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UNIT – SITXINV006
Receive, store and maintain stock
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.
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
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.
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:
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
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)
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.
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.
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.
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.
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.
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:
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.
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)
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.
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)
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.
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?
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:
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.
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.
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.
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.
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.
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 Fruits and vegetables: Coles 7-10˚C Accepted Bottom shelf of 14294887
9:00 am (45- refrigerator
50˚F)
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 -
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 -
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 -
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