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SITXINV006

receive, store and maintain stock

 

 

First published 2022

Version 1.0

 

RTO Works
www.rtoworks.com.au

[email protected]

© 2022 RTO Works

This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License Agreement.

The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage arising from such information.

While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at [email protected].

Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package.

 

 

Contents

 

 

 

 

 

 

Introduction

Welcome to the Student Assessment Tasks for SITXINV006 Receive, store and maintain stock. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

Assessment Task 1: Knowledge questions – You must answer all questions correctly.

Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks.

 

	Kitchen time required
You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide.

 

Assessment Task 1: Knowledge questions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:

review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide

comply with the due date for assessment which your assessor will provide

adhere with your RTO’s submission guidelines

answer all questions completely and correctly

submit work which is original and, where necessary, properly referenced

submit a completed cover sheet with your work

avoid sharing your answers with other students.

 

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Assessment information

Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on: where this task should be completed the maximum time allowed for completing this assessment task whether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.

 

 

Questions

Provide answers to all of the questions below.

Briefly explain the following principles of stock control and their importance:

	Principles	Why is this important?
Rotation of stock
Product life cycle
Minimising wastage of stock

List and briefly describe three (3) order and delivery documentation associated with the receiving process of goods.

Order and delivery documentation	Description

List three (3) procedures that you would need to follow in regard to receiving and recording incoming stock.

 

 

 

Read the following scenario and answer the question that follows.

You have received a delivery and you are checking the delivery docket and you identify that the delivery includes green grapes instead of the black grapes that were ordered and some of the tomatoes have black spots.

What would you do to solve these problems and how would you document the discrepancies?

 

 

 

List three (3) security measures that are used to ensure that stock is kept safe and prevent losses.

 

 

 

Mark only the correct following statements regarding safe lifting practices.

If an item is too heavy, get help from a colleague.

Never bend from the knees – bend your back.

Heavy items must be stored on lower shelves.

When moving deliveries, you need to ensure that the area is free from obstacles to prevent falls.

Milk crates and boxes are ideal to store or reach items on higher shelves.

Use equipment provided to move heavy items.

What is the purpose of labelling food items and what details should be included on a label?

 

 

 

Complete the following table as defined by the Australia New Zealand Food Standards Code:

Meaning of contaminant
Meaning of contamination
Potentially hazardous foods
Examples of potentially hazardous foods

Answer the following questions related to contamination.

Why do you need to ensure that food is protected against contamination?

 

 

List five (5) ways that you can protect people from contamination?

 

 

Briefly explain the three (3) different types of contamination and given an example of each.

Type of contamination	Description	Example
Microbiological
Chemical
Physical

List two (2) common methods for rejecting contaminated food.

 

 

 

List five (5) common faults in deliveries.

 

Write down the correct storage conditions for each of the food types.

	Dairy products	Dry goods	Eggs	Frozen goods	Fruit and vegetable	Meat / Poultry / Seafood
humidity and temperature
ventilation
heating or air conditioning
accidental damage through people traffic
environmental heat and light

Complete the table with how to clean and maintain the following storage areas.

Storage area	Requirements to clean and maintain
Dry stores	Cleaning schedule: Maintenance:
	Floors: Walls: Shelving:
Coolroom/ refrigerator	Cleaning schedule: Temperature: Maintenance:
	Floors:   Walls: Shelving:
Freezer	Cleaning schedule: Temperature and maintenance:
	Cleaning:

 

What is a HACCP food safety plan?

 

 

 

What are the food safety procedures and standards for storage of stock in regards to the following:

Appropriate containers
Avoiding allergen contamination

List three (3) items that are likely to be the source of contamination of food and how you could isolate them.

Item	How to isolate
Chemicals
Clothing
Personal belongings

 

What are the indicators of spoilage and contamination of stock?

 

 

 

List two (2) methods to correctly dispose of spoilt stock.

 

 

Assessment Task 1: Checklist

Student’s name:
Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?	Completed successfully?		Comments
	Yes	No
Question 1a
Question 1b
Question 1c
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8a
Question 8b
Question 8c
Question 8d
Question 9a
Question 9b
Question 10a
Question 10b
Question 10c
Question 11
Question 12
Question 13a
Question 13b
Question 13c
Question 13d
Question 13e
Question 14a
Question 14b
Question 14c
Question 15
Question 16a
Question 16b
Question 17a
Question 17b
Question 17c
Question 18
Question 19
Task outcome:	Satisfactory				Not satisfactory
Assessor signature:
Assessor name:
Date:

 

 

Assessment Task 2: Student Logbook

Information for students

Tasks required for this unit This unit of competency requires that you: receive, store and maintain stock for deliveries of each of the following types of food supplies:
dairy products dry goods eggs frozen goods	fruit and vegetable meat poultry seafood
for each of the above deliveries:
correctly interpret stock orders and delivery documentation ensure use of appropriate environmental conditions	ensure stock is stored according to commercial time constraints and safe food handling practices
conduct temperature and quality checks on each of the above delivered goods to establish whether they are within allowable tolerances:
cold or chilled foods dry goods	frozen foods raw foods
identify spoilt stock and dispose of according to organisational procedures.
Instructions for how you will complete these requirements are included below.

