SITXINV006

receive, store and

maintain stock
First published 2022

Version 1.0

RTO Works
www.rtoworks.com.au
hello@rtoworks.com.au

© 2022 RTO Works

This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as
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correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept
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Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism,
Travel and Hospitality Training Package.
Contents
Introduction 4
Assessment for this unit 4
Assessment Task 1: Knowledge questions 5
Information for students 5
Questions 6
Assessment Task 1: Checklist 15
Assessment Task 2: Student Logbook 17
Information for students 17
Activities 18
Assessment Task 2: Checklist 22
Final results record 24
Introduction
Welcome to the Student Assessment Tasks for SITXINV006 Receive, store and maintain stock.
These tasks have been designed to help you demonstrate the skills and knowledge that you have
learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.

Assessment for this unit

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

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

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

Kitchen time required

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

TrEd College RTO Code 40797 CRICOS Code 03741E

Assessment Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:

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

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

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

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

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

TrEd College RTO Code 40797 CRICOS Code 03741E

Questions
Provide answers to all of the questions below.

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

Principles Why is this

important?

a) Rotation of First In First Out (FIFO) is the basic Rotation of stock

stock principle of how all stock is managed. It ensures that you
means that the first order of a product minimise waste and do
received is the first of that product to be not use products that
used. When putting foods away in the dry are out of date and
store, you place the new product behind may cause food
the old product to ensure that the old illness/disease.
product is used first. Products that have
no obvious use-by date should be tagged
or marked with a date stamp to ensure
their use based on the FIFO principle.

b) Product life Foods should not be eaten after the use Follow the
cycle by date and can’t legally be sold after this manufacturer’s storage
date because they may pose a health or instructions to be sure
safety risk food stays safe and
suitable for its
expected shelf life.
Read the date that
marks how long food
can be kept before it
begins to deteriorate or
may become unsafe to
eat.

c) Minimising This can be done by: It is important to

wastage of minimise waste to
 regularly checking the quality of
stock increase business
stock, identify deficiencies and
profits by maintaining
reporting on this.
current stock and
 reporting on any excess stock. rotating stock.

 if excess stock is found, using it

up to ensure it does not get
wasted

TrEd College RTO Code 40797 CRICOS Code 03741E

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

Order and delivery Description

documentation

A delivery note is a document sent by the seller to the buyer

Delivery note
that accompanies a delivery of goods. It lists the items that
were sent, their quantity, and any other pertinent details. The
buyer should check the accuracy of the delivery note before
signing and returning it to the seller

An invoice is a bill sent by the seller to the buyer for payment

Invoice
of goods or services. It typically includes an itemized list of
the goods purchased, their quantity and the cost of each
item. It may also include any applicable taxes or discount.

Goods Received Book This is a financial statement which details the specifications
for the items delivered.

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

 Receive and Inspect Stock: Upon receiving new stock, it is important to inspect it for any
damages or discrepancies. This includes checking the quantity, quality, and condition of the
items. For perishable items, it is also important to check expiration dates. It is important to
document any discrepancies found and contact the supplier for resolution.

 Process and Record Stock: After receiving and inspecting the stock, it should be processed
and recorded. This includes using a stock management system to track the quantity, cost, and
location of the items. It is important to keep accurate records of all stock movements, including
when stock is received, sold, or disposed of.

 Store Stock Safely: After recording the stock, it should be stored in a secure and safe
location that is easily accessible. Perishable items should be stored in a refrigerated area and
other items should be stored in a dry and secure area. It is important to regularly check the
stock and rotate items as needed.

TrEd College RTO Code 40797 CRICOS Code 03741E

4. Read the following scenario and answer the question that follows.
You have received a delivery and you are checking the delivery docket and you identify that
the delivery includes green grapes instead of the black grapes that were ordered and some of
the tomatoes have black spots.
What would you do to solve these problems and how would you document the discrepancies?

Contact the supplier: I would immediately reach out to the supplier and inform them about the
incorrect items received. I would request a replacement for the green grapes with black grapes and
inquire about their return policy for damaged tomatoes.

Document discrepancies: It is important to document all discrepancies for future reference and
potential reimbursement claims. This can be done by taking photographs of the incorrect items,
noting down quantities, and recording any visible damages or defects.

