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Student Number Apex 4612

Student Name Elmer Sapnu
Email sapnuelmer@yahoo.com.au
Course Title ADHM
Unit Code and Title SITXINV001 Receive and store stock
☐ 1. Unit Knowledge Assessment (UKA)
Assessment Task No. / Title
☐ 2. Unit Skills Assessment (USA)
Trainer Name

DECLARATION

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This work is my original work and no part of it has been copied from any other student’s work or
√ from another source except where due acknowledgement is made.
No part of this work has been written for me by any other person except where such collaboration
√ has been authorised by the instructor / teacher concerned.

√ I have not previously submitted this work for this or any other course / unit.
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√ purpose of detecting plagiarism.
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√ comparison, including review by external examiners.
I understand that:
Plagiarism is the presentation of the work, idea or creation of another person as though it is
my/our own. It is a form of cheating and is a very serious academic offence that may lead to
√ exclusion from the college. Plagiarised material can be drawn from, and presented in, written,
graphic and visual form, including electronic data and oral presentations. Plagiarism occurs
when the origin of the material used is not appropriately cited. Plagiarism includes the act of
assisting or allowing another person to plagiarise or to copy my/our work.

Student Signature
I declare that I have read and understood the above declaration.
Student ID: Apex 4612 Student Name: Elmer Sapnu Date: 20/06/2021
Student Instructions:

 All questions must be answered correctly to be completed satisfactorily.

 All knowledge assessments are untimed and are conducted as open book (this means student can
refer to textbooks or any resources).

 Student may handwrite/use computers to answer the questions.

 This assessment task may be completed in a classroom, at home, learning management system
(i.e. Moodle), or independent learning environment.

 You must complete all questions unassisted by the assessor or other personnel but may refer to
reference material as needed.

Submission details

 The Assessment Task is due on the date specified by your trainer. Any variations to this
arrangement must be approved in writing by your trainer.

 Fill out the Assessment Submission form to the documents you are submitting to be marked.

 Please answer each question on a separate page provided and clearly indicate the question
number at the top of the page.

 The Trainer/Assessor may further prompt and question in order to receive answers of
appropriate quality or if further clarification is required and to validate authenticity of your
submitted work.
Question 1 - Answer

List three details you need to check for the various goods listed on the invoice:

Item Category Details to be checked (quality, temperature etc.)

Dry Goods • Label (name, address of the manufacturer,

batch code or date code, ingredients list and
allergen information)
• Precise Quantity
• Proper Packaging
Dairy • Temperature
• Label (Check all products have ‘best before’ or
‘use-by’ dates)
• Correct Quantity
• Quality (Look for any visible signs of tampering,
Fruit & Vegetables bruising or insects)
• Precise Quantity
• Check freshness and quality of food
Paper Products
• Precise Quantity
• Appropriate Packaging
• Quality (check signs of moisture)
Chemicals • Precise Quantity
• Containers Sealed
• No Leakage
Beverages • Label (Check all products have ‘best before’ or
‘use-by’ dates)
• No Leakage
• Temperature (correct temperatures for fresh
products)
Linen • Precise Quantity
• Appropriate Packaging
• Quality (no stains, marks or holes)

QUESTION 2

List the correct storage areas and storage conditions for the supplied goods:

Item Category Details to be checked (quality, temperature etc.)

Should be stored in cool dry places
Dry Goods

Dairy
Should be refrigerated between 2°C and 4°C

Fruit & Vegetables Store in places where there is plenty air circulation
between 6°C and 8°C.
Keep away from sunlight and moisture.
Paper Products
Should be kept in between 20-22°C
 Chemicals
Keep separate from other products. Store between 14°C
and 20°C
Beverages Fresh juices are stored in the cool room or fridge between
1°C and 4°C. Bottled soft drinks etc may be stored
between 14°C and 20°C.
Store in places where it gets sunlight. Store between 20°C
Linen
and 22°C. Store hygienically and separately.

QUESTION 3

Which items listed on the invoice would need to be labelled for storage? Which details would this
include (Provide 1 example for details on a label)

Items such as dairy products, frozen foods, beverages and chemicals should be labelled
for storage. All perishable and semi-perishable foods should be properly labelled.

For example, dairy produce such as milk and cream are perishable. Details on a label
should contain the date of delivery, the use-by date etc.

QUESTION 4
Provide 5 examples for safe manual handling provisions to transport this delivery to storage.

