SITXINV006

Receive, store and maintain stock

Learner workbook
Assessment 2
Instructions to Learner
Assessment instructions
Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and
the terms and conditions relating to the submission of your assessment task. Please consult with
your trainer/assessor if you are unsure of any questions. It is important that you understand and
adhere to the terms and conditions, and address fully each assessment task.
Written work
Assessment tasks are used to measure your understanding and underpinning skills and knowledge of
the overall unit of competency. When undertaking any written assessment tasks, please ensure that
you address the following criteria:
 Address each question including any sub-points

 Demonstrate that you have researched the topic thoroughly

 Cover the topic in a logical, structured manner

 Your assessment tasks are well presented, well referenced and word processed

Active participation
It is a condition of enrolment that you actively participate in your studies. Active participation is
completing all the assessment tasks on time.
Plagiarism
Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them
as your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When
you have any doubts about including the work of other authors in your assessment, please consult
your trainer/assessor. The following list outlines some of the activities for which a learner can be
accused of plagiarism:
 Presenting any work by another individual as one's own unintentionally

 Handing in assessments markedly similar to or copied from another learner

 Presenting the work of another individual or group as their own work

 Handing in assessments without the adequate acknowledgement of sources used, including

assessments taken totally or in part from the internet.

If it is identified that you have plagiarised within your assessment, then a meeting will be organised
to discuss this with you, and further action may be taken accordingly.
Collusion
Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in
whole or in part of unauthorised collaboration with another person or persons. Collusion involves
the cooperation of two or more learners in plagiarism or other forms of academic misconduct and,
as such, both parties are subject to disciplinary action.
Competency outcome
There are two outcomes of assessments: S = Satisfactory and NS = Not Satisfactory (requires more
training and experience).
Once the learner has completed all the assessments for this unit of competency, the learner will be
awarded “Competent” (C) or “Not Competent” (NC) for the relevant unit of competency.
Confidentiality
The college will treat anything, including information about your job, workplace, employer, with
strict confidence, in accordance with the law. However, you are responsible for ensuring that you do
not provide us with anything regarding any third party including your employer, colleagues and
others, that they do not consent to the disclosure of. While we may ask you to provide information
or details about aspects of your employer and workplace, you are responsible for obtaining
necessary consents and ensuring that privacy rights and confidentiality obligations are not breached
by you in supplying us with such information.
Assessment appeals process
If you feel that you have been unfairly treated during your assessment, and you are not happy with
your assessment and/or the outcome as a result of that treatment, you have the right to lodge an
appeal. You must first discuss the issue with your trainer/assessor. If you would like to proceed
further with the request after discussions with your trainer/assessor, you need to lodge your appeal
via the complaint and appeal form which is available on the college website.
Recognised prior learning
Learners will be able to have their previous experience or expertise recognised on request.

Special needs
Learners with special needs should notify their trainer/assessor to request any required adjustments
as soon as possible. This will enable the trainer/assessor to address the identified needs
immediately.
Assessment requirements
Assessment can be:
 Direct observation

 Product-based methods e.g. reports, role plays, work samples

 Portfolios – annotated and validated

 Questioning.

The assessment activities in this workbook assess aspects of all the elements, performance criteria,
skills and knowledge and performance requirements of the unit of competency.
To demonstrate competence in this unit, you must undertake all activities in this workbook and have
them deemed satisfactory by the assessor. Once you have demonstrated the required level of
performance, you will be deemed competent in this unit.
As part of the assessment process, all learners must abide by any relevant assessment policies as
provided during induction.

Instructions:
This section is to be completed by your assessor.

Assessment Details

Candidate

Course Code SITXINV006

Unit of Competency SITXINV006 - Receive, store and maintain stock

Assessor Name      

RTO      

I confirm that the activities and assessment completed for this unit are my own work, and comply
with all relevant copyright and plagiarism rules.
I understand that if there is any doubt in the authenticity of any piece of my assessment
submission, I can be orally examined, and the signatory of evidence records may be contacted.

Candidate’s name

Candidate’s signature Date 13-5-2023

Assessor’s name      

Assessor’s signature       Date      

Assessor’s Comments

Remarks/feedback
     
Details of further evidence required
     

Comments and further action required are noted in the Learner

☐ ☐
Assessment Pack

Results discussed and agreed to by the candidate

☐ ☐
You have the right to appeal the outcome of your assessment.

☐ Competent
The Candidate is
☐ Not Yet Competent

Assessor’s signature Date signed

           

I further confirm that I have verified the candidate’s submissions by contacting the candidate’s
supervisor and/or observer whose names appear in the Supervisor/Observer Verification Log
above.