Notify relevant parties: If there are any immediate concerns regarding product availability or
quality, I would inform my superiors or relevant colleagues within my organization who are
responsible for inventory management or purchasing.

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

1. Access control: Implementing restricted access to storage areas where stock is kept helps
prevent unauthorized individuals from entering and potentially stealing or damaging stock.

2. Surveillance systems: Installing CCTV cameras in storage areas can deter theft attempts as
well as provide evidence in case of any incidents. Regular monitoring of surveillance footage can
help identify suspicious activities.

3. Inventory management systems: Utilizing inventory management software helps track stock
levels accurately, enabling timely replenishment orders while minimizing overstocking or
understocking risks that could lead to losses due to missed sales opportunities or excess inventory
write-offs.

TrEd College RTO Code 40797 CRICOS Code 03741E

6. Mark only the correct following statements regarding safe lifting practices.

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

 Never bend from the knees – bend your back.

 Heavy items must be stored on lower shelves. ✔

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

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

 Use equipment provided to move heavy items. ✔

7. What is the purpose of labelling food items and what details should be included on a label?
Food labels can provide a wide range of information to help consumers make food choices.
Food labels also help to protect public health and safety by displaying information such as use
by dates, ingredients, certain allergens, instructions for storage and preparation, and advisory
and warning statements. details should be included on a label are: name of the product, the
manufacturer's name and address, net weight, serving size, list of ingredients and nutrition
information per serving.

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

A contaminant refers to any substance that is present in food

a) Meaning of
and may render it impure, unsafe, or unfit for consumption.
contaminant Contaminants can be biological, chemical, or physical in
nature.

Contamination refers to the presence or introduction of a

b) Meaning of
contaminant into food. It can occur at any stage during
contamination production, processing, storage, transportation, or
preparation of food.

Potentially hazardous foods are those that have the potential

c) Potentially hazardous
to support the growth of pathogenic microorganisms or the
foods production of toxins if not stored properly. These foods
require specific temperature control measures to prevent
bacterial growth and ensure food safety.

Raw and cooked meat (e.g., beef, pork, poultry)

d) Examples of
- Seafood (e.g., fish, shellfish)
potentially hazardous - Dairy products (e.g., milk, cheese)
foods - Eggs and egg products
- Sandwiches with perishable fillings (e.g., deli meats)

TrEd College RTO Code 40797 CRICOS Code 03741E

9. Answer the following questions related to contamination.

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

Contamination of food from objects, people, pests or chemicals can cause serious illness.
Food businesses, by law, must take precautions to avoid causing foodborne diseases. The
main objective of food safety is to protect consumers of food products from foodborne
illnesses or injuries related to food consumption.

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

1. Proper Food Handling and Preparation: Proper food handling and preparation is one of the
most important ways to protect people from contamination. This includes washing hands and
surfaces before and after handling food, cooking food to the proper temperature, and storing food
in clean and sanitized containers. It is also important to avoid cross-contamination by using
separate cutting boards and utensils for different types of food.
2. Cleanliness: Keeping a clean environment is essential for preventing contamination. This
includes regularly washing and sanitizing surfaces, floors, and other areas with a disinfectant.
Taking out the trash regularly and properly disposing of hazardous materials is also important.
3. Personal Hygiene: Personal hygiene is also essential for protecting people from contamination.
This includes regularly washing hands with soap and water, showering or bathing daily, and
wearing clean clothes. It is also important to use a clean towel and washcloth every day.
4. Avoiding Contaminated Sources: It is important to avoid sources of contamination whenever
possible. This includes avoiding contact with raw sewage, avoiding contact with animals that
may be carrying diseases, and avoiding contact with contaminated water, soil, or food.
5. Vaccinations: Vaccinations are one of the most effective ways to protect people from
contamination. Vaccines can help protect against a variety of diseases and infections,
including hepatitis, influenza, and measles. It is important to get vaccinated regularly in order
to stay protected from contamination.

