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STUDENT PACK

UNIT – SITXINV006
Receive, store and maintain stock

SITXINV006 – Receive, store and maintain stock Version 1


© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
ASSESSMENT COVER SHEET

This form is to be completed by the assessor and used as a final record of student competency. All student submissions
including any associated checklists are to be attached to this cover sheet before placing on the student's file. Student
results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to
this form.

Student Name Kulwnder Kaur Student ID 14294887

Assessor Name Gagan Verma Due Date 08/12/23


Course Name Certificate III in Commercial Cookery Course Code SIT30821

Unit Name Receive, store and maintain stock Unit Code SITXINV006
FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑
Result
S = Satisfactory
Please attach the following student evidence to this form NS = Not Yet Satisfactory
DNS = Did Not Submit

Assessment 1 ❑ Written Test S | NYS | DNS

Assessment 2 ❑ Practical Observation S | NYS | DNS

Final Assessment Result for this unit C / NYC


C = Competent / NYC = Not Yet Competent

Student Declaration: I acknowledge the assessment process has been Assessor Feedback:
explained and agree to undertake assessment. I am aware of NIT’s appeals
process, should the need arise. I also understand that I must be assessed as
‘satisfactory’ in all parts of the assessment to gain a competent result for this unit
of competency. I declare that the work contained in this assessment is my own,
except where acknowledgement of sources is made. I understand that a person
found responsible for academic misconduct will be subject to disciplinary action
(refer to Enrolment Acceptance Agreement).
I give permission for a copy of my marked work to be retained and reproduced
for the purpose of review and validation.

Student Signature: Kulwinder Kaur


Assessor Signature:
Date: 08/12 /2023
Date: / /
Administrative use only
Entered onto Student Management Database Date : Initials:

SITXINV006 – Receive, store and maintain stock Version 1


© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
Introduction

This assessment has been designed for students undertaking face to face mode of study to provide information before
students take assessments and contains assessment tools to assess the skills and knowledge required from students
to be deemed competent in this unit.
Please read all the information given to you by the assessor and when you receive this assessment. If you do not
understand any part of this assessment, please inform your assessor/trainer.

Purpose of assessment
The purpose of assessment is to determine competency in the unit SITXINV006 – Receive, store and maintain stock.

Elements:

1. Take delivery of stock


2. Store stock in appropriate conditions
3. Maintain and rotate stock
4. Check and dispose of spoilt stock

Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this
unit:
1) Principles of stock control:
 Rotation of stock
 Product life cycle
 Minimising wastage of stock
2) Key functions of stock control systems
3) Organisational procedures for:
 Order and delivery documentation
 Receiving and recording incoming stock
 Reporting on discrepancies or deficiencies
 Stock security
4) Safe manual handling techniques for the receipt, transportation and storage of stock
5) Contents of date codes and rotation labels for stock
6) Meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New
Zealand Food Standards Code
7) Reasons for protecting food from contamination.
8) Different types of contamination:
 Microbiological
 Chemical
 Physical
9) Methods of rejecting contaminated food

SITXINV006 – Receive, store and maintain stock Version 1


© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
10) Potential deficiencies of delivered stock:
 Contaminated stock
 Stock that is intended to be:
 Frozen but has thawed
 Chilled but has reached a dangerous temperature zone
 Packaged stock that is exposed through damaged packaging
11) Correct environmental storage conditions for each of the main food types specified in the performance
evidence:
 Correct humidity and temperature
 Correct ventilation
 Protecting perishables from exposure to:
 Heating or air conditioning
 Accidental damage through people traffic
 Environmental heat and light
 Sanitary cleanliness and hygiene
 Storing stock:
 In dry stores
 In cool rooms or refrigerators
 In freezers
12) Food safety procedures and standards for storage of stock:
 Appropriate containers
 Avoiding allergen contamination
 Labelling and coding
 First in first out methods
 Product life of stock
 Quarantining the storage of items that are likely to be the source of contamination of food:
 Chemicals
 Clothing
 Personal belongings
13) Indicators of spoilage and contamination of stock
14) Correct and environmentally sound disposal methods for spoilt stock.

Competency Requirements
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with unsatisfactory
completion of any of the assignment tasks will be deemed Not Yet Competent (NYC). Assessors will ensure that
the evidence collected meets the requirements of the Rules of Evidence (authentic, current, sufficient and valid)

SITXINV006 – Receive, store and maintain stock Version 1


© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
prior to entering results into the competency record sheet. Students unsuccessful at achieving “Satisfactory” for
any assessment at the first attempt will be given two additional opportunities for reassessment. If the student is
still deemed Not Yet Competent (NYC) after two reassessments in a unit of competency student will be required
to re-enrol in the unit of competency as per the scheduled delivery of the course.

Outline of evidence to be collected.