1. Team lift. Ask for help from your team to safely handle the delivery
2. Always lift bulk and heavy items from your knees not the back
3. Carry quantities which you can move easily and safely
4. Take advantage of trolleys and carts
5. Ensure your pathways and storage spaces are clear

QUESTION 5
You have identified that the delivery includes field tomatoes instead of the Roma tomatoes that
were ordered. Some of the Mangoes have black spots. What would you do to handle these
problems and what are the requirements to document these discrepancies?

(Consider multiple scenarios – for example no Roma tomatoes are available; the supplier does not
agree that the black spots on the mangoes have a negative effect on quality because he knows
you are not a chef; you are not sure what replacement would be adequate etc. )

Ask to issue a credit note and record the issue about the mangoes and do not accept
faulty products. Submit the matter to a higher authority so the supplier may comply.

QUESTION 6
 Provide 3 examples for stock control documentation you would use to record this delivery and
explain how these work. (25 – 50 words) How many items did you receive as part of your
delivery?

Three examples would be;

• Bin Card System: A Bin Card has information such as the current stock level,
stock issued and received. Through this the current stock levels can be easily
monitored.

• Ledger System: The ledger system records and updates the stock quantities
and values. It records every stock progress.

• HACCP receipt: This receipt contains information on the delivery date,

temperature and quality check and all the authorized signatures.

The number of items was 388.

QUESTION 7

In which sequence would you store the received goods in this delivery – list the key categories with
examples from the invoice. This must also include the security provisions for e.g. expensive items.

Sequence Example Categories

Chemicals Non Perishable Item

Linen Non Perishable Item (Can be stored for a

longer time if stored properly)
Paper Non Perishable Item (Can be stored for a
longer time if stored properly)

Fruit and Vegetables Perishable Item

Fresh Beverages Perishable Item
Dairy Perishable Item
Alcohol Expensive Item. It should be stored properly to
prevent theft.

QUESTION 8

You are storing all items in the designated storage areas. How should these be arranged to
maximise use of stock and to prevent any contamination issues?
 Need to prevent cross contamination. Therefore, raw meats, fruits and vegetables, dairy
products and sea foods should be stored separately. Stock rotation is very important.
Should implement first in first out system.

QUESTION 9

After placing all items in storage you double check all storage areas and you notice the following
issues. What will be your actions for documentation, reporting and disposal where relevant?
(10 – 25 words each)

a) Some lettuces in the cool room were not covered and start to look tired

• Properly cover the lettuces and notify your manager. Implement the old lettuce for staff meals.

b) 8 cans of whole peeled tomatoes in the dry store will expire in 28 days

• Incorporate the product in the menu. Make note of the issue and adjust the stock
accordingly.

c) The vacuum seal of a small pack of chicken drumsticks is broken and the content smells

• Avoid any contamination and dispose the damaged goods properly.

d) A near empty container with bleach in the chemical cupboard has a crack which causes
seepage of product

• Clean the cupboard immediately. Transfer the chemical to another container and label properly.

QUESTION 10
List 5 measures which could be used to ensure that all storage areas you use to store the delivery
of your order are safe and secure to prevent stock losses.

1. Lock all storages outside operational hours to prevent theft.

2. Check the temperature and male sure it is correctly stored for all necessary stocks. Allow
3.Limited access to expensive stocks such as alcohol.
4. Make sure the storage areas have sufficient lighting.
5. Design extra security for expensive stocks and a secure design.

QUESTION 11
As part of daily and weekly checking processes of goods and storage areas, you are required to
check, wash and sanitise them. How would you ensure the following areas are clean, sanitised, in
good order and free from vermin?

Storage area Requirement to clean and maintain

Wash and mop the floors properly with floor cleaner and sanitizer
Floors:

Walls: Clean walls with disinfectants.

Shelving: Use sanitizers or hot water solution to clean.

Pest Control
Organize pest control in orderly intervals.

QUESTION 12

Explain the following stock control systems in detail with an example for each (50 – 75 words each)

Stock Control
Description
System
A Bin Card has information such as the current stock level, stock
Bin Card System
issued and received. Through this the current stock levels can be
easily monitored. A business with a large stock can use a BIN card to
record a successively poise of stock on hand. It also has information
about problems associated with the stock item.
Imprest system is a form of financial accounting system. It shows
Imprest system
the reorder point where one should order more. In this system a
fixed amount is set aside, which after a period of time or
circumstance require.
Integrated point-of- An integrated point of sale system offers additional benefits with the
sale system same handiness that a traditional point of sale system puts forward.
It can also place automatic orders when stock level falls below.
The ledger system records and updates the stock quantities and
Ledger system values. It records every stock progress and is a record of stock
movements.
 USA

