDGES 20/02/2021 YES YES N/A JASON
FLOOR AREA 20/02/2021 YES YES N/A JASON
SALAD BAR 20/02/2021 YES N/A JASON
CHOPPING 20/02/2021 NO NO DIP IN HOT JASON
BOARDS WATER
DOUGH 20/02/2021 NO NO CALL FOR JASON
MAKER SERVICE
ELECTRIC 20/02/2021 YES YES N/A JASON
EQUIPMENT
8 VENTILATION & LIGHTING
PARTICULAR SERVICED MAINTENANCE EXTERIOR REMARKS STAFF

S RECORDED CLEANED
EXHAUST YES YES NO CLEAN BETH
THE
EXTERIOR
CANOPY YES YES YES N/A
LIGHT NO NO YES CLEAN BETH
COVERS THE
COVERS
WITH
CHEMICAL
VENTILATION YES YES YES N/A BETH
HOOD
9 STORAGE CONTAINERS & LABELLING OF PRODUCTS
In a commercial kitchen, labelling food reduces the risk of foodborne illness.

You can conveniently mark the amount of food in the storage jar, the date it
was applied to the storage bin, and the date the food will expire by adding
food rotation labels on your storage bins.
These three main pieces of information are needed for all time and
temperature regulated foods:
 Meat category
 The addition of date food was made.
 Food has an end date.
Food that is served after the use by, or expiration date, could cause food-
related illness to your restaurant patrons.

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CASE STUDY

SITXINV202 MAINTAIN THE QUALITY OF PERISHABLE ITEMS

2 THE TRANSFER OF SUPPLIES FROM ONE AREA TO ANOTHER

19/02/2021 YES PRAWN 30 2.9°C  STORED JASON

19/02/2021 YES MEAT 30 KG 2.0°C  STORED JASON

Inventory management can be done by following the below checklist:

5 PROCESS &MAINTENANCE OF STORAGE AREA

COLD 20/02/ YES YES  ROTATED N/A L

FREEZER 20/02/ YES NO  ROTATED CLEAN THE L

PARTICULAR DATE CLEANED SANITISED REMARKS STAFF

8 VENTILATION & LIGHTING

PARTICULAR SERVICED MAINTENANCE EXTERIOR REMARKS STAFF

9 STORAGE CONTAINERS & LABELLING OF PRODUCTS

In a commercial kitchen, labelling food reduces the risk of foodborne illness.

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