You must submit the following evidence to be marked competent for this unit. Your assessor will ensure that the
evidence submitted meets the rules of evidence which are valid, sufficient, current and authentic.

Assessment 1 - Written Assessment Completed written questions answered and submit to your assessor
electronically.
Assessment 2 - Practical Observation This is Practical Demonstration in Nova kitchen.

SITXINV006 – Receive, store and maintain stock Version 1


© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
Assessment Task 1
SITXINV006 – Receive, store and maintain stock
Written Assessment

Assessment Questions:
1. Explain the following principles of stock control.

Rotation of stock Rotation stock is a strategy for controlling stocks. It requires bringing
of the older stocks routinely, to the front and swapping that older
stock out for the incoming new stock. It minimizes production of
waste and also prevents hazards from happening in the future.
Product life cycle The product life cycle refers to all of those steps that a product goes
through; this includes all the steps of development via any
discontinuations. All of these phases include steps like introduction of
the product, its development through and through, the maturation of
the stated product and its declining.
Minimizing wastage of stock One of the key principles for stock is to keep the wastage of stocks at
its minimum levels. It comprises through the reductions in the amount
of the stocks lost for any reason. The reasons can be damage,
spoilage, theft or the stock becoming obsolete. The wastage of stocks
is to be kept at minimal levels at every stage.

2. List any 5 key functions of stock control systems.

The 5 key functions of stock control systems are:


 Monitoring of the Stocks: the systems of stocks provides with an ongoing monitoring of different inventory levels
that makes sure that the stock is totally maintained at all the appropriate levels. By continuing the monitoring of all
the levels of stocks, any business can interpret the potential situations of stocks in excess or identifications of any
potent stock-outs. This can help in taking actions on time and optimizes any further inventories.
 Stock-rotations: the effective type of control stock systems incorporates the practices related to stock rotations; this
includes the method of first in, first out (FIFO). This category of function makes sure that the older stocks are used
and sold before the arrival of any new stocks, which reduces the risk of spoilage, expiration of goods and
obsolescence.
 Forecasting the demands: some control systems of stocks includes the forecasting of demands related to different
capabilities. By the analysis of various historical sales data, the trends of market and various other factors. These
systems can optimally generate the forecasts in order to predict any type of futuristic demands. This category of
function assists the business in making of any informed decisions related to levels of stocks and replenishments of
stocks.
 Re-orderings and replenishments: The system of stocks facilitates the re-orderings and replenishments related to
the inventories. They help in the establishments of points of levels of par and re-orderings, this triggers the purchase
that is done on automated orders or any kind of requisitions when any kinds of stocks falls down below the
threshold levels of predetermined. This category of function makes sure that the stocks are timely replenished in a
orderly manner to meet the required demands.
 Tracking the inventories: the control systems of stock helps in tracking of the movements related to inventories,
which includes the receipts of stocks, adjustments and transfers. This type of function makes the business able in
maintaining the accurate records of different levels of inventories and also monitors the movements of stocks in the
SITXINV006 – Receive, store and maintain stock Version 1
© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
mean and real time.
 Analysis and reporting: the control systems of stocks generate different reports and provides with analytical data
related to the support in the informed decision makings. These types of reports can include any kind of information
related to the levels of stocks, values of stocks, turnover related to stocks and the stock movements. By the help of
such analytical data, the business can easily identify the optimum levels of stocks, trends of market and can make
different strategies related to the inventory decisions of managements.

SITXINV006 – Receive, store and maintain stock Version 1


© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
3. Organizational procedures are crucial in maintaining efficient and effective processes for managing order
and delivery documentation, receiving and recording incoming stock, reporting on discrepancies or
deficiencies in a food service establishment. (Write true or false in space provided)

True False
Organizational procedures ensure that orders are placed accurately, which True
minimizes the chances of receiving the wrong items or quantities.
Well-defined procedures streamline the entire process, making it faster and True
more efficient.
Effective procedures help in maintaining a precise record of incoming stock. True
Organizational procedures can contribute to cost control by preventing over- True
ordering or under-ordering of supplies.
When discrepancies or deficiencies are reported promptly through established True
procedures, it becomes easier to identify the root causes and take corrective
actions.
Organizational procedures often involve recording and reporting data. This True
data can be analysed to identify trends, assess supplier performance, and make
informed decisions to optimize procurement and inventory management.