TrEd College RTO Code 40797 CRICOS Code 03741E

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

Type of contamination Description Example

a) Microbiological This is when bacteria or molds, yeasts, viruses or fungi

pathogens are present in
foods.

pesticides,
b) Chemical This is when a chemical is
present in foods.

toxic
material or
chemicals,
pesticides,
toxic
material or
chemicals,
pesticides,
toxic
material or
chemicals,
TrEd College RTO Code 40797 CRICOS Code 03741E
 pesticides,
toxic
material or
chemicals,
pesticides,
toxic
material or
chemicals,
pesticides, chemicals

c) Physical This is when something glass, scourer shavings, wood

physical is present in pieces.
foods.

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

 Negotiate with the supplier to rectify the discrepancy – for example exchange or credit. If
the supplier agrees to exchange items you would record this on the delivery docket before
signing. A credit note would be issued initially.

 Record the issues and refuse to accept these faulty or incorrect items.

 Return it to the supplier.

TrEd College RTO Code 40797 CRICOS Code 03741E

12. List five (5) common faults in deliveries.

TrEd College RTO Code 40797 CRICOS Code 03741E

13. 1. Late delivery: This refers to a situation where the goods or products are not delivered
within the agreed-upon timeframe. It can cause inconvenience to customers and disrupt
their plans or operations.

2. Incomplete delivery: This occurs when only a portion of the ordered items are delivered,
leaving some items missing. It can lead to dissatisfaction and inconvenience for customers
who may have been relying on receiving all the items they ordered.

3. Damaged goods: This fault happens when the delivered goods are physically damaged
during transportation or handling. It can result in unusable or lower-quality products, leading
to customer complaints and potential financial losses for both parties involved.

4. Wrong items: This fault refers to situations where incorrect products or items are
delivered instead of what was originally ordered by the customer. It can cause frustration
and inconvenience as customers may not be able to use or benefit from these wrong items.

5. Missing documentation: This fault occurs when essential documents such as invoices,
receipts, or shipping labels are not included in the delivery package. Missing documentation
can create confusion, delays in processing orders, and difficulties in tracking shipments.

TrEd College RTO Code 40797 CRICOS Code 03741E

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

Dairy products Dry goods Eggs Frozen goods Fruit and Meat / Poultry /
vegetable Seafood

a) humidity and Blew 5-degree Normal room Blew 5 degrees -18 degree Some are in freeze Fresh cool room
temperature Celsius temperature Celsius Celsius and some are in below 5 degrees
temperature temperature dry areas frozen -18 degree
should be
maintained to
prevent the
contamination

b) ventilation Should be well limited Well maintained Low ventilation Good ventilation Good ventilation
ventilation ventilation and in frozen low
ventilation

c) heating or air Item should Less humidity and Below 5 degree -18 degree Below 5 degrees Fresh below 5
conditioning store below 5 temperature Celsius Celsius the Celsius degree Celsius
degrees Celsius should well product placed in frozen 0 to -18
maintained proper celsius
temperature

SITXINV006 Receive, store and maintain stock 15

 Dairy products Dry goods Eggs Frozen goods Fruit and Meat / Poultry /
vegetable Seafood

d) accidental Store in different Shelfs should well Placed in middle Well rolate stock Store in boxes to Bottom self for raw
damage area maintained shelf prevent any middle or top
through damage placed the cooked
people traffic meat frozen stuff of

e) environmental Keep away from keep at normal Keep away from Keep at proper Place in fridge at Keep away from
heat and light sun light and room temperature sunlight temperature and 1–5-degree direct sunlight and
heat and away from away from Celsius and away each product
direct sunlight sunlight from direct sunlight should be placed
and heat and some of them according to the
place at normal proper temperature
room temperature related to them.
but keep away
from direct sunlight

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

Storage area Requirements to clean and maintain

Cleaning schedule: The dry stores should be cleaned regularly, ideally on a daily basis or as needed. This includes sweeping
a) Dry stores
or vacuuming the floors to remove any dirt or debris, wiping down the walls to remove any stains or spills, and dusting off the
shelving to keep them clean and organized.

Maintenance: In terms of maintenance, it is important to check for any signs of pest infestation regularly. This can include
looking for droppings or gnaw marks on packaging or shelves. If any pests are found, appropriate measures should be taken
immediately to eliminate them.