After reassessment, the Candidate is: ☐ Competent ☐ Not Yet Competent

Assessor’s signature Date signed

           
Resources Required for Assessment
To complete the Practical Assessment tasks, you will require access to:
 Computer with internet and email access, and a working web browser
 Installed software: Word, Adobe Acrobat Reader
 A workplace, or a simulated workplace environment that will allow you access to:
o Workplace documentation, including:

 Order documentation
Order documentation provides information on the stock items that the
candidate’s organisation ordered.
 Delivery documentation
Delivery documentation provides information on the stock items that the
supplier or manufacturer delivered to the organisation.
 Documentation on scope of your responsibility relevant to rejecting stock
items
 Documentation for storing stock
 Documentation for monitoring stock
o Relevant information on organisational safe manual handling techniques

o Workplace templates, including or similar to the following:

 Temperature Recording Chart in Workplace Assessment Tasks 1 and 2

 Stock Inventory Form in Workplace Assessment Tasks 1 and 2
o Commercial stock control procedures followed by your organisation

o Workplace procedures for:

 Documenting the following:

 Ordering stocks
 Scheduling stock delivery
 Receiving incoming stocks
 Recording incoming stocks
 Reporting the following:
 Stock discrepancies
 Stock deficiencies
  Securing stored stocks
 Maintaining food safety when storing stocks
 Organisational safe food handling practices
o People, including:

 At least one relevant personnel to whom you will report:

- Rejected stock items in Workplace Assessment Task 1

- Disposed stock items in Workplace Assessment Task 2

Relevant personnel refer to anyone in your organisation with the authority

to reject received stock. This includes your supervisor or senior chef.
o Commercial refrigeration facilities:

 Freezer
 Fridge
o Designated:

 Delivery area
 Storage areas for stock
o Diverse and comprehensive range of stock for food types listed in the performance
evidence
o Food labels

o Thermometers

o Available equipment you can use to assist in pulling heavy items during storage of
stock items in Workplace Assessment Task 1
o Proper protective equipment you must use when disposing spoilt or contaminated
stock items in Workplace Assessment Task 2
o Opportunity to:

 Receive and store incoming stock in Workplace Assessment Task 1

 Maintain and rotate stored stock in Workplace Assessment Task 2
Task 1: Receive and Store Incoming Stock

ASSESSMENT INSTRUCTIONS

While being observed by your assessor, receive and store incoming stock for at least eight food
types delivered to your workplace/organisation on at least one occasion.

STEPS TO TAKE
1. Access and review the following:
 Order documentation
 Delivery documentation
 Organisational documentation for storing stock
 Documentation on scope of your responsibility relevant to rejecting stock items
 Commercial stock control procedures followed by your organisation
 Relevant information on organisational safe manual handling techniques
 Organisational procedures on recording
2. Receive the following incoming stock items:
 At least two types of dairy products
 At least two types of dry goods
 At least two types of eggs
 At least two types of frozen goods
 At least one type of fruit
 At least one type of vegetable
 At least one type of meat
 At least one type of poultry
 At least one type of seafood
3. Check each of the stock items received
4. Reject the following stock items:
 At least two stock items with discrepancies
 At least two stock items with deficiencies
 5. Record the details of received stock items
Use your organisation’s templates for recording the details of the stocks you received. You
may also use the following templates provided along with this workbook:
 Stock Inventory Form
Fill out the ‘Stock Information’ part only.
 Temperature Recording Chart
Fill out the ‘Stock Information’ and ‘Received’ parts only.
6. Store each stock item you received
In doing so, you must:
 Choose and prepare the appropriate environmental condition for storing stock
 Transport the received stock to the identified storage location safely
7. Label the perishable stock items you stored
8. Fill out the ‘Storage Information’ part in the Stock Inventory Form
You must leave the ‘Remarks’ column blank.

YOU WILL BE ASSESSED ON YOUR

 Practical knowledge of workplace policies and procedures for receiving and storing
incoming stock
 Practical skills relevant to receiving and storing incoming stock

OBSERVATION FORM AND ASSESSOR’S CHECKLIST

Before starting this task, review the following checklists provided along with this workbook.
 Workplace Assessment Task 1 – Observation Form
This form lists all the practical skills you need to demonstrate while completing this task.
 Workplace Assessment Task 1 – Assessor’s Checklist
This form lists the criteria your submission must address to complete this task
satisfactorily.
 YOUR ASSESSOR WILL
 Organise workplace resources required for you to complete this assessment.
 Advise you on the time and location of the assessment.
 Discuss with you the practical skills listed in the Observation Form prior to the assessment.
 Discuss with you the requirements listed in the Assessor’s Checklist prior to the
assessment.
 Address your queries and concerns regarding this task.