4. What is stock security? Mention 3 key considerations related to stock security.

 Stock security: stock security refers to all the measures and the proceedings put up into place in order to safeguard
the related inventories and prevention of loss, damage and thefts within the optimums of the industry of hospitality.
Maintaining the security of stocks is very essential for the protection of assets, this makes sure the accurate records
of inventories and it also minimizes any future losses related to finances. By the implementations of these stock
security procedures and measures, the business of hospitality can protect and maintain an accurate record related to
inventories and also reduces risks related to damages, losses and thefts.
 The 3 key considerations related to stock security are:
 Secure storage: stocks should always be stored in secure locations, like locked storage rooms or proper cabinets.
This storing of stocks optimally depends upon the nature of the item to be stores, additional to the security measures
like safes, lockable cages or any alarm system that may be essential to deter the related thefts and also protects the
sensitive and valuable inventories.
 Accessing the control: implementing the access to the measures of control helps in restricting access to the storage
areas of stock, this authorizes only personnel. This can be achieves via the usage of proper locked doors, restricted
codes of access or any provided key cards. Limiting the access or having controlled access reduces the risks related
to thefts and also prevents unauthorized handling of different inventories.
 The surveillance systems: installation of various surveillance systems, like CCTV cameras, this helps in the
monitoring of various areas of stocks and also deters the potentials of thefts or any authorized activities. Properly
positioned cameras can also provide visual evidences in case of any breaches related to security, this aids in all
types of procedures of investigations and also minimizes the risks related to the losses of stocks.

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
5. The following statements regarding safe manual handling techniques for the receipt, transportation and
storage of stock. (Write true or false in space provided)

True False
Ensure that pathways in the receiving area are clear of obstacles, spills, or True
debris to provide a safe environment for moving stock.
Use of appropriate personal protective equipment (PPE) is not mandatory. False
For heavy or bulky items, seek assistance from a colleague or use mechanical True
aids to share the load and reduce the risk of injury.
When pushing or pulling stock, keep your back straight and use your leg True
muscles for power. Avoid excessive leaning or twisting.
Ensure that your line of sight is not obstructed by the stock being transported. True
If needed, have a spotter assist you in navigating through crowded areas or
tight spaces.
Use clear and legible labels or tags to identify stock items. This helps ensure True
easy identification and prevents the need for excessive handling or searching.
Store stock in an organized manner, grouping similar items together and True
arranging them in a way that facilitates easy access and retrieval.

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
6. What are the three main contents of date codes and rotation labels for stock?

The three main contents of date codes and rotation labels for stock are:
 Date of Manufacture (DOM): the date when the requested product was produced or manufactured. This helps in
the determination of the age of the stocks and also its potentials of shelf life.
 Use by Date: the use by date indicates the date by which the product should be consumed for the reasons related to
safety. he food items marked with use-by date means that those food items must be consumed before that much
mentioned date. Food items cannot be sold after the use-by date. Food items pass the use-by dates are risky and
considered unhealthy to consume. It can be used for items like dairy products, (example, soft cheese, milk), can be
used for the products of meat (example, shaved meats and sliced ham), ready to prepare salads, prepared fish
(example, smoked salmon). Use-by date is typically used for products that are highly perishable or perishable,
indicating the date by which that product should be consumed for all the safety measures.
 Best before date: the date by which the product is expected to retain its optimal flavor, quality, texture and color.
After this date, the quality of the requested product may start to deteriorate. Although some products may still be
safer to consume. Best-before date means the date mentioned on the food item, it is best to use it before the date.
The food items can be sold after their best-before date, as long as it is safer for human consumption. The food items
can be used after their best-before date as long as they retain their color, smell, texture etc. It can be used for items
like canned foods, cereals, frozen foods, biscuits, confectionery, sauces, sugar, dried goods, flour etc. best-before
date is typically used for products that are shelf-stable or are non-perishable.
 Lot number or batch number: lot number or batch number is a unique identifier that is assigned to the specific
productions of lot or batches of the product. This allows for the traceability and also helps in the management and
identifications of recalling a product if needed and called upon.
 Storage instructions: special conditions of storage or any required special requirements to store the product
indicates to maintain the safety and quality of the product such as “store in a cool, dry place”, “protect from
sunlight”, or “keep refrigerated”.
 Product description: a provided brief description or the name of the product for to indentify the product very
easily.
 SKU or Product code: a specific type of code or a special number assigned so to the product for its related
inventories, this makes the tracking and management purpose of the product worthy and easy.

7. Complete the following table as defined by the Australia New Zealand Food Standards code:

Meaning of contaminant A contaminant is any substance or a type of agent, this includes


microorganisms that are present in food due to its type of productions,
this includes animal husbandry or crop and medicinal operations of
veterinary) or any type of handling and proceedings, as well as the
contaminations related to environment and has the potential to make
compromise in the suitability, safety and quality of the produced food.
Meaning of contamination Contamination refers to any kind of introduction or presence of
substances that are harmful; this includes any food contact substances,
foreign matter inside food and microorganisms. These contaminants
can put human health into risks and can compromise the quality and
safety of the produced type of food.
Potentially hazardous food The potentially hazardous food as defined by the Food Standard Code
(FSC), it refers to the food that has been potential to make the attempt
to support the growth of harmful pathogenic microorganisms or any

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
productions of any kind of toxins that can be the cause of food borne
diseases and illness related to it. If this is not handled, cooked or
stored properly they may lead to potential health risks to human
beings. Potential hazardous food requires strict control of
temperatures so that the growth of harmful microorganisms and
bacteria is minimized and the potential health risks are reduced.