SITXINV006 Receive, store and maintain stock 16

 Storage area Requirements to clean and maintain

Floors: For the floors in the dry stores area, it is important to keep them clean and free from spills or debris that could cause
accidents. Regular sweeping or vacuuming will help maintain cleanliness

Walls: The walls in the dry stores area should also be kept clean by wiping them down regularly with a damp cloth. This will
help remove any stains or spills that may occur during storage activities.

Shelving: shelving in the dry stores area should be dusted off regularly to prevent build-up of dirt and ensure proper
organization of items stored on them.

Cleaning schedule: The cool room/refrigerator should be cleaned at least once a week. This includes removing all items from
b) Cool room/
inside, discarding expired products, wiping down surfaces with an appropriate cleaning solution (avoid using harsh
refrigerator chemicals), and sanitizing all shelves and drawers.

Temperature: It is crucial to monitor and maintain proper temperature levels in the coolroom/refrigerator storage area. The
temperature should ideally be set between 32°F (0°C) - 40°F (4°C) for refrigerators and below 32°F (0°C) for freezers.
Regularly checking temperature readings using a thermometer will help ensure food safety standards are met.

Maintenance: regular cleaning and maintenance of storage areas are essential to ensure a clean and organized environment,
prevent pest infestation, and maintain proper food safety standards.

Floors: Surfaces should be washed thoroughly with a mild cleaning agent, suitable for cool room use. The floor can also be
vacuumed to remove any build-up of dust or debris. It is also essential to ensure all surfaces are dry. Excess water is a safety
hazard in that it can be slippery, but also can cause a build-up of ice.
Walls: Clean all surfaces, shelves, walls and ceiling with an appropriate chemical solution, or warm water and baking soda.
Shelving: Wipe It Down: Clean all surfaces, shelves, walls and ceiling with an appropriate chemical solution, or warm water
and baking soda.

SITXINV006 Receive, store and maintain stock 17

 Storage area Requirements to clean and maintain

c) Freezer Cleaning schedule:

Weekly: Wipe down the freezer. Once a week, simply wipe down the shelves and nooks and crannies of your freezer.

Monthly: Take inventory. About once a month, you should take an inventory of your freezer contents. Because freezers are
for long-term storage, you might encounter food items that have spilled or deteriorated over time.

Temperature and maintenance: To maintain food safety standards, it's recommended that you always keep the fridge below
5°C and the freezer below -18°C. According to the CSIRO: The ideal temperature setting for the fridge is 3°C. The ideal
temperature setting for freezers is -18°C to -20°C. A chest and upright freezer maintenance checklist should include cleaning
the condenser coils, checking the door seals, cleaning the freezer, removing ice buildup, and setting the correct temperature.

Cleaning: Wipe the inside of the empty freezer with hot, soapy water, and wipe with clean water to rinse off the soap. Don't
forget to wipe inside the freezer doors and any drawers that can't be removed. Dry everything with a clean towel. To sanitize,
use a solution of 1 tablespoon of liquid bleach to 1 gallon of water.

SITXINV006 Receive, store and maintain stock 18

16. What is a HACCP food safety plan?

HACCP food safety plan is a system that is used to reduce the risk of food safety hazards. It
involves identifying, evaluating, and controlling potential hazards from the raw material stage to the
final product. The plan focuses on preventing contamination by identifying critical points in the
process where hazards can occur and implementing control measures to minimize or eliminate
those risks. Overall, it is a proactive approach to ensuring food safety throughout the entire
production process.

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

When it comes to storing stock, it is important to use appropriate

a) Appropriate
containers that are clean, food-grade, and have tight-fitting lids.
containers This helps to prevent cross-contamination and maintain the quality
of the stock. Containers should be made of materials that are safe
for food storage, such as stainless steel or food-grade plastic.

To avoid allergen contamination in stock storage, it is crucial to

b) Avoiding
separate and label different types of stock properly. This includes
allergen storing allergenic ingredients separately from non-allergenic ones
contamination and clearly labelling containers with allergen information.
Additionally, cleaning and sanitizing equipment thoroughly between
uses can help prevent cross-contact with allergens.

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

Item How to isolate

a) Chemicals Store food, containers and packaging off the ground and away from
chemicals like cleaners and insect sprays.

b) Clothing Wear clean clothes and protective equipment.

TrEd College RTO Code 40797 CRICOS Code 03741E

 Item How to isolate

Personal belongings Store personal belongings away from food and food preparation
areas.

19. What are the indicators of spoilage and contamination of stock?

Some common indicators include changes in color, texture, odors, or taste of the product. For
example, if a food item starts to develop an unusual smell or taste, it could be an indication that it is
spoiled or contaminated. Another indicator is the presence of mold, bacteria, or other
microorganisms. These can be visible on the surface of the product as fuzzy growths (mold) or
slimy coatings (bacteria). If these are present on a product that should not have them, it suggests
contamination. Lastly, the presence of insects, rodents, or other pests can also indicate spoilage
and contamination. If pests are found near stored goods or inside packaging materials, it raises
concerns about potential damage and contamination they may have caused.

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

1. Separate the spoilt stock from the usable stock, and place it in a designated area for disposal.

2. Contact a registered waste management company to collect and safely dispose of the spoilt
stock.

TrEd College RTO Code 40797 CRICOS Code 03741E

Assessment Task 1: Checklist
Student’s name: Amandeep Kaur

Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the
Yes No
following? Comments

Question 1a

Question 1b

Question 1c

Question 2

Question 3

Question 4

Question 5

Question 6

Question 7

Question 8a

Question 8b

Question 8c

Question 8d

Question 9a

Question 9b

Question 10a

Question 10b

Question 10c

Question 11

TrEd College RTO Code 40797 CRICOS Code 03741E

 Question 12

Question 13a

Question 13b

Question 13c

Question 13d

Question 13e

Question 14a

Question 14b

Question 14c

Question 15

Question 16a

Question 16b

Question 17a

Question 17b

Question 17c

Question 18

Question 19

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

TrEd College RTO Code 40797 CRICOS Code 03741E

Assessment Task 2: Student Logbook
Information for students

Tasks required for this unit

This unit of competency requires that you:

 receive, store and maintain stock for deliveries of each of the following types of food
supplies:

o dairy products o fruit and vegetable

o dry goods o meat

o eggs o poultry

o frozen goods o seafood

 for each of the above deliveries:

o correctly interpret stock orders and o ensure stock is stored according to

delivery documentation commercial time constraints and safe
food handling practices
o ensure use of appropriate
environmental conditions

 conduct temperature and quality checks on each of the above delivered goods to establish
whether they are within allowable tolerances:

o cold or chilled foods o frozen foods

o dry goods o raw foods

 identify spoilt stock and dispose of according to organisational procedures.

Instructions for how you will complete these requirements are included below.

TrEd College RTO Code 40797 CRICOS Code 03741E

Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete receive, store and
maintain stock for deliveries tasks listed above. It is important that you provide
evidence that you have successfully completed each task. We have provided a
Student Logbook to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.

What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:

 reviewing order documents against delivery documents to confirm order is

correct

 inspecting items for damage, quality and use-by dates and record findings

 conducting and recording temperature checks on perishable stock, ensuring

they are within specified tolerances

 identifying and accurately recording and reporting stock quality and discrepancy
issues

 recording details of incoming stock

 choosing and preparing correct environmental conditions for the storage of

stock

 following manual handling procedures to lift and move stock safely

 labelling stock according to organisational procedures

 minimising wastage and avoiding food contamination

 maintaining cleanliness of stock handling and storage areas, and identifying

and reporting problems

 regularly checking environmental conditions of all storage areas and equipment

to maintain stock at optimum quality

 protecting supplies from damage of cross-contamination and pests

 rotating perishable supplies according to principles of first-in-first-out

 reporting on excess stock

TrEd College RTO Code 40797 CRICOS Code 03741E

  regularly checking the quality of stock, identifying deficiencies and reporting

 inspecting stock for pest damage and reporting

 safely disposing of all spoilt stock, to minimise negative environmental impacts.

How will I provide evidence?

In your Student Logbook you will find some detailed information about providing
evidence, the preparation and planning documents you must complete each time
you receive a delivery, a logbook summary, and a Reflective journal. Each time you
process delivery of stock for assessment of this unit, you will need to:

 complete a Receive, Store, and Maintain Stock document

 complete a Reflective journal (a reflective journal provides an opportunity for

you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment

 ask your supervisor/assessor to sign the Supervisor Declaration section at the

end of your Reflective journal.
Your assessor will also observe you as you receive, store, and maintain stock and
complete an observation checklist.
As directed in your Student Logbook, you will need to ensure you receive, store and
maintain stock for each of the following food groups:

 Dairy products

 Dry goods

 Eggs

 Frozen goods

 Fruit and vegetable

 Meat

 Poultry

 Seafood

Tips for completing your Student Logbook

 Read through this assessment and your Student Logbook before you get
started and make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.