EVIDENCE TO BE SUBMITTED
After completing this task, submit the following to your assessor:
 Partially Complete Temperature Recording Chart
 Partially Complete Stock Inventory Form
 Copies of the rotation labels you used for each perishable stock item

ANSWER:
1. Get access to the necessary paperwork and go over it:
Documentation pertaining to the order includes information regarding the things ordered, the quantity
of those items, and delivery details.
Documentation of delivery: This includes information on the things delivered, the amounts, and any
discrepancies or damages that may have occurred.
Organizational paperwork pertaining to the storage of stock: This documentation includes guidelines
and procedures pertaining to the storage of stock, including environmental conditions and safety
precautions.
Information on the criteria for rejecting stock items that do not meet the acceptable requirements is
included in this documentation, which outlines the scope of your responsibilities with regard to the
rejection of stock items.
Your company's commercial stock control procedures contain information on the standard methods
and protocols for receiving and storing stock. These are the procedures that are followed by your
organization.
This includes information on the safe manual handling of objects to prevent injuries or accidents.
Important information on organizational safe manual handling procedures This includes information
on the safe manual handling of items.
Contains standards and processes for recording details of received stock goods. These are the
organizational procedures on recording.
 
2. Take delivery of the newly arrived stock items:
Receive at least eight different types of food, including two different kinds of dairy products, two
different kinds of dry goods, two different kinds of eggs, two different kinds of frozen goods, one
different kind of fruit, one different kind of vegetable, one different kind of meat, one different kind
of poultry, and one different kind of seafood.
Do a quality check on each piece of stock that has been received, as well as a quantity check, and look
for any discrepancies or damage.
Throw out any things in stock that do not conform to the required requirements or that are lacking in
some way.
 
3. Record the details of received stock items: When recording the details of received stock items, you
should use either the templates provided by the organization or the templates provided by the
organization itself.
Fill out the information regarding the stock, including the item's name, amount, batch number,
expiration date, and facts regarding the source.
 
4. Put away each inventory item that is received:
To ensure the product's continued high quality and to avoid any accidents, you must first determine
and then create the ideal environmental conditions for storing each stock item.
Move the incoming stock goods to the designated storage area in a secure manner, taking care to
avoid damaging them or introducing contamination.
 
5. Provide the following information regarding the received stock items:
In the process of receiving and keeping incoming stock, one of the most important steps is to record
the details of the things that have been received as stock. Maintaining a correct inventory of stock
levels, determining whether or not there are inconsistencies or losses, and ensuring compliance with
food safety regulations are all made easier with its assistance. You can use the templates that were
provided to you or the templates that were provided by your organization to record the details of
received stock goods. Complete the section on stock information by entering the item's name,
quantity, batch number, expiration date, and details regarding the supplier.
 
6. Store each stock item received It is an essential stage in the process of preserving the high quality
and secure environment of the food products to store each stock item that is received. It is vital to
select and arrange the suitable environmental conditions for storing each stock item, such as
temperature, humidity, and light. These conditions include temperature, humidity, and light. Move the
incoming stock goods to the designated storage area in a secure manner, taking care to avoid
damaging them or introducing contamination. Keeping stock items in the appropriate conditions can
help to prevent rotting or expiration and maintain compliance with standards governing food safety.
 
7. Label the perishable stock items that you have stored The process of receiving and storing
incoming stock includes a number of steps, one of which is labeling the perishable stock items that
have been stored. Indicating the item name, the date it was acquired, and the date it will expire helps
to ensure that the stock is rotated properly and prevents food waste. As you store perishable stock
items, label them immediately so that they may be identified accurately and circulated through the
inventory at the appropriate intervals. It is possible that having stock items that are correctly labeled
can assist to maintain the quality and safety of the food products, as well as assure compliance with
the standards governing food safety.
Task 2: Maintain and Rotate Stock

ASSESSMENT INSTRUCTIONS

While being observed by your assessor, maintain the stocks you stored in Workplace Assessment
Task 1 in at least two instances.