8. What are the reasons for protecting food from contamination? List 2 main reasons.

There are several reasons for protecting food from contamination. Two of them are listed below:
 Compliance with legal requirements: the Food Standards Code (FSC) set out some legal requirements that are
essential for the business of food to run in flow and to follow them accurately. Protecting food from any sorts of
contaminations is a legal obligation for the business of food to comply with the provisions of the mentioned codes.
Non-compliance of those codes can lead to several types of legal actions, penalties and even the closure of such
business of food.
 Food safety: the foremost reason that is essential to consider is protecting the prepared food from any sorts of
contaminations, this makes sure that the food that is prepared is safe to consume. Contamination can introduce
several types of harmful microorganisms, physical or chemical hazards into the food that is produced, which can
cause illness related to food borne diseases or can give injuries to the consumer of that contaminated food. By
preventing such contaminations to food, the risk to any food borne diseases are reduced and also protects the health
of public.

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
9. Match different types of contamination.

Chemical contamination (1) Contamination occurs when foreign objects or matter, such as glass,
metal, plastic, wood, stones, or other foreign materials, enter food
products. These contaminants can cause injuries or choking hazards
if ingested. (3)
Microbiological contamination (2) Contamination occurs when harmful substances or chemicals are
introduced into food or meet food during the production,
processing, storage, or preparation stages. This can include
pesticides, cleaning agents, food additives, heavy metals, or other
toxic chemicals. (1)
Physical contamination (3) Contamination refers to the presence of harmful microorganisms in
food, including bacteria, viruses, parasites, and fungi. These
microorganisms can cause foodborne illnesses if food is not
handled, stored, or cooked properly. (2)

10. List two methods of rejecting contaminated food?

There are several methods for inspecting contamination of food. Two methods of rejecting contaminated food are
listed below:
 Check for unusual odours: contaminated food under distinct pests produces strange odours. If someone notices an
unusual odour or any foul smell around the stocks of food or the areas of storage, it would likely indicate the
presence of pests.
 Visual inspections: conduct a well thorough visual examination of the stocks of food and its surrounding areas.
Look for the signs of any pests, rodents, insects or their droppings. Pay complete attention to all the containers,
packaging and areas of storage of food.

11. Match the potential deficiencies of delivered stock.

Contaminated stock (1) Damaged packaging can expose the contents to contamination and
compromise product integrity. Inspect packages for tears, punctures,
or other damage that may allow contaminants to enter. Damaged
packaging should be segregated, and the affected products should be
thoroughly checked for safety. (4)
Thawed stock intended to be The delivered stock may be contaminated with physical, chemical,
frozen (2) or biological contaminants. (1)
Chilled but has reached a Stock that was meant to be delivered frozen may have thawed during
dangeroustemperature zone (3) transportation or storage. Refreezing thawed stock can affect the
texture and quality of the product and increase the risk of bacterial
growth. (2)
Packaged stock that is exposed Chilled products should be maintained at safe temperatures (typically
through damaged packaging (4) between 0°C to 5°C to prevent bacterial growth. If delivered chilled
stock has reached temperatures outside this
range, it may pose a food safety risk. (3)

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
12. Write the correct storage conditions for each of the food types.

Temperature Humidity Ventilation

Dairy 1-4˚C (34-39˚F). 85-95% It's important to store these items in clean and
products Refrigerated, in airtight well-ventilated areas. Do avoid storing them in
containers or packaging to damp or humid places to prevent moisture
prevent cross-contamination buildup and spoilage.
and maintain freshness
Dry goods Cool and dry, Low, below 60% It's important to store these items in a clean
below 25°C In airtight containers, away and well- ventilated areas. Do avoid storing
(77°F) from heat sources and direct them in damp or humid places to prevent
sunlight moisture building up and spoilage of food.
Eggs 1-4°C (34-39°F) 85-95% It's important to store these items in clean and
Refrigerated, in their original well-ventilated areas. Do avoid storing them in
packaging or covered damp or humid places to prevent moisture
container to prevent buildup and spoilage.
absorption of strong odours..
Frozen food -18°C (0°F) or Not applicable Storage It's important to store these items in clean and
below Freezer, in sealed and well-ventilated areas.
moisture-resistant packaging
to maintain quality and
prevent freezer burn.
Fruits and Varies based on High, 85-95% It's important to store these items in a clean
vegetables the specific item, Refrigerated, in airtight and well- ventilated areas. Do avoid storing
but generally containers or perforated bags them in damp or humid places to prevent
ranges between to maintain freshness and moisture buildup and spoilage.
7-10°C or 45- prevent wilting.
50°F.
Meat, 0-4°C (32-39°F) 85-95% Proper ventilation is required in order to
poultry & Refrigerated, in airtight prevent the accumulation of odours and cross-
seafood containers or packaging to contamination.
prevent cross-contamination
and maintain freshness. Raw
meats should be stored
separately from cooked meats
and seafood.