 

Activities

Complete the following activities.

Carefully read the following information.

Successful completion of this unit requires that you complete receive, store and maintain stock for deliveries tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Student Logbook to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook. What do I need to demonstrate? During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: reviewing order documents against delivery documents to confirm order is correct inspecting items for damage, quality and use-by dates and record findings conducting and recording temperature checks on perishable stock, ensuring they are within specified tolerances identifying and accurately recording and reporting stock quality and discrepancy issues recording details of incoming stock choosing and preparing correct environmental conditions for the storage of stock following manual handling procedures to lift and move stock safely labelling stock according to organisational procedures minimising wastage and avoiding food contamination maintaining cleanliness of stock handling and storage areas, and identifying and reporting problems regularly checking environmental conditions of all storage areas and equipment to maintain stock at optimum quality protecting supplies from damage of cross-contamination and pests rotating perishable supplies according to principles of first-in-first-out reporting on excess stock regularly checking the quality of stock, identifying deficiencies and reporting inspecting stock for pest damage and reporting safely disposing of all spoilt stock, to minimise negative environmental impacts. How will I provide evidence? In your Student Logbook you will find some detailed information about providing evidence, the preparation and planning documents you must complete each time you receive a delivery, a logbook summary, and a Reflective journal. Each time you process delivery of stock for assessment of this unit, you will need to: complete a Receive, Store, and Maintain Stock document complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessment ask your supervisor/assessor to sign the Supervisor Declaration section at the end of your Reflective journal. Your assessor will also observe you as you receive, store, and maintain stock and complete an observation checklist. As directed in your Student Logbook, you will need to ensure you receive, store and maintain stock for each of the following food groups: Dairy products Dry goods Eggs Frozen goods Fruit and vegetable Meat Poultry Seafood Tips for completing your Student Logbook Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor. Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment. Stay in touch with your assessor. Ask questions, raise issues, check in, communicate Most importantly, ask for help if you are having trouble!

 

Take delivery of stock and store stock in appropriate conditions.

When the delivery arrives, you will need to: check order against documentation identify any discrepancies conduct quality check: record temperatures identify any damaged or spoilt items check used by dates follow security procedures complete accurate stock documentation report any waste dispose any waste safely and in an environmentally appropriate way store stock in appropriate conditions label items where required use the FIFO principle use correct manual handling techniques complete tasks within commercial timeframes and to ensure food safety. A Receive, store and maintain stock template has been provided to help you.

Maintain and rotate stock and check and dispose of spoilt stock.

Once you have received and stored new stock the current stock must be maintained. Ensure that you: check temperatures of storage areas to ensure they are within optimum ranges regularly check environmental conditions of all storage areas and equipment to maintain stock at optimum quality conduct scheduled cleaning of storage areas check storage areas for signs of damage due to pest, people traffic, sun damage etc. check stocks used by dates and ensure all items follow the FIFO principle identify any items that are of poor quality, close to or past their used by date or spoilt/contaminated identify any excess stock report any excess stock, maintenance, damage or waste found dispose any waste safely and environmentally.

Complete a Reflective journal for each time you receive and store stock as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration.

Submit documents to your assessor.

Finalise your Student Logbook. Ensure all documents are clear and complete. It should include the following completed documents for each time you take delivery of stock as part of your assessment for this unit. Receive, Store and Maintain Stock. Reflective journal (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor.

 

 

Assessment Task 2: Checklist

Student’s name:
Has the following been completed?		Completed successfully?		Comments
		Yes	No
The student has satisfactorily completed a Receive, store and maintain stock document for each delivery and all of the following types of food supplies have been addressed: dairy products dry goods eggs frozen goods fruit and vegetable meat poultry seafood.
The student has satisfactorily completed a Reflective journal for each delivery and all of the following types of food supplies have been addressed: dairy products dry goods eggs frozen goods fruit and vegetable meat poultry seafood.
Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook.
The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Provide details of any discussions that took place in the Comments column.
The Logbook summary table has been satisfactorily completed and all boxes have been ticked and there is a matching corresponding numbered reflective journal entry for each line.
Task outcome:	Satisfactory					Not satisfactory
Assessor signature:
Assessor name:
Date:

 

Final results record

Student name:
Assessor name:
Date:
Unit name:	SITXINV006 Receive, store and maintain stock
Qualification name:

Final assessment results

Task	Type	Result
		Satisfactory	Unsatisfactory	Did not submit
Assessment Task 1	Knowledge Questions	S	U	DNS
Assessment Task 2	Student Logbook	S	U	DNS
Overall unit results		C	NYC

Feedback

 

 

 

My performance in this unit has been discussed and explained to me.

I would like to appeal this assessment decision.

 

Student signature: Date:

 

 

I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.

 

Assessor signature: Date: