Receive, store and maintain stock
Receive, store and maintain stock
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 learned 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 assessments successfully.
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.
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.
|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.
Provide answers to all of the questions below.
- Briefly explain the following principles of stock control and their importance:
|Why is this important?
|a) Rotation of stock
|b) Product life cycle
|c) Minimising wastage of stock
- List and briefly describe three (3) order and delivery documentation associated with the receiving process of goods.
|Order and delivery documentation
- List three (3) procedures that you would need to follow in regard to receiving and recording incoming stock
- 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?
- List three (3) security measures that are used to ensure that stock is kept safe and prevent losses.
- 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.
- What is the purpose of labelling food items and what details should be included on a label?
- Complete the following table as defined by the Australia New Zealand Food Standards Code:
|a) Meaning of contaminant
|b) Meaning of contamination
|c) Potentially hazardous foods
|d) Examples of potentially hazardous foods
- Answer the following questions related to contamination.
- Why do you need to ensure that food is protected against contamination?
- List five (5) ways that you can protect people from contamination?
- Briefly explain the three (3) different types of contamination and given an example of each.
|Type of contamination
- List two (2) common methods for rejecting contaminated food.
- List five (5) common faults in deliveries.
- Write down the correct storage conditions for each of the food types.
|Fruit and vegetable
|Meat / Poultry / Seafood
|a) humidity and temperature
|c) heating or air conditioning
|d) accidental damage through people traffic
|e) environmental heat and light
- Complete the table with how to clean and maintain the following storage areas.
|Requirements to clean and maintain
|a) Dry stores
|b) Coolroom/ refrigerator
Temperature and maintenance:
- What is a HACCP food safety plan?
- What are the food safety procedures and standards for storage of stock in regards to the following:
|a) Appropriate containers
|b) Avoiding allergen contamination
- List three (3) items that are likely to be the source of contamination of food and how you could isolate them.
|How to isolate
|c) Personal belongings
- What are the indicators of spoilage and contamination of stock?
- List two (2) methods to correctly dispose of spoilt stock
Assessment Task 1: Checklist
|Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?
|¨ Not satisfactory
|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 dry goods
o frozen goods
|o fruit and vegetable
|· for each of the above deliveries:
|o correctly interpret stock orders and delivery documentation
o ensure use of appropriate environmental conditions
|o ensure stock is stored according to commercial time constraints and safe food handling practices
|· 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 dry goods
|o frozen foods
o raw foods
|· identify spoilt stock and dispose of according to organisational procedures.
|Instructions for how you will complete these requirements are included below.
Complete the following activities.
- 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
· 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
· Frozen goods
· Fruit and vegetable
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
Most importantly, ask for help if you are having trouble!
- 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.
- 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
· 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.
- 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.
|SITXINV006 Receive, store and maintain stock
Final assessment results
|Did not submit
|Assessment Task 1
|Assessment Task 2
|Overall unit results
- 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: _________________CLICK HERE TO PLACE YOUR ORDER