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
13. Proper environmental storage conditions are essential for maintaining the quality and safety of various food
types in dry stores, cool rooms or refrigerators, and freezers. The correct storage conditions for each of
these areas:

Dry store  Dry storage areas should be kept at a cool and consistent
temperature, typically between 10°C to 21°C.
 Maintain low humidity levels, ideally below 60%, to prevent
moisture-related issues.
 Adequate ventilation is essential to prevent stale air and
maintain freshness.
 Store items off the floor on shelves or pallets to prevent
contact with pests, moisture and for ease of cleaning.
Cool rooms  Maintain temperatures ranging between 0°C to 4°C in cool
rooms.
 Keep humidity levels relatively high, around 85-95%, to
prevent food dehydration.
 Ensure proper air circulation to maintain consistent
temperatures throughout the refrigerator and prevent hot or
cold spots.
 Prevention of cross- contamination.
 Raw meats should be stored separately from ready-to-eat
foods.
 Usage of proper containers or coverings to prevent odours
and flavors from transferring.
Freezers  Keep the freezer at -18°C or lower to ensure that food stays
frozen.
 Use airtight and moisture-proof packaging to prevent freezer
burn that occurs often when food is exposed to air.
 Labeling and date the items in order and arrange them in an
organized manner to ensure that all the older items are used
before newer ones are arrived.

14. List 3 points. How can you protect perishables from exposure from heating or cooling, Accidental damage
through people traffic, environmental heat and light?

 Accidental damage through people traffic:


 Monitoring and supervisions: regularly monitoring the areas of food storage that makes sure to compliance with
access restrictions and identifications of any kind of potential hazards or any kind of unsafe practices.
Implementations of supervisory measures in order to provide complete intervene and guidance, if any sort of unsafe
behavior is noticed.
 Proper placements of stocks: make sure that the perishable items are thoroughly organized and stored properly in
order to securely reduce the chances of item to be damage or fail while handling it. Usage of appropriate storage
racks, containers or shelves that can provide protection and stability for the food stocks.
 Clear signage and designated areas: using clear signage and designated areas where the items of perishables are
to be stored, this reminds the employees and all the consumers to exercise awareness and caution related to the food
stock and to avoid any unnecessary contact with food stocks. Designated specific pathways and the areas for people
traffic, separation of storage areas minimizes risks related to any damage to food stocks accidentally.
 Environmental heat and light
 Controlling of light: minimizing exposure to natural or artificial source of light. As any prolonged exposure to
SITXINV006 – Receive, store and maintain stock Version 1
© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
light can degrade the quality of perishable items. Use coverings for windows, curtains or blinds to reduce the
amount of light entering in the areas of storage.
 Rotations and management of stocks: implementations of first-in first-out (FIFO) system to make sure that the
perishable items are used and sold before hand when they reach their expiration dates. Regularly monitoring of food
stocks is essential to avoid over-stocking of the inventories, which can lead to extended items to be stored and
increases exposures to light and heat.
 Proper storage of packaging and containers: usage of appropriate containers for packaging and storing that can
provide insulation and also protection against light and heat. Opting for light-blocking or opaque containers that can
shield the perishable items from direct exposures to light and heat.

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
15. Maintaining sanitary cleanliness and hygiene is essential to ensure food safety and prevent contamination.
(Write true or false in space provided)

True False
Employees should practice good personal hygiene, including regular True
handwashing with soap and water before handling food, after using the
restroom, and after handling waste or cleaning chemicals.
Use appropriate cleaning agents and sanitizers to effectively remove dirt, True
grease, and bacteria from surfaces.
Store food items in sealed containers and ensure that waste disposal is done True
properly to minimize attractants for pests.
Occasionally establish a regular cleaning schedule for all areas, surfaces, and False
equipment involved in handling or storing food.
Ensure that cleaning materials are stored properly and kept separate from food True
storage areas to prevent cross-contamination
The floors, walls and shelving in all storage areas need to be cleaned and True
sanitised frequently.

16. What are the food and safety procedures and standards for storage of stock regarding the following:

Appropriate containers  Usage of appropriate clean, suitable and food graded


containers for the specific storing of food stocks.
 Containers must be good conditions that are without any sorts
of leaks, cracks or any other signs of damages that can
compromise in the quality and safety of food stocks.
 Making sure that the containers are properly covered and
sealed in order to protect the food stocks from any sorts of
contaminations and also to maintain freshness of food stocks.
Avoiding allergen contamination  Implementations of strict proceedings in order to prevent any
allergens and cross-contaminations.
 Storage of allergenic foods separately from the non-allergenic
foods in order to avoid any contact accidentally.
 Clear labels and segregations of allergenic ingredients and all
the products to minimize any sorts of risks related to cross-
contaminations.
 Train all the staff members working in the commercial
kitchen, while handling all the protocols, which includes
proper cleaning and sanitization of all the segregated
equipments.

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
17. What is the importance of the FIFO principal to ensure correct stock rotation and storage? What is the
relevance of labels and date stamps for this purpose? (Write true or false in space provided)

True False
First In First Out (FIFO) is the basic principle under which all stock is managed. True

Simply put, it means that the first order of a product received is the first of that True
product to be used.
When putting foods away in the dry store, for example, you place the new False
product on top or in front of the old product.
All items produced or processed on premises as part of the preparation or True
production processes must be labelled showing the contents, date and person
responsible.
Products which may bear no obvious use-by date should be tagged or marked True
with a date stamp to ensure their use based on the FIFO principle.

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
18. List two guidelines of each source of contamination for implementing quarantine of stored stock.

Chemicals  Labeling and identification: clear labeling of all the


chemical containers with their designated contents, handling
instructions and hazards. This makes sure that the chemical
containers are tightly packed and sealed to prevent any kind
of leaks and it also provides adequate training to all the
working employees on handling and storing of the chemical
with safer environment.
 Store separately: storage of all chemicals used in
commercial kitchens, must be stored in a dedicated areas that
are separate from food storage units. This makes sure that
these storage areas are well ventilated and also haves proper
containments and measures to prevent any sorts of spills and
leaks from the reaching stock that is stored.
Clothing  Regular inspection and cleaning: implementation of the
policy that requires proper and regular cleaning and
inspections related to attires of work. Clothes should be free
of stains, dirt and any other potential contaminants.
Implementations of such processes for cleaning and
laundering the attires of work to make sure that it is
completely sanitized.
 Designated areas of clothing: establishments of designated
areas for changing where all the employees must be changing
into their work attires, like protective gears and uniforms.
Before entering their working food stations, food storages or
any areas of preparations every employee must change into
commercial wears. These changing areas are to be kept
separate from the food storage stations.
Personal belongings  Hygiene practices: educating each and every employee on
proper practices of hygiene, that includes washing of hands
before and after the handling of personal belongings.
Employees must be encouraged to keep their personal and
professional items separately. This prevents cross-
contaminations.
 Personal storage items: provide all the employees with their
designated storage areas for their any personal belongings;
this includes designated shelves and lockers. These storage
units should be kept separated from preparation units of food
stations.

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
19. Indicators which can be used to identify whether stock is spoiled or contaminated include: (Write true or
false in space provided)

True False
Changes in colour, texture, or appearance of the food product, such as True
discoloration, mould growth, or sliminess.
Visible signs of pest activity, including droppings, gnaw marks, or presence of True
insects.
Separation or curdling of liquids or sauces False
Off-flavours or sour taste that is different from the expected taste profile of the True
food item.
Gas production resulting in an expanded or bloated appearance of the True
packaging or container.
Exceeding the expiration date or best-before date indicated on the packaging. True
Enzymic browning, e.g. on the surface of cut apples. True

20. How do you sound dispose spoilt stock correctly and environmentally. List 4 steps.

The four steps for sound dispose spoilt stock correctly and environmentally are enlisted below:
 Document and record:
 Maintaining accurate records related to the spoiled stocks of food, that includes reason, description and quantity for
their disposal.
 Proper documentations and records help with the compliances, audits and traceability with the related regulations
of food stocks.
 Segregation:
 Separating the spoilt stocks from other usable stocks in order to prevent any type of cross-contaminations.
 Usage of the already designated containers and areas for the collections and storing of the spoilt food stocks.
 Composting:
 If the spoiled food stock consists of any types of organic matter, that includes plan-based products, vegetables or
fruits, then composting of such spoilt food stock can be an environmental sound method of disposal.
 Following of the local regulations and guidelines for the compositing method to make sure those proper
decompositions of the spoilt food stocks and it also minimizes any potential negative impacts on the surrounding
environment.
 Recycling:
 Evaluation of any such component of the spoilt food stock like the materials of packaging or the containers that it is
stored in can be recycled.
 Separating the materials that can be recycled and the disposing of such materials should be done in appropriate
facilities of recycle bins.

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
Assessment Task 2
SITXINV006 – Receive, store and maintain stock
Practical observations

Instructions for students

1) You must complete all 4 tasks listed on the assessment task sheet below.
2) The assessor will observe you in a simulated environment. Which will be Nova kitchen, storage and
goods receivable areas.
3) The assessor will observe you, while you are performing the tasks as per the observation check list.
4) Your assessor will go over the observation checklist with you prior to the assessment. This will allow
you the opportunity to ask questions and to better complete your assessment.
5) To achieve satisfactory in this assessment, you must satisfactorily complete all the observation skills
listed on the observation check list table.
6) The assessor will supply you, range of delivery goods, ingredients, fresh food, Food Safety Program,
logs such as temperature, wastage report templates, access to storages etc. and any items required
to perform the tasks.
7) You must wear appropriate personal protective clothing during the assessment.

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
Assessment Tasks:

Task 1 – Check the temperature and quality of goods delivered and store the goods in the appropriate
storage conditions as per performance criteria.
Type of food supplies: Dairy products, Dry goods, Eggs, Frozen goods, Fruit and vegetable, Meat, Poultry
and Seafood.
Instructions to complete the task.

1. Use template A given below to complete this task.


2. Check the appropriate temperatures of the goods the above goods. Record the temperatures in the
template A.
3. Check for any deficiencies of the delivered goods comparing the orders forms against delivery dockets or
supplier invoices.
4. Check for the spoilages

5. Record the deficiencies and spoilages.


6. Check for the quality of the goods and record.

7. Store those goods in the appropriate storages and record the temperatures of the storages using template
B
8. When you are storing the goods, you must rotate the stocks as per the procedures.

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
Template A – Incoming goods record

Date / Product description Name of supplier Temp Visual check Accepted / Designated Student ID
Time – Rejected storage area
Celsius
01/12/23 Dairy product: Coles 1-4˚C  Accepted Refrigerated 14294887
9:00 am

01/12/23 Dry goods: Coles Below  Accepted Storing unit in 14294887


9:00 am 25˚C air tight
(77˚F) containers,
away from
direct heat and
light sources.
Away from
sunlight.
01/12/23 Eggs: Coles 1-4˚C  Accepted Refrigerated, 14294887
9:00 am Cool room

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
01/12/23 Frozen goods: Coles -18˚C or  Accepted Freezer 14294887
9:00 am 0˚F

01/12/23 Fruits and vegetables: Coles 7-10˚C  Accepted Bottom shelf of 14294887
9:00 am (45- refrigerator
50˚F)

01/12/23 Meat: Coles 0-4˚C  Accepted Refrigerated, in 14294887


9:00 am airtight
containers. Raw
meat is
separated from
cooked meats.
01/12/23 Poultry: Coles 0-4˚C  Accepted Refrigerated, in 14294887
9:00 am airtight
containers. Raw
meat is
separated from
cooked food.
01/12/23 Seafood: Coles 0-4˚C  Accepted Refrigerated, in 14294887
9:00 am airtight
containers. Raw
meat is
separated from
cooked meats
and seafood.
SITXINV006 – Receive, store and maintain stock Version 1
© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
Template B – Storage temperature log

Refrigerator Location Date / Time Product Product temperature - Student signatures


temperature description Celsius
2.6˚C-3˚C Nova Kitchen 01/12/23 Dairy products, fruits, vegetables, eggs, 0-10˚C Kulwinder Kaur
meat, poultry, seafood.

Freezer Location Date / Time Product Product temperature - Student signatures


temperature description Celsius
-20˚C to -18˚C or lower Nova Kitchen 01/12/23 Frozen goods. -18˚C (0˚F) Kulwinder Kaur

Dry store Location Date / Time Product Student signatures


temperature description
10˚C-21˚C Nova Kitchen 01/12/23 Dry goods like cereals, rice, flours, pasta, grains. Kulwinder Kaur

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
Task 2 – Complete environmental storage checks
1. You need to complete the environmental storage checks for minimum three food items stored in the refrigerator, freezer, and dry stores. You must the
template c to complete this task.
2. You must refer to the instructions given in the template to complete.

Instructions to do this task:


a. Product – List the name of the food item.
b. Location: Indicate where the item is stored in the storage area, for example: front or back of area, near the door, near cooling fans, floor, middle or high
shelf.
c. How stored: Is the item in its original packaging? If the packaging has been opened, how has it been released? If it is in a container, what is it made of
(plastic, stainless steel etc), is it sealed and/or airtight?
d. Date code information ‐ details of use ‐ by, best ‐ before or internal labelling information.
e. Are storage conditions appropriate ‐ is the item being storage in the correct conditions, containers, location?
f. What changes need to be made ‐ Where or how should the item be stored? What do you need to do to resolve any issues?