STEPS TO TAKE

For each instance:

1. Access and review the following:
 Commercial stock control procedures followed by your organisation
 Organisational documentation for monitoring stock
 Partially Complete Temperature Recording Chart from Workplace Assessment
Task 1
 Partially Complete Stock Inventory Form from Workplace Assessment Task 1
2. Check the storage space where you stored the stock items in Workplace Assessment Task
1
3. Clean the storage area of each stock item and at least two pieces of equipment used to
handle the stock items
4. Secure the stored stock items to protect against contamination and pests
5. Check the stock items you stored in Workplace Assessment Task 1
This must include updating the ‘In Storage’ column of the Temperature Recording Chart
from Workplace Assessment Task 1.
6. Adjust the environmental condition of the storage space
7. Rotate the stock items
This must include rotating the perishable supplies following the First In, First Out method
8. Dispose at least three spoilt stock items
9. Verbally report the following to at least one relevant personnel:
 All disposed stock items
 Current quality of stored stock items
 At least one problem identified
 Any excess stock
 10. Fill out the ‘Remarks’ column of the Stock Inventory Form from Workplace Assessment
Task 1
You must specify in this column whether the stock items were:
 Disposed of
 Rotated to be used first

YOU WILL BE ASSESSED ON YOUR

 Practical knowledge of workplace procedures for maintaining, rotating and disposing
stocks
 Practical skills relevant to maintaining, rotating and disposing stocks

OBSERVATION FORM AND ASSESSOR’S CHECKLIST

Before starting this task, review the following checklists provided along with this workbook.
 Workplace Assessment Task 3 – Observation Form
This form lists all the practical skills you need to demonstrate while completing this task.
 Workplace Assessment Task 3 – Assessor’s Checklist
This form lists the criteria your submission must address to complete this task
satisfactorily.

YOUR ASSESSOR WILL

 Organise workplace resources required for you to complete this assessment.
 Advise you on the time and location of the assessment.
 Discuss with you the practical skills listed in the Observation Form prior to the assessment.
 Discuss with you the requirements listed in the Assessor’s Checklist prior to the
assessment.
 Address your queries and concerns regarding this task.

EVIDENCE TO BE SUBMITTED
After completing this task, submit the following to your assessor:
 Updated Temperature Recording Chart
 Updated Stock Inventory Form

ATTACHED FILES
Assessment Workbook Checklist
Instructions:
Your assessor will review your submissions against the checklist below. This section is to be
completed by your assessor.

The candidate has completed the Knowledge Assessment in this workbook ü

Knowledge Assessment Questions ☐

The candidate has completed the Practical Assessments in this workbook and ü
has submitted all the required evidence:

Workplace Assessment

Task 1: Receive and Store Incoming Stock

Partially Complete Temperature Recording Chart ☐

Partially Complete Stock Inventory Form ☐

Copies of the rotation labels you used for each perishable stock item ☐

Specify evidence submitted:

a.      
b.      

Video recording of candidate receiving and storing incoming stock ☐

Only if direct observation is not possible.

The learner checks incoming stock against orders and delivery ☐

documentation correctly for the following items:
- At least two types of dairy products
- At least two types of dry goods
- At least two types of eggs
- At least two types of frozen goods
- At least one type of fruit
- At least one type of vegetable
- At least one type of meat
- At least one type of poultry
- At least one type of seafood

The learner inspects items for damage, quality and use-by dates and ☐
 record finding according to the organisational procedures correctly.

The learner rejects the following stock items correctly: ☐

- At least two stock items with discrepancies

- At least two stock items with deficiencies

The learner records the details of received stock items correctly by ☐

using a stock inventory form.

The learner records the details of received stock items correctly by ☐

using a temperature recording chart.

The learner stores each stock items he/she received. ☐

- The learner must choose and prepare the appropriate

environmental condition for storing stock correctly.
- The learner transports the received stock to the identified storage
location safely.

The learner labels the perishable stock items they stored correctly. ☐

Task 2: Maintain and Rotate Stock

Updated Temperature Recording Chart ☐

Updated Stock Inventory Form ☐

Video recording of candidate maintaining and rotating stock ☐

Only if direct observation is not possible.

The learner checks the storage space where you stored the stock items ☐
in task 1 correctly.

The learner cleans the storage area of each stock item and at least two ☐
pieces of equipment used to handle the stock items correctly.

The learner secures the stored stock items to protect against ☐

contamination and pests correctly.

The learner checks environmental conditions of all storage areas and ☐

complete ‘In storage’ column correctly.

The learner adjusts the environmental condition of the storage space ☐

correctly e.g., protect supplies from damage of cross-contamination
and pests.
The learner rotates the stock items including perishable supplies ☐
according to principles of first-in-first-out to minimise wastage
according to expiration dates correctly.

The learner disposes at least three spoilt stock items correctly. ☐

The learner reports all disposed stock items correctly. ☐

The learner reports current quality of stored stock items correctly. ☐

The learner reports at least one problem identified correctly. ☐

The learner reports any excess stock correctly. ☐

The learner checks the quality of stock, identify deficiencies, and report ☐
it correctly.

The learner inspect stock for pest damage and report it correctly. ☐

The learner complete “Remark” column in the Stock Inventory Form ☐

correctly.