 Stay up to date! Complete a logbook entry at the end of each time you cook
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.

 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate

TrEd College RTO Code 40797 CRICOS Code 03741E

 Most importantly, ask for help if you are having trouble!

TrEd College RTO Code 40797 CRICOS Code 03741E

2. Take delivery of stock and store stock in appropriate conditions.

When the delivery arrives, you will need to:

 check order against documentation

 identify any discrepancies

 conduct quality check:

o record temperatures

o identify any damaged or spoilt items

o check used by dates

 follow security procedures

 complete accurate stock documentation

 report any waste

 dispose any waste safely and in an environmentally appropriate way

 store stock in appropriate conditions

 label items where required

 use the FIFO principle

 use correct manual handling techniques

 complete tasks within commercial timeframes and to ensure food safety.

A Receive, store and maintain stock template has been provided to help you.

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

Once you have received and stored new stock the current stock must be
maintained. Ensure that you:

 check temperatures of storage areas to ensure they are within optimum

ranges

 regularly check environmental conditions of all storage areas and equipment

to maintain stock at optimum quality

 conduct scheduled cleaning of storage areas

 check storage areas for signs of damage due to pest, people traffic, sun
damage etc.

 check stocks used by dates and ensure all items follow the FIFO principle

 identify any items that are of poor quality, close to or past their used by date or
spoilt/contaminated

 identify any excess stock

TrEd College RTO Code 40797 CRICOS Code 03741E

  report any excess stock, maintenance, damage or waste found

 dispose any waste safely and environmentally.

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

4. Submit documents to your assessor.

Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you take delivery
of stock as part of your assessment for this unit.

 Receive, Store and Maintain Stock.

 Reflective journal (endorsed by your supervisor/assessor).

Send or submit the completed Student Logbook to your assessor.

TrEd College RTO Code 40797 CRICOS Code 03741E

Assessment Task 2: Checklist
Student’s name: Amandeep Kaur

Completed
successfully?

Has the following been completed? Yes No Comments

The student has satisfactorily completed

a Receive, store and maintain stock
document for each delivery and all of the
following types of food supplies have
been addressed:
 dairy products

 dry goods

 eggs

 frozen goods

 fruit and vegetable

 meat

 poultry

 seafood.

The student has satisfactorily completed

a Reflective journal for each delivery and
all of the following types of food supplies
have been addressed:
 dairy products

 dry goods

 eggs

 frozen goods

 fruit and vegetable

 meat

 poultry

 seafood.

Assessor observations have been

completed and collectively across all
observations (either singular or on
multiple occasions) all boxes have been
checked as Yes and the student

TrEd College RTO Code 40797 CRICOS Code 03741E

 demonstrated their competence as per
the Quality indicators provided in the
assessor logbook.

The student’s workplace supervisor (or

the assessor if in a training kitchen) has
completed the Supervisor Declaration
Section in the student’s logbook and you
are satisfied that they have answered
Yes to each question, the supervisor has
provided comments/feedback and you
have followed up on any gaps or
concerns you have by discussing this
with the supervisor.
Provide details of any discussions that
took place in the Comments column.

The Logbook summary table has been

satisfactorily completed and all boxes
have been ticked and there is a
matching corresponding numbered
reflective journal entry for each line.

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

TrEd College RTO Code 40797 CRICOS Code 03741E

Final results record
Student name: Amandeep Kaur

Assessor name:

Date:

Unit name: SITXINV006 Receive, store and maintain stock

Qualification name:

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge Questions S U DNS

Assessment Task 2 Student Logbook S U DNS

Overall unit results C NYC

Feedback

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

 I would like to appeal this assessment decision.

Student signature: _________________________________________ Date: _________________

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

Assessor signature: _______________________________________ Date: _________________

TrEd College RTO Code 40797 CRICOS Code 03741E