SITXINV006 Store And Maintain Stock :
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SITXINV006 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 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.
For you to be assessed as competent, you must successfully complete two assessment 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
- 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 completedthe maximum time allowed for completing this assessment task|
Provide answers to all of the questions below.
- Briefly explain the following principles of stock control and their importance:
|Principles||Why is this important?|
|Rotation of stock|
|Product life cycle|
|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||Description|
- 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:
|Meaning of contaminant|
|Meaning of contamination|
|Potentially hazardous foods|
|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||Description||Example|
- 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.
|Dairy products||Dry goods||Eggs||Frozen goods||Fruit and vegetable||Meat / Poultry / Seafood|
|humidity and temperature|
|heating or air conditioning|
|accidental damage through people traffic|
|environmental heat and light|
- Complete the table with how to clean and maintain the following storage areas.
|Storage area||Requirements to clean and maintain|
|Dry stores||Cleaning schedule: Maintenance:|
|Floors: Walls: Shelving:|
|Coolroom/ refrigerator||Cleaning schedule: Temperature: Maintenance:|
|Floors: Walls: Shelving:|
|Freezer||Cleaning schedule: 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:
|Avoiding allergen contamination|
- 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|
- What are the indicators of spoilage and contamination of stock?
- List two (2) methods to correctly dispose of spoilt stock.
|Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?||Completed successfully?||Comments|
|Task outcome:||Satisfactory||Not satisfactory|
|Tasks required for this unit This unit of competency requires that you:|
|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 correctinspecting items for damage, quality and use-by dates and record findingsconducting and recording temperature checks on perishable stock, ensuring they are within specified tolerancesidentifying and accurately recording and reporting stock quality and discrepancy issuesrecording details of incoming stockchoosing and preparing correct environmental conditions for the storage of stockfollowing manual handling procedures to lift and move stock safelylabelling stock according to organisational proceduresminimising wastage and avoiding food contaminationmaintaining cleanliness of stock handling and storage areas, and identifying and reporting problemsregularly checking environmental conditions of all storage areas and equipment to maintain stock at optimum qualityprotecting supplies from damage of cross-contamination and pestsrotating perishable supplies according to principles of first-in-first-outreporting on excess stockregularly checking the quality of stock, identifying deficiencies and reportinginspecting stock for pest damage and reportingsafely 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 assessmentask 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 productsDry goodsEggsFrozen goods Fruit and vegetableMeatPoultrySeafood 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!|
|When the delivery arrives, you will need to: A Receive, store and maintain stock template has been provided to help you.|
|Once you have received and stored new stock the current stock must be maintained. Ensure that you:|
|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.|
|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. (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor.|
|Has the following been completed?||Completed successfully?||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 productsdry goodseggsfrozen goodsfruit and vegetablemeatpoultryseafood.|
|The student has satisfactorily completed a Reflective journal for each delivery and all of the following types of food supplies have been addressed: dairy productsdry goodseggsfrozen goodsfruit and vegetablemeatpoultryseafood.|
|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 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.|
|Unit name:||SITXINV006 Receive, store and maintain stock|
Final assessment results
|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|
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