PURCHASE ORDER FORM 1

Company: Poultry and Meats

Address: Chicken Drive, Rams Gate
Order Date: June 20, 2021

Ordered: RHIJU SINGH

ITEM QUANTITY ACCEPT NOTES

Chicken Schnitzel Premium 5 x 4 √

1 kg
Chicken Kiev Bone-In 5 x 1 kg 4 √
Chicken Kiev (HE) Boneless 5 x 4 √
1 kg
Maryland Fillets 5 x 1 kg 4 √
Wings 5 x 1 kg 4 √
Thigh Fillets 5 x 1 kg 4 √
Whole Chickens pack of 5 4 √
Gourmet Beef Burger 5 x 1 kg 4 √
Eye Fillet 5 x 1 kg 4 √ Fillet size too small
T-Bone 5 x 1 kg 4 √

Note:
● Fillet size too small
● Reported to the supplier
● Credit note was given

Sign: RHIJU SINGH

Date: June 20, 2021
 PURCHASE ORDER FORM 2

Company: DAIRY BELLE Co.

Address: Milk Street, Farm Ville
Order Date: June 20, 2021
Ordered: RHIJU SINGH

ITEM QUANTITY ACCEPT NOTES

Cheddar 1kg Block 6 √
Cheddar Reduced Fat 1kg 6 √
Block
Feta 2 Kg Bucket 6 √ Spots in some parts
Cream Cheese 1kg per 6 √
bucket
6 √
Full Fat Milk 4 x 2 L
Low Fat Milk 4 x 2 L 6 √

Almond Milk 4 x 2 L 6 √

Yoghurt 4 x 2 L Bucket 6 √

Note:
● Spot in some parts
● One pack of cream cheese was torn
● Reported to the supplier
● Credit note was given

Sign: RHIJU SINGH

Date: June 20, 2021
 PURCHASE ORDER FORM 3

Company: Barista Supplies and Co.

Address: 101 Street, Over there
Order Date: June 20, 2021

Ordered: RHIJU SINGH

ITEM QUANTITY ACCEPT NOTES

Coffee Beans 2 x 1 Kg 5 √
Ground Coffee 2 x 1 Kg 5 √
Loose Leaf Tea 1 x 1 Kg 5 √
Tea Bags 1 x 500 Gr 6 √
Sugar 3 x 1 Kg 4 √
Syrups 1 L 4 √ One bottle of syrup is leaking

Note:
● One bottle of syrup is leaking
● Reported to the supplier
● Credit note was given

Sign: RHIJU SINGH

Date: June 20, 2021
 PURCHASE ORDER FORM 4

Company: Fruit & Veg Co.

Address: Carrot Street, Apples 2753
Order Date: June 20, 2021
Ordered: RHIJU SINGH

ITEM QUANTITY ACCEPT NOTES

Avocados 1 Kg 4kg √
Blueberry 1 Kg 4kg √
Grapes 1 Kg 4kg √
Strawberry 1 Kg 4kg √
Bananas 1 Kg 4kg √
Lemon 1 Kg 4kg √
Lettuce 1 Kg 4kg √
Tomato 1 Kg 4kg √ Some tomatoes are
squashed
Cucumber 1 Kg 4kg √
Spinach 1 Kg 4kg √
Potatoes 1 Kg 4kg √

Note:
● Some tomatoes are squashed
● Reported to the supplier
● Credit note was given

Sign: RHIJU SINGH

Date: June 20, 2021
 PURCHASE ORDER FORM 5

Company: ICan Co.

Address: Tin Street, Cans 2754
Order Date: June 20, 2021
Ordered: RHIJU SINGH

ITEM QUANTITY ACCEP NOTES

T
Beans 4 x 1 Kg 4 √ 1 Can of Beans is already
expired
Corn 4 x 1 Kg 4 √
Mushroom 4 x 1 Kg 4 √
Olives 4 x 1 Kg 4 √
Tuna 4 x 1 Kg 4 √
Tomato paste 4 x 1 Kg 4 √

Note:
● one can of bean is already expired
● Reported to the supplier
● Credit note was given

Sign: RHIJU SINGH

Date: June 20, 2021
 PURCHASE ORDER FORM 6

Company: Skweeky Kleen Co.

Address: Spotless Rd, Shiny Heights
Order Date: June 20, 2021

Ordered: RHIJU SINGH

ITEM QUANTITY ACCEP NOTES

T
Dishwashing Liquid 1 x 4 L 1 √
Drum
Surface Cleaning Chemicals 1 x 1 √
4 L Drum
Floor Cleaning Chemicals 1 x 4 1 √
L Drum

Note:

Sign: RHIJU SINGH

Date: June 20, 2021
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