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
Template C

Storage unit: Refrigerator

Product Location How stored? Date code Are storage What changes need to be made?
information conditions
appropriate?
Chicken Breast Lower Shelf In sealed containers Best before Yes -

Storage unit: Freezer

Product Location How stored? Date code Are storage What changes need to be made?
information conditions
appropriate?
Ice cream bars Door shelf Plastic bags Exp. 2024-04-25 Yes -

Storage unit: Dry storage

Product Location How stored? Date code Are storage What changes need to be made?
information conditions
appropriate?
Rice Dry store In sealed containers Best before Yes -

SITXINV006 – Receive, store and maintain stock Version 1


© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
Task 3 – Complete quality checks
1. Use the template D to complete this task.
2. You must check the quality for the following food item categories. Type of food supplies: Dairy products, Dry goods, Eggs, Frozen goods, Fruit and
vegetable, Meat, Poultry and Seafood.
3. Complete an inspection report using Template D, of your refrigerated, frozen and dry storage areas.
4. Look for signs of potential spoilage or contamination in the food items stored there.
5. List any foods identified with quality issues in the areas and record in the storage inspection template D, provided in this assessment.
6. Your assessor can intentionally include some spoilt items in the storage area/s. Briefly describe why you think the items may have become spoilt or
contaminated.

Template D: quality inspection of food items in storage areas.

Product Storage location Quality issue Cause of quality issue


Ground beef Freezer Freezer burn Improper packaging

Milk Fridge Curdled Temperature fluctuation

Bread Cool room Moldy spots Inadequate sealing

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
Task 4 – Complete a wastage report
1. Use the template E to complete this task.
2. You will find few items that must be disposing in the storage areas.
3. You must take the corrective action and record in the template E.
4. List the food items to be disposed of, why, and the procedures you followed to deal with the food items.
5. Dispose those food items appropriate minimising the negative environmental impacts.
Template D: quality inspection of food items in storage areas.

Food item/Product Quantity grams/litres Reason for disposal Procedure of disposal Disposed by:
Student ID
Pasta 400 grams Insect infection Discarded in tightly closed bin 14294887

Orange juice 500 ml Foul smell, off taste Poured down in sink 14294887

Chicken 750 grams Foul odor, slimy texture Double-bagged tied securely for 14294887
disposal

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
Assessment Evaluation Tool – AT1

Unit Code: SITXINV006


Unit Name: Receive, store and maintain stock
Assessment Name: AT1 – Written test
Student’s name: Kulwinder Kaur
Student Id: 14294887
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, 9, Yes No
10, 11,12,13,14]
1. Principles of stock control:
 Rotation of stock
 Product life cycle
 Minimising wastage of stock
2. Key functions of stock control systems
3. Organisational procedures for:
 Order and delivery documentation
 Receiving and recording incoming stock
 Reporting on discrepancies or deficiencies
 Stock security
4. Safe manual handling techniques for the receipt, transportation and storage of stock
5. Contents of date codes and rotation labels for stock
6. Meaning of contaminant, contamination and potentially hazardous foods as defined
by the Australia New Zealand Food Standards Code.
7. Reasons for protecting food from contamination
8. Different types of contamination:
 Microbiological
 Chemical
 Physical
9. Methods of rejecting contaminated food
10. Potential deficiencies of delivered stock:
 Contaminated stock
 Stock that is intended to be:
 Frozen but has thawed
 Chilled but has reached a dangerous temperature zone
 Packed stock that is exposed through damaged packaging
11. Correct environmental storage conditions for each of the main food types specified
in the performance evidence:
 Correct humidity and temperature
 Correct ventilation
 Protecting perishables from exposure to:
 Heating or air conditioning
 Accidental damage through public traffic
 Environmental heat and light

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
 cleanliness and hygiene
 storing stock:
 In dry stores
 In cool rooms or refrigerators
 In freezers
12. Food safety procedures and standards for storage of stock:
 Appropriate containers
 Avoiding allergen contamination
 Labelling and coding
 First in first out methods
 Product life of stock
 Quarantining the storage items that are likely to be the source of
contamination of food:
 Chemicals
 Clothing
 Personal belongings
13. Indicators of spoilage and contamination of stock
14. Correct and environmentally sound disposal methods of spoilt stock.
Outcome: ❑ Satisfactory
❑ Unsatisfactory
Assessor name:
Assessor signature:

Assessment Evaluation Tool – AT2

Unit Code: SITXINV006


Unit Name: Receive, store and maintain stock
Assessment Name: AT2 – Practical observation
Student’s name: Kulwinder Kaur
Student Id: 14294887
Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4] Yes No
1. Receive, store and maintain stock for deliveries of each of the following types of food
supplies:
 Dairy products
 Dry goods
 Eggs
 Frozen goods
 Fruits and vegetable
 Meat

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B
 Poultry
 Seafood
2. for each of the above deliveries:
 Correct 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
3. 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
4. Identify spoilt stock and dispose of according to organisational procedures.
Outcome: ❑ Satisfactory
❑ Unsatisfactory
Assessor name:
Assessor signature:

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© Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B

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